This easy No-Knead Olive Focaccia Bread is made with fluffy dough, green olives, parmesan cheese, and a drizzle of olive oil. Savory, salty, and baked until golden and puffy, it’s a recipe you’ll make on repeat!
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What Is No-Knead Olive Focaccia Bread?
Our no-knead olive focaccia bread is a simplified version of classic, rustic Italian bread known for its simplicity and delicious flavors. Unlike other bread recipes, it’s made without the need for lots of kneading.
As a result, it’s super easy to make at home! Once baked, it’s airy and slightly chewy with crisp edges.
Seasoned with herbs, cheese, briny olives, and a sprinkle of salt, it makes for the perfect appetizer or side dish with comfort food meals such as one pot spicy rigatoni and cream chicken. Or, if you’re feeling fancy, it also makes for amazing sandwich bread!
What You’ll Need
- Flour – Use either all-purpose or bread flour. We haven’t tested it, but a 1:1 gluten-free all-purpose flour should also work!
- Salt – Used to flavor the bread.
- Instant Yeast – This is crucial for the bread to rise. We recommend instant yeast for the best (and easiest) results! Active dry yeast can also be used. Just be sure to follow the instructions on the package to activate it.
- Water – This helps form a fluffy, pillowy texture.
- Olive Oil – This creates the golden brown exterior and adds a rich taste.
- Toppings – Flakey sea salt, fresh rosemary, oregano, parmesan, and green or black olives are sprinkled on top, creating a flavor that will keep you coming back for more!
Olive-Inspired Bliss: Simple Steps for No-Knead Focaccia Recipe You Can’t Resist!
This olive focaccia recipe requires a bit of planning ahead, but the steps are simple, and the flavor is so worth the wait.
- Make the Dough. Whisk the flour, salt, and instant yeast together in a large bowl. Then, add the water, and use a rubber spatula to mix until the ingredients are combined and the dough is tacky.
- Rest the Dough. Rub the dough with olive oil, and cover it with a damp tea towel, cloth bowl, or plastic wrap. Transfer it to the fridge.
- Prepare the Pan. Line a 9×13 baking pan with
parchment paper, or grease it with butter or cooking oil spray. Then, pour a small amount of oil on top.
- Roll the Dough. Using two forks, pull the dough from the sides of the bowl into the center. Roll the dough into a ball, and cover it in oil. Let it rest at room temperature.
- Top. Sprinkle the rosemary, oregano, olives, and parmesan on top. Then, pour a little more oil over the dough, and use your fingers to gently punch holes into it. Stretch the dough as you do so, making sure it fills the entire pan!
- Bake. Bake until the bread is just turning golden.
- Cool. Transfer your olive focaccia to a cooling rack, and let it cool before slicing and serving.
Tips for Sucess
If you’ve ever been too intimidated to make bread, don’t be! This olive focaccia bread comes together easily, especially when you follow the tips below.
- Measure Carefully. For the best results, we highly recommend using a food scale to measure out the ingredients. Even slight variations can impact the taste and texture of your bread.
- Rest the Dough. Don’t skip the resting process! This is what proofs the dough, making it light and fluffy. You’ll want to allow at least 12 hours for the first proof and another two to three for the second.
- Find a Warm Spot. The warm temperature will help the focaccia rise on the second proof. If it’s super cold outside, try putting it in the oven with the light on. Just don’t actually turn the oven on!
- Mix and Match Toppings. Feel free to get creative and use any leftovers you have on hand to create pretty focaccia bread art. For instance, tomatoes, asparagus, and potatoes all taste great.
- Cool. Allow the bread plenty of time to come to at least room temperature once baked. This helps ensure it doesn’t crumble and holds its shape.
Common Questions About This Easy Focaccia with Olives
This recipe is best served right away. However, if you have leftovers, transfer them to an airtight container, and keep them stored at room temperature for one to two days. Or, freeze your focaccia instead! To eat, let it defrost at room temperature. Then, warm it in a toaster, and enjoy.
More Easy Focaccia Recipes
Need more focaccia in your life? Try out the flavor options below!
- Easy Focaccia Recipe with Tomatoes
- Quick Focaccia Recipe with Za’atar Seasoning
- No-Knead Cheesy Focaccia Bread
- Slow Cooker Easy Focaccia Recipe
No-Knead Olive Focaccia Bread
- 4 cups all-purpose flour or bread flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water
- Butter for greasing
- 4 Tablespoons olive oil divided
- 1-2 teaspoons whole rosemary leaves optional
- 2 teaspoons dried oregano optional
- flaky sea salt such as Maldon
- ½ cup parmesan cheese freshly grated
- ¾ cup chopped olives
Make the Dough:
- In a large bowl, whisk the flour, salt, and instant yeast. Add the water, and use a rubber spatula to mix until the liquid is absorbed and a sticky dough ball is formed. Lightly rub olive oil on around the surface of the dough.4 cups all-purpose flour or bread flour, 2 teaspoons kosher salt, 2 teaspoons instant yeast, 2 cups lukewarm water
Proof the Dough:
- Cover the bowl with a cloth cover or plastic wrap, and transfer it to the fridge for at least 12 hours or up to 3 days.
Prepare the Pan:
- Line a 9×13 baking dish with parchment paper, and grease with butter or cooking oil spray. Then, pour 2 Tablepoos spoons of oil into the center, and spread it around.Butter for greasing, 4 Tablespoons olive oil
Deflate the Dough:
- Use two forks to deflate the dough by gently pulling it away from the sides of the bowl, rotating the bowl with each pull. Roll the dough into a ball, and let it rest at room temperature for 3 to 4 hours.
Preheat the Oven:
- Place a rack in the center of the oven, and preheat it to 425 degrees Fahrenheit.
Top the Bread:
- Sprinkle the rosemary, oregano, salt, parmesan, and olives over the dough. Pour a drizzle of oil on top. Using oiled hands, gently press fingers into the dough to create dimples, stretching it as needed to fill the dish.flaky sea salt, 1-2 teaspoons whole rosemary leaves, 2 teaspoons dried oregano, ½ cup parmesan cheese, ¾ cup chopped olives
- Transfer the focaccia to the preheated oven, and bake for 25 to 30 minutes or until the dges are golden and lightly crisp.
- Transfer the bread to a cooling rack, and let it rest for at least 10 minutes before serving.
- Enjoy immediately! Store leftovers in an airtight container at room temperature for 1-2 days.
Nutrition information is automatically calculated, so should only be used as an approximation.