Easy no-knead focaccia

Light, airy, and delicious!

Save some money on groceries this week by making this easy no-knead focaccia at home!

Chef Randy Feltis takes us through the process of making your own focaccia, and how to use it in a delicious Italian sandwich. The best part? This bread is so versatile and can be made with your toppings of choice such as olives or rosemary – the possibilities are endless!



Serves: 1-10 

Prep time: 6 minutes 

Rest time: 12-36 hours 

Bake time: 25 minutes 

Special tools: 9-13 pan

  1. Mix water, yeast and honey and let it activate (about 5 minutes) then mix with flour and finally kosher salt to make a shaggy dough. Drizzle with 2 tablespoons olive oil and cover with a cloth. Refrigerate overnight.
  2. Remove from fridge and place into a well soaked with olive oil in a 9×13 baking pan. Let it proof up and spread to the edges.
  3. Let it proof again for a couple hours and top with olives.
  4. Give it the finger poke rub down and bake at 425 degrees for 25 minutes.
  5. Remove and top with smoked flakey salt.


For the Sandwich

Serves: 2

Prep time: 6 minutes 

  1. Take a 6-6 inch slice of focaccia and split.
  2. Spread with sun dried tomatoes, burrata and pistachios.
  3. Layer on the deli meats, top with arugula, a splash of olive oil and a pinch of black pepper. Cut in half and share with a friend or yourself later.