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.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup water
- 3 tablespoons olive oil (divided use, plus additional for greasing)
- 2 tablespoons fresh rosemary
- 1 1/2 teaspoons coarse sea salt
Gather the ingredients. Preheat 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.
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 Historians and linguists believe that this refers to how the bread was originally made.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.