Yogurt Focaccia

Name: Yogurt Focaccia
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: Type 0 flour 3 ¼ cups; Water 1 cup; Honey 1 tsp; Fresh brewer's yeast 0.1 oz; Natural plain yogurt ½ cup; Fine salt 1.4 tsp; Extra virgin olive oil 3 tbsp; Water 2 tsp; Extra virgin olive oil 2 tsp; Fine salt 1 tsp; Rosemary 1 sprig

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Vegetarian

Difficulty: Average
Prep time: 35 min
Cook time: 25 min
Serving: 4
Cost: Low
Note plus the rising times (about 4 and a half hours)

PRESENTATION

Recipe by
Monica Pannacci

Yogurt focaccia is a fresh twist on the classic Italian bread, bringing in the charm of Liguria and Puglia. And you know what? This version uses yogurt, making it extra moist and tender. In Italy, each region has its own style—Genovese from Liguria boasts a golden, olive oil-rich crust, while Barese from Puglia loves toppings like tomatoes and olives.

This easy focaccia recipe? Super simple. Resulting in a pillowy flatbread you’ll love to tear into. And options for toppings? So many. From rosemary and sea salt to cherry tomatoes, thinly sliced potatoes, or olives—this homemade focaccia bread truly comes to life. It's perfect as a snack or a side dish, and works great on its own when you crave something warm and comforting.

And look, while some might debate the "right" way to make focaccia, this modern version skips some of the trickier steps. Using Greek yogurt—or regular yogurt—creates a soft, fluffy crumb without the need for a long rise or extensive kneading. I mean, it’s perfect for a quick focaccia or a hassle-free Greek yogurt bread.

The dough? Super easy to work with and stays moist even after cooling, making it fantastic for sandwiches or soaking up soups. Honestly, if you’re aiming for something light, this is seen as a kind of healthy focaccia. The yogurt not only adds a bit of protein but really keeps the bread from drying out. Mix up the toppings based on what you have—try rosemary, flaky salt, or a drizzle of olive oil before baking to get that authentic Italian vibe.

Whether you're looking for a classic—or want to explore a different take on an Italian bread recipe—this one makes baking at home a lot more fun and, to be honest, pretty tasty.

INGREDIENTS

Type 0 flour 3 ¼ cups (400 g)

Water 1 cup (220 g)

Honey 1 tsp

Fresh brewer's yeast 0.1 oz (4 g)

Natural plain yogurt ½ cup (125 g)

Fine salt 1.4 tsp (8 g)

Extra virgin olive oil 3 tbsp (40 g)

for the brine: Water 2 tsp (10 ml); Extra virgin olive oil 2 tsp (10 ml); Fine salt 1 tsp

for decorating: Rosemary 1 sprig

Preparation

How to prepare Yogurt Focaccia

To prepare the yogurt focaccia, pour the yeast and water into a small bowl 1, mix until dissolved 2. Then add the honey 3 and stir well.

Pour the flour and salt into the bowl of a stand mixer 4, attach the flat beater and run for a few seconds to lighten the mixture 5. Then pour in the dissolved yeast 6,

and run the motor at low speed until well blended 7. Add the yogurt 8 and run the machine until completely absorbed. Finally, add the oil 9. Run the stand mixer again, and once you have a uniform dough, increase the speed and wait until the dough is well kneaded.

Cover with plastic wrap 10 and a dish towel 11 and let rise in a turned-off oven with the light on until it triples in volume 12. It will take about 3 hours.

At this point, take the dough and transfer it to a floured work surface 13. Work it quickly without deflating it too much and form a ball 14. Transfer to a bowl, cover with plastic wrap 15 and the dish towel, and place in a turned-off oven with the light on to rise. This time an hour will suffice and the dough should double.

Take the dough and transfer it to a baking sheet lined with parchment paper 16. Gently spread the dough with your hands, gently pulling the side edges to create a rectangular shape 17. Prepare a quick brine by pouring water, salt into a small bowl 18

and oil 19. Mix well and use it to brush the surface of the focaccia 20. Finish with a few rosemary needles 21,

cover with the dish towel 22 and let it rest for half an hour 23. At this point, bake in a preheated static oven at 392°F on the middle shelf for about 25 minutes or until the focaccia is well golden on the surface (adjust according to your oven's power). Then remove from the oven 24 and serve the yogurt focaccia.