Grab the pantry staples for a family-friendly recipe for Easy Homemade Focaccia Bread that’s made without yeast.
Few foods are as satisfying to whip up as homemade bread, whether that’s soft pretzel twists, dinner rolls or buttermilk biscuits. Recently, I’ve been working on ways to swap out the yeast in favor of a different ingredient to lighten and fluff: baking powder!
I’ve gone both the savory and sweet routes, with no-yeast bread recipes suitable for breakfast, lunch, dinner and beyond, including:
- Easy Homemade Cinnamon Rolls Without Yeast
- Easy Homemade Bread Without Yeast (four flavor combinations!)
- Quick Homemade Burger Buns Without Yeast
- Easy Homemade Pizza Dough Without Yeast
Now it’s time to add an Italian classic to the lineup: Easy Homemade Focaccia Without Yeast!
This pillowy favorite comes together in minutes and is great for dunking in olive oil or balsamic vinegar, serving alongside a big bowl of pasta or slicing into sandwich bread.
This basic dough comes together in minutes and can be flavored with endless options in the form of fresh or dried herbs, spices, cheeses and more.
It gets the classic fingerprint indentations on top, which serve as tiny pools for olive oil and extra herbs to get their swim on.
A hearty sprinkle of large-flake sea salt adds flavor and crunch atop the golden brown crust, which leads way to the pillowy, spongey focaccia below. So grab your fillings and toppings of choice, preheat your oven and steer clear of the yeast for this quick and easy homemade focaccia!
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Ingredients
- 3 tablespoons olive oil, divided, plus more for greasing pan
- 2 1/3 cups all-purpose flour, plus more for kneading dough
- 2 1/2 teaspoons baking powder
- 1 Tablespoon chopped fresh herbs, such as rosemary, thyme or chives, plus more for topping
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup water
- 1/2 cup whole milk
Instructions
- Preheat the oven to 425°F. Grease an 8- or 9-inch baking pan generously with olive oil.
- In a large bowl, whisk together the flour, baking powder, herbs, garlic powder, salt and pepper.
- Add the water, milk and 2 tablespoons olive oil and using a spatula, mix until combined.
- Flour your work surface then turn out the dough.
- Knead the dough for 1 minute, adding more flour as needed if it’s too sticky. (The dough should still be tacky and slightly sticky.)
- Grease your hands with olive oil then transfer the dough to the greased baking pan. Using your fingers, press the dough into an even layer, then use your fingertips to make indentations across the dough. Drizzle the remaining tablespoon of olive oil on top and sprinkle with additional herbs.
- Bake the focaccia for 16 to 20 minutes until pale golden. Remove it from the oven then slice and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I’m excited to try this, but with a few swaps. We’re gluten free and vegan. I planned on using amaranth flour, maybe a little brown rice and oat mixed in. Any additional suggestions to set us up for (more likely) success?
Hi Flora – My guess is that you’ll likely need more liquid. Looking forward to reading your results!
Help! It’s there a reason why the bread is coming out very gummy on the inside?
Hi Rich! Did you overmix the dough? That would cause the gluten to become very stiff and lead to a gummy texture.
Thanks Kelly, added yoghurt instead of milk and topped it with home made dukkah.
YUM! I’m so glad you enjoyed the recipe, Fran!
Very easy recipe that has great taste snd texture! Thank you!
You are so welcome, Debra! I’m thrilled you enjoyed the recipe!
Tried it by adding chopped Olives and Pimento ~ along with the Thyme and Rosemary. It was delightful! We enjoyed dipping it in (more) olive oil and balsamic. So easy!
YUM! I’m thrilled you enjoyed the recipe, Kira!
Hey there, just wondering how thick the dough should be layered in terms of height when spread on the pan? Are we talking one inch in the pan, more, less etc?
Thanks
Hi Colin! Yes, 1 inch should work :)
I’m so glad I ran out of bread! Made this today, it’s really good. I used almond milk and added lots of dill, parsley and oregano (from the garden) and crushed fennel seeds. It looked like it might be a bit stodgy but it wasn’t. It’s so tasty, I love making easy things like this that taste so good, thank you.
You are so welcome, Gabby! I’m thrilled you enjoyed the recipe!
Yum! Delicious and easy too! Thank
you!
You are so welcome, Jean! I’m thrilled you enjoyed the recipe!
Quite tasty. Easy enough that my 10 year old made it with a bit of help. He turned his into pizza. Lovely dinner!
I love reading this, Sandra! I’m so glad you and your son enjoyed the recipe!
Delicious and quick. I couldn’t find my baking pans, so made it in a 9″ glass pie dish, just reduced the temperature to 400F. I may try it with fresh garlic next time!
I’m so glad you enjoyed the recipe, Becky! Fresh garlic would be delicious!
Suuuuper Dence I figured it would be since no yeast but the flavor is good with butter.
I’m glad you enjoyed the recipe!
I must have put too much baking powder, cause this tasted sooooo bad. Much better just to take your time and use yeast + let it rise.
Hi there! Did you follow the recipe as written?
i think i used way too little flour because i use the metric system and some calculations got mixed up. i also added some more spices and herbs and it is absolutely delicious!!!!!! i loved it :)
I’m so glad you enjoyed the recipe!
This was super easy and delicious. I left out the garlic and herbs and added bacon crumbles and cheddar cheese instead. I had to increase the milk a little to get the right consistency and the bake time to adjust for the added ingredients. It was a hit with everyone who tried it.
Love your additions, Samantha! I’m so glad you enjoyed the recipe!
Fantastic, great for lockdown lunch when no yeast. Was delicious
I’m thrilled you enjoyed the recipe, Glyn!