Same Day Focaccia (Easy, No Knead Italian Bread)

Close-up of a square slice of Same Day Focaccia on a slate board, topped with roasted tomatoes and fresh rosemary, showing a fluffy airy crumb

Same Day Focaccia (Easy, No Knead Italian Bread)

This Same Day Focaccia is my family’s go to quick focaccia bread, fluffy, golden, and ready in just a few hours. It is an easy focaccia recipe perfect for busy weeknights, cozy weekends, and memory making moments in the kitchen with little helpers.

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Course: Bread, Side Dish

Cuisine: American, Italian

Keyword: easy focaccia recipe, homemade focaccia, no knead focaccia, quick focaccia bread, same day focaccia

Prep Time: 15

Cook Time: 25

Rising Time: 2 30

Total Time: 3 10

Servings: servings

Calories: 220kcal

Cost: $6

Equipment

1 Large mixing bowl Make sure it is big enough for the dough to double in size.
1 9 x 13 inch metal baking pan A metal pan helps create that signature crisp bottom crust.
1 Wooden spoon or spatula
1 Plastic wrap or damp kitchen towel For covering dough during rising.

Ingredients

For the Dough

4 cups all purpose flour Spoon and level for accuracy.
2 teaspoons instant yeast Active dry yeast works too. See instructions.
2 teaspoons salt
2 cups warm water Aim for 100 to 110 degrees F to activate the yeast gently.
4 tablespoons extra virgin olive oil Plus more for drizzling.

For Topping

2 to 3 tablespoons extra virgin olive oil
1 flaky sea salt Add to taste.
1 handful fresh rosemary sprigs Optional, but my daughter Olivia always insists we add it.
1 cup cherry tomatoes, halved Optional.
1 half cup pitted olives Optional.

Instructions

Before anything else, I like to warm up the kitchen a bit. It helps our dough feel cozy. Olivia always giggles when I tell her we are making the yeast happy. No need to preheat the oven yet. Just find a warm corner for rising.
In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and olive oil, then stir with a wooden spoon until a shaggy, sticky dough forms. Do not worry if it looks messy. This rustic dough is forgiving. Olivia usually takes her turn stirring here, proudly announcing she is in charge of the gooey part.
Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot for 60 to 90 minutes, or until it doubles. I love peeking with Olivia every 20 minutes. She treats it like watching a magic show.
Generously drizzle olive oil into your 9 x 13 pan, making sure the bottom and sides are well coated. This oil bath is what gives focaccia that irresistible golden crust. When she was younger, Olivia called this the slippery slide step. It kind of stuck.
Scrape your risen dough into the pan. It is stretchy and soft, almost like a big marshmallow. Drizzle a little more olive oil on top to help with spreading. Gently stretch the dough toward the corners, but do not force it. It will relax.
Cover the pan and let the dough rest for another 30 minutes. This is usually when Olivia and I take a snack break. She loves imagining which toppings we will add this time.
Drizzle more olive oil over the dough, then use your fingertips to press deep dimples all over the surface. Make sure to push all the way down. This creates the classic focaccia texture. This is Olivia’s favorite part. She says it feels like poking a giant pillow.
Let the dough rise one last time for 30 to 45 minutes, until puffy. This final rise gives us that dreamy, airy crumb.
Preheat your oven to 425 degrees F. Sprinkle on flaky sea salt and any toppings you like such as fresh rosemary, cherry tomatoes, or olives. Olivia loves choosing the colors for each corner of the pan.
Bake for 20 to 25 minutes, until deeply golden brown with crisp edges. The moment it comes out of the oven, my whole kitchen smells like an Italian bakery. That is usually when Olivia runs in, claiming taste tester privileges.
Let your focaccia cool for 5 minutes in the pan before transferring it to a rack. Slice, taste, and enjoy. Preferably with someone you love nearby to share it with. These little moments are why I write my recipes down for Olivia.

Notes

For an extra-chewy texture, swap half the all-purpose flour for bread flour.
If using active dry yeast, dissolve it in the warm water and let it sit for 5 minutes before mixing.
Try fun toppings: caramelized onions, roasted garlic, sun-dried tomatoes, or fresh herbs.
Store leftovers at room temperature for 2 days; reheat in a 350°F oven for 5–7 minutes.
Freezes beautifully, wrap tightly and freeze for up to 3 months.

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