No-Yeast Focaccia

No Yeast Focaccia

 Kristina Vanni

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 servings
Yield: 6 slices
Nutritional Guidelines (per serving)
213 Calories
7g Fat
33g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 213
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 951mg 41%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 4g
Vitamin C 0mg 1%
Calcium 145mg 11%
Iron 2mg 13%
Potassium 49mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

  • 2 tablespoons fresh rosemary

  • 1 1/2 teaspoons coarse sea salt

Steps to Make It

  1. Gather the ingredients. Preheat oven to 425 F. Grease a large rimmed baking sheet with a drizzle of olive oil.

    No Yeast Focaccia
     Kristina Vanni
  2. In a large bowl, combine the flour, baking powder, and salt.

    No Yeast Focaccia
     Kristina Vanni
  3. Stir in the water and 1 tablespoon of the olive oil.

    No Yeast Focaccia
     Kristina Vanni
  4. Turn the dough out onto a lightly floured surface and knead for 1 minute.

    No Yeast Focaccia
     Kristina Vanni
  5. 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.

    No Yeast Focaccia
     Kristina Vanni
  6. Brush the dough with the remaining 2 tablespoons of olive oil.

    No Yeast Focaccia
     Kristina Vanni
  7. Sprinkle with the fresh rosemary and the coarse sea salt. Bake in the preheated oven for 20 to 25 minutes or until golden brown.

    No Yeast Focaccia
     Kristina Vanni
  8. Cut into squares and serve warm.

    No Yeast Focaccia
     Kristina Vanni

Recipe Fact

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.