Description
This Same Day Focaccia recipe delivers fresh, flavorful Italian bread with a crispy crust and soft, airy interior, ready in just a few hours. Using simple pantry ingredients and straightforward steps, it’s perfect for snacks, sandwiches, or as a versatile side without the long wait of traditional focaccia recipes.
Ingredients
Scale
Basic Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/3 cups warm water (about 105°F/40°C)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 1/2 tsp sea salt
- 1 pinch sugar (optional, to activate yeast)
Optional Toppings
- Fresh rosemary sprigs
- Minced garlic or garlic-infused olive oil
- Cherry tomatoes
- Olives
- Fresh thyme, oregano, or basil
- Grated Parmesan or crumbled feta cheese
- Thinly sliced red onions, bell peppers, or zucchini
Instructions
- Activate the Yeast: Combine warm water with active dry yeast and a pinch of sugar in a small bowl. Let it sit for 5 to 10 minutes until bubbly and frothy, indicating the yeast is active and ready.
- Mix the Dough: In a large bowl, stir together the flour and sea salt. Pour in the activated yeast mixture along with 1/4 cup olive oil. Gently combine until a wet, sticky dough forms, which will yield the focaccia’s soft interior.
- First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm area. Let the dough rise until nearly doubled in size, about 1 hour.
- Shape and Prepare for Baking: Transfer the risen dough to an oiled baking sheet. Gently stretch and press it into a rectangular shape about 1 inch thick. Use your fingertips to create dimples all over the dough’s surface to trap oil and toppings.
- Add Olive Oil and Toppings: Drizzle a generous amount of olive oil over the dough’s surface and sprinkle with sea salt. Add any desired herbs, garlic, cherry tomatoes, olives, or other toppings.
- Final Rise and Bake: Let the dough rest for 20 minutes while preheating the oven to 450°F (230°C). Bake the focaccia for 15 to 20 minutes until golden brown and crispy around the edges.
Notes
- Use room temperature ingredients to ensure a quick and even rise.
- Don’t skip pressing dimples into the dough to allow olive oil to pool and create flavor pockets.
- Preheat your baking sheet inside the oven for an instant crust when dough is placed.
- Be generous with olive oil for a crisp crust and authentic taste.
- Test for doneness by tapping the bottom of the focaccia; it should sound hollow and have a golden brown color.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of focaccia)
- Calories: 180
- Sugar: 1g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg