4 Ingredient Donut Focaccia
This 4-Ingredient Donut Focaccia transforms vanilla yogurt and self-rising flour into a surprisingly airy, bubbly dough that bakes up golden and crisp at the edges. Finished with a simple glaze, it has the soft, fluffy texture of focaccia with the sweet flavor of a glazed donut.
Ingredients
- 4 cups (552g) self-rising flour, see note before starting
- 2 1/3 cups (598g) vanilla whole milk yogurt
- 3 tbsp (44ml) canola oil, divided
- 1 cup (125g) powdered sugar
Instructions
- In a large glass mixing bowl, combine the flour and yogurt. Mix well with a spatula until a shaggy dough forms. The dough will be sticky and wet.
- Pour 1 tablespoon of oil in a clean large glass mixing bowl or a proofing container. Add the dough and toss to evenly coat all around the dough. Tightly cover with plastic wrap or cover with lid and let rest until doubled in size and bubbly, about 4 hours. Your dough is ready when it has risen (about double in size), is wetter than before and if you look at the bottom of the glass bowl, there should be large bubbles in the dough. I found that the bread proofs better and faster in a proofing container with a lid (I used a 3 quart container). If you are leaving the bread to rise for more than few hours, you will need to put it in the fridge. The dough takes much longer to rise in the fridge but it will rise.
- Grease an 8-inch nonstick metal pan with 1 heaping tablespoon of oil, ensuring the bottom and sides are well coated. You can also use a 9-inch square pan but your focaccia will be thinner. You can also use an 8 or 9 inch cast iron skillet for an even crispier bottom.
- Transfer the rested dough to the prepared pan. Gently stretch the dough to fit the pan. Gently cover and let it rest for 20-25 minutes while the oven heats up.
- Preheat your oven to 400°F (200°C).
- When your oven and dough are ready, drizzle the remaining 1 tablespoon of oil over the dough. Use your fingertips to press dimples into the dough’s surface. Make sure to press all the way down until you touch the bottom of the pan.
- Bake in the preheated oven for 30 to 35 minutes, until deep golden brown on the surface and cooked through. Let the focaccia cool in the pan before removing it.
- The focaccia is best enjoyed slightly warm or soon after it is baked, while the bottom and edges are crispy. Right before serving, you can dust the focaccia with powdered sugar. If you prefer a glaze, whisk the powdered sugar and 1-2 tablespoons of water until smooth and pourable. Drizzle onto the surface. Slice the focaccia with a sharp knife. Store any uneaten focaccia in an airtight container in the fridge.
Notes
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein. I used Gold Medal*. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below.
- Homemade self-rising flour: Combine 4 cups of all purpose flour, 2 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this bread. It will be dense and dry.
- Yogurt note: I used Stonyfield vanilla yogurt.* Make sure you use regular yogurt and not Greek yogurt.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include the glaze because how much glaze used or how much powdered sugar you are using for dusting is going to vary. You can also eat this without any glaze because it is lightly sweet on its own.
Serving: 1slice, Calories: 213kcal, Carbohydrates: 35g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Sodium: 492mg, Sugar: 5g, NET CARBS: 35
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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