Pin by Marietta Neathery on Bread: Foolproof Focaccia

The Shockingly Easy No-Knead Focaccia Recipe Ultimate Guide

The moment that sheet pan slides out of the oven, and the aroma of toasted olive oil, rosemary, and sea salt hits you? That is the smell of pure comfort. If you’ve been intimidated by making bread thinking it requires biceps, flour everywhere, and 12 hours of active labor I promise you, this is the recipe that changes everything.

I got obsessed with this concept after seeing what felt like a million variations on Pinterest, specifically the ones filed under Pin by Marietta Neathery on Bread .

This isn't just an Easy Focaccia Bread Recipe ; it’s practically foolproof, requiring about 10 minutes of actual effort. We let time and science do the heavy lifting, resulting in a blistered, velvety soft flatbread that shatters perfectly on the outside.

The foundation for this incredible texture, seen widely online, is the Pin by Marietta Neathery on Bread technique.

Stop buying those sad, flat grocery store versions. We’re making focaccia that tastes like sunshine and Italian bakeries, using the exact method made famous by the Pin by Marietta Neathery on Bread in 2025 | Easy focaccia bread recipe, Easy bread recipes, Foccacia recipe approach.

Get ready, because you’re about to become a bread person, all thanks to this specific Pin by Marietta Neathery on Bread method.

Mastering the Science: How Time Replaces Kneading

Why the heck does this work without traditional kneading? This is the most frequently asked question I get about "no-knead" recipes and it all comes down to water, time, and patience. Understanding the science behind the Pin by Marietta Neathery on Bread is key to success.

Why This Works: The Magic of Long, Slow Fermentation

When you mix flour and water, two proteins, glutenin and gliadin, start forming gluten bonds. Kneading manually speeds this up, forcing the proteins to align and strengthen the network.

In this No Knead Focaccia Bread method, we use High Hydration (a lot of water) and Time to replace the manual labor. The water allows the gluten strands to slowly relax and form a beautiful, complex network all by themselves, a process called autolyse . By the time the dough has sat for 12 to 18 hours, you have a strong, elastic structure ready to trap gas. This ensures those gorgeous, open air pockets (the alveoli ) you look for in authentic focaccia. If you’re looking for a more traditional kneading project, you might try my recipe for Bread: Easy Crusty White Loaf Beginner Artisan Recipe , but for maximum convenience, stick with this Pin by Marietta Neathery on Bread approach.

The Role of Olive Oil in Achieving a Perfect Crust

The incredible amount of olive oil used isn't just for flavor; it’s structural. First, it lubricates the dough, keeping it moist and preventing a tough crust. Second, the oil on the pan creates a deep fried effect on the bottom layer of the dough while it bakes, guaranteeing that deep golden color and a heavenly, crisp chew.

This oil usage is heavily emphasized in the Pin by Marietta Neathery on Bread .

Essential Ingredients and Clever Substitutions

This recipe is simple, but quality matters, especially for the star player: the olive oil. The ingredient list for this Pin by Marietta Neathery on Bread is remarkably short.

The OG Ingredient	Best Substitute	The Science Behind the Swap
All-Purpose Flour (Unbleached)	Bread Flour	Higher protein content builds stronger gluten network, potentially resulting in a slightly higher rise and more open crumb.
Active Dry Yeast	Instant Yeast	Use the same amount. Instant yeast is faster and doesn't require activation, but for the best flavor in a long, cold proof, stick to Active Dry if possible.
Fine Sea Salt (Mixing)	Kosher Salt	Use slightly more (about 1.25x the volume) as Kosher salt flakes are larger than fine salt granules. Crucial for flavor and controlling yeast activity.
Extra Virgin Olive Oil (Finishing)	high-quality Avocado Oil	Provides high smoke point and neutral flavor for pan coating, but EVOO adds the characteristic rich, peppery notes of great focaccia.

Flavor Variations: Herb & Topping Ideas

This is where you make the Marietta Neathery on Bread version completely your own. Many variations seen online are direct offshoots of the original Pin by Marietta Neathery on Bread .

• Classic Rosemary & Sea Salt: Sprinkle fresh rosemary and flaky salt after dimpling.
• Garlic Bomb: Mix 2 crushed garlic cloves into the olive oil before dimpling.
• Tomato & Herb: Place thinly sliced cherry tomatoes and oregano on top.
• Sweet Treat: Brush with melted butter and cinnamon sugar after baking for a quick, sweet flatbread. If you prefer a full sweet quick bread, try my recipe for ZucchiniPineapple Quick Bread: Ultra Moist Tropical .

step-by-step Guide to Shockingly Easy Focaccia

This entire process, inspired by the easy instructions associated with Pin by Marietta Neathery on Bread , takes maybe 10 minutes of active time spread over two days.

