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
Scale
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.
