|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Focaccia is a classic Italian flatbread that is often topped with olive oil and herbs or even sliced olives. It can be served as an antipasto, an appetizer with Italian cheese, a table bread, or as a snack.
Today, many recipes for focaccia will call for yeast to help the bread rise. However, if you look back into history, the original focaccia was unleavened. In the right climate, the basic recipe rises naturally. This leads many to believe that it was initially made in the mountainous inland area on the Mediterranean sea. Today, focaccia is often associated with Ligurian cuisine.
This no-yeast version of focaccia is a great option when you want to add a homemade Italian bread to the menu, but you don't have any yeast on hand. The basic recipe is made with flour, baking powder, salt, and water. You can then customize the focaccia to fit your tastes and menu. This recipe is topped with fresh rosemary and coarse sea salt for flavor and texture. It is baked until golden brown and then cut into squares to serve. Since you don't have to wait for the dough to rise, the focaccia bread is warm from the oven and ready to eat in just about 30 minutes.
"This focaccia was delicious, and it was a very easy preparation. The dough was pretty sticky (I used a little more than 10 ounces of flour) so I kept my hands and fingers floured when kneading and making the indentations. Definitely a success! I'll add some garlic and black pepper next time." —Diana Rattray
3 tablespoons olive oil, divided, plus additional for greasing
2 cups all-purpose flour, plus additional for dusting
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup water
1 tablespoon roughly chopped fresh rosemary
1 1/2 teaspoons coarse sea salt
Gather the ingredients.
Preheat an oven to 425 F. Grease a large rimmed baking sheet with a drizzle of olive oil.
In a large bowl, combine the flour, baking powder, and salt.
Stir in the water and 1 tablespoon of the olive oil.
Turn the dough out onto a lightly floured surface and knead for 1 minute.
Transfer the dough to the prepared baking sheet and pat into a 1/2-inch-thick rectangle. Using your fingertips, poke indentations all over the top of the dough.
Brush the dough with the remaining 2 tablespoons of olive oil.
Sprinkle with the fresh rosemary and the coarse sea salt. Bake in the preheated oven for 20 to 25 minutes or until golden brown.
Cut into squares and serve warm.
If the dough is a little sticky, lightly flour your hands to make it easier to handle the dough.
- Add about 2 tablespoons of chopped roasted garlic to the dough mixture.
- Replace the plain olive oil with one flavored with garlic, rosemary, or herbes de Provence.
- Sprinkle the bread with about 1/2 to 1 teaspoon of coarsely ground black pepper along with the rosemary and sea salt.
- Bake the focaccia for 18 minutes, then sprinkle with 2 to 3 teaspoons of grated Parmesan cheese. Return the focaccia to the oven and bake for 3 to 5 minutes longer, or until golden brown.
How to Store
- Wrap leftover focaccia in plastic wrap and store it at room temperature for up to 2 days.
- To freeze, wrap slices in plastic wrap and place them in a resealable freezer bag. Freeze focaccia for up to 1 month.
- Reheat leftover focaccia in a 325 F oven for about 5 minutes, or until warm.
Where does the name focaccia come from?
The name focaccia is derived from the ancient Roman words “panis focacius.” This roughly translates to fireplace bread or center bread. Historians and linguists believe that this refers to how the bread was originally made. It would be cooked over the ashes of a fireplace located in the center of Italian homes.