Easy Same-Day Focaccia

Same Day Focaccia sliced and laid out on a wooden cutting board.

5 from 10 votes

This Same-Day Focaccia recipe is perfect for spontaneous bread cravings, weekend baking projects, or if you have forgotten to get your overnight dough started. The base recipe is just 5 ingredients! It’s minimal effort, with high reward!

Prep Time20

Cook Time20

Rise Time4

Total Time4 40

Course: Appetizer, Breakfast, Brunch, Side Dish

Cuisine: Italian

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $5

Equipment

9x13 Baking pan or large rimmed baking sheet - Affiliate Link
Kitchen Scale - Affiliate Link

Ingredients

For the Base Dough

3¾ cups All purpose flour - 500 grams
2 tsp Kosher salt - 10 grams
2 tsp Instant yeast - 7 grams
2 tbsp Extra virgin olive oil - 28 grams
1¾ cups Lukewarm water - 415 grams

For Greasing the Pan

1 tsp Butter
2 tbsp Extra virgin olive oil

Topping

2 tbsp Extra virgin olive oil
1 tbsp Fresh rosemary
1 tsp Flaky salt

Instructions

Mix the Focaccia Dough. In a large bowl, combine 3¾ cups All purpose flour, 2 tsp Kosher salt, 2 tsp Instant yeast, 2 tbsp Extra virgin olive oil and 1¾ cups Lukewarm water. Mix using a fork, wooden spoon or Danish whisk until well combined and a shaggy dough forms. The flour should be fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes.
Stretch and Fold. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up and fold it over. Rotate the bowl 90 degrees and repeat. Repeat 2 more times. As you do this, try to scrape down any dough stuck to the sides of the bowl. Cover and let rest for 30 minutes.
Repeat Stretch and Fold. Repeat the stretch and fold process every 30 minutes, for a total of 3 to 4 rounds over 2 hours. At this point, the dough should be much smoother.
Transfer. Grease a baking tray with 1 tsp Butter and 2 tbsp Extra virgin olive oil. Transfer the dough to the prepared pan, fold it gently like a letter, then flip it so the seam is on the bottom. Cover and rest for 1.5 to 2 hours.
Preheat the oven to 450°F/230°C.
Stretch. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan.
Dimple and Dress. Drizzle 2 tbsp Extra virgin olive oil on top of the dough and dimple with your fingers. Sprinkle with 1 tbsp Fresh rosemary and 1 tsp Flaky salt.
Bake. Bake for 20-25 minutes until golden brown. Let cool for at least 30 minutes before slicing.

Video

Notes

Refer to the blog post above for step-by-step recipe photos, tips and helpful advice. Also, make sure to watch the video.

Use a kitchen scale. I have provided US customary measurements, but for accuracy, I recommend that you weigh out your dough ingredients.

Key Ingredient Notes:

- Flour: I am using all-purpose flour. It’s easy, it’s readily available, and everyone has it. Bread flour gives a chewier texture, but both work great. If you want to use some whole wheat flour in this recipe, sub out a quarter to a half of the white flour for whole wheat.

- Yeast: I like to use Instant yeast in most of my Baking Recipes, but active dry yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before adding the flour.

- Toppings: In this recipe, I am keeping it simple with fresh rosemary and flaky salt. But there are so many flavor combinations you can try. Scroll up for a list of ideas.

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