Yeastless Focaccia Recipe

Flour: The base of the bread, providing structure and texture.

Water: Combines with the flour to form the dough.

Olive oil: Adds richness and moisture to the bread.

Salt: Enhances the flavor of the bread.

Baking powder: Acts as a leavening agent to help the bread rise.

Dried herbs: Optional topping for added flavor and aroma.

When mixing the dough, ensure that the water is lukewarm to help the baking powder activate properly. This will give the focaccia a better rise and a lighter texture. Additionally, when flattening the dough on the baking sheet, use your fingers to create dimples on the surface. These dimples will help hold any olive oil and herbs you sprinkle on top, enhancing the flavor and giving the bread its characteristic look.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the focaccia denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• lukewarm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used if olive oil is unavailable.

• olive oil - Substitute with melted butter: Melted butter can add a richer taste and a slightly different texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• dried herbs - Substitute with fresh herbs: Fresh herbs can provide a more vibrant flavor, but use three times the amount of dried herbs.

• Allow the focaccia to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
• Store at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing.
• For refrigeration, place the wrapped focaccia in the fridge. It will stay fresh for up to a week. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore its texture.
• To freeze, wrap the focaccia tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can also use a freezer-safe ziplock bag.
• Label the package with the date to keep track of its freshness.
• When ready to use, thaw the focaccia at room temperature for a few hours or overnight in the refrigerator.
• Reheat in the oven at 350°F (175°C) for about 10-15 minutes until it’s warm and slightly crispy on the outside.
• For a quick reheat, you can also use a toaster oven. Avoid microwaving as it can make the focaccia chewy and less enjoyable.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the focaccia in aluminum foil to prevent it from drying out.
  3. Place the wrapped focaccia on a baking sheet.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. For a crispier crust, unwrap the focaccia for the last 2-3 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the focaccia in the skillet and cover with a lid.
  3. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy.

• Microwave Method:

  1. Place the focaccia on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on medium power for 30-45 seconds.
  4. Check the focaccia and heat in additional 10-second intervals if needed.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the focaccia directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 5-7 minutes, or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the focaccia in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn't over-crisp.

• Oven: Used to bake the focaccia at the specified temperature of 400°F (200°C).

• Mixing bowl: Used to combine the flour, salt, and baking powder, and to mix in the water and olive oil.

• Baking sheet: Used to hold the dough while it bakes in the oven.

• Parchment paper: Lined on the baking sheet to prevent the dough from sticking and to make cleanup easier.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure out the salt, baking powder, and olive oil.

• Spatula: Used to mix the ingredients together and to help transfer the dough to the baking sheet.

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

Pre-measure ingredients: Measure out all flour, water, olive oil, salt, and baking powder before starting to streamline the process.

Use a mixer: If you have a stand mixer, use it to combine the dough quickly and efficiently.

Line the baking sheet: Prepare the baking sheet with parchment paper ahead of time to save a step later.

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

Flatten dough directly: Flatten the dough directly on the parchment paper to avoid transferring it.