Fake it ‘til you make it, am I right?  Until you make this fake focaccia, that is, or faux-caccia, because, why not? 

This recipe comes from Alexandra Stafford, who wrote a beautiful book called “Bread Toast Crumbs“, and more specifically from this blog post: 

Traditional focaccia is a thin yeast bread that is much quicker to bake than a traditional bread loaf.  Usually, this dough would be well kneaded and would produce a soft, chewy texture. This technique requires no kneading and produces tender bread.  

-Jessica Grossman, PPHG Executive Pastry Chef