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Nonna's Easy Focaccia using No-Knead Dough

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Beloved and authentic, Nonna's focaccia is possible using the easiest, foolproof method made with no-knead dough, that takes just one hour for the initial rise.
The result is everything we crave in this favorite comfort food: a crisp, golden crust with a soft, pillowy interior and beautiful air pockets - made from simple ingredients.
In this post, I’ll walk you through how to make a classic, traditional thinner focaccia the way my Nonna would, along with our favorite variations at home: a thick-bake that’s extra saucy, and an extra thick, next-level version that is intensely soft and pillowy.
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Author: Mili Takashima

Ingredients

classic, thin-bake focaccia: single dough batch using 11"x16" baking pan

  • 3 cups all purpose flour I measure my flour to be 5 ounces per cup. Currently in my baking pantry is Costco Organic AP.
  • 1 and 1/2 teaspoons coarse salt
  • 2 teaspoons active dry yeast (one standard packet)
  • 1 and 1/2 cups water heated at Water temperature is at 105-110 degrees Fahrenheit or 40-43 degrees Celsius

thick-bake focaccia: double dough batch using 12"x18" baking pan

  • 6 cups all purpose flour
  • 3 teaspoons coarse salt
  • 4 teaspoons active dry yeast (two standard packets)
  • 3 cups water heated at Water temperature is at 105-110 degrees Fahrenheit or 40-43 degrees Celsius

extra thick-bake focaccia: double dough batch using 9"x12" casserole pan

  • 6 cups all purpose flour
  • 3 teaspoons coarse salt
  • 4 teaspoons active dry yeast (two standard packets)
  • 3 cups water heated at Water temperature is at 105-110 degrees Fahrenheit or 40-43 degrees Celsius

authentic/classic focaccia ingredients per single batch

  • 1/3 cup extra virgin olive oil The amount oil depends on the size of pan and amount of dough you are using. You'll want enough to completely cover the bottom of the pan and enough to saturate the dough on the top and bottom/
  • up to 1 and 1/2 cups tomatoes Use uncooked puree, diced, crushed, and/or chopped-fresh. If you can get jars of tomatoes that your family prepares and stores, that is the best. From the store, these days I'm using Cento brand crushed tomatoes.
  • 1/2 teaspoon coarse kosher salt 1-2 pinches to sprinkle
  • 2 teaspoons garlic Two larger fresh-minced cloves or enough granulated garlic sprinkled to evenly top the dough. I'm using fresh.
  • 1-2 tablespoons dried oregano I'm using whole leaf that is crushed in your hands before sprinkling
  • 1/4-1/3 cup Parmigiano-Reggiano Using high quality, preferably fresh-grated Parmigiano cheese is best. Use as much as you'd like per your tastes. Alternative is to use mixed with grated Romano cheese.

Instructions

Making No-Knead Dough

  • Measure and prepare the four ingredients.
  • In a larger bowl, place the flour and salt. Make a well (hole-space) in the center.
  • Heat water to between 105-110 degrees Fahrenheit or 40-43 degrees Celsius). Mix in yeast. Cover completely and allow it to activate for five minutes.
  • Once the yeast is ready, pour it into the flour-well.
  • Use a spoon or spatula to quickly combine the ingredients.
  • It will take a minute or so to get everything together. Create a loose ball.
  • Keep the warmth inside the ball by completely covering the bowl. I use a layer of (BPA free) plastic wrap to make a seal.
  • If you don't like plastic wrap, you will have to completely cover the bowl in a cloth.

Assembling & Baking Focaccia

  • When you are ready to bake, pre-heat your oven to 375 degrees Farenheight, or 190 degrees Celcius and allow to stay at heat for at least 10 minutes before opening your oven.
  • prepare ingredients
  • Pour olive oil in the deep dish baking pan or casserole dish of your choice, depending on your choice of thin, thick, or extra thick bake.
  • Pour the dough into the pan. pull and stretch the dough to fit the pan.
  • Next, hold the dough and flip it to the other side, so that the bottom that soaked in some of the olive oil, is now at the top. Both sides are now coated with the olive oil.
  • Finish shaping with a final stretch to fit the pan.
  • Use your fingers to apply a soft amount of pressure, to evenly press into the dough, creating craters.
  • Time to add tomatoes. If you are using tomato sauce, pour it on. If you are using diced tomatoes, place them evenly.
  • Make sure the tomatoes have covered the top. We leave a crust without toppings around the edge. Shown here is my Nonna's style of sauce - not too much - a thin spread. If I'm doing a thick-bake, I'm pouring on as much sauce as the focaccia will hold - typically up to 1 and 1/2 cups.
  • Sprinkle on coarse salt.
  • Add garlic. Choose to make little pockets or spread evenly.
  • Next, sprinkle the cheese. We use a spare amount of dry-style, grated cheese like Parmesan, or a Parmesan-Romano blend. Grated by hand from a block piece is the preferred method.
  • Take the dried Oregano in the palm of your hand.
  • Place your other palm on top, and crush the whole pieces by firmly pressing them together, and moving your palms in opposite directions.
  • The fresh-crushed oregano, using whole herb pieces, offers more flavor and a better result. It is as close to home grown/dried oregano. If you have home grown, use it!
  • If I'm not clapping the excess from my hands onto the top, so that nothing goes to waste, something is wrong. It is how I have watched my grandmother and mother do it, so it feels right.
  • If you have the time, I recommend covering the dough to allow another 30 minutes to rise.
    Once ready to bake, press our fingers down - about 3/4 deep into the dough - once again, working your way down in rows. I have a video to show you how I move with the dough and separate it from the pans edges.
  • Time to bake! Place in the middle, to bottom-middle rack of your oven and bake for 40-50 minutes, depending on the golden color you are looking for.
  • For our oven, I'm checking the bottom at 45 minutes. This seems to be the time, to get a beautiful golden brown color and crisp edge with a very tender, airy, bread-like center. All of the olive oil will soak in into the dough when it is baked, so that the pan itself and the pizza, will not be greasy.
  • As soon as it's out of the oven, I'm ready to cut. We tend to cut focaccia with a pair of kitchen/larger scissors or a large serrated knife. Servings are square sized, and those who know take preference for pillowy middle slices or corner pieces that have extra crispness.
  • Focaccia needs to breathe and should not be covered completely, so that the crust can maintain the amazing texture and crispness.

Storage

  • Fresh-baked focaccia is best enjoyed within the same day it is baked. This disappears quickly at home and with family and leftovers are very rare.
  • If you do have leftovers with saucy focaccia, I recommend placing slices in a sealed container or bag, and placing in the fridge after at room temperature. You can reheat as you wish.
    If you're focaccia is on the dryer side (not too much sauce), you can keep it in a sealed bag or container at room temperature for up to a couple days.

Video