Go Back
Greek focaccia with crispy olive oil crust

No Knead Greek Focaccia Bread

This no knead Greek focaccia bakes up fluffy and airy inside with a crispy olive oil crust, then gets topped with feta, Kalamata olives, oregano, and The Spice Girl Kitchen Greek Seasoning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rise TIme 4 hours 30 minutes
Total Time 5 hours 10 minutes
Servings: 12
Course: Appetizer, Bread, Side Dish
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

For the dough
For topping
  • 5 tbsp olive oil divided (3 tbsp for pan, 2 tbsp for topping drizzle)
  • ¾ cup crumbled feta preferably from a block in brine
  • ½ cup Kalamata olives sliced or halved
  • 1 ½ tbsp The Spice Girl Kitchen Greek Seasoning or sub 1 ½ tsp dried oregano + 1 tsp garlic powder + 1 tsp onion powder + black pepper
  • ¼ cup thinly sliced red onion optional
  • 1 tbsp chopped fresh parsley optional, for finishing

Equipment

  • 9x13 metal baking pan: creates the crispiest olive oil crust
  • Large mixing bowl for mixing and proofing the dough
  • spatula or wooden spoon: to mix the sticky no-knead dough
  • plastic wrap or lid: to cover dough during rising
  • Measuring cups and spoons for accurate dough hydration
  • instant-read thermometer (optional): to confirm doneness (about 200°F internal)

Method
 

  1. Mix the dough: In a large bowl, whisk bread flour, salt, sugar, and instant yeast. Add warm water and 2 tbsp olive oil. Stir until a shaggy, sticky dough forms and no dry flour remains.
  2. First rise: Cover tightly and let rise at room temperature for 3–4 hours, until doubled and bubbly.
  3. Overnight option: Refrigerate 12–18 hours. Let sit at room temperature 30–45 minutes before continuing.
  4. Oil the pan: Pour 3 tbsp olive oil into a 9x13 metal baking pan. Tilt to coat bottom and sides well.
  5. Second rise in the pan: Scrape dough into the pan. Gently stretch toward the corners. If it springs back, rest 10–15 minutes and stretch again. Cover loosely and let rise 45–60 minutes, until puffy.
  6. Preheat and dimple: Preheat oven to 425°F. Lightly oil your fingertips and press deep dimples all over the dough.
  7. Top it: Drizzle remaining 2 tbsp olive oil over the top. Sprinkle Greek Seasoning evenly. Add feta, olives, and optional red onion. Press toppings lightly into the dough so they stay put.
  8. Bake: Bake 22–28 minutes until deeply golden on top and crisp at the edges. Optional: check internal temp, about 200°F.
  9. Cool and serve: Cool in the pan 10–15 minutes, then remove and cool slightly before slicing. Finish with parsley if using.

Video

Notes

  • Active Dry Yeast Option: If you are using active dry yeast instead of instant yeast, dissolve it in 2 tbsp of the warm water from the recipe (105–110°F) and let it sit for 5–10 minutes until foamy. Then add it to the dough as directed. Rise time may be slightly longer.
  • Pan tip: A metal pan gives you the crispiest bottom. Glass tends to brown less aggressively.
  • Olive oil matters: Don’t reduce the oil in the pan. That is how you get the signature focaccia crust.
  • Same-day timing: Plan for 3–4 hours first rise plus 45–60 minutes second rise. Cooler kitchens may need more time.
  • Make-ahead: After the first rise, you can refrigerate the dough overnight for more flavor and better structure.
  • Substitute for Greek seasoning: use 1 ½ tsp dried oregano + 1 tsp garlic powder + 1 tsp onion powder + black pepper
  • Storage: Store airtight at room temperature up to 2 days. Reheat at 350°F for 8–10 minutes to re-crisp.
  • Freezing: Slice, wrap well, and freeze up to 2 months. Reheat from thawed at 350°F until warmed through.
  • Nutrition (per serving, 12 servings): 220 calories, 8g fat, 31g carbs, 6g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.