The EASIEST SAME DAY FOCACCIA that really ANYONE can make

Ingredients

• 500 g Strong Flour (Bread flour with W index ~300, ~12% protein)
• 12 g Fresh Yeast (Active fresh yeast, crumbled)
• 1 tsp Honey (Helps activate the yeast)
• 380 g Lukewarm Water (Adjust as needed; start with 350 g then add up to 30 g more)
• 4 tbsp Extra Virgin Olive Oil (Generous amount for dough, tray greasing and topping)
• 2 tsp Salt (Fine sea salt for the dough)
• 1 tbsp Coarse Sea Salt (For sprinkling on top before baking)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together 500 g strong flour, 12 g fresh yeast and 1 tsp honey.

   Time: PT5M

2. Add water and form dough

   Gradually pour 350 g lukewarm water while mixing. When the dough looks dry, add up to 30 g more water (total 380 g) until the mixture is sticky, gooey and lumpy.

   Time: PT5M

3. Incorporate oil and salt

   Add 2 tbsp extra‑virgin olive oil and 2 tsp salt. Mix until the dough becomes smoother and the oil is mostly absorbed.

   Time: PT5M

4. First rest (autolyse)

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.

   Time: PT30M

   Temperature: 22°C

5. First fold

   Using a spatula or spoon, fold the dough from the bottom up, bringing the outer side toward the centre. Stop when the dough looks smoother and feels stronger.

   Time: PT5M

6. Second rest (bulk fermentation)

   Cover the bowl again and let the dough rise for 1 hour, or until it has roughly doubled in size.

   Time: PT1H

   Temperature: 22°C

7. Gentle kneading

   With well‑greased hands, fold the dough a few more times and give it a quick knead (about 2‑3 folds) to strengthen the gluten network.

   Time: PT5M

8. Prepare the baking tray

   Generously drizzle extra‑virgin olive oil over a baking tray, spreading it to coat the surface completely.

   Time: PT5M

9. Transfer dough to tray and second rise

   Using greased hands, gently spread the dough onto the oiled tray, folding it a couple of times to create a uniform layer. Cover with plastic wrap (secured with clips) and let rise for 35 minutes.

   Time: PT35M

   Temperature: 22°C

10. Preheat oven

    While the dough is rising, preheat the oven to its highest conventional setting (about 250°C / 482°F) and move the rack to the lowest position.

    Time: PT10M

    Temperature: 250°C

11. Create dimples and add toppings

    Remove the plastic wrap. Grease your fingertips with oil and press the dough firmly from the centre outward, creating deep dimples. Drizzle a little more olive oil, splash a few drops of water, and sprinkle 1 tbsp coarse sea salt over the surface.

    Time: PT5M

12. Bake

    Place the tray on the lowest rack and bake for 20 minutes, or until the top is golden brown and the crust is crisp.

    Time: PT20M

    Temperature: 250°C

13. Cool

    Remove the focaccia from the oven and transfer it to a wire rack. Let it cool for 10‑15 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

387

Protein

8 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g