Easy Homemade Focaccia (No Yeast)

from 37 votes

Grab the pantry staples for a family-friendly recipe for Easy Homemade Focaccia Bread that’s made without yeast.

Four slices of Easy Homemade Focaccia (No Yeast) next to small bowls containing kosher salt and olive oil

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!

Hand holding a slice of no-yeast focaccia bread

I’ve gone both the savory and sweet routes, with no-yeast bread recipes suitable for breakfast, lunch, dinner and beyond, including:

Pouring milk into a clear bowl containing flour and olive oil

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.

Ball of dough on flour-covered work surface

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.

Round baking pan with focaccia dough drizzled with olive oil and fresh herbs

It gets the classic fingerprint indentations on top, which serve as tiny pools for olive oil and extra herbs to get their swim on.

Closeup view of dimpled homemade focaccia bread without yeast

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!

Round baking pan containing Easy Focaccia Bread No-Yeast

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Easy Homemade Focaccia (No Yeast)

Ditch the yeast in favor of this recipe for Easy Homemade Focaccia starring your favorite fresh or dried herbs.
Author: Kelly Senyei
4.57 from 37 votes
Four slices of Easy Homemade Focaccia (No Yeast) next to small bowls containing kosher salt and olive oil
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 servings


  • 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


  • 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!


Calories: 128kcal, Carbohydrates: 20g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 200mg, Potassium: 130mg, Fiber: 1g, Sugar: 1g, Vitamin A: 45IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg


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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.

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Recipe Rating


  1. 1 star
    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.

  2. 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.

  3. 4 stars
    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)

  4. 5 stars
    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.

  5. 4 stars
    However, mine does not look right. It’s like a puffy biscuit cloud. What did I do wrong? I had to use dried herbs. So good. I didn’t oil my fingers to make the indents. Could I have kneaded too much? Any advice would be appreciated. Thanks for the tasty idea!

    1. Hi Jen! I’m so glad you enjoyed it! Without seeing a picture, it’s hard to discern what may have affected the appearance, but I’m so glad it tasted great!

  6. 5 stars
    Thia was AMAZING! When I gave some to my sister she didnt beleive that I had made it. Perfects amount of seasoning and crispiness.

  7. 5 stars
    This was excellent. I used a gluten free flour blend, and took the advice of another poster and used vegan yogurt instead of the milk. I also added in a tablespoon of apple cider vinegar which helped replace the yeast flavor. I have been trying to avoid yeast for health reasons, but have been craving bread and this hit the spot.

  8. 5 stars
    I made this bread but I used 1 tbs dried italian seasoning in place of the fresh herbs. Saved me a trip to the store. I brushed it with oil left over from a jar of sundried tomatoes. Sprinkled with Romano cheese before baking. I also made some seasoned dipping oil. SOOOOOO

  9. 4 stars
    Great recipe, so easy to make and everyone is always impressed. I veganised it by replacing whole milk with unsweetened soy milk and it tastes amazing!

  10. 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?

    1. Hi Rich! Did you overmix the dough? That would cause the gluten to become very stiff and lead to a gummy texture.

  11. 5 stars
    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!

  12. 4 stars
    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?


  13. 5 stars
    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.

  14. 5 stars
    Quite tasty. Easy enough that my 10 year old made it with a bit of help. He turned his into pizza. Lovely dinner!

  15. 4 stars
    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!

  16. 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.

  17. 4 stars
    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 :)

  18. 5 stars
    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.

  19. I made it with 2 cups of a homemade mix of gluten free flours and 1/3 cup of cornstarch. I also substituted the milk with dairy free milk. Everything else was as per your recipe. I do not have a round pan, but used two rectangular bread pans.
    It came out perfect.
    I have severe food sensitivities to gluten, yeast, eggs and dairy.
    When I find a bread recipe that works, I’m thrilled.
    I ate mine over a few days and drizzled more olive oil when I ate it.
    I loved it!

    Thank you so much!❤️❤️

  20. 5 stars
    Wow, I can’t believe I made focaccia! Thank you for the recipe. Used fresh rosemary from my yard and it was terrific for dinner and lunch the next day.

  21. 4 stars
    Have just tried this recipe and my bread turned out very well! I was worried about the measurements as I have no idea how many grams or even ounces one cup is and looking online there are various ideas. It would be very helpful if you could add the equivalent metric measurements for anyone outside of america.

    1. Hi there! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)

    2. 5 stars
      I wanted to make a quick bread to serve with dinner but was all out of butter. Came across this recipe and was very happy with the results. The result was more like a focaccia biscuit. Which I loved! Thanks!

    1. Hi there! It’s not a 1:1 swap, so the bread will be super dense. If you try it, I recommend starting with a small amount of whole wheat flour by replacing 25% of the AP flour with the whole wheat flour. Let me know if you give it a shot!

  22. 4 stars
    This was great..I halved the recipe and it came it perfectly – a soft, herby bread. Not the same texture as a focaccia but delicious all the same.

  23. My first focaccia and it turned out perfectly! Grazie mille. Tomorrow I’m warming it trough, topped with sliced persimmons and burrata.

  24. 5 stars
    This recipe is AMAZING! Thank you so much for posting this recipe. The focaccia bakes up well, is unbelievably soft on the inside – just PERFECT! I have made it twice already :)

  25. 5 stars
    I have much experience with baking breads and pastries both with and without yeast. Sometimes one just wants a simple rustic flat bread without involving the time and attention a yeast bread demands. This recipe fills the bill. I tried this recipe and loved the result. It produced a lovely crust, an interesting crumb and nice flavour. Perfect for toasting and dipping in basil olive oil to accompany a meal of pasta+salad+wine. Once one understands how crust, texture, and crumb, are influenced by leavening, hydration and kneading, you can greatly influence how closely this recipe comes to yeast focaccia. The main difference being the yeast notes and degree of chewiness associated with yeast focaccia.

  26. 1 star
    Nothing even similar to the real focaccia. Tried this recipe and left me disappointed. Very heavy, terrible texture. Didn’t like it at all.

  27. 5 stars
    Hi again Kelley,

    Since I didn’t have whole milk, I substituted it by diluting some whipping cream with water. Also used the multigrain flour (yes, I did have to add more water) and it worked wonderfully! Thank you :)

  28. Hi Kelly,

    Great recipe!

    Would yogurt work in place of the milk? Also, would it be possible to get the same result with whole wheat of multigrain flour?

    1. Thanks, Maitreyee! I haven’t tried the yogurt sub, but it’ll be much thicker so the dough won’t be as easy to work with. I also haven’t tried whole wheat flour, but again, you’ll probably need more liquid.

  29. Excellent recipe… For Dana that doesn’t have whole milk, (I don’t either) and I subbed evaporated milk and it turned out great!

    1. Hi Deb – I haven’t tried self-rising flour so I can’t say with certainty what the results would be.

    1. Sure thing but because other milk is thinner than whole milk, you may need to use a bit more flour!

  30. This sounds so good! I’ve said it before, I’m enjoying these no yeast recipes. I never have fresh herbs. Will this turn out well with dried herbs? Thank you.

    1. It’ll work with dried herbs for sure! They’re more potent than fresh herbs so you should use roughly half the amount :)