If you love focaccia but don’t want to deal with kneading, this recipe is for you. It’s made with a simple dough that rests overnight in the fridge and gets loaded with garlic butter for extra flavour. The result is soft, golden focaccia with crisp edges and a rich, garlicky bite. Perfect with soups, salads, or on its own.
I adapted my easy no-knead focaccia recipe to make this garlic version. You might also like my shallot pissaladière rendition with anchovies and olives (so good).
Why This Recipe Works
This method takes away the effort and keeps the results. Here’s why it delivers:
- No kneading means less hands-on time and less mess
- The overnight rest improves flavour and texture
- Garlic butter adds so much flavour
- It’s baked in a pan for crisp edges and a soft interior
FAQ’s
Can you make no-knead focaccia ahead of time?
Yes. The dough can rest in the fridge for up to 2 days, making it ideal for planning ahead.
How long should you let the focaccia dough rise?
After shaping, let it rise in a warm spot for 2 to 4 hours, until soft and bubbly.
Why is my focaccia dough so sticky?
As this is a high-hydration dough, it’s meant to be loose and sticky. Don’t add extra flour unless it’s too sticky to handle. Use oiled hands to handle it more easily.
Can I bake this focaccia on the same day?
Yes. Let the dough rise at room temperature for 2 to 3 hours until doubled in size, then proceed with the recipe.
What kind of yeast should I use?
Use instant yeast (also called rapid rise). If using active dry, activate it first in warm water.
- 500 grams /4 cups of white bread flour
- 2 tsp /8 grams instant yeast
- 1 ¾ tsp salt
- 500 ml 2 cups of warm water
- 11/2 tablespoons extra virgin olive oil
- 1 tsp honey or sugar
- 115 grams/ half a stick of salted butter
- 4-5 garlic cloves crushed
- 1 Tbsp finely chopped parsley
- Additional olive oil for the baking tray
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Make 1 – 2 days in advance.
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Mix the flour, yeast, and salt in a bowl with a whisk. In a measuring jug, dissolve the one teaspoon of honey with the water. To get the perfect water temperature for this no-knead focaccia, use 1 1/2 cups of tap water with 1/2 cup of boiling water.
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Pour the water with the dissolved honey or sugar into the flour and mix with a spatula.
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Once all the flour is incorporated, drizzle the dough with about 1 ½ tablespoons of extra virgin olive oil. Rub this lightly all over the ball (flip to coat), then seal with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size (approx. 2 – 3 hours depending on how warm it is.
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Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet with olive oil. This is to prevent the dough from sticking to the pan. Then spread 3 tablespoons of extra virgin olive oil.
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Heat the butter in a small pot with the crushed garlic and parsley, then a low to cool.
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Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the baking sheet. It may be quite sticky. Gently pull the dough into a rough rectangle. Don’t worry too much if it doesn’t fit at this point; it will naturally rise and expand into the corners.
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Brush a little over half or two-thirds of the garlic butter over the dough, then gently fold the dough over on each side like a blanket. You want to create a layer of butter between a layer of bread dough. Gently press the filled dough into a rough rectangle.
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Leave in a warm spot for about 2 – 4 hours to rise *this time depends on how warm the room is.
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Preheat the oven to 220C / 425F.
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When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), brush the surface gently with the remaining third of garlic butter.
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Dimple the dough all over with your fingers. Sprinkle the surface with sea salt flakes and bake immediately for 22 – 24 minutes until golden brown all over.
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Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft).
- Room temperature: Store in a sealed container or bag for up to 2 days
- Reheat: Warm in a 180°C oven or air fryer for 6-8 minutes until soft and crisp again
- Freeze: Slice and freeze in a sealed bag for up to 1 month. Toast from frozen or defrost and reheat
My other popular easy bread recipes:
Easy ciabatta bread
Stout hot cross bun bread
Easy whole wheat bread Cape seed load
Easy cheese & onion bread with herbs and red pepper pesto
Irish soda bread with rosemary and onion
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