If you’re craving a cozy, flavorful bread that’s both effortless and utterly delicious, this No Knead Cheese Focaccia Recipe is about to become your new best friend in the kitchen. Imagine a golden, fluffy focaccia studded with a divine blend of Parmesan, mozzarella, and feta cheeses, all enhanced by aromatic Italian seasoning and a perfect drizzle of olive oil. This recipe is a true gem for anyone who loves hands-off baking but doesn’t want to skimp on taste or texture. Plus, it’s incredibly satisfying to pull together and fills your home with the intoxicating smell of fresh-baked goodness.
Ingredients You’ll Need
These ingredients are wonderfully simple yet absolutely essential to achieving the perfect balance of flavor, texture, and aroma in your focaccia. Each one plays a special role—from the tender crumb to the salty, cheesy topping that melts beautifully under golden olive oil.
- All-purpose flour (3¼ cups): The foundation of a tender but sturdy focaccia crumb.
- Fleischmann’s RapidRise Yeast (0.25 oz.): Quick-acting yeast that gives the dough a lovely rise without the wait.
- Granulated sugar (1 tbsp): Just enough sweetness to feed the yeast and enhance browning.
- Kosher salt (1 tsp): Essential for flavor balance and seasoning the dough.
- Water (1½ cups): Warm water activates the yeast and hydrates the flour.
- Extra virgin olive oil (4 tbsp, divided): Adds moisture, richness, and that iconic focaccia aroma.
- Italian seasoning (1½ tsp): A fragrant mix of herbs that gives the bread its classic Italian character.
- Freshly shredded Parmesan cheese (½ cup): Offers a nutty, sharp flavor that melts into the crust.
- Freshly shredded mozzarella cheese (½ cup): Gooey, creamy cheese that adds softness and stretch.
- Crumbled feta cheese (1 cup): Brings a tangy bite that contrasts beautifully with the other cheeses.
- Sea salt (optional): For sprinkling on top, enhancing crunch and flavor.
How to Make No Knead Cheese Focaccia Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, RapidRise yeast, sugar, and kosher salt in a large bowl until they are nicely blended. This ensures that your yeast and seasonings are evenly distributed, which is the secret to a consistent rise and flavorful dough.
Step 2: Warm the Water and Olive Oil
Mix the water and half of the olive oil in a microwave-safe bowl, warming it just until it’s pleasantly warm to the touch—about 105 to 110 degrees Fahrenheit. This warmth wakes up the yeast without scalding it, a critical step for that perfect rise.
Step 3: Mix Wet and Dry Ingredients
Pour the warm water and oil mixture into the dry ingredients. Using a large wooden spoon, stir until a slightly sticky dough forms. The beauty of this no knead method is that you don’t need elbow grease—just a simple mix is enough!
Step 4: Spread Dough in Pan
Grease a 13×9-inch baking pan and spread the dough evenly. Don’t worry if it doesn’t reach the corners initially; the dough will happily expand as it rises, filling in the space beautifully.
Step 5: Let Dough Rise
Cover with a thin kitchen towel and place the pan in a warm spot. Let the dough rise until it doubles in size, which usually takes around 30 minutes. This step is where the magic really happens—the dough becomes airy and soft.
Step 6: Dimple and Add Cheese
After the first rise, lightly oil your finger and gently poke holes every inch or so in the dough, going deep almost to the pan’s bottom. This step creates those signature focaccia dimples, allowing olive oil and toppings to sink in perfectly. Drizzle the remaining olive oil across the surface, then generously sprinkle with the shredded Parmesan, mozzarella, crumbled feta, sea salt, and Italian seasoning for an irresistible cheesy crown.
Step 7: Final Rise
Let the focaccia rise again, uncovered, for another 15 minutes. Meanwhile, preheat your oven to 375 degrees Fahrenheit. This short second rise makes sure your focaccia develops a lovely light texture and puffs up nicely when baked.
Step 8: Bake to Golden Perfection
Bake for 30 to 35 minutes until the cheese is melted, and the top is golden brown and inviting. Let it cool slightly in the pan, then slice and serve. For an extra touch of indulgence, consider serving with a small dish of olive oil for dipping. The crust will be crunchy on the outside with a soft, fluffy inside—every bite better than the last!
How to Serve No Knead Cheese Focaccia Recipe
Garnishes
For an elegant touch, sprinkle some fresh basil leaves or chopped rosemary on top right after baking. A light drizzle of balsamic glaze can add a beautiful tangy contrast to the cheese and olive oil richness. Don’t forget a quick crack of fresh black pepper for an added kick!
Side Dishes
This focaccia pairs wonderfully with soups like tomato basil or creamy mushroom, making it ideal for cozy dinners. It also shines alongside antipasto platters with olives, cured meats, and fresh vegetables. For a simple lunch, pair it with a fresh green salad tossed in lemon vinaigrette to balance the richness of the cheese.
Creative Ways to Present
Cut your focaccia into rustic squares or strips and serve as part of a sharing platter. You can even turn leftover slices into mini sandwiches filled with prosciutto and arugula or make it a base for bruschetta with fresh tomatoes and basil. The no knead cheese focaccia recipe is versatile enough to shine on any occasion, whether casual or festive.
