Incredibly Easy Same-Day Focaccia Recipe

Three pieces of focaccia stacked on top of each other

Incredibly Easy Same-Day Focaccia Recipe

This focaccia recipe is made in just one day (no overnight proofing!), doesn't require any kneading, and is super bubbly and soft. Made with bread flour, yeast, water, olive oil and salt, it comes together in one bowl. Baked in the oven until golden and bubbly, this will be the focaccia recipe you keep coming back to!

Course Side Dish, Snack

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 25

Resting Time 2

Servings pieces

Calories 253kcal

Author Pina Bresciani

Ingredients

700 grams bread flour
2.5 cups (560 grams) lukewarm water plus extra if needed
4 tablespoon olive oil, divided
1 ¼ teaspoon traditional active dry yeast
1 tablespoon sea salt or kosher
coarse salt, for topping

Instructions

Fill a measuring cup or bowl with 2.5 cups (560 grams) of lukewarm water. Add in the yeast and stir.
Let the yeast bloom - this should take about 10 minutes. The water should start to foam at the top, this means it is active and ready to use.
Add the flour to a large bowl. Pour in the water and yeast mixture.
Mix with a wooden spoon until water and flour are completely incorporated. The mixture at this point should be sticky, gooey, and lumpy. If it still feels quite dry, add more water. Most of the time, I have to end up adding approximately 100g extra of water.
Add 2 tablespoon of olive oil and the salt. Mix once more until most of the oil is incorporated.
Cover the bowl with a tea towel and let it rest at room temperature for 30 minutes.
After 30 minutes, keep the dough in the bowl and perform the first set of folds - Work your way around the dough like you are looking at clock - you want to perform a fold at 12, 3, 6 and 9 o'clock. Pull the dough up and over to the center of the dough. Repeat 4 times as you move around the dough. This helps to develop gluten and give structure to the dough.
Cover the bowl with the tea towel again and let it rest for 1 hour.
After 1 hour, the dough should have risen significantly. Keep the dough in the bowl and perform another set of folds, the same way as described above.
At this point, also perform 2-3 "slap and folds" - in the bowl, lift the dough and fold it over on itself.
On a 10x14 inch, parchment-lined baking sheet, add about 1 tablespoon of olive oil.
Transfer the dough to the baking sheet, perform 2 more slap and folds, then cover it with a tea towel. Let the dough rise for about 45 minutes.
Preheat oven to 450F, positioned with a middle rack and top rack.
Now it's time for the fun part! Use your fingertips to press the dough and spread it out to the edges of the pan. Repeat until the dough is stretched and covers the entire baking sheet.
In a small bowl or measuring cup, whisk together 1 tablespoon of water and 1 tablespoon of olive oil. Pour this over the focaccia. This will help to make the top of the focaccia extra soft. Top the focaccia with coarse salt.
Place the focaccia on the middle rack and bake for about 25 minutes total.
In my oven, food browns when it is placed on the top rack. So for the last 5 minutes of baking, I place the focaccia on the top rack so that the top of the focaccia browns nicely.
Remove from the oven and place on a cooling rack.
Once cooled, slice and enjoy!

Notes

If the dough feels too dry after you mix the yeast/water mixture into the flour, add more water until the dough reaches a soft, gooey, and slightly lumpy consistency (refer to process photos)
To store: Store at room temperature in an airtight container for up to 2 days

Nutrition