Ligurian focaccia is a classic Italian flatbread known for its soft, pillowy texture and golden, olive oil-rich crust. Traditionally made with yeast, this version skips the yeast but still delivers a tender, flavorful focaccia thanks to baking powder as a leavening agent. It’s perfect for when you want that Ligurian taste without the wait for dough to rise.
Ingredients
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 3/4 cup (180ml) warm water
- 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling and pan
- Coarse sea salt or flaky salt, for topping
- Fresh rosemary sprigs (optional, about 2 tablespoons chopped)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Lightly grease a 9×13-inch (23×33 cm) baking tray or line it with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and fine sea salt until well combined.
- Add wet ingredients: Pour in the warm water and 1/4 cup olive oil. Use a wooden spoon or your hands to mix until a sticky dough forms. It will be softer than typical bread dough but manageable.
- Shape the dough: Transfer the dough to the prepared baking tray. Using oiled hands, gently press and stretch the dough to fill the tray evenly, about 1/2 to 3/4 inch (1.5 to 2 cm) thick. Don’t worry if it’s not perfectly even.
- Create dimples: Using your fingertips, press shallow dimples all over the surface of the dough. This is characteristic of focaccia and helps hold the olive oil and seasoning.
- Drizzle and season: Drizzle a generous amount (about 1-2 tablespoons) of olive oil evenly over the dough surface. Sprinkle coarse sea salt and rosemary evenly on top.
- Bake: Place in the oven and bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The edges should be crisp while the inside remains soft.
- Cool and serve: Remove from the oven and let cool slightly in the pan for about 10 minutes. Cut into squares and serve warm or at room temperature.
Tips
- Substitutions: You can substitute all-purpose flour with bread flour for a slightly chewier texture, though all-purpose is ideal for tenderness. If you prefer gluten-free, a blend designed for baking can work but expect a different texture.
- Olive oil quality matters: Use a good quality extra virgin olive oil for the best flavor, especially for drizzling and topping. It significantly impacts the final taste.
- Don’t skip the dimples: The characteristic indentations help hold oil and salt, creating the focaccia’s signature texture and flavor pockets.
- Storage: Store leftover focaccia wrapped in foil or an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can dry out the bread.
Serving Suggestions
Ligurian focaccia without yeast is wonderfully versatile. Serve it as a snack with a bowl of soup or salad, or slice it for sandwiches with cured meats, cheeses, and fresh vegetables. It also pairs beautifully with antipasto platters featuring olives, roasted peppers, and marinated artichokes. For a simple yet delicious option, enjoy it dipped in high-quality olive oil and balsamic vinegar.
Variations
You can easily customize this focaccia to suit your taste or what’s on hand. Add thinly sliced onions or cherry tomatoes pressed into the dough before baking for extra sweetness and moisture. Swap rosemary for thyme or oregano for different herb notes. For a cheesy twist, sprinkle grated Parmesan or Pecorino Romano over the top before baking. If you like a bit of heat, add crushed red pepper flakes to the olive oil drizzle.
Storage and Reheating
Store focaccia at room temperature wrapped in foil or plastic wrap for up to 2 days. For longer storage, freeze focaccia wrapped tightly in plastic wrap and then foil for up to 1 month. To reheat, thaw at room temperature and warm in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through and crisp on the edges. Avoid microwaving as it can make the focaccia chewy or soggy.
Frequently Asked Questions
- Can I make focaccia without yeast?
- Yes, using baking powder as a leavening agent allows you to make a quick focaccia without yeast. While the texture differs slightly—less airy and chewy—it remains soft and flavorful, making it a great alternative.
- Why does this focaccia use baking powder instead of yeast?
- Baking powder acts as a chemical leavening agent that produces carbon dioxide quickly when mixed with wet ingredients and heated. This means no proofing time is needed, making the recipe faster and easier, especially if you don’t have yeast on hand.
- Will the texture be the same as traditional yeast focaccia?
- The texture will be somewhat different. Yeast focaccia typically has an airy, chewy crumb due to fermentation. This recipe produces a softer, denser crumb that’s still tender and moist, with a crisp olive oil crust.
- Can I add toppings like olives or tomatoes?
- Absolutely! Press toppings such as olives, cherry tomatoes, or caramelized onions gently into the dough before baking. This adds flavor and visual appeal without affecting the baking process.
- How important is the olive oil in this recipe?
- Olive oil is essential for authentic Ligurian focaccia flavor and texture. It keeps the bread moist, creates a crispy crust, and adds richness. Use a good quality extra virgin olive oil for best results.
- Can I make this focaccia gluten-free?
- While this recipe relies on wheat flour, you can try gluten-free flour blends designed for baking. Note that texture and rise will vary, and you may need to adjust liquid amounts or add binding agents like xanthan gum.
Making Ligurian focaccia without yeast is a practical and delicious way to enjoy this classic bread anytime. With simple ingredients and no long rising times, it’s an accessible recipe that still captures the essence of Liguria’s beloved focaccia tradition.
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