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No yeast Parmesan focaccia recipe

No yeast Parmesan focaccia recipe

  • Recipes
  • Dish type
  • Bread
  • Italian bread
  • Focaccia

This recipe for focaccia was given to me by my best friend, who is Italian. I love it because there's no yeast, and it's just so easy to make! It's incredibly simple, uses only a few ingredients and is very versatile.

47 people made this

IngredientsServes: 4

  • 235ml water
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic salt
  • 1 1/2 teaspoons dried basil
  • 20g grated Parmesan cheese

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat oven to 220 C / Gas 7. Grease a baking tray.
  2. Pour water into the bowl of an electric stand mixer fitted with a dough hook. Sift together flour, baking powder and salt; 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 tray. Using oiled fingers, spread dough to a 1cm 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 & ratingsAverage global rating:(136)

Reviews in English (123)

by 2tee

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.-05 Jun 2007

by Jasmine

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.-24 May 2007

by Toaster

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!-03 May 2008


No-Knead Overnight Parmesan Herb Foccacia

AKA, the most life-changing bread you will ever have in your life. Seriously, Parmesan + herbs + OVERNIGHT + NO KNEAD. Seriously, don’t ask me how many pieces of this foccacia I demolished on my own.

To be fair, Jason helped me eat half the batch. So that lessened the shame a little bit. Bless his heart for being a fellow bread freak.

Also, I’m sticking to my story that there’s no shame involved in wanting multiple pieces of Parmesan herb foccacia on standby for every moment of every freaking day.

I’m telling you right now that you will understand my reasoning after you get your hands on this bread.

Okay, so first things first: you wanna know about the whole no-knead/overnight business. It’s one of the best parts about this Parmesan herb foccacia, folks. >>>

NIGHT BEFORE:

  • Mix up your flour, salt, yeast, and water until a shaggy dough forms. Cover it with plastic wrap and let sit at room temperature overnight.
  • No joke, that’s actually all. Please ask me how much incredible flavor develops overnight.
  • The answer is LOTS.
  • Punch ‘yer gorgeous dough down and roll it around into a smooth ball. Pat it into a greased cast iron skillet and let it have a short little 30-minute rise.
  • Use your fingers to make those little signature foccacia dimples all over the top and then brush the WHOLE THING with herbed olive oil, tons of Parm, and coarse salt.
  • Bake your foccacia at a super high temp of 425 for about 20-25 minutes. The exterior will be a goal-worthy golden brown and your house will smell like a bread factory.

P.S. Big hunks of this Parmesan foccacia warm? NO FREAKING JOKE.

Crispy on the outside, ridiculously chewy and flavorful on the inside >>> it’s just plain and simple bread goals y’all.


  • 2 cups unbleached all-purpose flour, or unbleached bread flour (see Note), plus more as needed
  • 1 cup whole-wheat flour, or white whole-wheat flour
  • 4 tablespoons good-quality grated Parmesan cheese, divided
  • 1 teaspoon table salt
  • 1 ½ teaspoons instant, quick-rising or bread-machine yeast
  • 1 1/2 cups ice water, (see Tip), plus more as needed
  • 2 tablespoons chopped fresh oregano, chives or rosemary, divided
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons fennel seeds, (optional)
  • 1/2 teaspoon sea salt, or other coarse salt

Mix dough: Thoroughly stir 2 cups all-purpose (or bread) flour, whole-wheat flour, 3 tablespoons Parmesan, the table salt and yeast in a 4-quart (or larger) bowl. Vigorously stir in 1 1/2 cups ice water, scraping down the sides and mixing just until the dough is thoroughly blended. The dough should be barely moist and fairly stiff. If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but don't overmoisten. If the dough is too wet, stir in just enough flour to stiffen slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.

First rise: Let the dough rise at room temperature (about 70 degrees F) for 12 to 18 hours if convenient, stir once partway through the rise. For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.

Second rise: Coat a 9-by-13-inch (or similar) baking pan with oil, then line it with a sheet of parchment paper. Lightly coat the paper with oil. Stir the dough just until deflated. If it is soft, stir in just enough all-purpose (or bread) flour to yield a firm but moist dough (it should be fairly hard to stir). Sprinkle 1 tablespoon chopped herbs over the dough (don't stir them in), then invert the dough into the pan so the herbs are underneath. Drizzle the dough with 2 teaspoons olive oil. With well-oiled hands, lightly pat and press the dough out until it fills the pan and is evenly thick if it springs back and is resistant, let it rest for 10 minutes, then proceed. Sprinkle with the remaining 1 tablespoon Parmesan and herbs, and fennel seeds (if using), and pat down. Tent the pan with foil.

Let rise at warm room temperature until the dough is double the deflated size, 1 1/2 to 2 1/2 hours. (For an accelerated rise, see Tip.)

20 minutes before baking: Position a rack in lowest part of oven preheat to 500 degrees F. Lightly spritz or sprinkle the dough with water. With oiled fingertips, make deep indentations, or dimples, all over the top. Sprinkle evenly with sea salt (or other coarse salt).

