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 my favorite bread dipping 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.
So I made this today. The flavour was good but very dense. How can I make this again and make it lighter? I didn’t over kneed it. It was slightly sticky but manageable so didn’t add any more flour. I used Bob Mill 1-1 flour.
Hi Maggie! Subbing in gluten-free flour would affect the overall texture.
I like this recipe but it’s not focaccia. Its more like a drop biscuit (think of those Red Lobster Cheddar Bay Biscuits). It’s dense like a biscuit, not fluffy like focaccia. I’ll stick to recipes with yeast for focaccia but this has a place in my kitchen too.
As an Italian I love a good focaccia and I was desperate to find a good recipe with no yeast but that still came out nice and fluffy. This is it! Thank you
I’m so glad you enjoyed the recipe, Isabelle!
Terrible with baking soda instead of yeast. Will not make again. Turns out very dense, like a giant herb flavored tea biscuit. Texture is all wrong.
I’m sorry you didn’t enjoy the recipe, Sammy.
You probably didn’t like it because you used the wrong thing. The recipe says baking POWDER, not baking SODA. There is a huge difference between the two. Try it with baking powder and then see how much you like it :)
This is an old post but it asks for baking powder, not baking soda. Mine turned out lovely :)
I am wondering if you think that this would be able to be baked as 12 individual mini focaccias in a muffin tin? I am looking for a recipe for a baking group.
Thanks!
Hi Courtney! I haven’t tried that preparation so I’m not sure.
Flavor was great, but it was a little dense. I would definitely make this again but probably with yeast (with the hope that it makes it less dense)
Thanks for your comment, Niqi!
I have used this recipe countless times and it always turned out so great. I substitute with soy milk (unsweetened) because we don’t use dairy and my family loves it. I can make bread when I’m in a hurry or when I have surprise guests.
I’m thrilled you’re enjoying it, Vita!