Jamaican bammy meets Italian focaccia in this ultra-soft and flavor-packed same day cassava focaccia!

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In Jamaica, we have a type of flatbread called bammy. It’s made from grated cassava root (also called yuca or manioc), pressed into a patty, then typically soaked in coconut milk before being lightly fried. Now, while there’s absolutely nothing wrong with traditional bammy, I wanted to take that ubiquitous cassava flavor and transform it into something with a crisp exterior, a fluffy, airy crumb, and the signature dimples of a classic focaccia. And that’s exactly what this cassava focaccia is all about!

To be clear, this is not a gluten-free focaccia. Instead, it’s a cassava-infused focaccia that blends the nutty, slightly sweet essence of cassava with the structure and chew of wheat flour. The result? A beautifully textured bread that’s perfect for dipping, sandwiching, or alongside a hearty soup like this crab chowder! Plus, it comes together in just a few hours—so you can have fresh, homemade focaccia on the table the same day you make it!

Key Ingredients

Bread flour. Recommended over all-purpose flour since it has a higher gluten percentage giving the bread a chewier and more stable texture. Softer flours like all-purpose flour can actually result in a denser focaccia loaf.
Cassava root. Also called yuca, the root is blended and then strained to make the cassava “milk” that flavors the dough.
Instant yeast. Less fuss than active dry yeast and gives a faster rise.
Sugar. Only used to feed the the yeast for sufficient rise – not to sweeten the the dough. I used granulated sugar but brown or maple sugar, honey or true maple syrup can be substituted
Extra virgin olive oil. Used in the dough to help make the focaccia soft and extend the shelf life – slowing down the time it takes for bread to dry out. Also drizzled on top like in a traditional focaccia loaf.
Salt. Regular table salt incorporated in the dough and then flaky sea salt used on top right before baking.

Tips for the best Cassava Focaccia

For best results leave out the tapioca starch. When you strain the liquid from the blended cassava you will have a starchy slurry at the bottom of your bowl. This is tapioca starch. In some recipes, particularly gluten-free recipes, it can be incorporated to add more stability and structure. Since this recipe uses wheat flour, using the tapioca starch in addition will make the focaccia bread dense and gummy.

Use an oven thermometer. An accurate oven temperature is crucial when it comes to baking. Your oven can run hotter or cooler than the presented reading or have hotspots so an oven thermometer helps to take out the guess work. For this focaccia a higher temperature is important for even browning of the top and the crisp exterior!

If substituting the granulated sugar, use the same amount of brown or maple sugar but double the amount (1 tsp) of any liquid sweetener like honey, agave or maple syrup. Sugar substitutes like those that contain erythritol will not work since they do not contain any sugar.

Spoon the flour into your measuring cup to avoid adding too much flour. Scooping directly with the measuring cup can cause the flour to be packed resulting in inadvertently using more flour than called for in the recipe.

Frequently Asked Questions

Why stretch & fold dough instead of kneading?
Firstly, the stretch and fold technique is less vigorous than kneading which prevents the gluten strands from being overworked which would result in a dense, gummy-textured crumb. Stretch and folds also yield a bread with large air pockets giving a softer bread more desirable for focaccia.
Second, stretch and folds are particularly efficient when dealing with high-hydration doughs like this one since kneading can be messy due to the sticky dough.

What can I use focaccia bread for?
This focaccia bread dough is super versatile and you can use or shape it into almost anything! Sandwich bread, pizza dough, dinner rolls. The possibilities are literally endless. This cassava focaccia in particular pairs perfectly with fish – similar to Jamaican bammy that is typically served alongside seafood like steamed or jerk fish. You can also go the classic route serving it with a mixture of extra virgin olive oil and balsamic vinegar or softened cultured butter

cassava focaccia bread cut into squares on brown parchment paper

Can I substitute active yeast for instant yeast?
Yes, but there a few additional considerations.
First, active dry yeast has to be rehydrated before it can be used in a dough to rise. Be sure to follow the manufacturer’s instructions for this as the liquid will have to be in a certain temperature range (usually 100-110°F ) for optimal results.
Second, active dry yeast requires additional time for rising due its larger granules. Add an extra 15 minutes to first 2 rest times in between stretch and folds. For the final rest and rise add an extra 30 minutes.

Why isn’t my focaccia dough rising?

