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No Knead Cheese and Herb Focaccia

An easy, no-knead focaccia bread - serve warm out of the oven with your favorite salad or dipping sauce.
No Knead Cheese and Herb Focaccia
Yield 1 large or 2 small flatbreads



  • 3 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 1/4 cups warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons butter (softened)
  • 1 large egg (room temperature)


  • 1/2 pound shredded natural cheese (or grated Parmesan)
  • 1/4 cup minced or sliced onion
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano


  • Add flour, sugar, salt, and herbs in a bowl; whisk to combine, and set aside.
  • Add warm water and yeast to a stand mixer bowl; let sit 5 minutes. Add butter, egg and ½ of the flour-mixture. Using paddle attachment, beat 2 minutes on medium speed until smooth. Add the remaining flour mixture; mix on low speed until smooth, about 1 to 1½ minutes. Scrape down batter from sides of bowl. Cover; let rise in warm place until doubled, about 60 to 90 minutes.
    (For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Meanwhile, grease one 9x13-inch or two 8-inch or 9-inch square pans. Prepare Topping by blending the ingredients.
  • Transfer to pan(s) and gently press evenly into a loose rectangle being careful not to de-gas the dough. Note that this is a thick, somewhat sticky batter. Tap pans on table to settle the batter. Sprinkle toppings evenly over top of dough. With oiled fingertips, make dents on the dough by pressing almost to the bottom of the pan. Let rise until no more than doubled, about 30 to 40 minutes.
  • Preheat oven to 375°F.
  • Bake about 20 minutes or until golden brown on sides and tops. Remove from pan and serve warm.


Photo by Jen Schall.