Prep Time: 15 minutes | Proofing: 12– 24 hours | Bake Time: 25– 30 minutes

Day 1: The Mix and the Rise

1. Activate the Yeast (If using Active Dry): In a large bowl, whisk the yeast and sugar (optional, but helps!) into 2 cups of lukewarm water (around 105°F or 40°C). Let it sit for 5 to 10 minutes until foamy. This tells you your yeast is alive and happy!
2. The Mix: Add the flour and the mixing salt directly to the yeast mixture. Using a rubber spatula, mix until just combined. You want a very shaggy, sticky mass. There should be no dry pockets of flour remaining, but do not overmix.
3. Rest & Coat: Drizzle 2 tablespoons of olive oil into the bottom of the bowl. Turn the shaggy dough over once to coat the bottom. Cover the bowl tightly with plastic wrap.
4. The Cold Proof: Place the covered bowl in the refrigerator for a minimum of 12 hours, and up to 24 hours. This slow, cold fermentation develops incredible flavor which is the secret to this amazing Foccacia recipe , popularized by the Pin by Marietta Neathery on Bread .

Day 2: Shaping and Baking

1. Prep the Pan: Drizzle a generous half cup of olive oil into a 9x13 inch metal baking pan. You must be generous here; the oil prevents sticking and creates that signature crispy bottom.
2. Transfer: Scrape the cold, bubbly dough gently out of the bowl and drop it directly into the center of the oiled pan. Turn it over to coat the entire dough ball in the oil. Cover loosely with plastic wrap.
3. Second Proof (Warm): Let the dough rest on the counter for 2 to 4 hours. It will slowly relax and spread out to fill the pan. If the dough snaps back when you try to spread it, it needs more rest. When ready, the dough should be incredibly puffy and jiggly the sign of a successful Pin by Marietta Neathery on Bread proof.
4. The Dimple: Preheat your oven to 425°F (220°C). Generously drizzle 2 to 3 more tablespoons of olive oil over the top of the dough. Using oiled fingers, press straight down through the dough, all the way to the bottom of the pan, making dimples every inch or so. The dimples are essential! They prevent the dough from rising like a standard loaf and create those beautiful wells that hold the oil and toppings, just as illustrated in the Pin by Marietta Neathery on Bread .
5. Top and Bake: Sprinkle generously with flaky sea salt and your chosen toppings (like rosemary). Bake for 25 to 30 minutes, or until the top is deep golden brown and the olive oil along the edges is bubbling and sizzling fiercely.
6. Cooling: Immediately remove the focaccia from the pan (this stops the bottom crust from steaming and becoming soggy) and transfer it to a wire rack. Let it cool for 15 minutes before slicing and devouring this incredible Pin by Marietta Neathery on Bread creation.

Troubleshooting and Achieving Pro-Level Results

Even the best bakers have missteps. Here are the common problems when making this Easy focaccia bread recipe , many of which are addressed directly in the tutorials accompanying the original Pin by Marietta Neathery on Bread .

Common Mistake	Root Cause	The Fix
The Focaccia is flat and dense.	Yeast was dead, water was too hot, or dough was under proofed.	Check yeast date and ensure water temp is below 115°F (46°C). If cold proofing, ensure the dough gets at least 2 hours at room temperature on Day 2 to warm up and become bubbly before dimpling.
The Bottom is burnt or soggy.	Too little oil (burnt) or not removed from the pan immediately (soggy).	Do not skimp on the initial half cup of oil. ALWAYS remove the baked focaccia from the hot pan right away to a wire rack to allow steam to escape.
The Dough snaps back when dimpling.	Dough is under proofed and too tight (lacking gluten relaxation).	Stop forcing it! Cover the pan and let the dough rest for another 30 to 45 minutes until it’s relaxed enough to hold the dimple shape without fighting you back.
The Crust is soft, not crisp.	Oven temperature was too low or steam build-up during baking.	Ensure the oven is fully preheated to 425°F. You need that initial high heat blast to create a crisp crust, a hallmark of the Pin by Marietta Neathery on Bread .

