Same Day Focaccia Recipe
Same Day Focaccia Recipe is a medium Italian recipe that serves 6. 250 calories per serving. Recipe by Urban Farm and Kitchen on YouTube.
Prep: 2 hrs 35 min | Cook: 25 min | Total: 3 hrs 30 min
Cost: $4.45 total, $0.74 per serving
Ingredients
- 500 g Bread Flour (high‑protein flour for better gluten development)
- 2 tsp Instant Yeast (active dry or instant dry yeast)
- 2 tsp Fine Sea Salt (adds flavor to the dough)
- 350 ml Warm Water (about 95°F / 35°C, helps activate yeast)
- 4 tbsp Extra Virgin Olive Oil (divided: 2 tbsp in dough, 2 tbsp for pan and massage)
- 2 tbsp Fresh Rosemary (chopped, optional topping)
- 1 tsp Coarse Sea Salt (sprinkled on top before baking)
- 6 whole Cherry Tomatoes (halved, optional topping)
- 8 whole Kalamata Olives (pitted and sliced, optional topping)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until evenly distributed.
Time: PT5M
Add Wet Ingredients and Mix
Pour the warm water and 2 tbsp of olive oil into the well. Stir with a wooden spoon until a shaggy dough forms; it will look sticky and uneven.
Time: PT5M
Autolyse Rest
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This hydrates the flour and begins gluten development.
Time: PT30M
Stretch & Fold (Three Sets)
Perform a series of stretch‑and‑folds: pull a portion of the dough up, then fold it over onto itself. Rotate the bowl and repeat until you’ve folded the dough four times. Let the dough rest 5 minutes, then repeat two more times for a total of three sets.
Time: PT15M
Bulk Proof in Greased Pan
Generously oil the 9×13‑inch baking pan with 1 tbsp olive oil. Transfer the dough to the pan, gently spreading it to the edges. Cover with plastic wrap and let it proof for 1 hour 30 minutes, or until it has roughly doubled in size.
Time: PT1H30M
Preheat Oven
About 15 minutes before the dough is done proofing, preheat the oven to 425°F (220°C).
Time: PT15M
Final Stretch, Olive‑Oil Massage & Toppings
Using wet fingertips, gently dimple the dough surface, then drizzle the remaining 2 tbsp olive oil over the top and rub it in with your fingers. Sprinkle chopped rosemary, coarse sea salt, halved cherry tomatoes, and sliced olives as desired.
Time: PT10M
Bake the Focaccia
Place the pan in the preheated oven and bake for 22‑25 minutes, until the top is golden‑brown and the edges are crisp. The interior should sound hollow when tapped.
Time: PT25M
Temperature: 425°F
Cool and Serve
Remove the focaccia from the oven, let it rest for 10 minutes, then cut into squares or strips and serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (with added vital wheat gluten)
- Instead of Instant Yeast: Fresh yeast (use 6g)
- Instead of Fine Sea Salt: Kosher Salt (adjust amount)
- Instead of Extra Virgin Olive Oil: Canola oil (for pan only)
- Instead of Fresh Rosemary: Dried rosemary (1 tsp)
- Instead of Coarse Sea Salt: Flaky Maldon salt
- Instead of Cherry Tomatoes: Sun‑dried tomatoes (chopped)
- Instead of Kalamata Olives: Green olives
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Wooden Spoon or Dough Hook
- Bench Scraper
- Plastic Wrap
- 9×13‑inch Baking Pan
- Pastry Brush
- Oven
Critical Steps — Do Not Skip
- Mixing the dough until all ingredients are incorporated
- Performing the three sets of stretch‑and‑folds
- Bulk proofing in the greased pan until doubled
- Final olive‑oil massage and topping distribution
- Baking to a golden, bubbly finish
Chef Tips from the Video
- Use high‑protein bread flour for the best chew and rise.
- Let the dough rest uncovered for the final 5 minutes before baking to develop a slightly drier surface for better browning.
- For extra flavor, drizzle a thin layer of balsamic glaze over the focaccia just after it comes out of the oven.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time during the stretch‑and‑folds, keeping the dough tacky but not glued to your hands.
Dough does not rise much during bulk proof.
Check that the yeast is fresh and that the water temperature is not too hot (above 120°F/49°C) which can kill yeast.
Bottom of the focaccia is soggy after baking.
Preheat a baking stone or place the pan on the lowest oven rack for the first 10 minutes to promote a crisp base.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days. Reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze the baked loaf wrapped in foil and a freezer bag for up to 2 months. Thaw at room temperature and reheat.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours before it starts to dry.
Make-Ahead Tips
- The dough can be refrigerated after the bulk proof for up to 24 hours; bring to room temperature before final stretch.
- Baked focaccia freezes well; slice before freezing for easy portioning.
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. In Liguria, especially Genoa, it evolved into the olive‑oil‑rich, herb‑topped loaf we know today, often served as a snack, side, or accompaniment to meals.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin, dimpled, and drizzled with olive oil and sea salt. In Puglia, it’s often topped with tomatoes and olives (focaccia barese). In the Veneto, it may be sweetened with sugar and raisins (focaccia dolce). Each region adds local herbs or toppings.
How is authentic focaccia traditionally served in Liguria?
Authentic Ligurian focaccia is served warm, sliced into finger‑sized pieces, and eaten plain or with a drizzle of extra‑virgin olive oil and a pinch of sea salt. It often accompanies soups, salads, or cured meats.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a staple at everyday meals but also appears at festivals, market stalls, and family gatherings. In coastal towns, it’s served alongside fish dishes during summer festivals.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses bread flour, extra‑virgin olive oil, sea salt, and fresh rosemary. Acceptable substitutes include all‑purpose flour (with added gluten), vegetable oil for the pan (though olive oil gives the signature flavor), and dried herbs if fresh rosemary isn’t available.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto platters, fresh tomato salads, minestrone soup, grilled vegetables, and cured meats like prosciutto. It also works as a base for panini sandwiches.
What are the most common mistakes to avoid when making same‑day focaccia?
Common errors include over‑mixing the dough, skipping the stretch‑and‑folds, under‑proofing the bulk rise, and using cold water that slows yeast activity. Each mistake can lead to a dense crumb or lack of airy holes.
Why does this same‑day focaccia recipe use stretch‑and‑folds instead of a long overnight fermentation?
Stretch‑and‑folds develop gluten quickly, creating the open crumb structure typical of focaccia without the need for an overnight rise. This technique speeds up fermentation while still delivering a fluffy interior.
Can I make this focaccia ahead of time and how should I store it?
Yes. After the bulk proof, you can refrigerate the dough for up to 24 hours, then bring it to room temperature before the final stretch and bake. Baked focaccia can be wrapped and stored in the refrigerator for 3‑4 days or frozen for up to two months.
What does the YouTube channel Urban Farm and Kitchen specialize in?
The YouTube channel Urban Farm and Kitchen specializes in practical, farm‑to‑table recipes that emphasize seasonal produce, simple techniques, and minimal planning, helping home cooks create wholesome meals with fresh ingredients.
How does the YouTube channel Urban Farm and Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Urban Farm and Kitchen focuses on quick, same‑day preparations using readily available pantry staples, whereas many Italian channels emphasize traditional, longer‑fermentation methods. Their style blends rustic authenticity with modern time‑saving shortcuts.
Last updated: August 30, 2026
