No-Knead Olive and Herb Focaccia
An airy focaccia bread studded with Kalamata olives and fresh herbs, made using an easy no-knead method for a rustic crust and tender crumb. This Mediterranean-inspired quick recipe, ready in about 45 minutes, pairs all-purpose flour, instant yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 1/4 cups warm water
- 1 tsp sea salt
- 1/4 cup plus 2 tbsp extra virgin olive oil
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp fresh rosemary leaves
- 1 tbsp fresh thyme leaves
- 1 tsp coarse sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp sea salt. Pour in 1 1/4 cups warm water and 1/4 cup extra virgin olive oil; stir with a wooden spoon until combined into a sticky dough.
- Step 2: Cover the bowl tightly with plastic wrap and let dough rest at room temperature for 12-18 hours until bubbly and doubled in size.
- Step 3: Drizzle 2 tbsp olive oil onto a 9x13-inch baking pan. Transfer the dough into the pan, gently stretching it to fill the pan. Press 1/2 cup halved Kalamata olives, 2 tbsp fresh rosemary leaves, and 1 tbsp fresh thyme leaves evenly into the dough. Sprinkle 1 tsp coarse sea salt on top.
- Step 4: Cover the dough loosely and let it rise for 45 minutes. Meanwhile, preheat oven to 450°F.
- Step 5: Bake the focaccia on the middle rack for 20-25 minutes until the crust is golden and crisp. Remove from oven and cool on a wire rack before slicing.
Frequently asked questions
How long does No-Knead Olive and Herb Focaccia take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Knead Olive and Herb Focaccia?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in No-Knead Olive and Herb Focaccia?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Knead Olive and Herb Focaccia for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Knead Olive and Herb Focaccia?
Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
