My Perfect simple and quick express focaccia recipe
My PERFECT simple and quick express focaccia recipe! is a easy Italian recipe that serves 4. 200 calories per serving. Recipe by Sarahs Day on YouTube.
Prep: 55 min | Cook: 20 min | Total: 1 hr 30 min
Cost: $0.70 total, $0.18 per serving
Ingredients
- 250 g All-Purpose Flour (sifted)
- 180 ml Warm Water (about 38°C, helps activate yeast)
- 5 g Active Dry Yeast (about 1½ teaspoons)
- 15 ml Olive Oil (extra‑virgin, plus extra for drizzling)
- 5 g Fine Sea Salt (about 1 teaspoon)
Instructions
Activate Yeast
Combine warm water and active dry yeast in the mixing bowl. Stir gently and let sit for 5 minutes until foamy.
Time: PT5M
Mix Wet Batter
Add flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon until the batter is very wet—much looser than a typical dough. It should look more like a thick pancake batter.
Time: PT10M
First Rest
Cover the bowl tightly with cling wrap, creating a sealed “hot box.” Let the batter rest at room temperature for 45 minutes.
Time: PT45M
Preheat Oven
While the batter rests, preheat the oven to 220°C (425°F).
Time: PT10M
Temperature: 220°C
Transfer to Baking Sheet
Lightly oil the baking sheet. Pour the rested batter onto the sheet and use a spatula to spread it to about 1‑2 cm thickness.
Time: PT5M
Final Drizzle & Dimple
Drizzle additional olive oil over the surface and press dimples into the batter with your fingertips.
Time: PT2M
Bake
Place the sheet in the preheated oven and bake for 20 minutes, or until the top is golden brown and the edges are crisp.
Time: PT20M
Temperature: 220°C
Cool & Serve
Remove from oven, let cool on a wire rack for 5 minutes, then cut into squares and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Warm Water: Milk (for richer crumb)
- Instead of Active Dry Yeast: Instant Yeast (same amount)
- Instead of Olive Oil: Canola Oil, Avocado Oil
- Instead of Fine Sea Salt: Kosher Salt
Equipment Needed
- Mixing Bowl
- Cling Wrap
- Baking Sheet
- Oven
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Make the batter wetter than a typical dough.
- Cover the batter with cling wrap for the 45‑minute rest.
- Do not over‑mix; a shaggy batter is fine.
- Create dimples before baking to allow oil absorption.
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- Sprinkle flaky sea salt on top just before baking for a crunchy finish.
- Add fresh rosemary or garlic to the batter for extra aroma.
Troubleshooting
Batter is too dry and stiff.
Add water a tablespoon at a time until the batter reaches a loose, pourable consistency.
Focaccia does not rise much.
Ensure water is warm (38‑40°C) and yeast is fresh; extend the rest time by 10‑15 minutes.
Crust is soggy.
Increase oven temperature to 230°C (450°F) and bake an extra 2‑3 minutes; make sure the baking sheet is well‑oiled.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.
Room temperature: Best eaten the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- The batter can be prepared the night before; keep covered with cling wrap in the fridge and let come to room temperature before baking.
- Baked focaccia freezes well; reheat at 180°C (350°F) for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia dates back to ancient Roman times as a simple flatbread baked on hot stones. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and sea salt, and is now enjoyed worldwide as a versatile side or snack.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin, olive‑oil rich, and sometimes topped with rosemary. In Puglia, it’s thicker and may include tomatoes or olives. The Tuscan version, called "schiacciata," is often seasoned with salt and rosemary, while the Roman "pizza bianca" is crispier and dusted with herbs.
How is express focaccia traditionally served in Italian households?
Express focaccia is typically served warm, brushed with extra olive oil, and sprinkled with flaky sea salt. It can accompany soups, salads, or be used as a base for sandwiches, and is often enjoyed with a glass of wine or a simple drizzle of balsamic vinegar.
What occasions or celebrations is focaccia traditionally associated with in Italy?
Focaccia is a common everyday bread but also appears at family gatherings, picnics, and regional festivals. In Liguria, it’s a staple at market stalls and is often shared during holiday meals and church feasts.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto platters, fresh mozzarella, cured meats, olive tapenade, and hearty soups like minestrone. It also makes an excellent base for bruschetta toppings or as a sandwich bun for panini.
What makes the express focaccia recipe from Sarah's Day special in Italian bread making?
Sarah's Day emphasizes a wetter batter and a short 45‑minute rest covered with cling wrap, creating a light, airy crumb without any kneading. This shortcut retains the classic focaccia texture while dramatically cutting preparation time.
What are the most common mistakes to avoid when making express focaccia?
Common errors include using a batter that’s too dry, covering the dough with a towel instead of cling wrap (which slows the rise), and under‑baking, which leaves a soggy crust. Following the wet‑batter rule and using cling wrap are key to success.
Why does this express focaccia recipe use cling wrap instead of a kitchen towel to cover the dough?
Cling wrap creates a sealed environment that traps heat and moisture, acting like a mini proofing box. A towel allows heat to escape, resulting in a slower rise and a denser crumb.
Can I make express focaccia ahead of time and how should I store it?
Yes, you can prepare the batter a day ahead, keep it covered with cling wrap in the refrigerator, and bring it to room temperature before baking. After baking, store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.
What texture and appearance should I look for when the express focaccia is done?
The focaccia should have a deep golden‑brown crust with visible dimples filled with olive oil. The interior should be airy and soft, with a light, slightly chewy crumb that springs back when pressed lightly.
What does the YouTube channel Sarah's Day specialize in?
Sarah's Day focuses on healthy, approachable home cooking, fitness, and lifestyle content. The channel blends nutritious recipes with practical tips for busy people, often featuring quick, wholesome meals and snack ideas.
How does the YouTube channel Sarah's Day's approach to Italian cooking differ from other Italian cooking channels?
Sarah's Day emphasizes simplicity and speed, using minimal equipment and shortcuts like a wet batter and cling‑wrap proofing. While traditional Italian channels may stress long fermentation and kneading, Sarah's Day delivers a fast, health‑focused version without sacrificing flavor.
Last updated: August 31, 2026
