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Exquisite Yeastless Focaccia

Exquisite Yeastless Focaccia

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Julia

Julia

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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Nutrition

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  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1358 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
  2. 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.)
  3. 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.
  4. 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.
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Reviews

2tee
89

2tee

6/5/2007

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.

Jasmine
72

Jasmine

5/24/2007

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.

Toaster
71

Toaster

1/20/2009

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!

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