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.
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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:
- Restrains Yeast
- Without salt, yeast overworks, causing bread to rise and collapse.
- Solution: Reduce yeast and monitor proofing.
- Strengthens Gluten
- Gluten struggles to hold air bubbles without salt, leading to poor structure.
- Solution: Use bread flour and avoid over-proofing.
- Retains Moisture
- Salt-free bread dries out faster.
- Solution: Bake smaller batches or freeze leftovers.
- Enhances Crust Color
- Salt slows yeast, allowing sugars to caramelize for a golden crust.
- Solution: Brush dough with olive oil or butter.
- 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
- No Bread Machine? Use a stand mixer or make the dough by hand. See recipe notes for guidance.
- Why Use a Bread Machine? It simplifies mixing, kneading, and proofing.
- Avoid Baking in the Machine: Bread machines often produce subpar crusts, misshapen loaves, or crumbly textures.
- Best Method for Optimal Results: Shape the dough by hand and bake in a conventional oven.
Ingredients and Substitutions
- 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
- Use instant or bread machine yeast.
- Add ¼ tsp extra for active dry yeast.
How To Make a Salt-Free Bread Machine Focaccia
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.
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.
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.
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.
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!
Easy No-Salt Focaccia Bread Recipe with a Bread Machine
Video
Ingredients
- 1 cup + 1 tablespoon (241 g) water
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1½ teaspoon Italian seasoning, dried or use no-salt spices of choice
- 3 cups (360 g) bread flour substitute all-purpose flour
- 1¼ 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
- Divide Dough: After resting, divide dough into two balls.
- Shape: Stretch each ball into a thin circle. Cover and let relax if dough resists stretching.
- Add Toppings: Add sauce (don’t overdo it), cheese, and toppings sparingly.
- Bake: Bake at 450˚F (230˚C) for 10-15 minutes or until the crust edges are golden and toppings are browned.
- 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.