Bake, cool, slice: Reduce oven temperature to 475 degrees . Bake on the lowest rack, turning the pan from front to back halfway through for even browning, until golden brown and an instant-read thermometer inserted into the center registers 204-206 degrees , 25 to 30 minutes. Cool in the pan on a wire rack for 10 to 15 minutes before slicing. Best served warm.

To make ahead: Wrap airtight and keep at room temperature for up to 3 days or freeze for up to 2 months.

Note: Milled from high-protein wheats, bread flour develops strong gluten, resulting in well-risen loaves. It helps give breads with a high percentage of whole grains better structure and a lighter texture. Find it near other flours in most supermarkets.

Tips: To prepare &ldquoice water&rdquo for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water.

You can turn your microwave into a warm, moist environment to help accelerate the second rise of the bread dough. Begin by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave, place the pan of dough on the other side of the turned-off microwave and close the door. The dough will double in size in 45 minutes to 11/2 hours.


Focaccia

“If I wasn’t in the kitchen, I’d probably be a mechanic,” says Duff Goldman. The owner of Charm City Cakes and longtime Food Network star is known for his imaginative and at times gravity-defying cake creations. “I love messing with things and figuring them out.”

Goldman is busy in his home kitchen, baking. His apartment is like a bachelor’s dream pad — a little light on furniture, decorated with guitars on stands, a motorcycle helmet or two in the corner, and custom skateboard decks hanging on the wall. The small kitchen is outfitted with metro shelves full of baking and cooking equipment, and he’s just installed a massive aquarium next to the granite countertop. “I can’t wait to start adding fish,” he says. “It’s going to be awesome.”

But today there’s not a cake in sight – Goldman is baking bread. Focaccia, to be exact. “I’ve always loved baking bread,” he says, kneading the dough. “There’s the science to it, and the beauty.”

Goldman, 41, was baking bread before he ever got into cakes. While studying at the Culinary Institute of America campus in Napa Valley, he got a job at a local bakery. “It was amazing. I worked with these two guys who were the best bread bakers. They taught me so much. We’d turn out 1,000 baguettes and 2,000 rolls a day.”Goldman would show up at the bakery just as the two bakers were finishing mixing and shaping the breads to proof. “They had the hard part. I just baked.” Goldman would bake through the night, working with a massive old oven that creaked as it rotated. “It was Zen-like. I was there all night by myself. But here was this visceral satisfaction at the end of each shift, just looking at all the bread on the racks.”

Goldman started making focaccia around 1995, when he got a job at Savannah Restaurant in Baltimore under chef Cindy Wolf. “My job was baking cornbread and biscuits, but she let me play around with recipes in my spare time.” He credits Wolf with really allowing him to experiment with his own recipes.

Later, Goldman was the bread baker for chef Todd English at Olives in Washington, D.C. “His focaccia is awesome.”

Goldman started Charm City Cakes in Baltimore in 2000. “I was baking cakes out of my apartment while I was in a band to support myself. I’d bake cakes for a while, then take time off to go on tour” with the band. Not long after, Goldman’s creations began to get noticed, and the rest is Food Network history. Still, his passions haven’t strayed from the bread baking of his earlier years.

“If I could stop doing cakes and bake bread and still have the lifestyle I have, I would.”

In the kitchen, Goldman is Snapchatting a quick video of the focaccia as it proofs in the pans. “There’s a lot of focaccia in the world and most of it is terrible. People need to learn about the good stuff.”

Bread may be more of a personal hobby for Goldman now, though he devotes chapters to bread and other baked goods, including pies and pastries, as well as gluten-free and vegan recipes, in his book “Duff Bakes: Think and Bake Like a Pro at Home,” co-written with Sara Gonzalez.

To give his focaccia added flavor, Goldman starts with a biga, or starter dough. Nothing more than a combination of flour, yeast, water and a touch of sugar, the biga is a soft, wet dough Goldman refrigerates for a while before using. “Give it about three days to ferment. This gives the bread more depth of flavor and helps to make those big holes.”

To the biga, he adds more flour – an equal mix of all-purpose and bread flours – and yeast, along with a little oil and salt, mixing everything to combine a soft, smooth dough. “It’s important not to mix too fast. You’re developing the structure.”

When the dough is risen, Goldman prepares the pans with a good coating of oil. “The bread is basically going to deep-fry on the bottom. This is what gives it that amazing crust, almost like fry bread.” He divides the dough, stretching and shaping the rounds in the pans.

When it comes to toppings, Goldman likes to coat his dough in a vibrant green basil oil he flavors with Parmesan cheese, covering the entire top of the dough before he docks the focaccia with his fingertips.

“Then you gotta make the claw with your hands and Bruce Lee the basil oil in the dough so you get these beautiful green streaks in the bread. It’s soooooooo good!” A little sliced onion and more Parmesan, and the focaccia is good to go.

No other toppings? “You could put anything on it. Meat. Pork products. I think tomatoes are kind of stupid,” says Goldman, “but yours is yours and mine is mine. Make it to suit yourself.”

“No matter how many times you bake bread, you’re always still stoked. It’s amazing. It’s magical.”


