Same Day Focaccia
This Same Day Focaccia recipe offers a quick and easy way to enjoy fresh, fluffy Italian bread with a golden, crispy crust. Perfect for last-minute baking, it requires just a few pantry staples and yields tender, airy focaccia ready in just a few hours. Versatile and flavorful, it can be enjoyed plain, with herbs, cheeses, or your favorite toppings, ideal for snacks, sides, or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 2 to 2.5 hours
- Yield: 1 focaccia (about 8 servings)
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
- Diet: Vegan (if dairy-free toppings used), optionally gluten-free with flour substitution
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water (100–110°F / 38–43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup olive oil, plus extra for brushing
- 1 1/2 tsp salt
Optional Toppings
- Fresh rosemary or thyme
- Coarse sea salt
- Cherry tomatoes
- Olives
- Grated Parmesan or mozzarella cheese
- Honey and chopped nuts (for sweet variation)
Instructions
- Activate the Yeast: Dissolve the active dry yeast in warm water. Let it sit for 5 to 10 minutes until foamy and bubbly, indicating the yeast is alive and ready.
- Mix the Dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture and olive oil, stirring until a sticky dough forms that is tacky but not overly wet.
- Knead for Texture: Turn the dough onto a floured surface and knead for 8 to 10 minutes to develop gluten. Add a little flour if too sticky, but keep it moist and soft.
- First Rise: Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Shape and Prepare: Transfer the risen dough to an olive-oiled baking pan or sheet. Press the dough out gently with your fingers to create dimples all over. Brush generously with olive oil and sprinkle desired toppings.
- Second Rise and Bake: Allow dough to rest for 20 to 30 minutes to puff slightly. Bake at 425°F (220°C) for 20 to 25 minutes until the crust is golden and crisp.
Notes
- Use warm water (100–110°F) to activate yeast without killing it.
- Do not over-knead; keep dough soft and pliable.
- Dimpling the dough traps olive oil and toppings perfectly.
- Brush generously with olive oil for a crispy, flavorful crust.
- Adjust bake time for softer or crunchier crust as preferred.
- Instant yeast can be used directly with the flour, skipping proofing.
- For gluten-free versions, substitute with a gluten-free yeast bread flour blend.
- This recipe is naturally vegan; avoid dairy toppings or use plant-based alternatives.
- Store focaccia tightly wrapped at room temperature up to 2 days, or freeze up to 3 months.
- Reheat in oven at 350°F (175°C) for 5-10 minutes for best texture.
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://amandafood.com/same-day-focaccia/