No Knead Focaccia (Cheese Focaccia)

By Becky Hardin

Updated Jul 31, 2025

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I love that this easy No-Knead Focaccia is delicious, impressive, and super simple, perfect for any beginner baker and ideal for me. Cheese lover that I am, I couldn’t resist using 3 different cheeses for the ultimate cheese focaccia.

Easy Focaccia Recipe

I love my classic focaccia recipe, but this three-cheese focaccia bread just adds the most delicious touch to dinner. If you love cheese as much as I do, you will devour this bread so fast. I used three different cheeses for the ultimate flavor.

Tips for Beginners

• This recipe is designed to work with all-purpose flour. For chewier focaccia bread, you can swap some or all of the flour for bread flour.
• I used rapid-rise yeast to speed up the process, and it made this recipe so much easier. If you use active dry or instant yeast, your dough will need to rise for about 1 hour for each of the two rises.
• I like to use kosher salt. If using a different finer-grain salt (like sea salt or table salt), use half as much by volume or the same amount by weight.
• Be sure to proof the dough until it has doubled in size. If your dough is properly proofed, it should slowly spring back when pressed with one finger. If it springs back too quickly, it is under-proofed. If it does not spring back at all, it is over-proofed.
• A good way to speed up the rising process is to use your oven. I set our oven on 200°F for 2-3 minutes and then turned it off, let it sit 5 minutes, and then placed the bread inside to rise. It worked great!

Recipe Card

No Knead Focaccia Recipe (Cheese Focaccia)

4.65 from 14 votes

Prep: 15 minutes mins

Cook: 35 minutes mins

Rise Time: 45 minutes mins

Total: 1 hour hr 35 minutes mins

Servings: 8 pieces

Author: Becky Hardin

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This focaccia recipe is so easy to make, and topped with Parmesan, mozzarella, and feta for a cheesy bread.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan

Ingredients 

1x2x3x

• ▢ 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
• ▢ ½ cup freshly shredded Parmesan cheese
• ▢ ½ cup freshly shredded mozzarella cheese
• ▢ 1 cup crumbled feta cheese
• ▢ sea salt optional, for garnish

Instructions 

• Combine the flour, dry yeast, sugar, and salt in a large mixing bowl and stir until blended.
  3¼ cups all-purpose flour, 0.25 oz. Fleischmann's RapidRise Yeast, 1 tbsp granulated sugar, 1 tsp kosher salt
• Combine the water and 2 tbsp of olive oil in a microwave-safe bowl. Microwave on high in 15-second increments until very warm but not scalding hot to the touch (105-110°F).
  1½ cups water, 4 tbsp extra virgin olive oil
• Add water mixture to flour mixture. Stir with a large wooden spoon until well mixed. A dough will form.
• Spread into greased 13×9-inch pan. The dough might not completely go to corners, but it will once it rises.
• Cover with thin kitchen towel; let rise in warm place until doubled in size, about 30 minutes.
• Using your lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 2 tablespoons olive oil. Sprinkle top with cheese, sea salt, and Italian herbs.
  1½ tsp Italian seasoning, ½ cup freshly shredded Parmesan cheese, ½ cup freshly shredded mozzarella cheese, sea salt, 1 cup crumbled feta cheese
• Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
• Bake for 30-35 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if you’d like.

Serving: 1pieceCalories: 206kcalCarbohydrates: 11gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 26mgSodium: 645mgPotassium: 35mgSugar: 2gVitamin A: 175IUCalcium: 206mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make No Knead Focaccia Step by Step

Combine the dry ingredients: Combine 3¼ cups all-purpose flour, 0.25 oz. Fleischmann’s RapidRise Yeast, 1 tbsp granulated sugar, and 1 tsp kosher salt in a large mixing bowl and stir until blended.

Combine wet ingredients: Combine 1½ cups water and 2 tbsp of olive oil in a microwave-safe bowl. Microwave on high in 15-second increments until very warm but not scalding hot to the touch (105-110°F).

Combine wet and dry ingredients: Add water mixture to flour mixture. Stir with a large wooden spoon until well mixed. A dough will form.

Transfer dough to pan: Spread the dough into a greased 13×9-inch pan. The dough might not completely go to the corners, but it will once it rises.

Proof: Cover with a thin kitchen towel; let rise in a warm place until doubled in size, about 30 minutes.

Poke holes: Using a lightly oiled finger, gently poke holes about an inch apart in the dough, going nearly to the bottom. Drizzle with remaining 2 tbsp olive oil. Sprinkle top with 1½ tsp Italian seasoning, ½ cup freshly shredded Parmesan cheese, ½ cup freshly shredded mozzarella cheese, sea salt, and 1 cup crumbled feta cheese.

Rise: Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F. Bake for 30-35 minutes or until golden brown. Cool slightly.

Serve: Cut and serve with extra oil for dipping if you’d like. Enjoy!

Recipe Variations

There are so many ways to change up this cheesy focaccia. Here are some ways to change it up:

• Swap the cheeses out for your favorite.
• Add several cloves of minced garlic to the dough for cheesy garlic focaccia.
• Add minced garlic or red pepper flakes to the last 2 tbsp of olive oil for even more flavor.
• Try different fresh or dried herbs such as sage, thyme, or oregano, instead of Italian seasoning.

Serving Suggestions

This no-knead focaccia is the perfect appetizer before a delicious meal. Or, use it as the bread for your next sandwich, or cube it into croutons for a Caesar salad. This bread is perfect for soaking up extra olive oil or sauces from your dinner. So add it to your plate and dip away!

How to Store

To make this cheesy focaccia bread in advance, follow the recipe through step 5, storing the dough tightly covered in the refrigerator overnight instead of on the counter for 30 minutes. The next day, unwrap the dough and let it come to room temperature for 10-15 minutes before continuing with the recipe as written.

Store leftover no knead focaccia in an airtight container at room temperature for up to 2 days.

Freeze no knead focaccia cut into individual slices wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before reheating loosely wrapped in aluminum foil in a 350°F oven for 10-15 minutes.

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