Same Day Focaccia
Same Day Focaccia
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1 1/2 teaspoons fine sea salt
- 1 1/4 cups warm water, 105-115°F
- 2 tablespoons olive oil, plus more for greasing
For the Topping
- 2 fresh rosemary, sprigs, leaves picked
- 1/4 cup olive oil
- 1/2 teaspoon flaky sea salt
Instructions
- 1
In a large bowl, combine the all-purpose flour, instant dry yeast, and fine sea salt. Add the warm water and 2 tablespoons of olive oil. Mix with a spoon or your hands until a rough, shaggy dough forms and no dry flour remains.
⏱️ 5 min
- 2
Cover the bowl with a clean tea towel or plastic wrap and let the dough rest at room temperature for 20 minutes.
⏱️ 20 min
- 3
After the rest, wet your hands. Gently grab a section of the dough from the edge of the bowl, stretch it upwards, and fold it over itself into the center of the bowl. Rotate the bowl a quarter turn and repeat this stretch and fold action. Continue this process several times around the bowl until all sides have been stretched and folded.
⏱️ 2 min
- 4
Cover the bowl again and let the dough rest for another 20 minutes.
⏱️ 20 min
- 5
Repeat the stretch and fold process as described in Step 3.
⏱️ 2 min
- 6
Cover and let the dough rest for a final 20 minutes.
⏱️ 20 min
- 7
Perform the stretch and fold process one last time. The dough should now appear smoother and more elastic.
⏱️ 2 min
- 8
Cover the bowl and let the dough rise at room temperature until it has doubled in size, approximately 1 to 1 1/2 hours, depending on your room temperature.
⏱️ 60 min
- 9
Lightly grease a 9x13 inch baking tray with olive oil. Carefully transfer the risen dough from the bowl to the prepared baking tray, trying not to deflate it too much.
⏱️ 5 min
- 10
Gently spread the dough to fill the tray as much as possible without tearing. Cover the tray loosely with plastic wrap or a tea towel and let the dough proof for one more hour.
⏱️ 60 min
- 11
Preheat your oven to 425°F. While the oven preheats, sprinkle the fresh rosemary leaves over the proofed dough. Drizzle generously with the remaining 1/4 cup of olive oil. Sprinkle with flaky sea salt. Using your fingers, dimple the dough all over, creating characteristic indentations.
⏱️ 10 min•🌡️ 425
- 12
Place the tray in the preheated oven and bake for approximately 20 minutes, or until the focaccia is golden brown and crisp on the outside.
⏱️ 20 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Same Day Focaccia
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1 1/2 teaspoons fine sea salt
- 1 1/4 cups warm water, 105-115°F
- 2 tablespoons olive oil, plus more for greasing
For the Topping
- 2 fresh rosemary, sprigs, leaves picked
- 1/4 cup olive oil
- 1/2 teaspoon flaky sea salt
Instructions
- 1
In a large bowl, combine the all-purpose flour, instant dry yeast, and fine sea salt. Add the warm water and 2 tablespoons of olive oil. Mix with a spoon or your hands until a rough, shaggy dough forms and no dry flour remains.
⏱️ 5 min - 2
Cover the bowl with a clean tea towel or plastic wrap and let the dough rest at room temperature for 20 minutes.
⏱️ 20 min - 3
After the rest, wet your hands. Gently grab a section of the dough from the edge of the bowl, stretch it upwards, and fold it over itself into the center of the bowl. Rotate the bowl a quarter turn and repeat this stretch and fold action. Continue this process several times around the bowl until all sides have been stretched and folded.
⏱️ 2 min - 4
Cover the bowl again and let the dough rest for another 20 minutes.
⏱️ 20 min - 5
Repeat the stretch and fold process as described in Step 3.
⏱️ 2 min - 6
Cover and let the dough rest for a final 20 minutes.
⏱️ 20 min - 7
Perform the stretch and fold process one last time. The dough should now appear smoother and more elastic.
⏱️ 2 min - 8
Cover the bowl and let the dough rise at room temperature until it has doubled in size, approximately 1 to 1 1/2 hours, depending on your room temperature.
⏱️ 60 min - 9
Lightly grease a 9x13 inch baking tray with olive oil. Carefully transfer the risen dough from the bowl to the prepared baking tray, trying not to deflate it too much.
⏱️ 5 min - 10
Gently spread the dough to fill the tray as much as possible without tearing. Cover the tray loosely with plastic wrap or a tea towel and let the dough proof for one more hour.
⏱️ 60 min - 11
Preheat your oven to 425°F. While the oven preheats, sprinkle the fresh rosemary leaves over the proofed dough. Drizzle generously with the remaining 1/4 cup of olive oil. Sprinkle with flaky sea salt. Using your fingers, dimple the dough all over, creating characteristic indentations.
⏱️ 10 min•🌡️ 425 - 12
Place the tray in the preheated oven and bake for approximately 20 minutes, or until the focaccia is golden brown and crisp on the outside.
⏱️ 20 min•🌡️ 425