Rating: 3.95 stars
156 Ratings
  • 5 star values: 71
  • 4 star values: 41
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 12

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.

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  • 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

283 calories; protein 8.6g; carbohydrates 49.1g; fat 5.5g; cholesterol 4.4mg; sodium 1358mg. Full Nutrition
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Reviews (138)

Most helpful positive review

Rating: 4 stars
06/05/2007
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. Read More
(110)

Most helpful critical review

Rating: 1 stars
08/14/2008
No one liked it. Read More
(10)
156 Ratings
  • 5 star values: 71
  • 4 star values: 41
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 12
Rating: 4 stars
06/05/2007
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. Read More
(110)
Rating: 4 stars
05/24/2007
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. Read More
(79)
Rating: 5 stars
01/20/2009
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! Read More
(77)
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Rating: 5 stars
01/05/2011
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. Read More
(41)
Rating: 5 stars
04/22/2009
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! Read More
(36)
Rating: 5 stars
04/06/2011
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! Read More
(28)
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Rating: 5 stars
01/26/2009
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. Read More
(28)
Rating: 5 stars
11/17/2011
I have been using this recipe for a quick-go-to bread I think for almost two years; during that time each making returns a soft, moist, delicious bread that can be topped with ANYTHING you like--not just what the recipe says. I have yet to have this ever turn out badly, so I eye the low reviews with a critical grain of salt. If you do not follow the recipes instructions to the exact when you make this bread, it's no wonder you'll be disappointed. I have literally topped mine with half the spices in my kitchen--it's a versatile, quick and delicious yeast-less bread. Read More
(16)
Rating: 4 stars
01/20/2009
Very different from yeast-made focaccia I'd hardly even call it that. But still really good! I made some changes to the spices because I read the reviews that there was too much pepper. I changed the measurement to 1/4 teaspoon and it was STILL too much. I'll add less next time. Instead of garlic salt I used garlic powder and onion powder actually a good teaspoon of both and then I sprinkled the top with coarse sea salt. It was super. I wonder if it keeps though? Read More
(12)
Rating: 1 stars
08/14/2008
No one liked it. Read More
(10)