Quick focaccia with speck and mushrooms without rising is an easy savory pie to make, and thanks to instant yeast, it doesn’t need rising but will rise during baking in the oven, making it perfect if you decide at the last minute what to prepare. This no-rise focaccia has a filling of mushrooms and speck; I used sautéed champignon mushrooms, but you can also use mixed mushrooms, including frozen ones simply cooked with garlic and parsley. I also recommend checking out other focaccia recipes; I’m sure you’ll find many other recipes to try. Now let’s see how to make the no-rise focaccia with speck and mushrooms, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for quick focaccia with speck and mushrooms without rising

10.5 oz all-purpose flour
1 packet instant yeast for savory preparations
2 tbsps extra virgin olive oil
3/4 cup milk
2 tsps salt
3.5 oz sliced speck
8.8 oz sautéed mushrooms
7 oz mozzarella for pizza (or scamorza)

Tools

Aluminum baking pan 9.5 inches

How to prepare quick focaccia with speck and mushrooms without rising

Let’s start preparing the focaccia with speck and mushrooms, pour the flour and instant yeast into the bowl,
extra virgin olive oil,
a pinch of salt
and the milk,
mix everything first with a fork and then with your hands until you get a ball,
then transfer it to the work surface and continue kneading until you have a nice homogeneous dough,
then cover the dough and let it rest for 10 minutes.
In the meantime, dice the mozzarella for pizza
and cut the speck slices into strips.
After the rest, take the dough, divide it into two parts
and roll them both out,
place one part on the baking pan, raising the edges as well,
pour in the sautéed mushrooms,
the speck strips
and the mozzarella cubes.
Cover with the other previously rolled out dough and seal the focaccia by folding the edges,
prick the surface with the tines of a fork,
add some extra virgin olive oil and bake in a preheated static oven at 350°F for 30 minutes.
When the focaccia with speck and mushrooms is ready, take it out of the oven, slice it, and serve it very hot.