The Ultimate Same-Day Focaccia
The Ultimate Same-Day Focaccia
Ingredients
- 500 grams strong white bread flour
- 430 grams lukewarm water
- 7 grams dried yeast
- 10 grams salt
- 25–30 grams olive oil, (roughly 2 tablespoons)
- olive oil, extra, to finish
- sea salt, to finish
Instructions
- 1
In a large bowl, mix the 500 grams of strong white bread flour with 400 grams of water until just combined. Cover the bowl and let it rest for 30 minutes to autolyse.
⏱️ 5 min
- 2
While the dough is autolysing, mix the 7 grams of dried yeast with the remaining 30 grams of water. After the autolyse, add the yeast mixture to the dough and work it in until fully incorporated.
⏱️ 5 min
- 3
Add the 10 grams of salt to the dough. Then, gradually add the 25–30 grams of olive oil (roughly 2 tablespoons) in a couple of stages, folding the dough until the oil is fully incorporated.
⏱️ 5 min
- 4
Rest the dough for 15 minutes.
- 5
Perform a stretch and fold: gently stretch a portion of the dough up and fold it over itself. Rotate the bowl and repeat until all sides have been stretched and folded.
⏱️ 2 min
- 6
Rest the dough for another 15 minutes.
- 7
Perform a coil fold: gently lift the dough from the center, allowing the ends to fold underneath themselves, then place it back in the bowl.
⏱️ 2 min
- 8
Rest the dough for another 15 minutes.
- 9
Perform a second coil fold.
⏱️ 2 min
- 10
Cover the dough and leave it to rise at room temperature until roughly doubled in size, which should take around 1 hour.
⏱️ 5 min
- 11
Line a 9 × 13-inch (23 × 33cm) metal baking tin with parchment paper and generously oil the parchment.
⏱️ 2 min
- 12
Carefully transfer the risen dough to the prepared tin. Gently fold the dough into thirds.
⏱️ 2 min
- 13
Rotate the dough so its longer side runs lengthways along the tin.
⏱️ 1 min
- 14
Flip the dough so the seam is underneath.
⏱️ 1 min
- 15
Cover the dough and let it prove until it has doubled in size and is filling the tin, which should take roughly 1 hour.
⏱️ 5 min
- 16
Preheat your oven to 230°C (450°F).
⏱️ 15 min•🌡️ 230
- 17
Once the dough has proved, generously cover the surface with olive oil.
⏱️ 1 min
- 18
Using your fingertips, dimple the dough all the way to the bottom of the tin, creating characteristic focaccia indentations.
⏱️ 2 min
- 19
Rest the dimpled dough for 15 minutes.
- 20
Dimple the dough again from the opposite direction, trying not to pop the lovely bubbles that have formed.
⏱️ 2 min
- 21
Bake for 20–25 minutes, or until the focaccia is deeply golden brown.
⏱️ 25 min•🌡️ 230
- 22
Remove the focaccia from the tin and transfer it immediately to a wire rack to cool.
⏱️ 1 min
- 23
While the focaccia is still hot, sprinkle generously with sea salt.
⏱️ 1 min
- 24
Before serving, drizzle with extra virgin olive oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Ultimate Same-Day Focaccia
- 500 grams strong white bread flour
- 430 grams lukewarm water
- 7 grams dried yeast
- 10 grams salt
- 25–30 grams olive oil, (roughly 2 tablespoons)
- olive oil, extra, to finish
- sea salt, to finish
Instructions
- 1
In a large bowl, mix the 500 grams of strong white bread flour with 400 grams of water until just combined. Cover the bowl and let it rest for 30 minutes to autolyse.
⏱️ 5 min - 2
While the dough is autolysing, mix the 7 grams of dried yeast with the remaining 30 grams of water. After the autolyse, add the yeast mixture to the dough and work it in until fully incorporated.
⏱️ 5 min - 3
Add the 10 grams of salt to the dough. Then, gradually add the 25–30 grams of olive oil (roughly 2 tablespoons) in a couple of stages, folding the dough until the oil is fully incorporated.
⏱️ 5 min - 4
Rest the dough for 15 minutes.
- 5
Perform a stretch and fold: gently stretch a portion of the dough up and fold it over itself. Rotate the bowl and repeat until all sides have been stretched and folded.
⏱️ 2 min - 6
Rest the dough for another 15 minutes.
- 7
Perform a coil fold: gently lift the dough from the center, allowing the ends to fold underneath themselves, then place it back in the bowl.
⏱️ 2 min - 8
Rest the dough for another 15 minutes.
- 9
Perform a second coil fold.
⏱️ 2 min - 10
Cover the dough and leave it to rise at room temperature until roughly doubled in size, which should take around 1 hour.
⏱️ 5 min - 11
Line a 9 × 13-inch (23 × 33cm) metal baking tin with parchment paper and generously oil the parchment.
⏱️ 2 min - 12
Carefully transfer the risen dough to the prepared tin. Gently fold the dough into thirds.
⏱️ 2 min - 13
Rotate the dough so its longer side runs lengthways along the tin.
⏱️ 1 min - 14
Flip the dough so the seam is underneath.
⏱️ 1 min - 15
Cover the dough and let it prove until it has doubled in size and is filling the tin, which should take roughly 1 hour.
⏱️ 5 min - 16
Preheat your oven to 230°C (450°F).
⏱️ 15 min•🌡️ 230 - 17
Once the dough has proved, generously cover the surface with olive oil.
⏱️ 1 min - 18
Using your fingertips, dimple the dough all the way to the bottom of the tin, creating characteristic focaccia indentations.
⏱️ 2 min - 19
Rest the dimpled dough for 15 minutes.
- 20
Dimple the dough again from the opposite direction, trying not to pop the lovely bubbles that have formed.
⏱️ 2 min - 21
Bake for 20–25 minutes, or until the focaccia is deeply golden brown.
⏱️ 25 min•🌡️ 230 - 22
Remove the focaccia from the tin and transfer it immediately to a wire rack to cool.
⏱️ 1 min - 23
While the focaccia is still hot, sprinkle generously with sea salt.
⏱️ 1 min - 24
Before serving, drizzle with extra virgin olive oil.
⏱️ 1 min