At the last moment without bread? Chef Locatelli’s focaccia is also known as “focaccia without kneaded dough” and is a quick focaccia to prepare. I mean “quick” for those who normally prepare bread, since it only takes 90 minutes.

You will get a high and crunchy focaccia, which you can stuff with cold cuts and cheeses, or eat on its own.

  • 400 ml= 13 foz Water
  • 250 g = 1 cup Manitoba flour
  • 250 g=1 cup flour 00/all-purpose /plain flour
  • 10 g =0.3 oz fresh brewer’s yeast
  • 5 g = 1tsp. Fine salt
  • 2 tbsp. Extra virgin olive oil

to brush:


1 tbsp. Water

Coarse salt

Take half the dose of slightly warm water and dissolve the yeast in it with a teaspoon of sugar and mix.

Put the two flours in a bowl together with the fine salt and mix them together.

Gradually add the water where you dissolved the yeast to the flour, stirring well with a spoon and WITHOUT KNEADING, then add the remaining half of the water and the extra virgin olive oil until you get a very liquid and sticky dough.

Let the dough rest for about 10 minutes.

Take a round or rectangular pan with high sides, line it with parchment paper and pour the mixture for the quick focaccia.

Grease the surface of the focaccia without dough a little with extra virgin olive oil and let it rest for another 20 minutes.

After 20 minutes, put a little water and extra virgin olive oil in equal parts in a bowl and brush the surface of the quick focaccia again, then sprinkle with a little coarse salt. before eating it.

Bake the Locatelli focaccia in a preheated oven at 220 ° STATIC/440°F for about 30/35 minutes until the focaccia is golden on the surface. Remove the quick focaccia from the oven and wait for it to cool before eating it.

To make it more delicious, you can add rosemary or olives on top. Alternatively, stuff it with ham and mortadella, or with tuna mousse and spreadable cheeses.

If you have any leftovers, however, you can keep it for up to two days and serve it accompanied by spreadable cheeses.The ideal place for storage is the oven turned off. Alternatively, it is advisable to close the focaccia in an airtight container, wrapped in a cloth .