Easy No-Knead Pizza Focaccia


It's Gordon Ramsay Thursday, where we try to break down some of his best recipes using simple, seasonal ingredients. And while I've been going for the classics, I hopped on TikTok to find this bad boy: A Pizza Focaccia.

Yep, my mouth was watering. So, I've simplified it to be the BEST No Knead Pizza Focaccia that is calling your name!

How to make an easy no-knead focaccia:

  1. Make the dough... remember, no kneading! We're just tossing it all together in a bowl 🙌
  2. Let it rise in the fridge overnight (or at room temp 3-4 hours).
  3. Transfer to the baking pan(s) for one final rise (about 1 hour).
  4. Bake and enjoy!

Can focaccia dough be made in advance?

Yes! This recipe already calls for a day in advance work (only like 15 minutes prep time though), but the dough can sit in the fridge for up to one day prior to being baked.

But food for thought.... once baked, focaccia is best eaten same day.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

Easy No-Knead Pizza Focaccia



  • 5 cups All Purpose Flour
  • 1 tbsp. Kosher Salt
  • 6 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Honey, or Maple Syrup
  • 1/4-oz package Active Dry Yeast (about 2 1/4 tsp)

For the Pizza Topping:

  • Tomato Sauce or Paste
  • 2-4 Garlic Cloves, minced
  • Pepperoni
  • Fresh Basil
  • Shredded Mozzarella
  • Grated Parmesan



  • Whisk the active dry yeast, honey, and 2 1/2 cups lukewarm water in a medium bowl. Set aside at room temperature for 5 minutes, or until foamy.
  • In a large bowl, mix together the flour and salt. Add in the activated yeast, then use a rubber spatula to mix together until a shaggy dough forms.
  • In a separate large bowl, pour in 4 tbsp. olive oil. Transfer the dough into it, as well. Turn the dough 3-4 times to coat in olive oil. Cover and chill in the fridge for at least 8 hours (overnight) and up to 1 day.
  • If you are in a rush, let it sit in a warm environment for 3-4 hours, doubled in size.


  • Generously grease a 9x13" baking pan with butter or olive oil.(*For a thinner crust, either split into two 9x13" baking pans or use a 18x13" pan.)
  • Keeping the dough in the bowl, gather up the one side edge to lift up and fold over into the center. Give the bowl a quarter turn, then repeat four more times. The goal is to deflate the dough as you form it into a rough ball.
  • Transfer the dough to the prepared baking pan(s).
  • Let it rise uncovered in a warm environment for 1-2 hours (doubled in size).


  • Preheat oven to 450F.
  • Drizzle the remaining olive oil over the focaccia.
  • Grease your hands with a little olive oil, then gently stretch out the dough to reach the pan corners. Use your fingers to press down and create the dimples (like you're agressively playing the piano).
  • Bake for 20 minutes. Let it rest for 10 minutes.


  • Add a very light layer of tomato sauce, then top with the cheese and pepperoni.
  • Bake for 5-10 more minutes. Let it res
  • Garnich with fresh basil and flaky sea salt. Enjoy!

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