Storing, Freezing, and Reheating Focaccia

I know, it’s unlikely you’ll have leftovers, but just in case this generous Focaccia Bread Recipe is too much for one sitting, here is how to keep that glorious texture achieved by the Pin by Marietta Neathery on Bread method.

Short Term Freshness: Keeping Focaccia Crisp

Focaccia is best eaten the day it is made. If you must store it overnight, wrap it loosely in foil and keep it at room temperature. Do not refrigerate! Refrigeration speeds up staling. It will be slightly less crisp the next day, but still delicious.

How to Successfully Freeze Baked Focaccia

Yes, you can freeze it! Once the bread is completely cool, slice it into manageable squares. Wrap each square tightly in plastic wrap, and then transfer the wrapped squares into a large, heavy duty freezer bag. It keeps well for up to 3 months.

This is perfect for when you’re anticipating a busy week and want a fast side for dinner, utilizing the superior results of the Pin by Marietta Neathery on Bread .

Reheating Techniques for Optimal Texture

• Toasting/Oven (Best Method): Preheat your oven or toaster oven to 350°F (175°C). Place the focaccia pieces directly on the rack. Bake for 5 to 10 minutes until the edges are sizzling slightly and the crust is renewed and crisp.
• Air Fryer: Heat at 300°F (150°C) for 3- 5 minutes for a quick re-crisp.

Creative Ways to Serve This Delicious Bread

This truly easy, delicious bread is so much more than a side dish. Use the skills you learned mastering the Pin by Marietta Neathery on Bread technique to experiment with serving styles.

Focaccia as the Base for Gourmet Sandwiches

Slice the focaccia horizontally to make the ultimate sandwich bread. The strong, textured crumb holds up beautifully to wet ingredients. Try layering prosciutto, mozzarella, and basil for a fantastic Italian panini.

This bread holds up better than most quick breads, which is another major advantage of the Pin by Marietta Neathery on Bread structure.

Pairing and Desserts

This salty, oily flatbread is amazing on its own with just a balsamic dip, but it is also a killer side for stews or rich pasta dishes. And if you’re looking for the perfect decadent, tangy dessert to follow this rustic meal, you simply must try my Lemon Cheesecake: Baked with Tart Lemon Curd Topping .

Seriously, once you nail this Pin by Marietta Neathery on Bread method, you’ll never look back. Enjoy your perfectly airy, shockingly easy homemade bread!

Nutrition Information

Nutrient	Amount
Calories	341 calories
Protein	6.8 g
Fat	13.2 g
Carbs	48.0 g

Recipe FAQs

Is this no-knead recipe truly easy, or does it still require significant active time?

Yes, this recipe drastically reduces active labor, which is the main appeal.

The process is shockingly easy because it relies on a long, slow fermentation time, meaning the dough develops structure on its own without requiring you to use your biceps or create a flour mess.

How long does the dough need to rest or rise for this focaccia?

The resting time is substantial, often requiring several hours or even overnight in the refrigerator.

This long proofing period is essential for flavor development and achieving that airy crumb structure without kneading, ensuring a perfectly textured loaf when baked.

Can I make this bread dough ahead of time, and how should I store leftovers?

Yes, the cold fermentation process actually improves the flavor, so making it ahead is encouraged.

Store leftover focaccia tightly wrapped at room temperature for up to two days; for longer storage, slicing and freezing works best, though you can find ideas for other baked goods like our Christmas Shortbread Bites: Zesty Buttery Shortbread Cookie Recipe for immediate consumption.

What is the purpose of the olive oil mentioned in the recipe steps?

The olive oil serves multiple critical purposes, primarily contributing to flavor and texture.

It provides the signature aroma of toasted olive oil mentioned in the description and helps keep the bottom crust golden brown and crisp against the sheet pan.

I am trying to reduce carbs; can I substitute the main flour ingredient in this recipe?

No, substituting the standard flour is not recommended for this specific no-knead focaccia recipe as written.

This method relies on the gluten development structure provided by wheat flour during the long rest; if you are looking for low-carb bread options, you might have better success researching recipes designed specifically for alternative flours, like our Fathead Keto Dinner Rolls: Fluffy, Cheesy, Low Carb Bread Recipe.

My focaccia came out dense instead of airy; what did I likely do wrong?

No, density usually means the dough did not have adequate time to proof or that you handled it too aggressively before baking.

Ensure you allow the full recommended time for the final rise on the pan, resisting the urge to deflate the air bubbles created by the slow fermentation process.