No Knead Italian Focaccia

No Knead

Focaccia bread and olive oil for dipping are popular at many restaurants.  Now you can make your own at home with NO kneading required.  Just mix the dough and spread in a baking pan.  Use a greased wooden spoon handle or your finger to poke holes into the dough to give the bread its classic look and to hold the oils and seasonings on the surface.





8 servings

Prep Time

10 minutes

Rise Time

45 minutes

Bake Time

30 to 35 minutes


  • 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1-2/3 cups very warm water (120°F to 130°F)
  • 2 tablespoons olive oil, pure OR olive canola blend
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon Italian herb seasoning
  • 2 tablespoons olive oil, pure OR olive canola blend


Mix flour, yeast, sugar and salt in a large bowl.  Add olive oil and water, stirring until well mixed.  Spread dough into greased 13x9-inch pan. Cover and let rise until doubled, about 30 minutes.

Using the handle of a wooden spoon, push multiple holes into the dough.   Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian herb seasoning.  Cover and let rise additional 15 minutes while oven preheats to 375°F.  Bake 30 to 35 minutes until lightly browned.

Cool slightly and cut into slices.