Quick Skillet Focaccia without Yeast
Do you have a sudden craving for a tasty rustic dish, with a warm and gooey filling and not much desire to spend time working on the dough or letting it rise? This recipe is perfect for you!
The quick skillet focaccia without yeast is a practical and irresistible recipe, ideal when you don’t have time to use the oven or wait for the dough to rise, a smart recipe, the dough is ready in just under 10 minutes, but you get an excellent focaccia: flaky and soft with a filling of potatoes and cheese.
In no time you will have a super tasty rustic dish that you will finish in a jiffy and it will save you a last-minute meal with everyone’s applause. This focaccia is also perfect as a savory appetizer or as a single dish.
I liked the flaky texture 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 dish can be filled in various ways, according to your personal tastes.
In conclusion, why you’ll love this focaccia:
✔ Without oven
✔ Without rising
✔ Ready in 10 minutes
✔ Soft, well-flaky and tasty
If you’re looking for more tried-and-true and foolproof recipes (both sweet and savory), check out the Special: “My TOP Recipes“.
You might also be interested in:
- Pizza alla Campofranco: the Neapolitan brioche that thinks it's a pizza.
- Super Soft Yogurt Skillet Focaccia. Easy Recipe.
- Genoese Focaccia with Rosemary, crispy outside and soft inside. Easy Recipe
- Neapolitan Savory Pie with Sweet Shortcrust and filling of Ricotta, Provola, and Mortadella
- Authentic Neapolitan Savory Pie! 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 Skillet Focaccia without Yeast
- 3/4 cup all-purpose flour
- 1/4 cup whole milk (warm)
- 1/2 tsp fine salt
- 2 tbsp sunflower oil (for cooking in a pan, I use high oleic sunflower oil)
- 1 potato (boiled, about 150 g already peeled and boiled)
- 4.2 oz smoked scamorza cheese (in slices)
- 1 pinch fine salt (for the potatoes)
- 1 pinch black pepper (optional)
- 3.5 oz Milano salami
- 5.3 oz smoked scamorza cheese (in slices)
Tools for Quick Skillet Focaccia without Yeast
- Chopping board with two side trays, oven-safe
- Mezzaluna sharp with double blade
- Potato masher electric
- Stand mixer Kenwood with 1400 W power, illuminated bowl
- Pan
Steps for Quick Skillet Focaccia without Yeast
-
First, boil the potato in salted boiling water for 20 minutes from when it starts boiling.
Once the potato is cooked, peel it and mash it with the potato masher (I use the handy electric potato masher by Braun, see Purchase Tips below) place it in a bowl, add a pinch of salt pepper (optional) and let it cool.
Meanwhile, heat the milk.
Now prepare the easy dough, you can easily use your hands or a fork, but I poured flour, HOT milk, and salt into the stand mixer bowl, gradually added the oil and mixed for 5 minutes with the paddle attachment, then I switched to the dough hook and mixed for another 5 minutes or so.
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 the smoked scamorza cheese slices in the center of the dough, top with the mashed potato, and finish with more scamorza slices.
Close the dough by bringing the edges towards the center, sealing the edges well. Use a rolling pin to shape it evenly.
Take a pan and grease it with a little bit of sunflower oil (I use high oleic) using an oil-soaked paper towel.
Place the focaccia in the pan, when the oil is hot, then lower the heat to minimum, cook the focaccia on one side for 5 minutes.
Before turning the focaccia, grease the top with sunflower oil, then turn it over and cook the other side for another 5 minutes on low heat.
Once cooked, place the focaccia on a cutting board and serve it in slices, hot and gooey.
Filling No.1 (Milano salami and smoked scamorza cheese)
Follow all the steps of the first filling, and fill with Milano salami slices and smoked scamorza cheese.
Focaccia with Filling No.2
Notes and Tips
Of course, you can fill the focaccia as you see fit; I used the two fillings mentioned above, and they were both delicious, depending very much on your tastes.
Personally, I only use high oleic sunflower oil because it is healthy and withstands high temperatures, it is a monounsaturated fatty acid that provides various benefits, especially for those who have 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 substitute for butter, because (unlike olive oil) it has a neutral flavor (e.g.: in ring cakes).
You can find it in organic stores, natura si, in any case in my “Shopping Tips” below, I indicate where to buy it.
Shopping Tips!!!
High oleic sunflower oil, you can easily find it on Amazon.
To chop and mince various foods, I always use this handy chopping board with side trays (one for sliced food, the other for scraps) and this very sharp mezzaluna with double blade.
I mashed the potatoes in just a few minutes, with the practical electric masher accessory for puree by Braun, one of the 6 accessories included in the very useful Braun MultiQuick 9
For perfect and convenient kneading, I often use my Kenwood Titanium Chef Patissier XL stand mixer with 7L illuminated bowl, integrated scale and blender and 1400W of power, a faithful ally in the kitchen for: kneading, weighing, whisking, melting chocolate, pasteurizing eggs.
If you’re looking for a more economical and smaller stand mixer model, you can safely choose to purchase the Kenwood Titanium Chef Baker stand mixer, with dual 5L and 3.5L bowls, 1200W of power.
You can purchase all the items I recommend here above, on Amazon, at a great price, just click directly on the related links.
You can purchase all the items I recommend here above, on Amazon, at a great price, just click directly on the related links.
You can purchase all the items I recommend here above, on Amazon, at a great price, just click directly on the related links.
FAQ (Questions and Answers)
How to store Skillet Focaccia?
The skillet focaccia is obviously best when freshly made. But you can safely store it for one day at room temperature and then reheat it in the oven or air fryer before consuming.
The skillet 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.
