Description
This Same Day Focaccia recipe delivers a crispy, fluffy Italian flatbread with crunchy edges, tender crumb, and a fragrant hint of olive oil and herbs. Perfect for a quick appetizer, side dish, or snack, it uses simple pantry ingredients and skips the long wait for dough rising, letting you enjoy fresh homemade bread in just a few hours.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water (100-110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 3 tablespoons olive oil (plus extra for drizzling and pan)
- 1 teaspoon salt
- 1 teaspoon sugar
Toppings
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: Dissolve the active dry yeast and sugar in warm water (100 to 110°F). Let it sit for 5 to 10 minutes until foamy, indicating the yeast is active and ready.
- Mix the Dough: In a large bowl, combine flour and salt. Slowly add the yeast mixture and olive oil, stirring until a sticky dough forms. The dough should be soft and slightly tacky, not dry or overly wet.
- First Rise: Cover the bowl with a kitchen towel or plastic wrap and place it in a warm spot. Let the dough rise for about 1 hour or until it roughly doubles in size, allowing flavors to develop quickly without overnight fermentation.
- Prepare the Pan and Shape: Generously oil a baking sheet or pan to prevent sticking and to help create a crispy base. Transfer the risen dough to the pan and gently stretch it into a rectangle that fits the pan, keeping the air pockets intact.
- Add Toppings and Second Rise: Dimple the dough all over with your fingers. Drizzle generously with olive oil, then sprinkle evenly with fresh rosemary and coarse sea salt. Let it rest for another 20 minutes to puff up slightly before baking.
- Bake to Golden Perfection: Preheat the oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes, until the top is golden brown and the edges are crisp, filling your kitchen with a wonderful aroma.
- Cool and Enjoy: Remove the focaccia from the oven and let it cool for 5 minutes. Slice and serve warm, enjoying fresh bread with any meal or as a snack.
Notes
- Use warm water to ensure quick yeast activation and a better rise without overproofing.
- Don’t skip olive oil—it keeps the dough moist and creates a crisp, golden crust.
- Finger dimpling creates pockets that hold olive oil and toppings for added texture and flavor.
- Allowing the dough to rise for an hour, even in this quick recipe, makes a big difference in flavor and texture.
- If available, bake on a baking stone or steel for a crisper bottom crust.
- Let the focaccia cool briefly before slicing to set the crumb without cooling too much.
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 180
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg