Ready in 30 minutes with just 10 minutes of prep, this no yeast focaccia is soft inside with crisp edges. No kneading, no rise time needed. Just good bread, fast.

Top view of sliced no-yeast focaccia topped with rosemary and flaky salt, arranged on parchment with a serrated knife and striped kitchen towel

If you’ve ever wanted fresh, homemade bread without dealing with yeast or waiting around for dough to rise, this focaccia is for you.

It’s made with simple ingredients including yogurt, olive oil, and baking powder.

And no, I promise it doesn’t taste like a biscuit or a scone 😉 Just real, delicious bread that’s easy to make, and even better to eat.

Ingredient notes

This is just a quick look at the key ingredients. Full list with amounts is in the recipe card below.

Flour: All-purpose flour (plain flour) works best here.

You can also mix in 2 tablespoons of fine semolina into the flour for a more bakery-style texture. But if you don’t have any, just leave it out. I’ve made it with and without, and it’s still amazing either way.

Plain unflavored Yogurt gives this bread the soft texture (or use sour cream, thinned with a splash of water)
Olive oil: It’s mixed into the dough, brushed on before baking, and again after. It adds flavor and helps the crust turn golden and crisp
Baking powder: This replaces the yeast and makes the focaccia fluffy. If it’s been sitting in your pantry for a while, test it by stirring a little into hot water. It should fizz right away. If not, time for a fresh one.
And don’t forget the salt. Trust me. 😅

Visual Instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

Steps 1 and 2 of no-yeast focaccia: mixing wet ingredients in a jug and dry ingredients in a bowl

Whisk together the wet ingredients: yogurt, olive oil, and water in a small bowl or jug
In a separate bowl, whisk the dry ingredients: flour, baking powder, salt, and semolina if using.

Steps 3 and 4: pouring wet into dry, then stirring until a sticky, batter-like dough forms

Pour the wet ingredients into the dry.
Use a spatula or spoon to mix everything together until a sticky dough forms. The dough will be soft and sticky, closer to a thick batter than kneadable bread dough. This is normal.

Steps 5 and 6: spreading sticky dough into the pan, then dimpling the surface before baking

Transfer the dough to a pan lined with baking paper and brushed with olive oil. Use a spatula dipped in water to gently spread it into an even layer.

Water helps the spatula glide without sticking, so there’s no need to add extra flour. Too much flour can dry out the dough.

Don’t worry about making it perfect, just keep pressing and smoothing it toward the edges. You’ll get the feel for it as you go.

Rest and preheat: Once the dough is spread, preheat your oven to 400°F (200°C). Let the dough rest for 10 minutes. This allows it to relax and gives the baking powder time to activate for a better texture. Brush with olive oil, then dimple the surface with fingertips or the end of a spoon handle.

Steps 7 and 8: topping dough with oil and herbs before baking, then brushing the baked focaccia with garlic oil

Add toppings if using. Bake for 20 to 25 minutes, or until golden brown and puffed.
Remove from the oven and while still warm, brush the top with olive oil, either plain or mixed with crushed garlic and herbs if you want extra flavor. Brushing it warm helps the oil soak in, soften the top, and give the bread that golden, glossy finish.

Close-up of no-yeast focaccia slices showing golden crisp crust and fluffy interior, topped with flaky salt and rosemary

Serving ideas

A cozy bowl of soup (tomato, pumpkin, or whatever’s simmering)
As a side with salads or pasta
Toasted for breakfast with eggs or cheese
Packed for a picnic or snack board
Honestly? It’s good enough to eat plain, standing over the kitchen counter 😉

Enjoy ♡

Recipe