High Protein Easy No-Knead Focaccia

Easy No-Knead Focaccia

Making focaccia at home can be an easy and straightforward experience, especially with a no-knead recipe that requires minimal effort yet delivers exceptional results. This blog takes  you through the process of creating a soft, airy, and flavourful focaccia, perfect for beginners and seasoned bakers alike.

What is Focaccia?

Focaccia is a traditional Italian flatbread known for its crisp crust, airy interior, and rich olive oil flavour. It's incredibly versatile, often enjoyed on its own, used as sandwich bread, or served alongside soups and salads.

Why Choose a No-Knead Method?

The no-knead method simplifies bread-making by allowing time and hydration to develop gluten, eliminating the need for manual kneading. This approach is ideal for home bakers seeking convenience without compromising on texture or taste.

Ingredients

• 500g strong white bread flour
  
  

• 10g fine sea salt
  
  

• 7g instant yeast
  
  

• 400ml lukewarm water
  
  

• 60ml extra virgin olive oil (plus extra for drizzling)
  
  

• Fresh rosemary sprigs (optional)
  
  

• Flaky sea salt for topping
  
  

Equipment

• Large mixing bowl
  
  

• Measuring jug
  
  

• Wooden spoon or silicone spatula
  
  

• Approx. 23x33cm baking tray (You could use the Pep Baking Tray)
  
  

• Cling film or reusable cover
  
  

• Clean tea towel

Step-by-Step Instructions

1. Mixing the Dough

In a large mixing bowl, combine the flour, salt, and instant yeast. Stir to distribute the ingredients evenly. Add the lukewarm water and 30ml of olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms. Ensure all the flour is hydrated; the dough will be sticky, which is normal for high-hydration doughs.

2. First Rise

Cover the bowl with cling film or a reusable cover and let it rest at room temperature for 12 to 18 hours. During this time, the dough will rise and develop flavour. You'll notice bubbles forming, indicating fermentation.

3. Preparing the Baking Tray

Generously grease your baking tray with 15ml of olive oil, ensuring the bottom and sides are well-coated. This prevents sticking and contributes to a crispy crust.

4. Transferring the Dough

After the first rise, gently deflate the dough by folding it over itself a few times in the bowl. Transfer the dough to the prepared baking tray. Drizzle 15ml of olive oil over the dough. With oiled fingers, gently stretch and press the dough to fit the tray. If it resists stretching, let it rest for 10 minutes and try again.

5. Second Rise

Cover the tray with a tea towel and let the dough rise for 1 to 2 hours at room temperature. The dough should become puffy and nearly double in size.

6. Dimpling and Topping

Preheat your oven to 220°C (200°C fan) or 425°F. With oiled fingers, press dimples into the surface of the dough. Drizzle additional olive oil over the top, sprinkle with flaky sea salt, and add rosemary sprigs if desired.

7. Baking

Place the tray in the preheated oven and bake for 20 to 25 minutes, or until the focaccia is golden brown and sounds hollow when tapped. The crust should be crisp, and the interior soft and airy.

8. Cooling

Remove the focaccia from the oven and let it cool in the tray for 10 minutes. Transfer to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.

Tips for Perfect Focaccia

• Use High-Quality Olive Oil: The flavour of your focaccia heavily depends on the olive oil used. Opt for extra virgin olive oil for the best taste.
  
  

• Hydration is Key: A higher water content results in a more open crumb and airy texture. Don't be tempted to add more flour; the dough is meant to be sticky.
  
  

• Cold Fermentation: For enhanced flavour, you can refrigerate the dough during the first rise for up to 24 hours. Allow it to come to room temperature before proceeding.
  
  

• Customise Toppings: While rosemary and sea salt are classic, feel free to experiment with olives, cherry tomatoes, caramelised onions, or garlic.
  
  

• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore crispness.
  
  

Serving Suggestions

Focaccia is incredibly versatile. Serve it as a side with soups and salads, use it for sandwiches, or enjoy it on its own dipped in olive oil and balsamic vinegar. It's also a great addition to antipasti platters.

This easy no-knead focaccia recipe is a fantastic introduction to bread-making. With minimal effort and simple ingredients, you can create a delicious, bakery-quality bread at home. Whether you're a novice or an experienced baker, this focaccia is sure to impress.

