No-Knead Skillet Focaccia Recipe

Prep Time 10 mins
Cook Time 2 hrs
Rest Time 25 mins
Total Time 2 hrs 35 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 220  C
Servings: 6
Best Season: All Seasons
Description

This No-Knead Skillet Focaccia is a soft, airy Italian-style bread with a golden, olive-oil–crisp crust, made effortlessly without kneading. Baked in a skillet for perfect texture, this beginner-friendly focaccia is ideal for dipping, sandwiches, or serving alongside soups and meals.

Ingredients
    For the Focaccia Dough
  • 2 cups 2.5 all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1 cup warm water (about 40°C)
  • 2 tbsp olive oil
    • For the Skillet & Topping
  • 2 tbsp olive oil (for skillet)
  • 1 tbsp olive oil (for topping)
  • 1 tsp flaky sea salt
  • 1 tbsp fresh rosemary (chopped)
  • Optional toppings: sliced olives, cherry tomatoes, caramelized onions, sesame seeds
Instructions
    Prepare the Dough
  1. 1
    In a large mixing bowl, combine flour, salt, sugar, and instant yeast. Stir gently to distribute evenly. Pour in the warm water and olive oil. Mix with a spoon or spatula until a sticky, shaggy dough forms. Do not knead—this rough texture is exactly what you want.
    2. First Rest (Fermentation)
  2. 2
    Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for at least 2 hours, or up to 12 hours for deeper flavor. The dough should double in size and develop bubbles on the surface.
    3. Prepare the Skillet
  3. 3
    Pour 2 tablespoons of olive oil into a 10-inch cast-iron or oven-safe skillet. Use your fingers to spread the oil evenly across the bottom and sides to prevent sticking and enhance crust flavor.
    4. Shape the Dough
  4. 4
    Transfer the risen dough directly into the oiled skillet. With oiled fingertips, gently stretch and spread the dough toward the edges. Do not force it—if it resists, let it rest for 10 minutes and continue.
    5. Dimple & Top
  5. 5
    Press your fingertips deep into the dough to create classic focaccia dimples. Drizzle the remaining olive oil over the top. Sprinkle flaky salt and rosemary evenly. Add optional toppings if desired.
    6. Final Rest
  6. 6
    Let the dough rest uncovered in the skillet for 20–30 minutes. This allows the dough to puff up slightly and results in a lighter crumb.
    7. Bake the Focaccia
  7. 7
    Preheat the oven to 220°C. Bake the focaccia on the middle rack for 22–25 minutes, or until the top is golden brown and crisp, and the bottom sounds hollow when tapped.
    8. Cool & Serve
  8. 8
    Remove from oven and let rest for 5 minutes. Lift out carefully, slice, and serve warm or at room temperature.
Note

For extra flavor, allow the dough to rest overnight in the refrigerator.

You can replace up to ½ cup of all-purpose flour with whole wheat flour.

Store leftovers in an airtight container at room temperature for up to 2 days.

Reheat in the oven at 180°C for 5–7 minutes to restore crispness.

Keywords: no-knead bread, easy focaccia, skillet bread, homemade bread, beginner-friendly
Read it online: https://petitepanini.com/recipe/no-knead-skillet-focaccia-recipe/