Quick Focaccia Recipe (No Rise, Yeast-Free, Perfect Texture)

This 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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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Quick Focaccia Recipe

This 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.

5 from 3 votes

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

rest: 30 minutes mins

Total Time: 1 hour hr 25 minutes mins

Course: Breakfast, Side Dish

Cuisine: Italian

Servings: 10 slices

Calories: 90.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Self-Rising Flour - + extra 2-3 tablespoons to shape the dough (note 1)
• ▢ 1 cup Sparkling Water - at room temperature, not cold from the fridge (note 2)
• ▢ 2 ½ tablespoons Olive Oil - divided in 2 tablespoons + 1/2 tablespoon (note 3)

Optional to serve

• ▢ 1 teaspoon Sea Salt Flakes
• ▢ 2-3 Springs Rosemary

Instructions

• 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.

Notes

Note 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 gluten-free converter, but don’t forget the baking powder.

Note 2: You can use any sparkling liquid or sparkling water you like.

Note 3: Any oil work.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in an airtight container for up to 3 days in the fridge.

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Nutrition

Serving: 1slice | Calories: 90.3kcal | Carbohydrates: 18.1g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 116.8mg | Potassium: 25mg | Fiber: 0.6g | Sugar: 0.1g | Vitamin A: 0.5IU | Calcium: 3.8mg | Iron: 0.2mg | Magnesium: 6.3mg | Phosphorus: 24.3mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need three simple ingredients to make this recipe. Here’s how to pick and swap them.

• Self-Rising Flour – 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.
• Sparkling Water – 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.
• Olive Oil – 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)

Carine’s Baking Tips

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.
• Add Toppings – 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.
• Serving Ideas – This bread is perfect for dipping in hummus, serving alongside a warm soup, or pairing with a fresh salad.

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