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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bread

Easy Homemade Focaccia (No Yeast)

Ditch the yeast in favor of this recipe for Easy Homemade Focaccia starring your favorite fresh or dried herbs.
4.54 from 13 votes
Four slices of Easy Homemade Focaccia (No Yeast) next to small bowls containing kosher salt and olive oil
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Servings 12 servings

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.


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Nutrition

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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Comments

  1. 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.

  2. 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!❤️❤️

  3. 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.

  4. 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!

  5. 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.

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

  7. 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 :)

  8. 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.

  9. 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.

  10. 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 :)

  11. 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.

  12. 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!

  13. 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 :)