High-Protein Focaccia Variations with Greek Yoghurt

Adding Greek yoghurt to focaccia dough is an excellent way to increase protein content and create a soft, almost pillowy texture. It brings subtle tang and a tender crumb, especially useful if you're looking to make a quicker rise version or want to incorporate more nutrition into your bake.

Greek yoghurt is such a secret weapon in bread-making, especially for boosting protein and moisture. It works beautifully in focaccia-style bakes for a fluffier texture and extra nutrition. Here’s a whole section you can add to your blog with high-protein Greek yoghurt focaccia variations—perfect if you're looking to healthify your bake without sacrificing taste.

Below are two different approaches: a quick-rise Greek yoghurt focaccia and a hybrid no-knead version that still keeps the essence of slow fermentation with a yoghurt boost.

1. Quick Greek Yoghurt Focaccia (Ready in Under 2 Hours)

This version uses self-raising flour and Greek yoghurt as the base—perfect for a last-minute bake or when you want fresh bread fast.

Ingredients:

• 400g self-raising flour
  
  

• 250g full-fat Greek yoghurt
  
  

• 1 tsp baking powder
  
  

• ½ tsp salt
  
  

• 50ml olive oil (plus more for drizzling)
  
  

• Optional: rosemary, garlic, olives, or cherry tomatoes
  
  

• Flaky sea salt for topping
  
  

Method:

1. Preheat your oven to 200°C (fan 180°C).
   
   

2. In a large bowl, combine the flour, baking powder, and salt.
   
   

3. Add the Greek yoghurt and olive oil. Mix with a spoon or your hands to form a sticky dough.
   
   

4. Transfer the dough to a greased or lined approx. 23x28cm baking tray.
   
   

5. Press the dough into the tray gently. It’s more pliable than traditional focaccia dough.
   
   

6. Dimple the surface with your fingers. Add any toppings and a good drizzle of olive oil.
   
   

7. Bake for 20–25 minutes or until golden and puffed.
   
   

8. Let it cool slightly before slicing.
   
   

Nutritional boost: This version offers higher protein from the yoghurt and is perfect for serving warm with soups, dips, or as a sandwich base.

2. High-Protein No-Knead Yoghurt-Enriched Focaccia (Slow Rise)

This one sticks closely to the classic no-knead method but incorporates Greek yoghurt to enhance the texture and protein content without changing the long fermentation structure too much.

Ingredients:

• 400g strong white bread flour
  
  

• 100g full-fat Greek yoghurt
  
  

• 7g instant yeast
  
  

• 10g fine sea salt
  
  

• 300ml lukewarm water
  
  

• 60ml olive oil (for dough and baking)
  
  

• Toppings: rosemary, red onion, garlic, olives, etc.
  
  

• Flaky salt
  
  

Method:

1. In a large bowl, combine flour, salt, and yeast.
   
   

2. Mix Greek yoghurt into the lukewarm water until combined.
   
   

3. Add the yoghurt mixture to the flour and mix with a spatula until a shaggy dough forms.
   
   

4. Drizzle in 30ml olive oil and fold through lightly—no kneading required.
   
   

5. Cover and let rise at room temp for 8–12 hours or refrigerate overnight.
   
   

6. Grease your baking tray with olive oil and tip the dough in.
   
   

7. Gently stretch to fit the tray. Rest for 30–60 mins at room temp.
   
   

8. Preheat the oven to 220°C (fan 200°C).
   
   

9. Dimple the dough with oiled fingers, top with herbs and flaky salt.
   
   

10. Bake for 20–25 minutes or until golden brown.
    
    

 

Texture Comparison: Yoghurt vs. Classic Focaccia

 

 

Tips for Using Greek Yoghurt in Focaccia:

• Use full-fat for the best texture and richness.
  
  

• Don’t overmix: Even in the quicker recipe, gentle handling helps preserve the airy structure.
  
  

• Yoghurt substitute for oil? Not quite. You still want olive oil for classic focaccia flavour and crust, but yoghurt gives a great inner softness.
  
