Quick Pan Focaccia without yeast
Do you have a sudden craving for a delicious, warm, and stringy rustic treat but don’t feel like spending time kneading the dough or letting it rise? This recipe is perfect for you!
The quick pan focaccia without yeast is a practical and irresistible recipe, ideal when you don’t have time to turn on the oven or wait for the dough to rise. A clever recipe, the dough is ready in less than 10 minutes, but you’ll get an excellent focaccia: flaky, soft, and filled with potatoes and cheese.
In no time you’ll have a delicious rustic treat that you’ll finish in a flash, saving dinner with applause from everyone. This focaccia is also perfect as an appetizer or main dish.
I loved the flaky consistency of the dough so much that I made the focaccia again and filled it with a different and quicker filling: without potatoes, just Milano salami and smoked scamorza cheese (see photo below, Filling No. 2).
In any case, this easy and quick rustic can be filled in various ways, according to your personal tastes.
In conclusion, why you’ll love this focaccia:
✔ No oven
✔ No rising time
✔ Ready in 10 minutes
✔ Soft, well-flaked, and flavorful
If you’re looking for other tried and true recipes (sweet and savory), look in the Special: “My TOP Recipes“.
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- Authentic Neapolitan Rustic Pizza! Step by Step
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Quick Pan Focaccia without Yeast
- 3/4 cup all-purpose flour
- 1/4 cup whole milk (warm)
- 1/2 tsp fine salt
- 2 tbsp sunflower seed oil (for frying in a pan, I use high oleic sunflower oil)
- 1 potato (boiled, about 5 oz peeled and boiled)
- 4 oz g smoked scamorza cheese (sliced)
- 1 pinch fine salt (for the potatoes)
- 1 pinch black pepper (optional)
- 3.5 oz g Milano salami
- 5 oz g smoked scamorza cheese (sliced)
Tools for Quick Pan Focaccia without Yeast
- Cutting Board with two integrated side trays, also oven-safe
- Mezzaluna sharp with double blade
- Potato Masher electric
- Stand Mixer Kenwood with 1400 W power, illuminated bowl
- Pan
Steps for Quick Pan Focaccia without Yeast
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First of all, boil the potato in salted boiling water for 20 minutes after it starts boiling again.
Once the potato is cooked, peel it and mash it with the potato masher (I use the handy electric potato masher from Braun, see Purchase Tips below) place it in a bowl, add a pinch of salt and pepper (optional) and let it cool.
Meanwhile, heat the milk.
Now prepare the super easy dough, you can easily use your hands or a fork, but I poured flour, WARM milk, and salt into the mixing bowl of the stand mixer, added the oil gradually, and worked it for 5 minutes with the paddle attachment, then switched to the dough hook and worked for another 5 minutes.
Let the dough rest covered with a bowl for about 15 minutes.
Once the dough has rested, roll it out evenly into a circle on parchment paper or directly on the kitchen marble
Place slices of smoked scamorza cheese in the center of the dough, then the mashed potato, and finish with more slices of scamorza.
Seal the dough by bringing the edges towards the center, sealing the borders well. Use the rolling pin to give it a regular shape.
Take a pan and grease it with a little seed oil (I use high oleic sunflower oil) using an oil-soaked paper towel.
Place the focaccia in the pan, when the oil is hot, then lower the heat to the minimum, cook the focaccia on one side for 5 minutes.
Before turning the focaccia, oil the top side with seed oil, then turn it and cook it on the other side for another 5 minutes over a low flame.
Once cooked, place the focaccia on a cutting board and serve it in slices, hot and stringy.
Filling No.1 (Milano salami and smoked scamorza)
Follow all the steps as for the first filling, and fill with slices of Milano salami and smoked scamorza.
Focaccia with Filling No.2
Notes and Tips
Of course, you can fill the focaccia as you like, I used the two fillings mentioned above, and they were both delicious. It mainly depends on your tastes.
Personally, I only use high oleic sunflower seed oil because it is healthy and resistant to high temperatures. It is a monounsaturated fatty acid that provides various benefits, especially for people with diabetes, lowers bad cholesterol, is anti-inflammatory and antibacterial, ideal raw in salads, for frying, because it has a high smoke point and finally, it can also be used in desserts as a butter substitute, because (unlike olive oil) it has a neutral taste (e.g., in pound cakes).
You can find it in organic stores, NaturaSi, anyway in my “Shopping Tips” below, I’ll point out where to buy it.
Shopping Tips!!!
High oleic sunflower seed oil, you can easily find it on Amazon.
To chop and mince various foods, I always use this handy cutting board with integrated side trays (one for sliced food, the other for scraps) and this super sharp mezzaluna with double blades.
I mashed the potatoes in a few minutes with the practical electric potato masher accessory for purées by Braun, one of the 6 accessories included with the very useful Braun MultiQuick 9
To knead perfectly and conveniently, I often use my Kenwood Titanium Chef Patissier XL Stand Mixer with illuminated 7L bowl, integrated scale and blender, and 1400 W power, a faithful ally in the kitchen for: kneading, weighing, whipping, melting chocolate, pasteurizing eggs.
If you are looking for a more economical and smaller model of stand mixer, you can choose to purchase the Kenwood Titanium Chef Baker stand mixer, with double 5L and 3.5L bowls, 1200W power.
You can purchase all the items I recommend above on Amazon at a great price, just click directly on the respective links.
You can purchase all the items I recommend above on Amazon at a great price, just click directly on the respective links.
You can purchase all the items I recommend above on Amazon at a great price, just click directly on the respective links.
FAQ (Questions and Answers)
How to store Pan Focaccia?
The pan focaccia is obviously best when freshly made. But you can easily store it for a day at room temperature and then heat it in the oven or air fryer before consuming.
Pan focaccia can also be frozen (better if portioned): when you decide to eat it, take it out of the freezer, let it thaw at room temperature, and then heat it in the oven at 200°F for 10 minutes or at 180°F in the air fryer for about 8 minutes.
