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Easy No Yeast Focaccia (Ready in 30 Minutes)

Easy No Yeast Focaccia (Ready in 30 Minutes)

This no yeast focaccia bakes up crisp and golden on the bottom, pillowy in the middle, and pooled with fruity extra virgin olive oil in every dimple. Baking powder does the lifting, so there is no proofing and no wait. A generous amount of high-phenolic olive oil in the dough and the pan gives it a peppery, savory depth that ties it to the Mediterranean table.

By Olivea Kitchen | Published July 23, 2026

Jump to Recipe
Prep 10 min
Cook 20 min
Total 30 min
Easy

Why We Love This Recipe

Making focaccia at home puts you in charge of the fat, and here that fat is extra virgin olive oil rather than butter. It goes into the dough and lines the pan, so the crumb tastes of the oil and the bottom crisps in it. Olive oil is the cornerstone fat of the Mediterranean diet and is rich in monounsaturated fats, which is a big part of why a simple, whole-food bread like this one earns a regular place on the table.

Because so much of the oil in this bread lands where you actually taste it, in the tender crumb and along the crackly base, a fresh bottle earns its keep. Our High Phenolic Extra Virgin Olive Oil is rich in polyphenols, specifically hydroxytyrosol. That gentle peppery tingle at the back of your throat is the polyphenols you can taste, so flavor and freshness are really the same signal. Polyphenols are highest in fresh oil and fade with time, light, and heat, which is why a lively young bottle used generously puts the most of that character onto the plate. For readers who want the science behind the compound, the research on olive-oil polyphenols is a good place to start.

Our oil is USDA Certified Organic and single-origin from Messinia, Greece, harvested early and cold-pressed within hours, then qNMR-verified by the University of Athens and developed with Harvard-trained cardiologists. A light raw drizzle of our bolder Ultra High Phenolic oil over the warm bread adds the freshest, most peppery hit of all. Enjoyed this way, as part of a Mediterranean-diet pattern built on whole grains, vegetables, and good olive oil, a slice of homemade focaccia supports the kind of eating people have loved around that sea for generations.

View Nutrition Facts

Recipe Success Tips

Taste your oil before you bake with it

Warm a spoonful of the High Phenolic olive oil on your tongue. A fresh, high-polyphenol oil gives a fruity, grassy note up front and a peppery finish. That pepper is exactly what carries through into the crumb, so the better the oil tastes on its own, the better the focaccia tastes.

Be generous with oil in the pan

Coat the pan with a real layer of olive oil, not a stingy brush. It fries the underside of the dough as it bakes, which is where the deep crunch and golden color come from. This is not the place to hold back.

Bring the yogurt to room temperature

Cold yogurt straight from the fridge tightens the dough and makes it harder to spread. Let it sit out for 15 minutes, or stir it with the warm water first, so everything comes together into a soft, workable dough.

Bake on the lower rack

Set the pan on the bottom third of the oven so the base gets direct heat. That is how you get the crisp, olive-oil-fried bottom that makes focaccia so good, while the top stays tender.

Salt in two stages

A little fine salt in the dough seasons it all the way through, and a scatter of flaky sea salt on top right before baking gives you bright little bursts of crunch and seasoning in each bite.

Ingredients

8
servings
  • 1/2 cup, divided High Phenolic Extra Virgin Olive Oil
  • 2 1/2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Kosher salt
  • 1 cup Whole-milk Greek yogurt
  • 1/2 cup Warm water
  • 2 cloves Garlic, thinly sliced
  • 1 tablespoon Fresh rosemary leaves
  • 1 teaspoon Flaky sea salt

Kitchen Tools You'll Need

9x13-inch baking pan or quarter sheet pan
Large mixing bowl
Wooden spoon or sturdy spatula
Measuring cups and spoons
Wire cooling rack

How to Cook Easy No Yeast Focaccia (Ready in 30 Minutes)

Make the dough

1
Heat the oven to 425 F and set a rack in the lower third.
2
In a large bowl, whisk together the flour, baking powder, and kosher salt.
3
Add the Greek yogurt, the warm water, and 3 tablespoons of the High Phenolic Extra Virgin Olive Oil. Stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains. The high-phenolic oil in the dough is what gives the finished crumb its savory, peppery depth.

Oil the pan and shape

4
Pour the remaining olive oil into the baking pan and tilt it so the bottom and sides are well coated. This generous layer of High Phenolic oil fries the underside of the dough into a golden, crisp base.
5
Scrape the dough into the pan. With oiled hands, gently press and stretch it toward the edges. If it springs back, let it rest for 5 minutes and press again until it roughly fills the pan.