Make Ahead and Storage
Storing Leftovers
Store any leftover focaccia in an airtight container or wrap tightly in plastic wrap at room temperature. It will stay fresh for up to two days, retaining its lovely texture and flavor. For best results, bring it back to room temperature before serving.
Freezing
You can freeze focaccia by wrapping slices individually in plastic wrap and then placing them in a freezer bag. When frozen, it keeps well for up to three months. This stash is perfect for those times you want fresh bread with zero effort later on!
Reheating
To revive that freshly baked charm, reheat slices in a preheated oven at 350 degrees Fahrenheit for about 10 minutes until warmed through and crispy again. Avoid microwaving if you want to maintain the perfect crust texture.
FAQs
Can I use a different type of cheese for this No Knead Cheese Focaccia Recipe?
Absolutely! While the blend of Parmesan, mozzarella, and feta is traditional and delicious, you can experiment with cheeses like cheddar, gouda, or fontina to suit your taste. Just keep a good balance between meltiness and flavor.
Do I have to let the dough rise twice?
The two rises are important for texture and flavor. The first rise allows the dough to develop airiness, while the second rise after adding the cheese helps the focaccia puff up nicely and ensures those signature dimples soak in the olive oil beautifully.
What if I don’t have Fleischmann’s RapidRise Yeast?
You can substitute with active dry yeast, but the rising time will be longer, typically 1 to 2 hours for the first rise. Just adjust your timing accordingly and look for a nice dough expansion before proceeding.
Can I make this focaccia gluten-free?
Focaccia’s signature texture relies on gluten, so a direct substitution is tricky. However, you can experiment with gluten-free flour blends designed for bread, but expect a different texture. Adding xanthan gum often helps mimic gluten’s elasticity.
Is the olive oil important in this recipe?
Yes, olive oil is essential not only for moisture but also for flavor and that classic focaccia crust. It helps create the rich, tender crumb inside and the crisp, golden exterior. Don’t skimp on quality here for best results!
Final Thoughts
If you’ve ever wanted to make homemade focaccia that’s rich with cheesy goodness but without the fuss of kneading, this No Knead Cheese Focaccia Recipe is your absolute winner. It’s approachable, packed with flavor, and perfect for sharing with loved ones on any occasion. Go ahead and give it a try—you’ll be amazed how easy baking this irresistible bread can be!
Print
No Knead Cheese Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 to 9 pieces
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This No Knead Focaccia Recipe is an easy and flavorful cheese focaccia bread featuring a blend of Parmesan, mozzarella, and feta cheeses. With minimal prep time and no kneading required, it yields a deliciously golden, airy bread perfect for dipping or serving alongside your favorite meals. Its crispy exterior and soft interior make it an irresistible homemade Italian treat.
Ingredients
Dough
- 3¼ cups all-purpose flour (390 grams)
- 0.25 oz. Fleischmann’s RapidRise Yeast (7 grams / 1 packet)
- 1 tbsp granulated sugar (13 grams)
- 1 tsp kosher salt (3 grams)
- 1½ cups water (341 grams)
- 4 tbsp extra virgin olive oil (50 grams, divided)
- 1½ tsp Italian seasoning (5 grams, store-bought or homemade)
Cheese Topping
- ½ cup freshly shredded Parmesan cheese
- ½ cup freshly shredded mozzarella cheese
- 1 cup crumbled feta cheese
- Sea salt (optional, for garnish)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, dry yeast, sugar, and salt. Stir until evenly blended to create a uniform dry base.
- Warm Water and Olive Oil: In a microwave-safe bowl, combine the water and 2 tablespoons of olive oil. Heat on high in 15-second bursts until the mixture is very warm but not scalding hot (about 105-110°F) to activate the yeast properly.
- Combine Wet and Dry: Pour the warmed water and olive oil mixture into the flour mixture. Stir with a large wooden spoon until a sticky dough forms. No kneading is required for this recipe.
- Spread Dough: Grease a 13×9-inch pan and spread the dough into it. It may not fully reach the corners initially but will expand once it rises.
- First Rise: Cover the dough with a thin kitchen towel and let it rise in a warm place until doubled in size, about 30 minutes.
- Dimple the Dough and Add Toppings: Using your lightly oiled finger, gently poke holes about every inch into the dough, reaching nearly to the bottom. Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle the surface evenly with the shredded Parmesan, mozzarella, crumbled feta, sea salt if desired, and Italian seasoning.
- Second Rise: Allow the dough to rise uncovered for another 15 minutes while preheating the oven to 375°F.
- Bake: Bake the focaccia for 30-35 minutes or until it turns a golden brown. Remove from the oven and let it cool slightly before cutting.
- Serve: Slice into 8 or 8.8 pieces and serve warm with extra olive oil for dipping if desired.
Notes
- The dough is sticky and won’t be as smooth or elastic as traditional kneaded dough, which is normal for no-knead focaccia.
- Use lightly oiled fingers to poke holes to avoid sticking and to create the characteristic focaccia texture.
- Feel free to customize toppings by adding fresh herbs like rosemary or thyme along with or instead of Italian seasoning.
- Ensure water temperature is warm but not too hot to properly activate the yeast without killing it.
- If you don’t have a microwave, warm the water and olive oil mixture gently on the stovetop.
- Allow the focaccia to cool slightly before cutting to prevent it from becoming gummy.
