No-Salt Focaccia (Bread Machine Dough + Oven Bake)

This salt-free focaccia 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.

12 servings

salt-free focaccia in a bowl ready to eat

Prep Time 15

Cook Time 12

Rising Time 1 30

Total Time 1 57

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 water, 1 teaspoon granulated sugar, 2 tablespoons olive oil, 1 tablespoon honey, 1½ teaspoon Italian seasoning, dried, 3 cups 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:

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 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.

Nutritional Information