Easy Focaccia Recipe; My 6 Picky Kids Always Ask for It

2025-06-30T16:30:01Z

I’ve never considered myself a baker, but I was intrigued when I found a no-knead focaccia recipe.
I decided to try it and was surprised by the straightforward instructions and delicious results.
Now, it’s one of my go-to dishes — even my picky 4-year-old regularly asks me to make it.

As a mom of six kids, I’ve heard all the clichés about stay-at-home parents. The biggest one, arguably, is that we stay-at-home moms know how to bake, and we know how to do it well.

I’ve always been lost when it comes to baking, though … until I stumbled upon a no-knead focaccia recipe on Bon Appétit.

I was more than a little bread-curious, and the recipe looked simple enough, so I decided to give it a try. The results blew me away.

My notoriously picky kids — even my 4-year-old, who usually lives on chicken nuggets — scarfed down an entire loaf in two days. My husband raved about it, and my mother-in-law asked me for the recipe. I couldn’t believe it.

This focaccia has become my go-to recipe, and now, I make it all the time.

The recipe just requires seven simple ingredients.

The ingredients used to make easy, no-knead focaccia. — The ingredients you’ll need are all fairly basic and easy to find.

Emily Holi

The ingredients are as straightforward as the recipe itself: flour, salt, water, yeast, honey, olive oil, and garlic.

I begin by combining yeast with lukewarm water and a little bit of honey. Then, I wait until tiny bubbles appear on the surface of the liquid — that’s the yeast fermenting! It’s incredibly cool to watch.

Once the liquid is foamy, add flour and a bit of flaky sea salt. Mix until your dough is shaggy (that is, the ingredients are still lumpy, but well-mixed).

Next, grab a new, large bowl and coat it with olive oil. Turn your dough in the new bowl until it’s completely coated in the oil, too.

Up next, it’s time for the proofing stage.

The focaccia dough, ready for the proofing stage, courtesy of the writer. — The proofing stage is the most time-consuming step.

Emily Holi

Loosely cover the dough and wait for it to rise in the bowl.

You can let your dough rise overnight in the fridge, or find a warm spot in your kitchen. I like to use the “proof” setting on my oven, and I prefer to start in the morning so the bread is ready for dinnertime. Typically, this first proof takes about three hours.

Once the dough has doubled in size, it’s time to uncover the bowl.

Easy, no-knead focaccia after the first proof, courtesy of the writer. — After the first proof, the focaccia dough should have doubled in size.

Emily Holi

Take two forks and use them to pull the edges of your dough toward the center of the bowl. Turn your bowl, and repeat this fork-folding technique two more times.

This takes me about 10 seconds and completely replaces the “knead” step in most bread recipes.

After I’ve folded my dough, I spray or generously butter a baking dish, then drizzle more olive oil in the bottom. Then, I place the dough in the center of the dish.

Let the dough proof once more, uncovered, for about two hours.

The dimpled focaccia dough, courtesy of writer. — Once the dough is moved to a baking dish, it’s time to dimple it with your fingertips.

Emily Holi

Preheat your oven to 450 degrees Fahrenheit. Then, using your fingertips, dimple your dough all over, pushing all the way to the bottom of the pan like you’re playing the piano.

Once the bread looks evenly dimpled, drizzle the top with olive oil and dust with more sea salt. Bake for 20 to 30 minutes — my bread is typically done around the 23-minute mark.

While your bread bakes, melt half a stick of butter with two cloves of garlic. When the warm bread comes out of the oven, drizzle the loaf with your homemade garlic butter.

Be prepared for everyone to flock to the kitchen! The smell is amazing.

I make this focaccia monthly and keep leftovers frozen for quick dinners.

Easy, no-knead focaccia made by the writer. — Everyone from my mother-in-law to my picky 4-year-old has raved about my focaccia.

Emily Holi

Lately, I’ve been making one loaf a month and freezing individual portions for easy weeknight dinners.

I’ll typically slice the bread, wrap each piece in foil, and store the pieces altogether in one big Ziploc bag. In my experience, this keeps the bread fresh for up to six weeks.

When I’m ready to thaw some slices, I place the frozen pieces on a baking sheet in a 250-degree oven until they’re warmed through. I love serving the bread with soup, pasta, or salad — but it’s also a great snack, especially when I pair it with a quick olive oil-and-Parmesan dip.

I’m so glad that venturing outside my culinary comfort zone led me to this incredible recipe.

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