No yeast Parmesan focaccia

    35 min

    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.

    52 people made this

    Serves: 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

    Prep: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 in English (123)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)