Shockingly Easy No-Knead Focaccia Recipe | Epicurious

Skip to main content

dimpled garlicflecked focaccia in a rectangular baking dish

Photo by Laura Murray, Food Styling by Susan Spungen

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don’t feel like waiting that long, leave it out at room temperature until doubled in size—three to four hours.

Recipe notes

See Related Recipes and Cooking Tips

The Most-Saved Recipes in the Epicurious App This Year
Like sheet-pan chicken souvlaki and lentil tomato soup.
The Most-Saved Recipes in the Epicurious App in January 2025
Like one-pot ginger chicken, oven risotto, and flourless chocolate cake.
Every Recipe From the Bon Appétit 56
This year, cook your way through these 56 hand-selected recipes from the Bon Appétit archives.
The Most-Saved Recipes in the Epicurious App in 2023
These are the recipes Epicurious app users keep coming back to.
23 Biscuits, Rolls, and Popovers for Your Thanksgiving Bread Basket
Bring on the fluffy rolls.
13 Holiday Potluck Ideas to Carry Over the River and Through the Woods
You’ve been invited to a Christmas potluck. Bring a showstopper.
19 Savory Baked Goods to Make When Your Sweet Tooth Needs a Break
When you don't feel like having a cookie but you still want to bake, these savory baking recipes—including tender biscuits and a no-knead focaccia—will do the trick.
79 Easy Baking Recipes for Cookies, Cakes, Breads, and More
These easy baking recipes can fit seamlessly into even the busiest week.
27 Flatbread Recipes That Rise to Any Occasion
Eat your way around the world of flatbread, starting with scallion bing, buttery mlaoui, garlicky kulchas, and fresh tortillas.

Read More

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Almost Cannoli Galettes

Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Beer-Battered Onion Rings

Easy to make, impossible to stop eating.

Pan-Fried Turmeric Bread (Kubez Kimaaj)

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.

Brown Butter Miso Mochi Blondies

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

Cheddar Caramel Slices

A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.