top of page
  • Preeti Shridhar

Yeast free Foccacia

This spongy foccacia with a chewy crust is very special to me, as my experiment has been successful.

It is made without yeast, sourdough culture, baking powder, baking soda.

Its  delightful in taste.

Only regret is, I didn't get the desired colors. But you know what as long as is it tasty ,it doesn't matter.

The quantity of water needed may differ. Add the water slowly. We are looking for soft dough.

Grind your semolina in a mixer to get fine powder.

As I have mentioned above, you may not get a good brown color, but that's alright. It doesn't impact the taste at all.

This takes longer to bake than yeasted foccacia. As each oven behaves differently , the baking time may differ.


Roti dough 50 gms

WWF 100 gms

Semolina Flour 150 gms

Water 175-180 ml

Salt 3/4 tsp


  1. Keep your roti dough in a well oiled container. Cover with a lid.

  2. Leave it over night on the kitchen counter.

  3. Neat morning,it will seem  puffy and soft.

  4. Take it out in a bowl.

  5. Add some water to loosen it a bit.

  6. Now mix in both the flours.

  7. Add water to  make a soft dough.

  8. Cover and leave it for an hour or hour and half to autolyse .

  9. Now mix in salt.

  10. Knead for 5-7 minutes so that you get smooth and supple dough.

  11. Add water a tbsp at a time if  the dough seems tight while kneading.

  12. Keep in a well oiled bowl, turn over the dough so that it is coated all over  with oil.

  13. Cover and let it double in size.

  14. Mine took almost four hours in this heat.

  15. Grease an 8" square tin.

  16. Tip the dough in this tin.

  17. With oiled fingers pat the dough to cover up the entire tin.

  18. Brush with oil.

  19. Cover and leave it to become puffy.

  20. Mine took 1 1/2 hours.

  21. Prepare your toppings as you would normally for foccacia.

  22. I tossed some zuchichini in oil, sat and chili flakes.

  23. Press the toppings lightly on the dough.

  24. Pour a tbsp of oil.

  25. Sprinkle some sea salt , as per taste.

  26. Bake in a preheated oven at 200 degrees for 25 minutes.

  27. The edges will turn slightly brown.

  28. I didn't get the desired color.

  29. If you have a bread thermometer, check, it should read 210degrees farenheit.

  30. Remove from the pan.

  31. Let it cool on wire rack.


Recent Posts

See All


bottom of page