Blitz Bread: No-Fuss Focaccia

Warm, aromatic yeast bread, hot from the oven — with no kneading, AND in under 2 hours? Here it is. Add Pizza Dough Flavor for over-the-top flavor, and/or cheese powder to turn it into cheese bread.

Ingredients

  • 5 tablespoons (60g) olive oil, divided
  • 1 1/2 cups (340g) water, warm
  • 1 1/4 teaspoons (8g) salt
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast
  • 4 teaspoons (8g) Pizza Dough Flavor, optional
  • 1/4 cup (28g) Better Cheddar Cheese Powder, optional

Instructions

Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons (25g) of the olive oil atop the spray the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the remaining 3 tablespoons (35g) of the olive oil with the rest of the dough ingredients, and beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.

While the dough is rising, preheat the oven to 375°F.

Perfect your technique

Yeast bread in a hurry

Gently poke the dough all over with your index finger.

Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.

Bake the bread until it's golden brown, 25 to 30 minutes.

Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.


How to make homemade breadsticks

The dry ingredients in this homemade breadstick recipe are quickly formed into a dough with just a splash of milk. Contrary to popular belief, breadsticks do not need yeast. You can have soft buttery breadsticks, without the wait. Simply mix together all of the dry ingredients and then slowly add milk until you have a soft ball. If you add too much milk, you can cut it back by adding some additional flour.


One-Hour Skillet Garlic Parmesan Focaccia

When it comes to yeast breads, there are few easier to make than focaccia. This beautiful flat bread comes together easily with the usual cast of characters – flour, water, salt and yeast – with a pinch of sugar and drizzle of olive oil for an extra bit of goodness.

You can really taste the olive oil in every mouthwatering morsel, however that doesn’t mean this bread doesn’t deserve a good dipping oil. My favorite combination for dipping this bread lies in a little bowl of olive oil, grated Parmesan, crushed red pepper flakes, oregano and a pinch of salt. Certifiably yum.

Not only is focaccia a great starter bread, since it is relatively light in consistency, but it makes the perfect sponge for mopping up a saucy stew, hearty roast or hot soup. Warm out of the oven, this bread will thaw the chilliest winter bones.


Since this quick and easy focaccia only requires one 30-minute rise, I like to make sure to use the best possible yeast for the job. In my kitchen, you’ll never find any other than Fleischmann’s® RapidRise™ Yeast, which has been my longtime favorite for irresistibly tender, fluffy baked breads, soft pretzels, cinnamon rolls, dinner rolls and much more. I used to be afraid of working with yeast, but I fear no more since discovering Fleischmann’s. It’s just the best!

Especially if you have never used yeast, focaccia is an easy first introduction. It is so simple to make, and practically foolproof with the right, fresh ingredients. It pairs perfectly with any hearty winter meal, or serve it on the side of a salad, or as a thicker sandwich bread.

I know you will love your results with this one-hour skillet bread recipe. However, if you don’t have a skillet, feel free to use a different baking pan with similar dimensions.


But I’ve got some good news.

Real low carb yeast bread is possible. You just need a little ingenuity and few specialty ingredients to make it. So far on the blog, I’ve shared yeast bread recipes for white sandwich bread, Farmer’s bread, ciabatta, and rye bread. And today, I give you…FOCACCIA!

Focaccia is this decadent yeasted and herb seasoned flatbread.

It’s surprisingly easy to make at home and works really well as the base for gourmet sandwiches. Who can say no to this yeasty bread with a crusty exterior and tender interior with a great chewy pull?

Now, the toppings on this Keto focaccia recipe are very basic.

But the sky is the limit when it comes to toppings. Olives are a classic topping, as are fresh or sun-dried tomatoes. Pesto, parmesan, garlic, everything seasoning, raw or caramelized onions are all good options. I’m getting hungry just mulling over the possibilities.

Ok, time for me to make another batch of focaccia.


Step 5: Top and bake the turmeric rosemary focaccia

Preheat the oven to 400ºF/200ºC fan-assisted.

Top the focaccia dough with the remaining oil and use your fingers to ‘dimple’ the bread. Don’t be afraid to press right down to almost the bottom of the pan.

The dimples should remain in the dough. If they ‘spring’ back into shape then the dough isn’t ready yet and needs to rise for longer.

Finally, top the herb focaccia with fresh rosemary leaves and flaky salt (or the topping of your choice).

Bake the turmeric rosemary focaccia for between 40-45 minutes, or until it’s slightly puffed up and golden brown. If you’re using a wider tray then this time will be reduced slightly. I recommend checking on it at 30 minutes.

Pro tip: Place another baking tray on the shelf above the focaccia bread to prevent it from burning. You can do this right from the beginning or from around halfway if you notice it starting to brown too quickly.

Remove it from the oven, allow it to cool slightly, and then enjoy!


Should You Select Dried or Fresh Herbs?

Garden fresh herbs will always give your herb focaccia bread the most potent flavors.

However, you might not have access to them in the cold months. An excellent second choice is to grow your own organic herbs, dehydrate them yourself, and store them for the off-season.

Purchasing herbs at the store should serve as your last resort–there’s not telling the quality of the flavor until you get home and open up the bottle.