Traditional focaccia needs 24-hour fermentation, but this Liguria bakery trick creates identical texture in just 4 hours.
Same-Day Focaccia
Get ready to elevate your baking game with this delightful same-day focaccia! This fluffy, golden bread comes together in a flash using a versatile dough that’s perfect for infusing with fresh herbs and a drizzle of olive oil. With just a few simple ingredients, you’ll have a deliciously fragrant focaccia that’s perfect for sharing—or keeping all to yourself!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 390-420ml (1.75 cups) warm water (13.2-14.2 fl oz)
🫙Pantry Staples(5)
- 500g (4 cups, spooned and levelled) white bread flour (12% protein content or higher) (4 cup)
- 5g (1 teaspoon) honey, sugar or agave (0.03 cup)
- 15ml (1 Tablespoon) extra virgin olive oil (0.51 fl oz)
- Extra virgin olive oil to line pan and drizzle
- 6g (1.5 teaspoons) instant yeast (0.21 oz)
🧂Spices & Seasonings(2)
- 10g (2 teaspoons) fine sea salt (0.35 oz)
- Flaky sea salt to finish
📦Other(1)
- Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese)optional
👨🍳 Instructions
- 1
Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temperature for 15 minutes.
- 2
Stretch + fold the dough about 8 times around the bowl. Cover and rest at room temperature for 15 minutes.
- 3
Repeat the stretch + folds once more, cover and proof at room temperature for 1-1.5 hours.
- 4
Line a 9x13 metal baking tray with nonstick parchment paper, coat with 3 tablespoons of extra virgin olive oil.
- 5
Transfer the dough to the tray and fold as shown in the tutorial. Cover and proof at room temperature for 1-1.5 hours.
- 6
Preheat oven to 220C/430F, place oven rack in the lowest position.
- 7
Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings and flaky sea salt.
- 8
Bake for 18-24 minutes on the lowest rack to help the bottom of the bread crisp up.
- 9
Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!
💡 Pro Tips
- ✓Heat your water to exactly 100-110°F for yeast activation - hotter than 120°F kills yeast enzymes, while cooler temperatures slow fermentation by up to 50%.technique100-110°F
- ✓Use bread flour with 12-14% protein content for focaccia because higher gluten development creates the characteristic chewy texture and supports the open crumb structure.ingredient12-14% protein
- ✓Perform stretch-and-folds every 15 minutes during bulk fermentation to build gluten strength without overworking - this creates 30% more gas retention than kneading.timing15 minutes
- ✓Oil your pan with 3 tablespoons olive oil and bake on the lowest rack at 430°F because direct bottom heat creates the crispy crust while oil conducts heat evenly to prevent sticking.equipment430°F lowest rack
- ✓Dimple the dough with wet fingertips just before baking to prevent the indentations from springing back and to create oil pools that enhance browning through the Maillard reaction.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Traditional focaccia needs 24-hour fermentation, but this Liguria bakery trick creates identical texture in just 4 hours.
Same-Day Focaccia
Get ready to elevate your baking game with this delightful same-day focaccia! This fluffy, golden bread comes together in a flash using a versatile dough that’s perfect for infusing with fresh herbs and a drizzle of olive oil. With just a few simple ingredients, you’ll have a deliciously fragrant focaccia that’s perfect for sharing—or keeping all to yourself!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 390-420ml (1.75 cups) warm water (13.2-14.2 fl oz)
🫙Pantry Staples(5)
- 500g (4 cups, spooned and levelled) white bread flour (12% protein content or higher) (4 cup)
- 5g (1 teaspoon) honey, sugar or agave (0.03 cup)
- 15ml (1 Tablespoon) extra virgin olive oil (0.51 fl oz)
- Extra virgin olive oil to line pan and drizzle
- 6g (1.5 teaspoons) instant yeast (0.21 oz)
🧂Spices & Seasonings(2)
- 10g (2 teaspoons) fine sea salt (0.35 oz)
- Flaky sea salt to finish
📦Other(1)
- Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese)optional
👨🍳 Instructions
- 1
Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Cover and rest at room temperature for 15 minutes.
- 2
Stretch + fold the dough about 8 times around the bowl. Cover and rest at room temperature for 15 minutes.
- 3
Repeat the stretch + folds once more, cover and proof at room temperature for 1-1.5 hours.
- 4
Line a 9x13 metal baking tray with nonstick parchment paper, coat with 3 tablespoons of extra virgin olive oil.
- 5
Transfer the dough to the tray and fold as shown in the tutorial. Cover and proof at room temperature for 1-1.5 hours.
- 6
Preheat oven to 220C/430F, place oven rack in the lowest position.
- 7
Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple. Add additional toppings and flaky sea salt.
- 8
Bake for 18-24 minutes on the lowest rack to help the bottom of the bread crisp up.
- 9
Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!
💡 Pro Tips
- ✓Heat your water to exactly 100-110°F for yeast activation - hotter than 120°F kills yeast enzymes, while cooler temperatures slow fermentation by up to 50%.technique100-110°F
- ✓Use bread flour with 12-14% protein content for focaccia because higher gluten development creates the characteristic chewy texture and supports the open crumb structure.ingredient12-14% protein
- ✓Perform stretch-and-folds every 15 minutes during bulk fermentation to build gluten strength without overworking - this creates 30% more gas retention than kneading.timing15 minutes
- ✓Oil your pan with 3 tablespoons olive oil and bake on the lowest rack at 430°F because direct bottom heat creates the crispy crust while oil conducts heat evenly to prevent sticking.equipment430°F lowest rack
- ✓Dimple the dough with wet fingertips just before baking to prevent the indentations from springing back and to create oil pools that enhance browning through the Maillard reaction.technique