Exquisite Yeastless Focaccia Recipe - Allrecipes.com
Exquisite Yeastless Focaccia Recipe
  • READY IN 35 mins

Exquisite Yeastless Focaccia

Recipe by  

"This recipe for focaccia was given to me by my best friend, who is Italian. It's incredibly simple, with only a few ingredients for the bread, and very versatile. I love it because there's no yeast, and it's just so easy to make! You can top it off with vegetables when there are about 5 minutes left on the baking time, or you can just season it with herbs and Parmesan cheese--my personal favorite."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
  2. Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
  3. Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, and basil.
  4. Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2007

This was a pretty good recipe overall. I did make a few changes to the dough. Instead of using all white flour i used half white and half whole wheat, it came out delicious. As for topping my focaccia i added fresh ground pepper, rosemary, and carmalized onions. As it started to bake i could smell the rosemary aroma wafting in the room. When i removed the bread from the oven i let it sit for about 5 minutes, then cut into it. The edges where crispy, not like the normal kind of edges you'd get if you make the yeast kind focaccia,i also think it's partly because when i tried to make the focaccia fit the pan the edges where the thinnest part. The middle of the pan is nice and soft. Overall it's a good recipes, but i'll probably try the yeast kind and compare it later.

 
Most Helpful Critical Review
Aug 14, 2008

No one liked it.

 
May 24, 2007

This recipe was pretty good, but there's one really important thing: a whole teaspoon of cayenne pepper is way too much. 1/4 tsp would have been much better. Also, it didn't rise as much as I thought it would, but that's probably just because it has no yeast. I will make this again, but I will have to experiment with it.

 
Jan 20, 2009

excelent base and sooo easy! top it any way you want, I used finely choped green onion,thym, sage, oregano, garlic powder, basil, cayene, grated marble cheese and lots of rosemary. It came out perfect! It also makes a good pizza crust if you stretch it out over a large round pan, then top it with sauce, cheese and whatever your heart desires! I have made it both ways many times, with many variations, always a hit!

 
Jan 05, 2011

What a pleasant surprise this bread turned out to be. Like some of the other reviewers before me, I had my doubts about a non-yeast focaccia and how tender it might be. I doubled the amount to make 2 loaves for a dinner event, (mixing in my KA w/ dough hook) and took the advice of one other poster to bake in my two round 9" cake pans. I did have to add a bit more flour (1/3 C or so)so that it would all come together nicely. It is a sticky dough but with well oiled hands, it settled into the pans nicely. I did let it rest in the pans for about an hour prior to baking. Don't know if this made a difference or not but it certainly didn't hurt it. It rose somewhat and was very soft and tender. I also topped with a parmesan, cheddar, mozzerella combo. Easy as could be, and great bread with on hand ingredients. Will make again.

 
Apr 22, 2009

It was 11 o'clock at night and I was in the mood to bake bread. Looking in my cupboard and fiding no yeast, I went googling for yeastless bread - this recipe came up. I had all the ingredients, so I thought I'd give it a shot. Incredibly easy! I had to add extra flour to get the dough to the right consistency, but it came out fluffy with a bard crust at the bottom. I baked it in a large frying pan, and it turned out beautifully. I HAD to add some rosemary to it. One of the easiest, most delicious bread recipies I've tried! Thanks a lot!

 
Jan 26, 2009

This was pretty good for a quick bread for a meal I made this with soup for dinner. Which was nice to be able to put out fresh bread in 30 minutes. I did have to add about an extra 1/2 cup of flour before it was able to be handled. And for the top I used Italian seasoning, garlic, cayenne and a little bit of salt. Oh and parm cheese.

 
Apr 06, 2011

This does NOT need any additional flour added to it. This is a batter dough, which is meant to be wet & sticky. I used a cookie sheet lined w/ parchment paper, and lightly sprayed w/ cooking spray. It's quick to make, and easy to adapt to personal tastes. I didn't use the cayenne pepper. I added 1/2 teaspoon italian seasoning & garlic powder into the dough. I used oregano as opposed to basil, and did a combo, of parmesan, mozzarella, and muenster cheese. I will add this to my recipe box, thanks for sharing!

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 1358 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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