Quick Skillet Focaccia without yeast
Do you have a sudden craving for a delicious, hot, and gooey savory treat and don’t want to spend time working the dough or letting it rise? This recipe is for you!
The quick skillet focaccia is a smart recipe, the dough is ready in 10 minutes, but you get an excellent focaccia: flaky and soft, filled with potatoes and cheese, you’ll have a delicious rustic treat in no time that everyone will love, saving your dinner with applause. Perfect also as an appetizer or main dish.
I liked the flaky texture of the dough so much that I made the focaccia again and filled it with a different and faster filling: no potatoes, just Milano salami and smoked scamorza cheese (see photo below, Filling No.2).
Actually, this rustic dough can be filled in various ways according to your personal taste.
If you’re looking for more tested and fail-proof recipes (sweet and savory), check out the Special: “My Top Recipes“.
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- Authentic Neapolitan Rustic Pizza! Step by Step
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Quick Skillet Focaccia without Yeast
- 3/4 cup all-purpose flour
- 1/4 cup whole milk (warm)
- 2 tbsp vegetable oil
- 1/2 tsp fine salt
- as needed vegetable oil (for frying, just enough to grease the pan)
- 1 potato (boiled, about 5 oz already peeled and boiled)
- 4 oz smoked scamorza cheese (sliced)
- 1 pinch fine salt (for the potatoes)
- 1 pinch black pepper (optional)
- 3.5 oz Milano salami
- 5 oz smoked scamorza cheese (sliced)
Tools
- Cutting Board with two side trays, oven-safe
- Mezzaluna sharp with double blade
- Pot
- Potato Masher electric
- Stand Mixer Kenwood with 1400 W power, illuminated bowl
- Rolling Pin
- Skillet
Steps for Quick Skillet Focaccia without Yeast
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First, boil the potato in salted boiling water for 20 minutes from when the water boils again. Once cooked, peel it and mash it with a potato masher, place it in a bowl, add a pinch of salt and pepper (optional), and let it cool.
Meanwhile, warm the milk.
Now prepare the easy dough. You can comfortably use your hands or a fork. I poured flour, WARM milk, and salt into the bowl of the stand mixer, slowly added the oil, and worked it for 5 minutes with the leaf beater, then replaced it with the dough hook and worked it for about another 5 minutes.
Let the dough rest covered by 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 countertop.
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 and sealing them. Use a rolling pin to give it a regular shape.
Take a skillet and grease it with vegetable oil using an absorbent paper towel. Place the focaccia in the pan when the oil is hot, then lower the heat to minimum, and cook the focaccia on one side for 5 minutes.
Before flipping the focaccia, brush the top with vegetable oil, then flip it and cook on the other side for another 5 minutes on low heat.
Once cooked, place the focaccia on a cutting board and serve it hot in slices.
Filling No.1 (Milano salami and smoked scamorza cheese)
Follow all the steps in the first filling, and fill with Milano salami slices 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.
Personally, I only use high oleic sunflower oil because it is healthy and resists high temperatures. It is a monounsaturated fatty acid that offers various benefits, especially for those with diabetes and bad cholesterol in the blood. It is anti-inflammatory and antibacterial, you can find it in organic stores, nature si, or in the Purchase Advice below, I’ll show you where to buy it.
Purchase Advice!!!
High oleic sunflower oil, you can easily find it here on Amazon
For chopping and mincing various foods, I always use this convenient cutting board with side trays (one for sliced food, the other for scraps) and this super sharp mezzaluna with double blade.
I mashed the potatoes in just a few minutes with the convenient electric potato masher accessory from Braun.
For perfect and convenient mixing, I often use my Kenwood Titanium Chef Patissier XL stand mixer with illuminated 7L bowl, integrated scale and blender, and 1400W of power, a faithful ally in the kitchen for mixing, weighing, whisking, melting chocolate, and pasteurizing eggs.
If instead, you’re looking for a more affordable and smaller stand mixer model, you can easily choose to purchase the Kenwood Titanium Chef Baker stand mixer, with dual 5L and 3.5L bowls, 1200W of power.
You can find both stand mixers on Amazon, at a special price.
You can find both stand mixers on Amazon, at a special price.