Three things can affect dough rise – type of yeast, quality of yeast & ambient temperature.

Type of yeast: As mentioned before, instant yeast (which this recipe calls for) works faster than active dry yeast. If you opt to use active dry yeast make sure that you add an extra 15 minutes to the first 2 rest periods and an extra 30 minutes to the final rest. This ensures that the focaccia dough has enough time to adequately rise.
Quality of yeast: If your yeast is expired it will not perform sufficiently to give an adequate rise. If you are unable to confirm the expiration date of your yeast or unsure of how long it has been open you can test your yeast. To do this dissolve half a teaspoon of sugar in a ¼ cup of warm water (100-110°F ) then add 1 teaspoon of yeast. The mixture though foam/bubble after 10-15 minutes indicating that the yeast is ok to use.
Ambient temperature: The best place for your focaccia dough to rest is any warm place in your kitchen. A warmer temperature accelerates the fermentation process that occurs with the yeast and so helps with the rise. If you’re like me and the ambient temperature in your home is quite cool, you will need to create an optimal space for the dough. You may opt for the inside of your oven (switched off) with the light on, or in your microwave with a cup of warm water.

How to Make the Cassava Milk

Step 1. Add the peeled cassava root and water to a high-powered blender and blend til smooth.

Step 2. Transfer the blended mixture to a nut milk bag and strain, squeezing to extract all the liquid.

Step 3. Allow the strained liquid to sit for at least 5 minutes. A thick starch – tapioca starch will settle at the bottom. Once the starch settles, gently pour the the liquid off the top, making sure not to get any of the tapioca starch as this can result in a gummy and dense focaccia. Discard the tapioca starch.
You should end up with at least 2 cups of cassava milk. If you are short, ensure first that you have squeezed all of the liquid from the nut milk bag. If you have, you can top the cassava milk off with water to get a total volume of 2 cups.

Making the Focaccia Dough

Step 1. Add all the dry ingredients (bread flour, instant yeast, sugar & table salt) to a bowl and to evenly distribute.

Step 2. Make a well in the center of the dry ingredients and add all the (room temperature) wet ingredients – the cassava milk from earlier & the olive oil.

Step 3. Using a spatula, mix until the dough just comes together. It will be lumpy and sticky. This is fine. Cover with plastic wrap or a lid and allow to rest in a relatively warm place for 30 minutes. Resting the dough for this cassava focaccia is very important since it’s a high-hydration dough. Resting allows the gluten time to relax so that the dough is more pliable and easier to shape.

Stretch & Fold the Focaccia Dough

Step 1. After allowing the dough to rest do your first stretch and fold. Wet your hand with room temperature water before handling the dough and keep a cup or bowl of water on hand as needed. This will help prevent the dough from sticking to your hands as you complete the stretch and folds.
Reach under the dough, pinching it to pull it upward, stretching it in the process. Pull it across, tucking it into the other side directly across from where the dough was pulled.
Repeat this 4-6 more times pulling from different sections of the dough until the dough begins to form into a ball.

Step 2. Cover the dough and allow to rest for 30 minutes

Step 3. Repeat the stretch and fold process a second time allowing the dough to rest for another 30 minutes after the second fold.

Step 4. Complete a third stretch & fold. Transfer the dough to a 9×13 inch pan lined with parchment paper then drizzled with olive oil and allow it to rest & rise for an hour but no more than 2 hours to avoid over-proofing.

Shaping the Focaccia Dough & Baking your Focaccia

Step 1. Preheat the oven to 425°F

Step 2. After allowing the dough to rest, stretch it to fill the pan, pulling it to the edges and into the corners.

Step 3. Drizzle some olive oil on top of the dough and using your finger tips massage the dough to dimple it and get the main characteristic of focaccia.

dimpled cassava focaccia dough in a cast iron pan lined with parchment paper

Step 4. Sprinkle some flaked sea salt on top of the dough. If using additional herbs or other toppings like fresh rosemary, chili flakes or parmesan cheese add those now before baking.

Step 5. Bake at 425°F for 20-35 minutes until the top is golden brown.

cassava focaccia in a cast iron pan lined with parchment paper

Wait for the dough to cool slightly as slicing in to it while still piping hot will cause it to dry out. Enjoy within 5 days for optimal texture and store in an airtight container to prevent/delay drying out.