Yeast-free pan-baked focaccine

Yeast-free pan-baked focaccine are an excellent bread substitute when time is short and you want a quick and tasty solution. Here is a simple version of the recipe:

Ingredients

• 250 grams of flour (type 00 is better for more softness)
• 150 milliliters of warm water
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of fine salt
• 1 teaspoon of sugar (optional, to promote browning)
• Aromatic herbs to taste (such as chopped rosemary or thyme) to flavor the dough (optional)

Preparation

1. In a bowl, pour the flour and make a well in the center, add the warm water, oil, salt, and sugar.
2. Mix the ingredients with a fork, starting from the center and incorporating the flour little by little, until a dough is formed.
3. Transfer the dough onto a lightly floured surface and work it for a few minutes until it becomes smooth and homogeneous. If desired, you can incorporate the chopped aromatic herbs into the dough.
4. Divide the dough into balls of about 80 grams each.
5. Flatten each ball with your hands or with a rolling pin to obtain discs about 5 mm thick.
6. Heat a non-stick frying pan over medium heat and, when it is hot, cook the focaccine one or two at a time, depending on the size of the pan.
7. Cook each focaccina for about 2-3 minutes per side, until they are golden and puffy.
8. Once cooked, the focaccine can be served immediately or they can be kept in a clean towel to keep them warm.

Curiosity

Focaccine are an ancient Mediterranean preparation, very versatile and customizable. By adding chopped olives, chopped sun-dried tomatoes, or fried onion into the dough, you can create flavorful variants. Also, served with cold cuts, cheeses, or vegetable creams, they become a great snack or an accompaniment for aperitifs.

Enjoy your meal!