Focaccia without yeast

Ingredients

• 133 gWater, at room temperature
• 250 g00 flour
• 35 gExtra-virgin olive oil
• 6 gFine salt
• 400 gPotatoes
• 100 gUnsmoked pancetta
• 110 gSmoked provola

Instructions

1. 1

   Mix the dough

   Put the flour and salt in a bowl. Gradually pour in the room-temperature water while kneading by hand, then work in 25 g of the olive oil once the dough has come together.

2. 2

   Rest the dough

   Mix briefly in the bowl, then transfer the dough to the work surface. Knead until smooth and elastic; it will be very soft. Return it to the bowl, cover with cling film and leave at room temperature for at least 30 minutes.

3. 3

   Cook the potatoes

   Meanwhile, wash the potatoes and boil them in a saucepan for about 20 minutes from when the water reaches boiling point. Stop before they become too soft, then drain and leave to cool. Peel and cut into slices about 1 cm thick.

4. 4

   Prepare the filling

   Dice the pancetta and smoked provola and set them aside. Divide the rested dough into two equal portions.

5. 5

   Line the tin

   Lightly flour the work surface and roll out one portion into a disc about 26 cm across. Oil a 26.5 cm tin, which measures 24 cm across at the base, and lay in the dough. Press it gently against the base and sides so it fits the tin.

6. 6

   Fill and seal

   Arrange the potato slices over the dough, then add the diced pancetta and provola. Roll out the second portion of dough and place it on top. Align the edges, pinch them together and roll the dough over itself to seal.

7. 7

   Bake the focaccia

   Prick the top with a fork and brush it with the remaining 10 g of olive oil. Bake in a preheated conventional oven at 200°C on the middle shelf for 35 minutes, then move the tin to the bottom of the oven and bake for another 10 minutes. Remove from the oven and serve hot.

What is yeast-free focaccia?

Focaccia is an Italian flatbread, and this version is made without yeast or a long proving period. Instead, the dough rests briefly before being rolled into two layers around a savoury filling.

Potatoes make the centre substantial, while pancetta and smoked provola bring salty, smoky flavour. The sealed shape keeps the filling tucked inside as the dough bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 537 calories, 0g protein, 64g carbs, 22g fat.

The dough and potatoes provide most of the carbohydrates, while olive oil, pancetta and provola contribute much of the fat. The pancetta and cheese also provide protein; serve a slice with salad or vegetables to add freshness and balance the plate.

Getting the dough right

Soft dough: the mixture is expected to feel very soft after the water and oil are added. Knead it until it becomes smooth and elastic rather than adding extra flour to make it stiff.

Brief rest: cover the dough and leave it at room temperature for at least 30 minutes. This gives it time to relax, making it easier to roll out.

Choosing the potatoes

Boiling: cook the potatoes for about 20 minutes from the point the water boils, checking that they are tender but not falling apart. They will cook further inside the focaccia.

Slicing: let them cool before peeling and cutting them into slices about 1 cm thick. Even slices make a more level layer in the filling.

Layering and sealing

Bottom layer: roll the first half of the dough to about 26 cm across, then press it into the oiled tin and up the sides. Leave enough dough at the edge to meet the top layer.

Top layer: spread the filling without letting it crowd the edges. Pinch the two dough layers together and roll the seam over itself to help keep the filling contained.

Baking for a crisp base

Middle shelf: bake at 200°C for 35 minutes in a preheated conventional oven. The top should be cooked through before the focaccia is moved.

Bottom of the oven: bake for a further 10 minutes at the base of the oven to finish the underside. Keep to the method's two-stage timing, as the filled centre needs time to heat through.

Serving ideas

Rest briefly: the focaccia is served hot, but a short pause after baking makes it easier to cut and helps the filling settle.

Alongside: pair it with a crisp green salad or simply cooked vegetables for freshness alongside the rich cheese and pancetta.

Recipe notes & tips

• Use room-temperature water so it is easy to work into the dough.
• Keep the potato slices about 1 cm thick for an even filling layer.
• Let the boiled potatoes cool before peeling and slicing them.
• Roll both dough portions to a similar size so the edges meet cleanly.
• Brush the top with the full remaining 10 g of oil before baking.

Variations

• Add herbs: scatter chopped rosemary over the potatoes for a fragrant note.
• Use another cheese: replace the smoked provola with a melting cheese of your choice.
• Add onion: include a thin layer of softened onion with the filling.
• Change the cured meat: use diced cooked ham in place of the pancetta.
• Serve with greens: add a dressed green salad alongside each slice.

Common mistakes to avoid

• Overcooking the potatoes: they may break apart in the oven; stop boiling while they still hold their shape.
• Stiffening the dough: it is meant to be very soft; knead until smooth rather than working in extra flour.
• Filling to the edges: crowded edges are difficult to seal; leave a clear border around the filling.
• Loose seam: filling can escape through gaps; pinch the edges together and roll them over to seal.
• Skipping the lower-oven finish: the base may stay underdone; move the tin to the bottom for the final 10 minutes.

How to store

Cool leftovers, then store them covered in the fridge for up to 3 days. Reheat in an oven until hot throughout; this helps the base regain some crispness.

Frequently asked questions