Description
This ‘same day’ focaccia recipe allows you to enjoy homemade, airy, and chewy focaccia with its signature dimpled crust and flavorful olive oil without requiring an overnight proof. It’s a relatively quick and easy bread, perfect for a last-minute addition to dinner or a casual gathering.
Ingredients
Scale
- 3 1/2 cups (420g) all-purpose flour
- 2 teaspoons instant or active dry yeast
- 2 teaspoons fine sea salt (plus more for topping)
- 1 1/2 cups (360ml) warm water (about 105-115°F / 40-46°C)
- 1/4 cup extra virgin olive oil, plus more for drizzling and pan (good quality recommended)
- Optional toppings: fresh rosemary sprigs, flaky sea salt, cherry tomatoes (halved), sliced olives, garlic slices, dried herbs
Instructions
- In a large mixing bowl, combine the flour, instant yeast, and fine sea salt. Whisk briefly to combine.
- Pour in the warm water and 1/4 cup of olive oil. Using a wooden spoon or a sturdy spatula, mix until a shaggy, wet dough forms. There’s no need to knead extensively; just ensure all the flour is incorporated. The dough will be very sticky.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has significantly increased in size and looks bubbly. The dough should at least double.
- While the dough is rising, generously grease a 9×13 inch baking pan (or a similar sized pan, like a 10-inch round or square) with 2-3 tablespoons of olive oil. Ensure the sides are well coated.
- Once the dough has risen, gently pour or scrape it into the prepared baking pan. It will be very loose and bubbly.
- Using oiled fingertips, gently dimple the entire surface of the dough, pushing down to create characteristic indentations without deflating the dough too much.
- Drizzle generously with more extra virgin olive oil (about 1-2 tablespoons).
- Arrange your desired toppings evenly over the dough (e.g., rosemary sprigs, cherry tomatoes, olives, garlic slices, a sprinkle of flaky sea salt).
- Let the focaccia rest, uncovered, for another 20-30 minutes while you preheat your oven to 425°F (220°C). This final short proof helps create a light interior.
- Bake the focaccia for 20-30 minutes, or until the top is golden brown and the edges are crispy.
- Remove from oven and immediately transfer the focaccia to a wire rack to cool slightly.
- Drizzle with a little more fresh olive oil before slicing and serving warm.
Notes
- **Yeast Type:** Instant yeast can be mixed directly with dry ingredients. If using active dry yeast, you can bloom it first in the warm water for 5-10 minutes with a pinch of sugar before adding to the dry ingredients, though with a warm rise, direct addition often works.
- **Dough Consistency:** The dough will be very wet and sticky – this is normal and desirable for a chewy focaccia. Avoid the temptation to add more flour.
- **Olive Oil:** Good quality extra virgin olive oil is key to the flavor of focaccia, both in the dough and for drizzling.
- **Don’t Over-Bake:** Focaccia can dry out if baked too long. Look for golden brown, not dark brown.
- **Serving:** Focaccia is wonderful on its own, as a side for soups or salads, or split horizontally for sandwiches.
- **Storage:** Best eaten the day it’s made. Leftovers can be stored in an airtight container at room temperature for a day, or frozen for longer. Reheat gently to refresh.
- **Humidity:** On very humid days, you might need a tiny bit more flour, or on very dry days, a tiny bit more water, but generally stick to the measurements.
Nutrition
- Serving Size: 1 piece (approx. 100-150g)
- Calories: 250-350 (varies based on olive oil amount and toppings)
- Sugar: 1-3g
- Sodium: 400-600mg
- Fat: 10-20g
- Saturated Fat: 1.5-3g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 35-45g
- Fiber: 1-2g
- Protein: 6-8g
- Cholesterol: 0mg
Keywords: Focaccia, Same Day Focaccia, No-Knead Focaccia, Italian Bread, Yeast Bread, Olive Oil Bread, Easy Bread