This is my fluffy, no-knead focaccia bread and it is a banger. It is infused with flavours of garlic, honey, thyme and lemon. These power house flavours are so good but you can mix up the flavour combination to anything your heart desires. Be at one with the dough and create e te whānau (family)!
My no-knead focaccia bread recipe is an absolute whānau (family) favourite. With so many toppings to choose from, it is such a versatile parāoa (bread). If you want to use it in a different way, check out my Creamy Salmon Focaccia Sandwich.
More no-knead bread recipes:
Feel like my making fresh buns but don't want to knead? Then these No-knead Bread Buns are just perfect or these Cheesy No-knead Bread Buns. If you want something full of nutrients, make this No-knead Seeded Oat Bread Loaf. Which recipe takes your fancy?
Videography and photography by Sarah Henderson.
Ingredient Tips for this No-knead Focaccia Bread:
- Honey: I love mīere (honey) in this dough but it can be swapped with huka hāura (brown sugar), huka mā (white sugar) or marahihi māpere (maple syrup).
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
- Oil: I like to use olive oil in this parāoa (bread) but use what you have.
Expert Advice:
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
I use a stretch and fold technique that is used when making sourdough. This allows us to activate the gluten in the flour without actually removing the dough out of the bowl. Take a moment to watch the video to see the technique in real time. It is much simpler than you think.
This pokenga (dough) is quite wet as you can see in the whakaahua (photo's) but trust the process. Again this is similar to the type of dough you would find when making sourdough. Try not to add extra puehu parāoa (flour) as you go because this will alter the final product.
Keep the rising dough away from hot spots and direct sunlight or heat. Remember that īhi (yeast) is alive and is super sensitive to heat during the rising process. The only time we want the heat is when we are baking it.
I bake this parāoa (bread) in a 27 cm cast iron pan but baking it in a 25 cm x 20 cm baking tray also works.
Do not handle the dough too much when adding the dough to the pan or tray. Handle it gently so that all of the air that we have added in through stretch and folding remains.
STEP BY STEP INSTRUCTIONS FOR THIS NO-KNEAD FOCACCIA BREAD:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Cast Iron Pan or Oven Tray:
Oil a 23 cm cast iron pan or a 25 cm x 30 cm tray with 2 tablespoon of noni (oil).
Rub it all over so every part of this pan or tray is covered.
2. Activate the Yeast:
Add the wai aromahana (lukewarm water) and mīere (honey) in a to a large bowl. Stir it until the honey has dissolved.
Sprinkle over the īhi tere (instant yeast), stir and then leave it for 5 mins to activate.
The īhi (yeast) has activated when it has floated to the top.
3. Add the remaining Ingredients:
Add in the rest of the ingredients.
Stir with a knife for 1 minute until the ingredients are all combined. It will look sticky but just trust the process.
4. First Rise:
Cover with a tea towel or bowl cover and leave for 15 - 20 minutes so the dough begins to rise.
5. First Stretch and Fold:
It is time to stretch and fold the dough. Take a handful of the dough from down the side of the bowl, pull the dough up as high as it can go and place it in the centre of the bowl. ¼ turn the bowl and repeat the process.
Every time you place the dough in the centre of the bowl and quarter turn the dough, is one count.
Stretch and fold 12-15 times. It should only take a minute to do.
6. Second Rise:
Cover the dough and leave for 15 - 20 minutes.
7. Second Stretch and Fold:
Repeat the stretch and folding process for the second time, completing 12 - 15 stretch and folds.
8. Third Rise:
Cover the dough and leave for 15 - 20 minutes.
9. Third and Final Stretch and Fold:
Stretch and fold 12 - 15 times in the bowl a third and final time.
10. Transfer to the Dough:
Gently add the dough into the oiled pan and stretch it out, I do this by gently rubbing my hands underneath the dough to gently tease it out. Refer to the video for clarity.
11. Fourth and Final Rise:
Cover and rise for 45 minutes to 1 hour.
Before the time is up, prepare your toppings.
Note: Focaccia doesn't have to have toppings, you can keep it plain and drizzle with a bit of noni (oil) and tote (salt). The options are endless - choose what you love!
