No-Yeast Focaccia – No Knead, No Rise

PREP TIME 15

COOK TIME 20

TOTAL TIME 35

6 servings

Soft inside, crisp on the edges, and ready in about 30 minutes. Beginner-friendly and no yeast needed.

Ingredients

2 cups (250g) all purpose flour (plain flour)
2 Tablespoons (20g) fine semolina flour (optional) (mix into the flour if using for a bakery style - softer texture)
2 level teaspoons (8g) baking powder (see note 1)
1 teaspoon salt
2 Tablespoons (30ml) olive oil
½ cup (125g) plain unflavored yogurt (or sour cream, thinned with 1 to 2 teaspoons of water until it reaches a similar consistency to yogurt)
½ cup (120ml) water (regular tap water is perfect, no need to warm it)

2 Tablespoons (30ml) olive oil (for brushing over spread dough)
optional toppings: rosemary, cherry tomatoes, caramelized onions Flaky salt

Instructions

Line a metal baking pan with baking paper and brush generously with olive oil.
Use a 9×13-inch (23×33 cm) pan for thinner focaccia, or an 8-inch (20 cm) square pan for a thicker one..
You’ll preheat the oven later, after the dough is spread.

In a large bowl, whisk together the flour, baking powder, salt, and semolina (if using).
Don’t worry if you don’t have semolina, it’s optional. I’ve made it both ways and it’s great either way.

Mix with a spatula until a sticky, thick batter-like dough forms.
It should feel soft and spreadable, more like thick batter than kneadable bread dough. That's totally normal.

Transfer the dough to your prepared pan.
Use a spatula dipped in cold water to gently spread it into an even layer.
Don’t add flour to handle the dough, it’ll dry it out. Water makes it easy to spread without sticking.
It doesn't need to be perfect. Just press and smooth it toward the edges. You’ll get the hang of it as you go.

Now preheat your oven to 400°F (200°C), or 180°C if using a fan oven
Let the dough rest in the pan for 10 minutes while the oven heats.
This gives the dough time to relax and lets the baking powder start doing its job. It also makes dimpling easier.

After resting, brush the surface with olive oil and add any toppings you like.
Dimple the surface with fingertips or the end of a wooden spoon handle and add any toppings you like. Or just plain with olive oil and flaky salt is great.

Bake for 20 to 25 minutes, until golden brown on top and around the edges, and puffed in the center.

While still warm, brush the top with olive oil, plain, or mixed with garlic and herbs.
Brushing while warm helps the oil soak in, soften the top, and give it that beautiful glossy finish.

Let cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Great on its own, with soup, or turned into a sandwich. See below for serving ideas.

Recipe Notes

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.

Nutrition