Although no knead focaccia tastes best with a long, slow rise — yes, you can bake without it. It’s still delicious and I often do this when I’m in a time crunch.
After folding the dough, spread out onto an oiled sheet pan. Cover with plastic wrap and let is rise in a warm, draft-free location until doubled in size (about 1-2 hours). Bake, as per usual.