Quick Focaccia Recipe

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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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quick-focaccia/ or scan the QR code here ➡️

Prep Time10

Cook Time45

rest30

Total Time1 25

Servings: slices

Calories: 90.3kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition