Easy No-Salt Focaccia Bread Recipe with a Bread Machine

Sneak Preview: Learn to make soft, flavorful no-salt focaccia with this easy bread machine recipe. Perfect for low-sodium diets, it doubles as pizza dough for more versatility.

salt-free focaccia sliced in pieces ready to make a sandwich or use for dipping.Pin

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Finding a good salt-free bread recipe is TOUGH! Because salt is an extremely important ingredient in making traditional bread, it’s challenging to make bread without it. I don’t know about you, but if I’m going to eat those calories and spend my time making bread, the recipe has to be delicious.

When it comes to bread, salt is the hall monitor for yeast. Without someone or something around to ensure it behaves, things can go awry with the dough in a hurry.

Why Make Salt-Free Bread?

  • Ideal for low-sodium diets.
  • Versatile: Doubles as pizza dough.
  • Easy to customize with herbs or spices.

The Role of Salt in Bread:

  1. Restrains Yeast
    • Without salt, yeast overworks, causing bread to rise and collapse.
    • Solution: Reduce yeast and monitor proofing.
  2. Strengthens Gluten
    • Gluten struggles to hold air bubbles without salt, leading to poor structure.
    • Solution: Use bread flour and avoid over-proofing.
  3. Retains Moisture
    • Salt-free bread dries out faster.
    • Solution: Bake smaller batches or freeze leftovers.
  4. Enhances Crust Color
    • Salt slows yeast, allowing sugars to caramelize for a golden crust.
    • Solution: Brush dough with olive oil or butter.
  5. Boosts Flavor
    • Salt-free bread can taste bland.
    • Solutions: Add herbs or spices or pair with flavorful sides like seasoned oils, soups, or gravies.

By addressing these challenges, this recipe ensures delicious results even without salt!


Using a Bread Machine for This Recipe



Ingredients and Substitutions

Ingredients needed to make low-sodium bread.Pin
  • WATER:
    • Tap, filtered, whey, or potato water works well.
    • Avoid icy or hot temperatures
  • SUGAR:
    • Granulated or brown sugar to feed the yeast.
  • OLIVE OIL
    • Adds flavor
    • Substitute other oils sparingly.
  • HONEY
    • Adds natural sweetness and moisture.
  • FLOUR
    • Bread flour is preferred for chewiness;
    • All-purpose flour will work
  • YEAST

How To Make a Salt-Free Bread Machine Focaccia

Using a digital scale to weigh all the ingredients.Pin
Select the DOUGH cycle, then press START.
What the dough should look like in the bread machine pan during the first minute.Pin
Within the first minute, open the lid of your machine and check two things.

Make sure the paddles are engaged and that the dough is clumping into a ball. If the dough is not coming together, there has probably been an error in measuring. Slowly add water or flour until the dough begins to stick together.

Dough is clumping during the first minute.Pin
During the final stages of the kneading phase, the dough should stick to the side, then pull away cleanly.

If the dough bounces off the wall or rides on top of the post, add water a tablespoon at a time. If the dough sticks to the side but won’t pull away (way too sticky), add flour one tablespoon at a time. Read more about this surprising secret to making better bread with a bread maker.

Dough doubled in size at the end of the kneading phase.Pin
The dough should double in size by the end of the DOUGH cycle.
Pulling the dough out of the bread machine pan onto a lightly floured surface for shaping.Pin
Pull the dough out of the machine onto a lightly floured surface.
Using hands to spread dough in a greased panPin
Use your hands to spread the dough on a baking sheet.

In this picture, I’m using a quarter-sheet pan for thicker focaccia. Use a half-sheet tray for thinner focaccia. Cover and let the dough relax for 5-10 minutes if the dough wants to bounce back.

gently dimpling the dough.Pin
Cover the dough and allow to proof for a few minutes. When the dough becomes light and puffy, use your fingers to lightly dimple the dough. Do not press all the way to the tray.
spraying dough with oil before placin in the ovenPin
Spray the dough generously with olive oil.
uncut focaccia bread cooling on a wooden boardPin
Bake as directed in the recipe.
salt-free focaccia with Italian herbs cut in squares and stacked in a bowl.Pin
After cooling for 5-10 minutes, cut into squares. Good to dip in oil or to slice in half and use as a slider bun.

FAQ About No-Salt Bread

Why is sodium listed in the nutritional analysis?
Some ingredients, like flour and yeast, contain trace sodium.

Can I use salt substitutes?
Yes, although not tested with this recipe. Lite salt or potassium-based substitutes work. Adjust to taste.

Why does dough consistency vary?
Flour moisture content if affected by brand and the weather, human error in measuring, and substitutions. Adjust with water or flour during kneading.

Can I bake this dough as a loaf?
Yes, use a loaf pan and bake in the oven for even results. After the DOUGH cycle, shape the dough and place it in a 9 x 5-inch loaf pan. Bake at 375˚F (190˚C) for about 35 minutes, until golden brown and the interior reaches 200˚F.

Can I bake this dough in my bread machine?
Not recommended. Without salt to control the rise, the dough may overproof and collapse during baking. Bread machines are unpredictable, and salt-free dough increases the risk of poor results.

focaccia dough baked in a loaf pan in the oven.Pin

Parting thoughts: Whether you’re on a low-sodium diet or simply want a lighter bread option, this no-salt focaccia recipe is versatile and delicious. Experiment with herbs, use it for sliders, or try it as a pizza crust!


Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

salt-free focaccia in a bowl ready to eatPin
Yield: 12 servings

Easy No-Salt Focaccia Bread Recipe with a Bread Machine

This salt-free focaccia crust is made with a bread machine (although easily converted to a stand mixer recipe or by hand) and is simple enough for a beginner to make.
5 from 3 votes
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Video

Prep time: 15 minutes
Cook time: 12 minutes
Rising Time: 1 hour 30 minutes
Total time: 1 hour 57 minutes

Ingredients
 

  • 1 cup + 1 tablespoon (241 g) water
  • 1 teaspoon granulated sugar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • teaspoon Italian seasoning, dried or use no-salt spices of choice
  • 3 cups (360 g) bread flour substitute all-purpose flour
  • teaspoons instant or bread machine yeast

Instructions

Making the Dough in a Bread Machine

  • Add ingredients to bread pan: 1 cup + 1 tablespoon (241 g) water, 1 teaspoon granulated sugar, 2 tablespoons olive oil, 1 tablespoon honey, 1½ teaspoon Italian seasoning, dried, 3 cups (360 g) bread flour, and 1¼ teaspoons instant or bread machine yeast.
  • Select the DOUGH cycle, then START.

First Check (After 1 Minute):

  • Open the lid as the machine kneads.
    Ensure paddles are engaged.
    Dough should clump together. If it looks too wet (like cake batter), add flour 1 tbsp at a time. If too dry, add water 1 tbsp at a time.

Second Check (After 15 MInutes):

  • Dough should stick to the pan’s edge, then pull away cleanly.
    If dough bounces off the sides, add 1 tbsp water. If it sticks too much, add 1 tbsp flour.

After the DOUGH Cycle:

  • Remove dough to a floured surface, knead lightly to remove bubbles, and shape into a ball.
    Cover and let rest for 10-15 minutes.

Shaping and Baking the Focaccia

  • Press dough into a greased 13 x 9-inch baking sheet or dish. For thinner focaccia, use a larger pan.
    Dimple the surface with your fingers (don’t poke holes).
  • Cover and let dough rise until it reaches your desired thickness (10-30 minutes)
  • Preheat your oven to 500˚F(260˚C) about 20 minutes before baking.

Bake:

  • Drizzle or spray olive oil generously on the dough.
    Bake in a hot oven, lowering the temperature to 450˚F (230˚C) once the focaccia is in.
    Bake until golden brown and internal temperature reaches 200˚F (93˚C).
  • Let cool for 5-10 minutes before slicing.

Notes

Pizza Variation:
  1. Divide Dough: After resting, divide dough into two balls.
  2. Shape: Stretch each ball into a thin circle. Cover and let relax if dough resists stretching.
  3. Add Toppings: Add sauce (don’t overdo it), cheese, and toppings sparingly.
  4. Bake: Bake at 450˚F (230˚C) for 10-15 minutes or until the crust edges are golden and toppings are browned.
Stand Mixer or Hand Mixing Option:
  • Stand Mixer: Add ingredients to the bowl in the same order. Mix on low, then knead with the dough hook on medium speed (2-3) for 5-10 minutes until smooth. Cover and let rise until doubled, then shape and bake as directed.
  • By Hand: Combine ingredients in a bowl until shaggy. Knead on a floured surface for 10-20 minutes until smooth and elastic. Cover and let rise until doubled, then shape and bake.
  • Substitute Active Dry Yeast: Use the same amount as instant yeast, but allow more time for rising.
  •  

Nutrition

Serving: 1piece | Calories: 147kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.4mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.67 from 3 votes (2 ratings without comment)

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5 Comments

  1. Gwynette in NWArkansas says:

    If you are baking bread today, you are a better woman than I am!!😂🤣. Stayed in the low 70’s until noon, now it’s 82 here on the mountain. I did use you hamburger roll recipe last Sunday to make hot dog buns for the Nathan’s Hot Dogs we get at SAMs and they were delicious!!

    Hope your heat wave breaks soon. My brother east of Dallas said it’s stinkin’ hot in Texas!!!

    1. No, I am not baking bread. But I’m working on a sourdough loaf that I will bake in the morning at the break of dawn. Yep. Crazy hot! But I really don’t mind as long as the A/C works.

      1. Gwynette in NWArkansas says:

        I’m truly thankful for my AC. I’ve been walking on our long porches….still careful about walking in the yard…..and decided to wait for early tomorrow morning. Sun isn’t above the trees until about 10 so I’ll water flowers and enjoy!!

  2. 4 stars
    Hi Paula,

    I love your bread recipes and have made them many times. This is the first time I tried the no-salt pizza recipe. The dough kneaded as expected in the bread machine. I was surprised to find the dough sticking to my hands when I took it out. I added some flour. The stickiness went away but “came back”! It was so sticky I couldn’t get it off my hands. After adding flour a couple times and the stickiness came back soon after, I quickly shaped it to a dome shape and let it rest for 15 mins. Then, the stickiness did not come back and I was able to shape it into a circle. Might you know why this happened or what I might have done wrong? I followed your recipe but used Mrs. Dash in place of the no-salt Italian seasoning. It is a very hot and humid day today. Might that have contributed to the stickiness of the dough? Thanks for your help!

    Michelle

    1. Oh yes. Hot and humid weather has a huge effect on bread dough. You might need more flour and the dough will rise super quick, especially when there is no salt.

      Did you make any substitutions? How did you measure the ingredients (by weight or with measuring cups)? Regardless of the answers to these questions, next time, reduce the water back to a cup if you like, and save the extra tablespoon only if you need it.

      There are so many variables when making bread. Just using a different brand of flour than I tested with can affect the amount of liquid needed. That’s why it’s important to read the dough and make adjustments on the fly. Sounds like that’s just what you did.