This focaccia recipe is beyond simple.

No yeast, no machine required.
The dough uses only three ingredients and can be whipped up within minutes.

Since there is no need for yeast- there is no need to sit around and wait for proofing. Have this on the dinner table in 30 minutes
Simply:

• Stir together flour, salt and water
• Knead dough 4-5 times, until it forms a ball.
• Flatten dough into a rectangle
• Sread olive oil evenly over the whole surface of dough
• Press your fingers into dough to form dents
• Add olives and tomatoes
• Bake at 200c/390f for 20-25 minutes

What you’ll need

Dough

• 350 grams self raising flour (extra for dusting)
• 250 ml water
• 1tsp salt

Toppings

• 50 grams (approx) olives
• 150 grams (approx) cherry tomatoes, halved
• olive oil

Equipment

• Kitchen scales
• Large mixing bowl
• Baking tray

Step by step video

Does this focaccia recipe have the same texture as traditional focaccia bread?

Since this recipe doesn’t use yeast, the texture is slightly different in comparison. Yeast allows your baked goods to rise in a way that self raising flour doesn’t. This gives traditional focaccia a lighter, airier texture, compared to this recipe which is more of a fluffy bready texture.

How to store

Homemade focaccia can be stored in an airtight container on the kitchen bench for up to 3 days.
Focaccia can also be stored in the freezer. Like most bread kept in the freezer, focaccia won’t remain as fresh or springy if kept in the freezer, although it can be if you have plenty leftover. Place in an airtight container and store in the freezer for up to 1 month.

What to serve with focaccia bread

Focaccia is an excellent all-rounder, it can be used as a sidekick to some snacks at a picnic, as an appetizer, or as a side dish to a main meal.
Some suggestions:

Smaller scale:

• Spread on some dips or hummus
• Pair with grilled zucchini or eggplant
• Dipped in some herb or garlic-infused olive oil
• Pair with deli meats

Larger scale:

• Tomato based pasta
• Rissoto
• Tomato soup

The rundown

• Add flour and salt to a large mixing bowl

• Slowly add water to bowl, stirring with a fork as you go

• Stir until mixture is even and a dough forms

• Lightly dust a surface with flour and knead dough 4-5 times, until it forms a ball. You may need to add some flour

• Line a baking tray with baking paper and place dough ball in center. Add some olive oil or water to hands and gently flatten dough into a rectangular shape. The dough should be approximately the thickness of your finger (be patient, the dough might spring back a little bit)

• Generously drizzle olive oil over the dough and use your fingers to spread the oil evenly over the whole surface

• Press your fingers into dough to form dents

• Add olives and tomatoes to the focaccia surface by slightly pushing them into the dough, sprinkle herbs, salt, and pepper

• Bake in oven for 20-25 minutes or until golden brown along edges

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