No Yeast Focaccia Bread Recipe — Smartblend (2024)

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Written By Cameron Fielding

No Yeast Focaccia Bread Recipe — Smartblend (3)

Easy recipe for focaccia bread without the need for yeast. The most simple, and easy to follow bread recipe you will find, with an added recipe to turn your boring focaccia bread into a delicious garlic and herb, vegetable mosaic delight! Both stunningly aesthetic and delicious. Oh, and did I mention the parmesan cheese dipping oil?

No Yeast Focaccia Bread Recipe — Smartblend (4)

Back into lockdown we go. During the first UK lockdown, a high number of the UK public took to baking as a way to keep busy and get through isolation. I can see why, baking is an easy hobby to take up. Just like this blog here, there are many resources available for bakers at any level of expertise. Not only that, but at the end you get to eat. What's better than a hobby where you get to eat?

However, in lockdown part one. Everyone took to soda bread and sourdough. So now we need something new to focus on. Enter focaccia.

What is focaccia bread?

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread.

Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Made with flour, water, yeast and salt

Basically, it’s a delicious Italian flatbread.

For a classic focaccia recipe WITH yeast, check out the recipe below.

No Yeast Recipe

Many, if not all focaccia recipes you will find online call for yeast. Which helps the bread rise and gives it those light pockets inside the bread when you tear into it.

However, this can be a pain. Due to the fact that all the focaccia ingredients are easy to find, except the yeast. All the focaccia ingredients are things most people already have in their home, except the yeast.

In the right climate, focaccia bread will naturally rise without the yeast. Original focaccia never used yeast so why start now? Don’t be fooled into thinking that you need yeast in order to make focaccia, sure, it helps. Having those pockets of air within the bread and that beautiful lightness which the yeast creates is wonderful. But just because you don’t use any yeast, does not mean you will be left with a rock solid, dense brick worth of bread.

As long as you follow the below steps correctly you will still get a light bread without the need for yeast.

Which is great news to all! It means you might already have what you need to make focaccia in your kitchen cupboard right now. Especially if you have flour left over from your last lockdown baking session. Hurray!

Focaccia Bread Art

Before we jump into the recipe. Let’s just quickly cover a focaccia trend that’s been making it’s way round recently. That trend is none other than focaccia art. Which is the process of adding different ingredients to the top of your focaccia bread before baking so you are left with pretty patterns and pictures. Like with the following…

No Yeast Focaccia Bread Recipe — Smartblend (6)

This works well for two reasons; Firstly, focaccia as a flavour works well with many different flavours, So it's hard to mess it up with your choice of toppings. Secondly, because its flat and rises upwards. It makes the perfect canvas for creating art. You can learn more about focaccia bread art and how to do it with this article here.

Basic Focaccia Bread Recipe (Without yeast)

Ingredients

  • 2 cups/250grams all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup/240ml water

  • 3 tablespoons olive oil

  • 1 1/2 teaspoons coarse sea salt

Steps To Make Your Focaccia Bread

Step one

Preheat the oven to 220 degrees C/200 Fan and gather your ingredients. In a large bowl combine the flour, baking powder and salt. Lightly mix.

No Yeast Focaccia Bread Recipe — Smartblend (7)

Step Two

Add one tablespoon of the olive oil and slowly add the water whilst mixing. Mix till combined into a dough. If your dough is too sticky, add some more flour, if it's too dry add a splash more water.

No Yeast Focaccia Bread Recipe — Smartblend (8)

Step Three

Turn your dough out to a floured surface and knead for one minute (Yes one minute, I told you it would be easy)

Step Four

Brush a large baking sheet with olive oil and transfer your dough to said baking sheet. Spread out the dough into a rectangle that's 1 inch thick. Using your fingertips poke holes all over the top of the dough.

No Yeast Focaccia Bread Recipe — Smartblend (9)

Step Five

Season with salt and pepper, add any vegetables or herbs you like (see below recipe for recommendations) and drizzle the rest of your olive oil all over. Don’t worry about adding too much olive oil, it’s difficult to add too much oil to focaccia.

Step Six

Sprinkle over your sea salt and bake in your preheated oven for 20-25 minutes or until golden brown.

Step Seven

Cut into squares and serve warm with dipping oil (Recipe below)

No Yeast Focaccia Bread Recipe — Smartblend (10)

Garlic and herb focaccia recipe

Garlic and herb focaccia is a popular variation of focaccia bread. For good reason, it's god damn delicious.

For this recipe. You will follow the exact same instructions as the above recipe for the basic focaccia. However, when you get to the seasoning section, before your focaccia goes into the oven, we are going to add a few different seasoning, all of which we will sprinkle on top of our focaccia.

