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featured no knead focaccia.

No Knead Focaccia Recipe (Cheese Focaccia)

Course: Appetizer, Bread, Side Dish
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Rise Time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 8 pieces
Calories: 206kcal
This focaccia recipe is so easy to make, and topped with Parmesan, mozzarella, and feta for a cheesy bread.
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Equipment

Ingredients

  • cups all-purpose flour 390 grams
  • 0.25 ounce Fleischmann's® RapidRise Yeast 7 grams (1 packet)
  • 1 tablespoon granulated sugar 13 grams
  • 1 teaspoon kosher salt 3 grams
  • cups water 341 grams
  • 4 tablespoons extra virgin olive oil 50 grams, divided
  • teaspoons 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 ounce Fleischmann's® RapidRise Yeast, 1 tablespoon granulated sugar, 1 teaspoon kosher salt
    dry ingredients for no knead focaccia in a white bowl.
  • Combine the water and 2 tablespoons 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 tablespoons extra virgin olive oil
    wet ingredients for no knead focaccia in a white bowl.
  • Add water mixture to flour mixture. Stir with a large wooden spoon until well mixed. A dough will form.
    no knead focaccia dough in a white bowl with a wooden spoon.
  • Spread into greased 13x9-inch pan. The dough might not completely go to corners, but it will once it rises.
    no knead focaccia dough poured into a rectangular baking pan.
  • Cover with thin kitchen towel; let rise in warm place until doubled in size, about 30 minutes .
    proofed no knead focaccia dough in a rectangular baking pan.
  • 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 teaspoons Italian seasoning, ½ cup freshly shredded Parmesan cheese, ½ cup freshly shredded Mozzarella cheese, Sea salt, 1 cup crumbled Feta cheese
    two hands using fingers to dimple no knead focaccia dough in a rectangular baking pan.
  • Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
    cheeses and herbs drizzled over no knead focaccia bread dough in a rectangular baking pan.
  • Bake for 30-35 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if you'd like.

Video

Notes

  • Use a thin kitchen towel to place on top of the pan.
  • Place the pan of dough in a warm place to rise. You want it to double in size.
  • 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!
Storage: Store no knead focaccia in an airtight container at room temperature for up to 2 days or in the freezer for up to 1 month.

Nutrition

Serving: 1piece | Calories: 206kcal | Carbohydrates: 11g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 645mg | Potassium: 35mg | Sugar: 2g | Vitamin A: 175IU | Calcium: 206mg | Iron: 0.8mg