12. Prepare the Toppings:
Add the kāriki (garlic), mīere (honey), tote (salt), pepa (pepper) and kiri rēmana (lemon zest) in to a mortar and pestle. Smoosh it all together until a paste forms
If you don't have a mortar and pestle you can just cut everything finely on to a chopping board.
13. Preheat the Oven:
Preheat the oven to 220 °C.
14. Add the Toppings to the Dough:
When the dough has risen, add the delicious garlic paste all over the dough.
14. Add the Toppings to the Dough:
Pull the fresh tāima (thyme) from its sprigs and add evenly all over the dough.
Drizzle over the noni ōriwa (olive oil).
15. Dimple the Dough:
Once the toppings are added, press your fingers deeply into the dough, pressing the flavour right to the bottom.
Leave for 5 - 10 minutes.
16. Bake the No-knead Focaccia Bread
Slide in the delicious parāoa (bread) and bake for 5 minutes at 220 °C.
Then turn it down to 170 °C, bake for 25 more minutes.
Slide it out of the pan while still hot and eat warm.
This is perfect to go alongside any meal.
Storing the Focaccia Bread:
This parāoa (bread) will be at its best on the day but will also make great toast or epic toasties the next day.
I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
Take a look at these
Parāoa (Bread) Recipes
Let the fragrance of fresh bread fill your whare (house).
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
No-knead Focaccia - Parāoa Pokapoka Kore-Poke
Equipment
- 1 x 23 cm Cast Iron Pan (Option 1)
- 1 x 25 cm x 30 cm tray (Option 2)
Ingredients
Cast Iron Pan or Oven Tray Preparation
- 2 tablespoon noni (oil).
The Dough - Te Pokenga
- 1 ½ C (375 ml) wai aromahana (lukewarm water)
- 1 ½ tablespoon mīere (honey, this can be swapped for maple syrup or sugar)
- 2 teaspoon (6 g) īhi tere (instant yeast)
- 3 C (450 g) puehu parāoa kounga (high grade flour)
- 1 teaspoon tote (salt, fine)
- 3 tablespoon (45 ml) noni (oil)
The Condiments - Ngā Kīnaki
- 4 kāriki (garlic cloves)
- 2 teaspoon mīere (honey or maple syrup)
- Tote me te pepa (salt and pepper)
- Kiri rēmana pīrahirahi (finely grated lemon zest, of two lemons)
- 15 g tāima (thyme)
- 2 tablespoon noni (oil)
Instructions
Prepare the Cast Iron Pan or Oven Tray:
- Oil a 23 cm cast iron pan or a 25 cm x 30 cm tray with 2 tablespoon of noni (oil). Rub it all over so every part of this pan or tray is covered.
Activate the Yeast:
- Add the wai aromahana (lukewarm water) and mīere (honey) in a to a large bowl. Stir it until the honey has dissolved.
- Sprinkle over the īhi tere (instant yeast), stir, leave for 5 mins to activate. The īhi (yeast) has activated when it has floated to the top.
Add the remaining Ingredients:
- Add in the rest of the ingredients. Stir with a knife for 1 minute until the ingredients are all combined. It will look sticky but just trust the process.
First Rise:
- Cover with a tea towel or bowl cover and leave for 15 - 20 minutes.
First Stretch and Fold:
- It is time to stretch and fold the dough. Take a handful of the dough from down the side of the bowl, pull the dough up as high as it can go and place it in the centre of the bowl. ¼ turn the bowl and repeat the process.
- Every time you place the dough in the centre of the bowl and quarter turn the dough, is one count. Stretch and fold 12-15 times. It should take a minute to do.
Second Rise:
- Cover the dough and leave for 15 - 20 minutes.
Second Stretch and Fold:
- Repeat the stretch and folding process for the second time, completing 12 - 15 stretch and folds.
Third Rise:
- Cover the dough and leave for 15 - 20 minutes.
Third and Final Stretch and Fold:
- Stretch and fold 12 - 15 times in the bowl a third and final time.
Transfer to the Dough:
- Add the dough into the oiled pan and gently stretch it out, I do this by rubbing my hands underneath the dough to gently tease it out. Refer to the video for clarity.
Fourth and Final Rise:
- Cover and rise for 45 minutes to 1 hour.