Instructions

  1. Two pinches of fresh rosemary leaves

  2. 1 ½ tablespoon of ground garlic

  3. 1 tablespoon dried thyme

Sprinkle the above ingredients over your focaccia dough and continue as normal. Baking your focaccia for 20/25 minutes or until golden brown.

Parmesan and herb dipping oil recipe

Finally we are going to make a quick dipping oil which will pair beautifully with whatever focaccia you have decided to make.

Ingredients

  • 20grams Grated parmesan cheese

  • ½ tablespoon Black pepper

  • ¼ tablespoon Salt

  • 2 tablespoons Balsamic vinegar

  • 1 Garlic clove crushed

  • ½ tablespoon Dried oregano

  • 60ml Olive oil

Instructions

  • Whisk together all the ingredients except the olive oil until combined.

  • Gradually add the olive oil whilst whisking until combined. Or gradually add oil whilst blending for a smoother consistency.

No Yeast Focaccia Bread Recipe — Smartblend (11)

No Yeast Focaccia Bread

Yield: 3

Author: Cameron Fielding

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

The easiest and quickest focaccia bread you will ever bake.

Ingredients

Instructions

  1. Preheat the oven to 220 degrees C/200 Fan and gather your ingredients. In a large bowl combine the flour, baking powder and salt. Lightly mix.
  2. Add one tablespoon of the olive oil and slowly add the water whilst mixing. Mix till combined into a dough. If your dough is too sticky, add some more flour if it's too dry add a splash more water.
  3. Turn your dough out to a floured surface and knead for one minute (Yes one minute, I told you it would be easy)
  4. Brush a large baking sheet with olive oil and transfer your dough to said baking sheet. Spread out the dough into a rectangle that's 1 inch thick. Using your fingertips poke holes all over the top of the dough.
  5. Season with salt and pepper, add any vegetables or herbs you like (see above recipes for recommendations) and drizzle the rest of your olive oil all over. Don’t worry about adding too much olive oil, it’s difficult to add too much oil to focaccia.
  6. Sprinkle over your sea salt and bake in your preheated oven for 20-25 minutes or until golden brown.
  7. Cut into squares and serve warm with dipping oil

Notes

For recipe variations and a recipe for parmesan and herb dipping oil, see above.

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Nutrition Facts

Calories

429.21

Fat

14.82

Sat. Fat

2.06

Carbs

64.7

Fiber

2.26

Net carbs

62.44

Sugar

0.23

Protein

8.61

Sodium

1980.21

Cholesterol

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Cameron Fielding

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No Yeast Focaccia Bread Recipe — Smartblend (2024)

FAQs

What makes bread rise without yeast? ›

By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does. You can substitute yeast with equal parts lemon juice and baking soda.

What type of flour to use for focaccia? ›

Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!

Does focaccia have to rise twice? ›

So, focaccia is made with yeast, which means you have to let the dough rise after kneading. Focaccia, just like most breads, needs to rise twice for about 1 hour each time. The second rise will give it a finer texture, more structured shape, and better bread flavor as the gluten continues to develop.

Why isn t my focaccia airy? ›

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

What is bread without yeast called? ›

Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast or sodium bicarbonate. The preparation of bread-like non-leavened cooked grain foods appeared in prehistoric times.

Can I use baking powder instead of yeast for bread? ›

Yep, you CAN make an amazing bread without yeast that's just like proper bread! 5 common ingredients: flour, baking powder, oil, milk and sugar.

Is focaccia better with bread flour or all-purpose flour? ›

Focaccia: The two focaccias were very different. The one made with bread flour was taller, airier, had much more open bubbles in the crumb, and browned nicely. In the mixer, the all-purpose dough never seemed to come together as a cohesive whole in the same way as the bread flour dough.

What are the two types of focaccia? ›

Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.

Is focaccia dough the same as bread dough? ›

The primary difference is how much yeast is added to the dough and therefore how much the dough is able to rise. Focaccias use more yeast, which gives it a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread.

How do you make something rise without yeast? ›

Baking soda and acid

You can also use baking soda combined with acid to replace yeast. Baking soda and acid work together to cause the same reactions as baking powder (2). However, using baking soda or acid separately will not make baked goods rise — you need to combine them for the reaction to occur.

What is the main ingredient that makes bread rise? ›

When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol — this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.

How did pioneers get yeast for bread? ›

Besides brewer`s yeast, homemakers in the 19th Century used specially brewed ferments to make yeast. The basis for most of these ferments was a mash of grain, flour or boiled potatoes. Hops were often included to prevent sourness. Salt-rising bread was made from a starter of milk, cornmeal and, sometimes, potatoes.

What ingredient causes bread to rise? ›

Carbon dioxide is responsible for the volume increase in dough during proof and for much of the oven spring that happens early into the bake.

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