The Easiest Same Day Focaccia that really Anyone can make
The EASIEST SAME DAY FOCACCIA that really ANYONE can make is a easy Italian recipe that serves 6. 387 calories per serving. Recipe by wildflowers on YouTube.
Prep: 2 hrs 40 min | Cook: 20 min | Total: 3 hrs 20 min
Cost: $29.30 total, $4.88 per serving
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
Combine dry ingredients
In a large mixing bowl, whisk together 500 g strong flour, 12 g fresh yeast and 1 tsp honey.
Time: PT5M
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
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
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
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
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
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
Prepare the baking tray
Generously drizzle extra‑virgin olive oil over a baking tray, spreading it to coat the surface completely.
Time: PT5M
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
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
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
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
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
Dietary info: Vegetarian, Can be made vegan by substituting honey with sugar or maple syrup
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Strong Flour: All‑Purpose Flour (use less water), Bread Flour (different brand)
- Instead of Fresh Yeast: Active Dry Yeast (4 g), Instant Yeast (3 g)
- Instead of Honey: Granulated Sugar (1 tsp), Maple Syrup (1 tsp)
- Instead of Extra Virgin Olive Oil: Light Olive Oil, Neutral vegetable oil
- Instead of Salt: Kosher Salt (use 1 ½ tsp), Table Salt (use 2 tsp)
- Instead of Coarse Sea Salt: Flaky Sea Salt, Regular Salt (use less)
Equipment Needed
- Large Mixing Bowl
- Digital Kitchen Scale
- Spatula or Wooden Spoon
- Plastic Wrap
- Baking Tray (Sheet Pan)
- Oven
- Wire Cooling Rack
- Kitchen Clips (optional) (optional)
Critical Steps — Do Not Skip
- First rest (30 min)
- Second rest (1 hour)
- Second rise on tray (35 min)
- Creating deep dimples before baking
- Baking at high temperature
Chef Tips from the Video
- Use a high‑hydration dough (380 g water for 500 g flour) for extra air pockets.
- Let the dough rest uncovered for a few minutes after the second rise to release excess moisture before dimpling.
- For extra flavor, drizzle a little rosemary or garlic-infused olive oil before baking.
Troubleshooting
Dough is too dry and crumbly.
Add water a tablespoon at a time, mixing until the dough becomes sticky and soft.
Dough does not rise.
Check that the yeast is fresh and that the water temperature is lukewarm (around 35‑40°C). A cooler environment may require a longer rise.
Crust is pale and not crisp.
Preheat the oven to the highest temperature and bake on the lowest rack. Add a drizzle of oil just before baking.
Bottom becomes soggy.
Use a well‑oiled tray and ensure the oven is fully preheated. Cool on a wire rack after baking.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 1 month. Reheat in oven.
Room temperature: Best eaten the same day; can stay fresh for up to 2 days if covered.
Make-Ahead Tips
- Bake the focaccia a day ahead; reheat in a 180°C oven for 5‑7 minutes to restore crispness.
- The dough can be prepared up to the first rest, covered, and refrigerated overnight for a slower fermentation.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on a hearth. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and sea salt, and is now enjoyed across Italy as a snack, accompaniment to meals, or a base for toppings.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin, olive‑oil‑rich, and sometimes topped with rosemary (focaccia al rosmarino). In the Veneto, it may be sweeter with sugar and raisins. In Puglia, it is often topped with tomatoes and olives, while in Tuscany it can be seasoned with sea salt and herbs.
How is authentic focaccia traditionally served in Italy?
Authentic Italian focaccia is usually served warm, sliced into squares, and eaten plain or with a drizzle of extra‑virgin olive oil and a pinch of coarse sea salt. It often accompanies soups, salads, cured meats, or is enjoyed as a snack with wine.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also featured at festivals, family gatherings, and as part of antipasto platters during holidays. In Liguria, it is a customary offering during local fairs and market days.
What makes this focaccia special or unique in Italian cuisine?
This recipe uses a high‑hydration dough and a generous amount of extra‑virgin olive oil, creating a golden, crunchy crust while keeping the interior ultra‑fluffy. The simple technique of folding and dimpling yields large air bubbles reminiscent of a bakery‑style focaccia.
What are the most common mistakes to avoid when making focaccia?
Common errors include using too little water (resulting in a dry dough), under‑proofing the dough, and not using enough olive oil on the tray, which can lead to a hard, dry crust. Also, avoid pressing the dough too gently; firm dimples are essential.
Why does this focaccia recipe use fresh yeast instead of instant dry yeast?
Fresh yeast provides a milder, slightly sweeter flavor and reacts quickly at lukewarm temperatures, which helps achieve the rapid rise described in the video. Instant dry yeast can be used, but the amount must be reduced and the rise time may be slightly longer.
Can I make this focaccia ahead of time and how should I store it?
Yes, you can bake the focaccia a day ahead. Store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 180°C oven for 5‑7 minutes to restore the crisp crust.
What texture and appearance should I look for when the focaccia is done?
The focaccia should be deep golden brown on top, with a crisp, slightly blistered crust. When tapped, the bottom should sound hollow, and the interior should be airy with large, irregular holes—like a cloud.
What does the YouTube channel wildflowers specialize in?
The YouTube channel wildflowers focuses on simple, nature‑inspired home cooking tutorials, emphasizing rustic breads, wholesome pastries, and seasonal vegetable dishes that can be made with everyday pantry ingredients.
How does the YouTube channel wildflowers' approach to Italian bread making differ from other cooking channels?
wildflowers emphasizes minimal equipment, quick fermentation times, and generous use of high‑quality olive oil to achieve bakery‑level results at home, whereas many other channels rely on longer proofing or specialized tools like stand mixers.
Last updated: August 30, 2026
