# Easy No-Knead Focaccia

An easy no-knead focaccia recipe that can be made with instant yeast or sourdough.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 500 g bread flour
- 400 g water
- 100 g active levain
- 5 g instant yeast
- 15 g extra-virgin olive oil
- 10 g salt
- 1 tsp dry herbs
- toppings
- finely grated Parmesan
- flaky salt

## Instructions

1. Mix all ingredients.
2. Cover and rest 40 min.
3. With wet hands, perform a few folds until smoother.
4. Transfer to an oiled container, rest 3 hrs at room temp, then refrigerate overnight (up to 48 hrs).
5. Place in an oiled 9×13” pan.
6. Cover and let rise until puffy (about 2+ hrs).
7. Drizzle generously with olive oil, spread, and dimple.
8. Add toppings.
9. Bake at 420°F / 215°C for 20–30 min until golden.
10. Finish with more EVOO + flaky salt.

## Equipment

- 9x13” pan

## Tips

- Use bread flour for a chewier bite, pizza flour for a lighter crumb.
- Be generous with olive oil, it’s key for flavor + that golden crust.
- Cold ferment overnight for deeper flavor (up to 48 hrs).
- Always oil your pan well or use parchment , focaccia will stick.
- A 9×13” pan = thick, sandwich-style focaccia. Larger pan = thinner.
- Bake in a very hot oven for the best rise and crisp edges.
- Let it cool slightly before cutting to keep the crumb soft.
- Mix finely grated Parmesan into the dough before bulk fermentation it melts into the gluten and gives an incredible savory depth.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=1462942408842039
- Recipe page: https://www.cliprecipe.com/recipe/68d154b9-343f-41a7-8705-d474dcc3d6ba
- Extracted: 2026-03-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt