Same Day Focaccia Recipe

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

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until evenly distributed.

   Time: PT5M

2. 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

3. 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

4. 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

5. 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

6. Preheat Oven

   About 15 minutes before the dough is done proofing, preheat the oven to 425°F (220°C).

   Time: PT15M

7. 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

8. 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

9. 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