There’s no bread, so you know what? Let’s make quick no-rise focaccia with potatoes and cheese, great on its own, perfect instead of bread, great for a snack or an appetizer, in less than 5 minutes it’s already in the oven with instant yeast. You know how much I love leavened goods, give me a gram of yeast and I make fluffy and light leavened goods like a cloud, but sometimes it happens that there’s little time and no bread, so what do you do, to avoid going out to buy it, keep some sachets of instant yeast for pizzas and savory pies in the pantry. I’ll be honest, I’m not one of those who always has it on hand, I prefer to plan ahead, or at most make yeast-free bread, like an olive oil flatbread, or naan bread without yeast that I find fabulous. However, you often asked me how to make instant-rise focaccia or pizza. I tried pizza a while ago, but I hadn’t done focaccia yet, and here I am with this delicious version, which I think is suitable for the situation. If it had turned out poorly, I swear I wouldn’t have posted it, like with some cookies I made with semolina, good yes, but not up to par, so no recipe. This focaccia is a great quick solution for those who suddenly need a soft, crispy-crusted focaccia to bite into, which I don’t mind at all. My husband obviously told me there’s no comparison with the focaccia I usually make, but I think that’s a given.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for No-Rise Focaccia
- 2 cups all-purpose flour
- 0.4 cup potato starch
- 6 oz water
- 1 tsp salt
- 1 packet yeast for pizzas and savory pies
- Extra virgin olive oil as needed
- 1 potato
- 1.8 oz smoked provola cheese
- rosemary
- as needed salt
Tools for Preparing Quick No-Rise Focaccia
- 1 Bowl
- 1 Spoon
- 1 Baking pan
- 1 Peeler
- 1 Grater
- 1 Knife
Steps for Quick No-Rise Focaccia
In a large bowl, combine the flour with the potato starch, which will make our focaccia softer. Add salt, yeast, and water, and mix with a spoon until a homogeneous mixture is obtained; it’s quite soft.
Brush a 11-inch baking pan with extra virgin olive oil, pour in the dough, add a little more oil on the dough, and with oiled hands, spread it across the surface. Make dimples.
Peel a potato, wash it, and grate it with large holes, distribute it over the focaccia surface, add diced smoked provola cheese, then add chopped rosemary and a little salt, a drizzle of oil, and it’s ready to bake.
Bake in a hot oven at 428°F for about 25 minutes. Adjust based on the oven. Take it out when it’s puffed and golden. Ready to enjoy.
Great even when cold. I made it for lunch, we ate half right away and the other half at dinner; it was still great without needing to reheat, but if you want, you can warm it at 320°F for a few minutes. Great for a quick snack or when there’s no bread.
