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4.5 from 8 votes

No Knead Focaccia With Onions and Olives

Prep Time30 mins
Cook Time20 mins
Resting time2 hrs 10 mins
Total Time3 hrs
Course: Appetizer
Cuisine: Italian
Keyword: focaccia
Servings: 8
Author: Carlo Cao


  • 250 ml water ((1 cup))
  • 1 tsp sugar
  • 400 g all-purpose flour ((14 oz))
  • 1 sachet dry yeast
  • 2 tsp salt
  • 50 ml olive oil plus more for drizzling (⅕ cup)
  • 1 tsp of salt flakes
  • 1 handful of olives
  • 1 handful of onion thinly sliced


  • Mix water and sugar in a bowl until sugar is dissolved.
  • Put flour, yeast and salt in another large bowl.
  • Add in the sugar-water and oil and mix with a spatula until combined (it doesn't have to be perfectly smooth). Cover the bowl with a wet towel and allow to rest for 10 minutes.
  • Then form a ball, no dry streaks should remain in the bowl. Sprinkle the dough with 3 tbsp of olive oil and turn it a couple of times to make sure it's covered with oil (so that it doesn't dry out while resting).
  • Cover the bowl with a wet cloth and allow it to rise at room temperature for 90 minutes (or until doubled in size).
  • Preheat the oven to 180 °C (340 °F) and line a Ø 23 cm (9 inches) pie form with baking paper.
  • Place the dough into the form, spread it out carefully with your fingers (you want as much air as possible to stay in the dough!).
  • Poke the dough with your fingers, sprinkle with olives and onion slices, drizzle with olive oil and let it rise for another 30 minutes.
  • Bake in the middle of the oven for 25 minutes.
  • Remove the focaccia from the oven, drizzle it with a little olive oil and let cool briefly.