Yeast-Free Focaccia

Name: Yeast-Free Focaccia
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
Ingredients: Water at room temperature 0.6 cup; Type 00 flour 2 cups; Extra virgin olive oil 2 ½ tbsp; Fine salt 1 tsp; Potatoes 0.9 lb; Sweet Pancetta 3.5 oz; Smoked provola cheese 3.9 oz

it br fr de es

537

Calories per serving

Energy Kcal 537
Carbohydrates g 64.1
of which sugars g 1.6
Protein g 19.7
Fats g 22.4
of which saturated fat g 7.07
Fiber g 2.9
Cholesterol mg 45
Sodium mg 932

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 5 min
Serving: 4
Cost: Low

PRESENTATION

Unleavened focaccia—really a game-changer from Liguria—is your go-to when you crave something crispy and tender but do not want to wait for dough to rise. This no-yeast focaccia lets you skip the wait. So here's the thing, you get a golden snack or side in much less time than traditional breads. Made with basic stuff like water, flour, and good olive oil, it’s just stress-free. Pretty simple.

People in Liguria love this flatbread recipe—especially when unexpected guests show up or if someone can't have yeast. Plus, you can throw on some savory toppings like olives, tomatoes, or fresh herbs—depending on what everyone’s into. Each bite gives you that moist, chewy feel, with just the right crunch around the edges. Seriously good. It’s a win for last-minute meals or snacks.

In Liguria, folks are really into experimenting with unleavened focaccia and other quick breads. For real, you'll find lots of speedy options, like pizzas with instant yeast, potato and onion croccantellas, and a crispy version with pumpkin and cheese. These recipes are perfect for a quick focaccia fix without rising dough hassle. Thing is, this homemade flatbread isn’t just convenient—it’s really really tasty, with a soft inside and crunchy outside that rivals traditional Italian bread.

It fits right in on a casual family table or a chill get-together with friends. You know, you can keep it simple or dress it up however you like. Sometimes, just having this easy no-yeast focaccia up your sleeve is all you need to pull off a meal that feels special—even if it’s thrown together last minute. Whether you're craving a quick snack or a side for dinner, this versatile focaccia’s got you covered. For sure. It's a staple in many Ligurian kitchens.

INGREDIENTS

537

Calories per serving

for a 10.5-inch diameter mold: Water 0.6 cup (133 g) - at room temperature; Type 00 flour 2 cups (250 g); Extra virgin olive oil 2 ½ tbsp (35 g); Fine salt 1 tsp (6 g)

for the filling: Potatoes 0.9 lb (400 g); Sweet Pancetta 3.5 oz (100 g); Smoked provola cheese 3.9 oz (110 g)

Preparation

How to prepare Yeast-Free Focaccia

To prepare the yeast-free focaccia, start with the dough. In a bowl, pour the flour together with the salt 1. Add the room temperature water gradually 2 while kneading by hand. Proceed by adding 2 tablespoons of oil to the dough, which at this point has become compact 3.

After a brief mix in the bowl, transfer the mixture to the work surface 4. Work it until you notice the dough has become elastic and smooth 5. It's normal for the dough to be very soft. Transfer the dough ball back into the bowl 6 and cover with plastic wrap: let it rest for at least 30 minutes at room temperature.

Meanwhile, focus on the filling: wash and then boil the potatoes in a saucepan for about twenty minutes from the moment the water starts to boil 7. It is important that they don't cook until too soft, otherwise, they will break down during baking. Once cooked, drain them 8 and let them cool, then peel and slice them about 0.4 inches thick 9.

Dice the sweet bacon 10 and smoked provolone 11, then set aside. At this point, you can take back the dough, divide it in half 12

and roll out the dough, lightly flouring the work surface 13 to obtain a disc about 10 inches. Grease a 10.5-inch diameter mold (9.5 inches measured at the bottom) and place the obtained dough, pressing lightly on the bottom and edges to adhere perfectly 14. Fill the focaccia with the potato slices 15,

the diced bacon and provolone 16. Roll out the other half of the dough and place the sheet in the mold 17: make sure the edges match well and then pinch with your fingers and roll the dough to seal 18.

With the tines of a fork, pierce the surface 19 and finally brush the surface with the remaining 2 teaspoons of oil 20. Bake in a preheated static oven at 390°F for 35 minutes in the center of the oven, then move the mold to the base of the oven and bake for another 10 minutes. Then remove from the oven and serve your yeast-free focaccia still steaming 21!

Storage

The yeast-free focaccia can be stored in the refrigerator, once cooked, for 1-2 days covered with plastic wrap. If you prefer, you can also freeze it cooked or uncooked. In this case, just let it thaw and then cook as usual.