Dimple and top

6
Press your fingertips straight down all over the dough to make deep dimples, letting the olive oil pool in the little wells.
7
Scatter the sliced garlic and rosemary over the top, then finish with the flaky sea salt.

Bake

8
Bake on the lower rack for 18 to 22 minutes, until the top is golden and the edges are deep brown and crisp.
9
Slide a spatula under a corner to check that the bottom is browned and releases cleanly from the pan.

Finish and serve

10
Let the focaccia rest in the pan for 5 minutes, then transfer it to a wire rack so the base stays crisp.
11
For the brightest, most peppery finish, drizzle the warm bread with a little raw Ultra High Phenolic Extra Virgin Olive Oil just before serving. Cut into squares and serve warm or at room temperature.

Recipe Notes

This dough is a friendly base for toppings. Lean into the alliums with a garlic focaccia, or keep it herbal and simple the way this rosemary focaccia does. Cherry tomatoes, thin lemon slices, or olives all work beautifully pressed into the dimples before baking.
Baking powder gives you focaccia on a weeknight, but a yeasted dough rewards patience with more open, chewy holes. When the clock is on your side, try our same-day focaccia, which still comes together in a single afternoon.
The High Phenolic oil does the cooking here, in the dough and the pan. The bolder Ultra High Phenolic oil is best kept raw, drizzled over the warm bread at the end, where its peppery character stays vivid. If you only have the High Phenolic on hand, a little extra of it over the top works well too.
Focaccia is best the day it is baked. Keep leftovers in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 1 month. Reheat slices in a 350 F oven for 5 to 7 minutes to bring back the crisp edges, and refresh with a light drizzle of olive oil.

Nutrition Facts per Serving

Nutrition Facts
Serving size 1 piece (about 90 g)
Calories 280
% Daily Value*
Total Fat 15 g19%
Saturated Fat 2.5 g13%
Trans Fat 0 g
Cholesterol 3 mg1%
Sodium 690 mg30%
Total Carbohydrate 31 g11%
Dietary Fiber 1 g4%
Total Sugars 1 g
Protein 8 g
Calcium 90 mg7%
Iron 2 mg11%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

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Frequently Asked Questions

Yes. This no yeast focaccia uses baking powder as the leavening, so it rises in the oven rather than during a long proof. You lose a little of the airy, chewy hole structure of a yeasted loaf but gain a tender, cake-like crumb and a bread you can have on the table in about 30 minutes.
Baking powder is the key. When it hits the moisture in the dough and then the heat of the oven, it releases carbon dioxide that lifts the crumb. The Greek yogurt adds tang and tenderness and helps the baking powder do its work, so there is no waiting for dough to double.
It has the same savory, olive-oil-rich flavor and crisp, golden bottom you expect from focaccia. The texture is a bit softer and more tender inside, closer to a rich flatbread than a chewy artisan loaf. Plenty of good olive oil keeps it firmly in focaccia territory.
Use a fresh, flavorful extra virgin olive oil, since it is doing so much of the work here. A high-phenolic oil brings a fruity, peppery character that carries through the crumb and the crisp base. Save your boldest, most peppery oil for a raw drizzle over the warm bread at the end.
It is a homemade bread made from simple ingredients, and it uses extra virgin olive oil instead of butter. Olive oil is the cornerstone fat of the Mediterranean diet, rich in monounsaturated fats and polyphenols. Enjoy a piece or two as part of a balanced plate alongside vegetables, beans, or fish.
Yes. Swap the Greek yogurt for an equal amount of plain unsweetened dairy-free yogurt, or use the same volume of a plant milk plus a teaspoon of vinegar to add a little tang. The texture will be slightly different but still soft and good.
The usual culprits are old baking powder, overmixing the dough, or too much flour. Measure the flour by spooning it into the cup and leveling it off, stir just until combined, and make sure your baking powder is fresh and within its date.
Focaccia is at its best the day it is baked. You can freeze cooled squares in an airtight bag for up to a month and reheat them in a 350 F oven for 5 to 7 minutes. A fresh drizzle of olive oil after reheating brings back much of the just-baked character.
It is wonderful torn and dipped in a saucer of good olive oil, or served alongside soups, salads, and roasted vegetables. Split into squares, it also makes a sturdy sandwich bread for tomatoes, mozzarella, and greens.
Absolutely. Press cherry tomatoes, thin onion or lemon slices, olives, or extra herbs into the dimples before baking. Keep toppings light so they do not weigh the dough down, and add an extra drizzle of olive oil to help them roast.

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