Same Day Focaccia
Same Day Focaccia
Ingredients
- 500 g bread flour
- 415 ml water
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1/4 cup olive oil
- as needed olive oil, for pan and topping
- as needed toppings, desired
Instructions
- 1
In a large bowl, combine the bread flour, water, instant yeast, salt, and 1/4 cup of olive oil. Mix all the ingredients together until a shaggy dough forms and no dry flour remains.
⏱️ 5 min
- 2
Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min
- 3
After 30 minutes, perform 2 sets of stretch and folds. To do this, wet your hands slightly, grab a portion of the dough from one side, stretch it upwards, and fold it over to the center. Rotate the bowl a quarter turn and repeat this process 3 more times until you have stretched and folded all four sides. Repeat this entire sequence once more for a total of 2 sets of stretch and folds.
⏱️ 5 min
- 4
Cover the bowl again and let the dough rest for another 30 minutes.
⏱️ 30 min
- 5
Repeat the stretch and folds process (Step 3). For best results, aim for 3 to 4 rounds of stretch and folds in total, with 30-minute rests in between each round.
⏱️ 5 min
- 6
Generously coat a 9x13 inch baking pan with olive oil, ensuring the bottom and sides are well covered.
⏱️ 2 min
- 7
Carefully transfer the dough into the prepared pan. Gently spread it out to fill the pan as much as possible without tearing.
⏱️ 2 min
- 8
Drizzle additional olive oil over the top surface of the dough, ensuring it's well coated.
⏱️ 1 min
- 9
Cover the pan loosely with parchment paper or plastic wrap and let the dough proof at room temperature for about two hours, or until it has more than doubled in size and looks bubbly.
⏱️ 120 min
- 10
Once the dough is fully proofed, gently dimple it all over with your fingertips, creating small indentations.
⏱️ 2 min
- 11
Add your desired toppings to the dimpled dough. This could include flaky sea salt, rosemary, cherry tomatoes, or olives.
⏱️ 3 min
- 12
Preheat your oven to 450 F (230 C).
⏱️ 15 min•🌡️ 450
- 13
Bake the focaccia in the preheated oven for 15-20 minutes, or until it is golden brown on top and cooked through.
⏱️ 20 min•🌡️ 450
- 14
Remove the focaccia from the oven, let it cool slightly in the pan, then transfer to a cutting board. Slice and enjoy warm!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Same Day Focaccia
- 500 g bread flour
- 415 ml water
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1/4 cup olive oil
- as needed olive oil, for pan and topping
- as needed toppings, desired
Instructions
- 1
In a large bowl, combine the bread flour, water, instant yeast, salt, and 1/4 cup of olive oil. Mix all the ingredients together until a shaggy dough forms and no dry flour remains.
⏱️ 5 min - 2
Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min - 3
After 30 minutes, perform 2 sets of stretch and folds. To do this, wet your hands slightly, grab a portion of the dough from one side, stretch it upwards, and fold it over to the center. Rotate the bowl a quarter turn and repeat this process 3 more times until you have stretched and folded all four sides. Repeat this entire sequence once more for a total of 2 sets of stretch and folds.
⏱️ 5 min - 4
Cover the bowl again and let the dough rest for another 30 minutes.
⏱️ 30 min - 5
Repeat the stretch and folds process (Step 3). For best results, aim for 3 to 4 rounds of stretch and folds in total, with 30-minute rests in between each round.
⏱️ 5 min - 6
Generously coat a 9x13 inch baking pan with olive oil, ensuring the bottom and sides are well covered.
⏱️ 2 min - 7
Carefully transfer the dough into the prepared pan. Gently spread it out to fill the pan as much as possible without tearing.
⏱️ 2 min - 8
Drizzle additional olive oil over the top surface of the dough, ensuring it's well coated.
⏱️ 1 min - 9
Cover the pan loosely with parchment paper or plastic wrap and let the dough proof at room temperature for about two hours, or until it has more than doubled in size and looks bubbly.
⏱️ 120 min - 10
Once the dough is fully proofed, gently dimple it all over with your fingertips, creating small indentations.
⏱️ 2 min - 11
Add your desired toppings to the dimpled dough. This could include flaky sea salt, rosemary, cherry tomatoes, or olives.
⏱️ 3 min - 12
Preheat your oven to 450 F (230 C).
⏱️ 15 min•🌡️ 450 - 13
Bake the focaccia in the preheated oven for 15-20 minutes, or until it is golden brown on top and cooked through.
⏱️ 20 min•🌡️ 450 - 14
Remove the focaccia from the oven, let it cool slightly in the pan, then transfer to a cutting board. Slice and enjoy warm!
⏱️ 5 min