Dieser Quick Focaccia Recipe is the fastest way to make a classic focaccia with just 3 ingredients, no yeast, no dairy, and yet the perfect crunchy crust and super-soft crumb.
Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, meine Kochtipps und Schritt-für-Schritt-Bilder!
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Quick Focaccia Recipe
Dieser Quick Focaccia Recipe is the fastest way to make a classic focaccia with just 3 ingredients, no yeast, no dairy, and yet the perfect crunchy crust and super-soft crumb.
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Portionen: 10 Scheiben
Kalorien: 90.3 kcal
Inhaltsstoffe
- 2 Tassen Selbstaufsteigendes Mehl - + zusätzlich 2-3 Esslöffel zum Formen des Teigs (Anmerkung 1).
- 1 Tasse Sprudel - at room temperature, not cold from the fridge (note 2)
- 2 ½ Esslöffel Olivenöl - divided in 2 tablespoons + 1/2 tablespoon (note 3)
Optional to serve
- 1 Teelöffel Meersalzflocken
- 2 bis 3 Federn Rosmarin
Anleitungen
- Line a 9 x 9-inch baking pan with parchment paper. Oil paper with oil spray. Set aside.
- In a large mixing bowl, add self-rising flour, sparkling water, and use a rubber spatula to stir both ingredients together and form a sticky dough ball.
- Seal the ball with plastic wrap, set it aside for 30 minutes at room temperature, then remove the wrap, and pour half a tablespoon of oil on top. Rub to cover.
- Stretch and fold the dough 10 times. To do so, dip your hands in a bowl filled with cold water. You want wet hands or the dough sticks to your fingers. Grab the side of the dough ball – the part that touches the glass bowl. Stretch it up, then fold it back to the center of the ball. Repeat stretching and folding for 10 times, from a different corner of the dough ball every time. This will add bubbles to the dough, so follow this step thoroughly!
- Preheat the oven to 425°F (220°C). Pour 2 tablespoons of oil into the pan.
- Pour the focaccia dough into the pan using a rubber spatula to push it down the pan so it doesn't stick to your hand.
- Drizzle ½ tablespoon of oil on top of the dough.
- Oil your hands generously, and press deep dimples with your fingers. Since the dough didn't rest, they won't show as much as in a classic focaccia dough with yeast and an overnight resting time, but that's ok.
- Bake the focaccia for 20-25 minutes at 425°F (220°C) on the center rack of the oven.
- Sprinkle sea salt flakes, and Italian herbs on top before serving.
- Let it cool down for 10 minutes in the cooling rack before cutting.
Notizen
Hinweise 1: To make your own self-rising flour, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder. This can be useful to make a sodium-free version or an aluminum-free version, if required. For a gluten-free option, use my glutenfreier Umwandler Vergiss aber das Backpulver nicht.
Hinweise 2: You can use any sparkling liquid or sparkling water you like.
Hinweise 3: Any oil work.
OfenmodusIch verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.
Lagerung: Store in an airtight container for up to 3 days in the fridge.
Ernährung
Portion: 1Scheibe | Kalorien: 90.3kcal | Kohlenhydrate: 18.1g | Eiweiß: 3g | Fett: 0.4g | Gesättigte Fettsäuren: 0.1g | Mehrfach ungesättigtes Fett: 0.2g | Einfach ungesättigte Fettsäuren: 0.03g | Natrium: 116.8mg | Kalium: 25mg | Ballaststoffe: 0.6g | Zucker: 0.1g | Vitamin A: 0.5IU | Kalzium: 3.8mg | Eisen: 0.2mg | Magnesium: 6.3mg | Phosphor: 24.3mg | Zink: 0.2mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
Für dieses Rezept benötigen Sie nur drei einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.
- Selbstaufsteigendes Mehl – This is the main structure of the focaccia. It already includes baking powder, which provides the lift so we don’t need yeast. If you don’t have this, my Note 1 explains how you can easily make your own using all-purpose flour and baking powder.
- Sprudel – The carbonation (bubbles) in the water reacts with the baking powder to create an airy, light crumb. It’s important that the water is at room temperature, not cold, for the best reaction. Any sparkling liquid, like club soda or seltzer water, works fine.
- Olivenöl – This ingredient is key to focaccia! It provides that classic, rich flavor, helps make the crust crispy, and keeps the inside moist and tender. I recommend a good extra virgin olive oil for the best taste.
How to Make Quick Yeast-Free Focaccia (in Pictures)
Carines Backtipps
Let me share a few more tips for a perfect focaccia.
- Don’t Skip Folding – The stretch and fold technique is the most important step for this yeast-free recipe. It’s how we build structure and add air bubbles to the dough, so make sure to follow it closely.
- Toppings hinzufügen – You can press fresh rosemary sprigs, oregano, marjoram, or even some olives into the dough right before baking.
- Flaky Salt Finish – Sprinkling sea salt flakes on top just after baking (while it’s still hot and oily) gives the crust a lovely texture and flavor.
- Servierideen – This bread is perfect for dipping in hummus, serving alongside a warm soup, or pairing with a fresh salad.
Hi Carine and Damien! Not sure that you saw my question posted the other day, but if I use King Arthur GF bread flour, would it work if I just add in the extra baking powder?
Thanks! ~Kathy Stanwood
I’ve made this recipe 2x using the GF converter . It doesn’t get ‘doughy & stretchy’ like the non GF version. I’ve followed the recipe exactly and get a blob of dough.
Irgendwelche Vorschläge?
You can’t expect the same teture as the classic foccacia, even usin the gluten-free converter, because my recipes are egg-free, the stretch with gluten-free flours will never be the same. The converter gives you an option, it can’t guarantee the same outcome. I would change gluten-free flour blend, or the type of nutty flour you use swapping almond for teff, sorghum or oat, then see how it change. Also, do you use the converter with the added psyllium husk gel? Because this is crucial to add the chew and stretch in converter my bread recipes.
Hi Kathy, No you need to use the gluten-free converter, and select bread if you are making this focaccia. It will tell you how much to add of psyllium husk, raising agents etc.
Question in making the focaccia bread do you still use 2 cups flour and add the baking powder to that. Not clear on that part
Is your question how to swap self-rising flour flour + baking powder? If so, yes, when you make your own 2 cups of self-rising flour you need 2 cups of flour in which you whisk 3 teaspoons baking powder.
Thanks for this easy and yummy recipe. I used leftover bubbly from new year’s eve. It turned out great!
That’s amazing! thank you for the lovely feedback
Hi , do you have a video of the folding and stretching step by any chance? Thank you!
Yes, it’s on my Facebook page or instagram channel.
This recipe is fantastic! Thank you!!
I am so happy you like it too.
I made this last weekend and it was easy and really good. I put maldon sea salt on top and fresh rosemary. It was delish. It’s best eaten the same day though as it was pretty hard a few days later. Had I known, I would have eaten it all on the first day 😉 Highly recommend this!
Vielen Dank.
Vielen Dank, dass Sie dieses Rezept geteilt haben!
Gern geschehen!
hi can i use oat flour intead of APF?
It won’t work at all, you will end up with a block.
Can you use gluten free 1:1 flour?
No, you need to add a few more adjustment. Follow my Umrechnungsleitfaden für glutenfreie Produkte um es glutenfrei zu machen.