Description
Enjoy fresh, soft, and flavorful Italian focaccia bread made quickly with this Same Day Focaccia recipe. Using fast-acting yeast and simple pantry ingredients, you can have delicious homemade bread with a golden crust and airy texture in just a couple of hours.
Ingredients
Units
Scale
Basic Ingredients
- 3 1/2 cups (440g) all-purpose flour
- 1 1/4 cups (300ml) warm water (about 100-110°F / 38-43°C)
- 2 1/4 tsp (1 packet / 7g) instant yeast
- 1 tbsp granulated sugar
- 1 1/2 tsp fine sea salt
- 1/4 cup (60ml) extra virgin olive oil, plus additional for drizzling
Instructions
- Mix the Dough: In a large bowl, combine warm water, instant yeast, and sugar. Let it sit for about five minutes until the yeast becomes foamy and active. Then add the flour, salt, and most of the olive oil. Stir everything together until a sticky dough forms.
- Knead Briefly: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth but still slightly tacky. The dough should feel soft and elastic without being too dry or stiff.
- First Rise: Place the dough in a lightly oiled bowl and cover with a clean towel or plastic wrap. Let it rise in a warm spot for 45 minutes to an hour, or until it has doubled in size. This quick proofing is essential for the same day focaccia.
- Shape and Prep: Gently press the dough into a greased baking sheet or pan, stretching it out to cover the surface evenly. Use your fingertips to create the classic dimples all over the dough. Drizzle with the remaining olive oil and sprinkle with sea salt and any desired toppings.
- Second Rise and Bake: Allow the dough to rest and rise for another 15-20 minutes. Meanwhile, preheat the oven to 425°F (220°C). Bake the focaccia for 18-22 minutes until golden brown and cooked through.
Notes
- Use warm, not hot, water to activate the yeast without killing it for optimal rise.
- Don’t over-knead to keep the dough soft and airy.
- Dimples are essential to trap olive oil and seasonings, enhancing flavor and texture.
- Be generous with olive oil for moistness and a golden crust.
- Using a perforated baking tray can help promote an evenly crispy crust.
- You can substitute active dry yeast by dissolving it first in warm water and sugar, allowing to activate for 10 minutes.
- If dough feels too sticky, lightly flour hands and surface but avoid adding too much flour to prevent a dense focaccia.
- Reheat focaccia in a 350°F (175°C) oven for 5-7 minutes to refresh texture and aroma.
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 180
- Sugar: 1.5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg