Focaccia Recipes: 12 No-Knead Pans, From Rosemary Garlic to Apple Fritter

These focaccia recipes are the easiest way to bake bread that looks like it came from a bakery, and you do not need a mixer or any bread skills. Focaccia is everywhere online this fall, and the newest twist is sweet: a blueberry lemon focaccia monkey bread reel passed 3.9 million views on Instagram on October 20, and a focaccia sandwich loaf video topped 5 million. Every version here starts with the same one bowl dough. You stir it, let it puff in an oiled pan, poke it with your fingers and bake. Then the fun part: toppings, from classic rosemary and sea salt to apple fritter glaze and a Christmas garden of vegetables. Grab a sheet pan and some good olive oil..

Focaccia Recipes Start With One Easy Pan

No mixer, no kneading, no bread skills. You stir the dough in a bowl, let it puff in the pan and poke it with your fingers. That is the whole method behind the bread with millions of views this month. Half the pan can be savory and half sweet, so everyone at the table is happy. Which half would you grab first: A: rosemary and sea salt or B: cinnamon apple?..

You will need: 4 cups all purpose or bread flour, 2 cups warm water, 2 1/4 tsp (1 packet) instant yeast, 2 tsp salt, 1/2 cup olive oil, flaky sea salt.

How to make it: 1. Stir the flour, yeast, salt and water in a big bowl until no dry flour is left. 2. Drizzle with 2 tbsp oil, cover and let rise 2 hours, or chill overnight. 3. Pour 1/4 cup oil into a 9 by 13 inch metal pan and add the dough. 4. Let it rise in the pan 1 to 2 hours until puffy. 5. Oil your fingers and press deep dimples all over. 6. Add toppings and bake at 425 F for 22 to 28 minutes until deep golden.

The No-Knead Dough Behind All Focaccia Recipes

Here is the secret: a very wet dough and time do the work that kneading would do. Stir it into a shaggy mess, then fold the sides over the middle three or four times while it rises. Overnight in the fridge gives the best flavor and the biggest bubbles, but a same day rise works too. Do not skimp on the olive oil in the pan. It fries the bottom into a golden, crispy crust.

You will need: 4 cups bread flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt, 1/2 cup olive oil.

How to make it: 1. Stir the flour, yeast, salt and water together. 2. Rest 15 minutes, then fold the dough over itself 4 times with wet hands. 3. Repeat the folds twice more, 15 minutes apart. 4. Cover and chill 12 to 24 hours, or rise 2 hours at room temperature. 5. Move to a well oiled pan and let it puff 1 to 2 hours. 6. Dimple, top and bake at 425 F.

Focaccia Recipes 101: Rosemary, Garlic and Sea Salt

This is the classic from Liguria in Italy and still the one most people love best. Fresh rosemary, sliced garlic and flaky salt go on just before baking, plus a generous drizzle of olive oil that pools in every dimple. Serve it warm with soup or a holiday dinner. Tip: tuck the garlic slices into the dimples so they roast instead of burning. Do you eat it A: plain or B: dipped in olive oil?

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 3 sprigs rosemary, 4 cloves garlic thinly sliced, 2 tbsp olive oil, 1 tsp flaky sea salt.

How to make it: 1. Let the dough puff in the oiled pan. 2. Dimple it deeply with oiled fingers. 3. Press the rosemary leaves and garlic slices into the dimples. 4. Drizzle with olive oil. 5. Sprinkle with flaky salt. 6. Bake at 425 F for 22 to 28 minutes until deep golden.

Apple Fritter Focaccia With Glaze

The sweet version taking over social media this fall. Thin slices of apple tossed in brown sugar and cinnamon are pressed into the dough, baked until the edges caramelize, then drizzled with a simple vanilla glaze while warm. It tastes like a giant apple fritter with a soft, chewy middle. It is one of the most popular focaccia recipes this season and a great brunch or holiday dessert.

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 2 apples thinly sliced, 1/4 cup brown sugar, 1 tsp cinnamon, 2 tbsp melted butter. Glaze: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla.

How to make it: 1. Toss the apples with the brown sugar, cinnamon and butter. 2. Dimple the puffy dough. 3. Press the apple slices into the dough in rows. 4. Spoon any juices over the top. 5. Bake at 400 F for 25 to 30 minutes. 6. Whisk the glaze and drizzle it over the warm focaccia.

Blueberry Lemon Focaccia

This is the reel that pulled almost 4 million views this month. Fresh or frozen blueberries and lemon zest go into the dimples with a sprinkle of sugar, and a lemon glaze goes on at the end. The berries burst into little jammy pockets. Use frozen berries straight from the freezer so they do not bleed too much. Would you eat it for A: breakfast or B: dessert?

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 1 1/2 cups blueberries, zest of 1 lemon, 3 tbsp sugar, 2 tbsp melted butter. Glaze: 1 cup powdered sugar, 2 tbsp lemon juice.

How to make it: 1. Dimple the puffy dough. 2. Scatter the blueberries and press them into the dimples. 3. Sprinkle with lemon zest and sugar. 4. Drizzle with melted butter. 5. Bake at 400 F for 25 to 28 minutes. 6. Whisk the glaze and drizzle it over the cooled focaccia.

Cranberry, Brie and Rosemary for the Holidays

A festive party bread that is just as good on a cheese board. Cubes of creamy brie melt into the dimples, fresh cranberries burst in the oven, and a drizzle of honey and a little rosemary finish it. Cut it into small squares for a holiday appetizer. It is one of the prettiest focaccia recipes for Christmas and Thanksgiving tables.

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 6 oz brie cut in cubes, 1 cup fresh or frozen cranberries, 2 sprigs rosemary, 2 tbsp honey, flaky salt.

How to make it: 1. Dimple the puffy dough. 2. Press in the cranberries and rosemary. 3. Bake at 425 F for 15 minutes. 4. Tuck the brie cubes into the dimples. 5. Bake 8 to 10 minutes more until the cheese melts. 6. Drizzle with honey and a pinch of flaky salt.

Christmas Garden Focaccia Art

Garden focaccia turns the dough into a canvas. Use herbs, sliced peppers, red onion, cherry tomatoes and olives to make flowers, trees and wreaths before baking. For Christmas, make a tree from rosemary sprigs with tomato and pepper ornaments and a yellow pepper star. Kids love helping with this one. It is the most fun of all these focaccia recipes to bring to a party.

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, fresh rosemary, chives, parsley, cherry tomatoes, bell peppers in 3 colors, red onion, black olives, flaky salt.

How to make it: 1. Cut the vegetables into shapes: rings, strips and small stars. 2. Dimple the puffy dough. 3. Press the herbs in for stems and tree branches. 4. Add the vegetables as flowers or ornaments. 5. Brush everything with olive oil. 6. Bake at 425 F for 22 to 25 minutes.

Caramelized Onion and Gruyere

Slow cooked onions and nutty melted Gruyere turn focaccia into something you could serve as a meal with a green salad. Cook the onions low and slow for about 30 minutes until jammy and brown, spread them over the dimpled dough, and add the cheese for the last few minutes. It tastes like French onion soup on bread. Of all the savory focaccia recipes here, this one is the most filling.

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 3 large onions thinly sliced, 2 tbsp butter, 1 tsp thyme, 1 1/2 cups shredded Gruyere, flaky salt.

How to make it: 1. Cook the onions in butter over low heat 30 minutes, stirring often, until deep brown. 2. Stir in the thyme. 3. Dimple the puffy dough. 4. Spread the onions over the top. 5. Bake at 425 F for 18 minutes. 6. Add the Gruyere and bake 6 to 8 minutes more.

Cherry Tomato and Olive Focaccia Recipes

Bright cherry tomatoes and briny olives are the most classic topping after rosemary. Halve the tomatoes and press them cut side up so they roast and caramelize instead of making the bread soggy. Add a pinch of dried oregano and plenty of olive oil. It is perfect next to a bowl of soup or pasta. Which do you prefer: A: green olives or B: black olives?

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 1 pint cherry tomatoes halved, 1/2 cup pitted olives, 1 tsp dried oregano, 2 tbsp olive oil, flaky salt.

How to make it: 1. Dimple the puffy dough. 2. Press the tomatoes in, cut side up. 3. Add the olives between the tomatoes. 4. Sprinkle with oregano and drizzle with oil. 5. Add flaky salt. 6. Bake at 425 F for 22 to 28 minutes.

Pizza Focaccia for Friday Night

Thick, crispy bottomed pizza without stretching any dough. Spread pizza sauce over the dimpled focaccia, add mozzarella and pepperoni, and bake. The bottom fries in the olive oil like a Detroit style pie. Cut it into squares for a family movie night or a kids party. It is one of the easiest focaccia recipes for picky eaters.

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 3/4 cup pizza sauce, 2 cups shredded mozzarella, 30 pepperoni slices, 1 tsp dried oregano, grated Parmesan.

How to make it: 1. Dimple the puffy dough. 2. Bake at 425 F for 12 minutes. 3. Spread the sauce over the top. 4. Add the mozzarella and pepperoni. 5. Bake 10 to 12 minutes more until bubbly. 6. Sprinkle with oregano and Parmesan.

Focaccia Sandwich Loaf for a Crowd

A recent reel showing a focaccia sandwich loaf topped 5 million views, and it is a smart way to feed a crowd. Bake a plain focaccia, slice it in half sideways, and layer it with deli meats, cheese, greens and a garlicky spread. Press it under a heavy pan for 30 minutes, then cut into squares. It is perfect for game day or a holiday lunch, and one of the most shared focaccia recipes of the year.

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 1/2 cup mayonnaise mixed with 1 tbsp pesto, 8 oz sliced turkey or ham, 6 oz sliced provolone, 2 cups arugula, 1 tomato sliced, roasted red peppers.

How to make it: 1. Bake a plain focaccia and let it cool. 2. Slice it in half horizontally. 3. Spread the pesto mayo on both cut sides. 4. Layer the meat, cheese, peppers, tomato and arugula. 5. Put the top on and press under a heavy pan 30 minutes. 6. Cut into squares.

Herb and Olive Focaccia Plus Our Best Tips

We end with a simple herb and olive focaccia, and the tips that fix dense bread. Use a very wet dough, let it rise until puffy and jiggly in the pan, and use plenty of oil. For more holiday baking, try our holiday pull apart bread, and see the apple focaccia fritters from Half Baked Harvest. Which of these focaccia recipes will you bake first?

You will need: 1 batch no-knead focaccia dough (4 cups flour, 2 cups warm water, 2 1/4 tsp instant yeast, 2 tsp salt), 1/3 cup olive oil for the pan, 1/2 cup mixed olives, 2 tbsp chopped fresh herbs (thyme, oregano, parsley), 1 tsp lemon zest, 2 tbsp olive oil, flaky salt.

How to make it: 1. Make sure the dough has doubled and jiggles in the pan. 2. Dimple it all the way to the bottom of the pan. 3. Press in the olives. 4. Mix the herbs, zest and oil and spoon it over. 5. Sprinkle with flaky salt. 6. Bake at 425 F until deep golden, about 25 minutes, then cool on a rack so the bottom stays crisp.