No-Knead Olive Focaccia Bread


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!

all-purpose flour  kosher salt instant yeast lukewarm water butter olive oil  whole rosemary leaves dried oregano  flaky sea salt parmesan cheese chopped olives



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.


Rub the dough with olive oil, and cover it with a damp tea towel, cloth bowl, or plastic wrap. Transfer it to the fridge.

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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.


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.


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 until the bread is just turning golden. Transfer your olive focaccia to a cooling rack, and let it cool before slicing and serving.

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