Description
Enjoy warm, homemade focaccia straight from your oven in just one day! This recipe delivers a perfectly crisp crust and a soft, airy interior without the need for an overnight proof.
Ingredients
- All-Purpose or Bread Flour
- Instant Yeast
- Lukewarm Water
- Extra Virgin Olive Oil
- Salt
- A Pinch of Sugar (Optional)
- Toppings: fresh rosemary, halved cherry tomatoes, sliced olives, thinly sliced red onion, dried herbs like oregano or thyme
Instructions
- In a large mixing bowl, combine your flour, instant yeast, and salt. Give these dry ingredients a quick whisk to distribute them evenly.
- Pour in your lukewarm water and about 2 tablespoons of extra virgin olive oil. Mix until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap or a damp kitchen towel. Find a warm spot for the dough to rise for 1.5 to 2 hours, or until it has visibly doubled in size. Perform one or two 'stretch and folds' every 30-45 minutes.
- While your dough is rising, generously coat a 9×13 inch baking pan with 3-4 tablespoons of olive oil.
- Gently pour the risen dough into the prepared pan. Drizzle another tablespoon of olive oil over the top and let it rest for about 15-20 minutes.
- Lightly oil your fingertips and press down into the dough to create dimples. Add your desired toppings and sprinkle generously with flaky sea salt. Let it rise for another 30-45 minutes.
- Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until the top is golden brown.
- Once baked, remove the focaccia from the pan and transfer it to a wire rack to cool for at least 10-15 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Focaccia dough is high-hydration and sticky, so use olive oil on your hands to prevent sticking. A warm environment is critical for quick yeast activation and rising.