- Before the time is up, prepare your toppings. Note: Focaccia doesn't have to have toppings, you can keep it plain and drizzle with a bit of noni (oil) and tote (salt). The options are endless - choose what you love!
Prepare the Toppings:
- Add the kāriki (garlic), mīere (honey), tote (salt), pepa (pepper) and kiri rēmana (lemon zest) in to a mortar and pestle. Smoosh it all together until a paste forms. If you don't have a mortar and pestle you can just cut everything finely on to a chopping board.
Preheat the Oven:
- Preheat the oven to 220 °C.
Add the Toppings to the Dough:
- When the dough has risen, add the delicious paste all over the dough.
- Pull the fresh tāima (thyme) from its sprigs and add evenly all over the dough. Drizzle over the noni ōriwa (olive oil).
Dimple the Dough:
- Once the toppings are added, press your fingers deeply into the dough, pressing the flavour right to the bottom. Leave for 5 - 10 minutes.
Bake the No-knead Focaccia Bread:
- Slide in the delicious parāoa (bread) and bake for 5 minutes at 220 °C.Then turn it down to 170 °C, bake for 25 more minutes.
- Slide it out of the pan while still hot and eat warm. This is perfect to go alongside any meal.
Storing the Focaccia Bread:
- This parāoa (bread) will be at its best on the day but will also make great toast or epic toasties the next day.
- I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
Nyree
The best recipe I’ve seen and I’ve been looking for one since I tasted a homemade loaf in NZ on a recent trip. It looks beautiful and your video - you’re such a Queen 🙌🫶🏽
Naomi Toilalo WhānauKai
Kia ora Nyree, thank you so much for your beautiful words! I am so glad to hear that and I hope that it tastes just like you hoped!
Angela
Has became our family recipe, we have been sharing with friends and family, kids bus driver 🫣and they absolutely love this focaccia bread.
Thank you 😊 absolutely beautiful
Naomi Toilalo WhānauKai
Wow Angela, I couldn't ask for better feedback than that. I am so blown away by words - thank you!
Renee
Beautiful recipe! My first time trying to make foccacia. Well guided recipe and turned out yum will definitely be making again!
Nga mihi e hoa!
Naomi Toilalo WhānauKai
That is fantastic to hear Renee, how good is focaccia aye. Keep up the awesome baking!
Jody Humphrey
made this tonight to go with a soup I've been slow cooking all day...delish!
Naomi Toilalo WhānauKai
How awesome e hoa!!!! That sounds like the most delicious combination!!! 💗💗
Bex
Kua puta a Pito! The BEST focaccia ever. Super versatile too (try it with a cinnamon scroll-esque topping and thank me later!). Reka as!
Naomi Toilalo WhānauKai
E mihi ana ki a koe Bex! Ha ha - Kua puta a pito (I love this saying so much)!
Melissa Rauner
The first time I’ve made this bread & I think I’m hooked. Super easy recipe & the video is so helpful. Nothing beats this fresh out of the oven slathered with butter
Naomi Toilalo WhānauKai
Yes, so glad you are hooked! How special is it to serve up fresh bread from the oven. It is always good aye!
Megan
So easy to make & so delicious! Have made it many times & always works. Nga Mihi nui!
Naomi Toilalo WhānauKai
Woop woop - another five star review for my one of my favourite recipes. So awesome to hear that it is a regular recipe of yours now too.
Jacinda
So easy to make by following the videos & super delicious. Gives the wow factor with little fuss. Ngā mihi Whanaukai
Naomi Toilalo WhānauKai
Kia ora Jacinda, glad that the videos are a help. That little bit of extra work seems to help which is awesome. Thanks for this awesome review.
Marlana Maru
Tēnei!!! 🔥🔥🔥 Thiiiis is such a good recipe. Easy as. Tino reka. E mihi nui ana ki a koe, e hoa.
Naomi Toilalo WhānauKai
Woo hoo - Kia ora e hoa! Yes, this focaccia is so good aye. So glad you enjoy it.
Magdalene Paul
This is our go to focaccia recipe! Even made it into our family cookbook!
Naomi Toilalo WhānauKai
What an honour to hear that this recipe made it in to your whānau recipe book. That is awesome!