My dearest buddy, who is Italian, gave me this recipe for focaccia. It’s really easy to make and adaptable, requiring just a few ingredients for the bread. It’s very simple to make, and I love that there’s no yeast involved! When there are about 5 minutes remaining in the baking time, you can top it with vegetables, but my personal preference is to simply season it with herbs and Parmesan cheese.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 1 loaf |
Ingredients
- 1 cup water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic salt
- 1 ½ teaspoons crushed dried basil
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13 inch baking pan.
- 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.)
- 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.
- 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.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 1358 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I recommend making it without the cayenne pepper, it also tastes really good if you add tomatoes and rosemary!
i added tons more garlic and rosemary, but i wanted to say i love this recipe so much. i’ve tried many other focaccia recipes but i like this one the best, even compared to yeast focaccia. it’s been so hard to find yeast these days, so this recipe has come as a lifesaver. my family ate it up within an hour!
This was a winner. Yay! I didn’t have cayenne pepper, so I used crushed red peppers , and I added 1tsp of fresh Rosemary.
Made exactly as written. Nice flavors but it was very chewy and tough. Sorry, won’t make again.
This was pretty good! It’s a good recipe to use if you don’t have any yeast. I prefer “regular” focaccia with a yeasted dough, but this was a pretty close replication. It definitely wasn’t as fluffy or chewy as yeasted focaccia. But it was good! I brushed more olive oil on top for the last few minutes and sprinkled lots of seasoning on top. I mixed rosemary into the dough, too, for extra flavor.
It was just ok for me. I think it would help to add herbs during the mixing process for flavor. I also suggest sprinkling coarse salt over time either before or right after baking.
Thought this was very good considering no yeast. Will make again and use as pizza crust.
DELICIOUS. Absolutely loved this recipe. Halved the cayenne and added some other dried spices (basil, oregano, parsley
It was quick and simple. The only changes I made was adding olives and sliced tomato I the last 5 minutes. Will certainly make this often.
Don’t waste your time. Bread is flat and crunchy. Way too much cayenne and garlic.
this was a thin, chewy “focaccia” that would make an awesome pizza crust! With that being said, this was WAY too much cayenne and I would use garlic powder instead of garlic salt next time. It was a little too salty!
This was easy, and I appreciate the post, but I miss the flavor of yeast. This was more like the flavor of a cracker, around the edges. The one tip I will offer is to make sure your dough is no less than 1/2″ in the pan, as it will only have crunch and no chew. It was fun to decorate with veggies, though, and I added them before I baked.
Ratio was wrong, had to add more flour for it to form up. Even correcting for this, the consistency came out like hard tack. Waste of effort and ingredients.
So, I didn’t use your spice suggestions. I topped with dried rosemary and onion flakes. I also made it quite a bit thinner than the instructions (not on purpose), so I only baked for 15 minutes. DELICIOUS. This would be so quick and easy to make a bread side with dinner, and the possibilities are endless. Next time, I’ll add garlic as well. Maybe even use some in the dough as well as on top..
Woulda been better if I was better. Kinda dry, but nice with a dipping oil
Good for dips like spinach artichoke
The recipe calls for way too much cayenne! It also tasted mostly like flour. I’ll have to see if a recipe with yeast tastes better.
Great versatile recipe, used less cayenne, added sliced olives , rosemary and parmesan. Next time will put parmesan and garlic in the dough not just on top. Also more oil on the outside the better
Deliouse! Easy& Quick . Ran out of bread & came across this recipe. I added dollops of Garlick butter instead of cheese. Yummy! Thanx.
Didn’t use the cheese. Came out yummy!
Needs less salt by a large margin. Changed to garlic powder and cut the salt in half.