  

• Try wholemeal flour + yoghurt for extra fibre and protein (may need more water).
  
  

Serving Suggestions for High-Protein Yoghurt Focaccia

• Protein-packed sandwich base: Layer grilled chicken, avocado, and rocket.
  
  

• Breakfast toast: Top with smashed boiled eggs, cherry tomatoes, and a yoghurt-herb drizzle.
  
  

• Dipper: Serve with high-protein Greek yoghurt dips like tzatziki or beetroot labneh.
  
  

• Post-workout snack: Pair a warm slice with cottage cheese and black pepper.
  
  

Dessert-Style Greek Yoghurt Focaccia with Honey, Figs & Pistachios

Dessert-style focaccia is such an underrated treat—especially when you lean into that soft, pillowy texture from Greek yoghurt and pair it with natural sweetness like honey, roasted fruits, or warm spices. Here's a beautiful, easy-to-make dessert-style yoghurt focaccia that feels fancy but is incredibly simple. You can serve it warm for brunch, teatime, or even as a light pudding.

This version combines the fluffiness of yoghurt-enriched dough with the luxurious sweetness of roasted fruit, a drizzle of honey, and crunchy nuts. It’s high-protein, indulgent, and surprisingly wholesome.

Ingredients:

For the dough:

• 400g strong white bread flour
  
  

• 100g full-fat Greek yoghurt
  
  

• 7g instant yeast
  
  

• 10g fine sea salt
  
  

• 280ml lukewarm water
  
  

• 30ml honey
  
  

• 40ml olive oil (for the dough and greasing)
  
  

Toppings:

• 4–6 fresh figs (or substitute with plums, peaches, or pear slices)
  
  

• 2 tbsp runny honey, plus extra for drizzling after baking
  
  

• 1 tsp cinnamon (optional but highly recommended)
  
  

• 2 tbsp chopped pistachios or almonds
  
  

• Zest of 1 orange or lemon
  
  

• Small handful of fresh thyme (optional, for a herby twist)
  
  

Method:

1. Make the Dough

In a large bowl, mix the flour, yeast, and salt.
In a jug, whisk together the lukewarm water, yoghurt, honey, and 20ml of the olive oil.
Pour the wet into the dry and stir until it forms a shaggy dough. No kneading required—just make sure there are no dry bits.

Cover with cling film or a clean towel and let it rise at room temperature for 8–12 hours, or overnight in the fridge.

2. Prep for Baking

Generously oil a 23x33cm baking tin or tray with the remaining olive oil.
Tip the dough in, stretch it gently to the corners, and let it rest for 45–60 minutes until it looks puffy.

Preheat your oven to 220°C (200°C fan) / 425°F.

3. Add the Toppings

Use oiled fingers to dimple the dough.
Arrange the fig halves (cut side up) across the surface, pressing them in gently.
Sprinkle over the cinnamon, citrus zest, and pistachios.
Drizzle with honey and scatter with thyme leaves if using.

4. Bake

Bake for 20–25 minutes until the top is golden, and the figs have caramelised.
Let it cool for 10–15 minutes, then drizzle with extra honey before serving.

How to Serve

• Warm with Greek yoghurt and a spoonful of compote
  
  

• Drizzled with crème fraîche and a few extra pistachios
  
  

• Toasted the next day with ricotta and a touch more honey
  
  

• As a brunch treat alongside fresh fruit and coffee
  
  

Make it Your Own

• Swap figs for: sliced peaches, poached pears, blueberries, or chopped dates
  
  

• Add spice: try cardamom, nutmeg, or ground ginger
  
  

• Make it festive: add chopped dark chocolate and toasted hazelnuts
  
  

• Make it lighter: replace half the flour with wholemeal or spelt flour
  
  

Nutrition Note:

Thanks to the Greek yoghurt, this focaccia has more protein than a traditional sweet bread—perfect if you're after a more balanced sweet snack. Each slice gives you:

• Protein from both the flour and yoghurt
  
  

• Healthy fats from olive oil and nuts
  
  

• Natural sweetness from fruit and honey

The opportunities with focaccia are endless, you just need to think creatively. Hopefully this blog has provided a starting point to inspire new recipes. Get the Pep Baking Tray HERE!