Easy Same-Day Focaccia

198 mins
Serves 1
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Directions

  1. 1Start with warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt, then whisk them together.
  2. 2Start with warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt, then whisk them together.
  3. 3Start with warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt, then whisk them together.
  4. 4Add in the bread flour and mix until a dough forms.
  5. 5Add in the bread flour and mix until a dough forms.
  6. 6Add in the bread flour and mix until a dough forms.
  7. 7Clean down your bowl and let the dough rest for 15 minutes.
  8. 8Clean down your bowl and let the dough rest for 15 minutes.
  9. 9Clean down your bowl and let the dough rest for 15 minutes.
  10. 10Do some stretch and folds with the dough.
  11. 11Do some stretch and folds with the dough.
  12. 12Do some stretch and folds with the dough.
  13. 13Cover the bowl again and let it rest for another 15 minutes.
  14. 14Cover the bowl again and let it rest for another 15 minutes.
  15. 15Cover the bowl again and let it rest for another 15 minutes.
  16. 16Perform more stretch and folds.
  17. 17Perform more stretch and folds.
  18. 18Perform more stretch and folds.
  19. 19Cover the bowl one last time and let it sit at room temperature for an hour and a half.
  20. 20Cover the bowl one last time and let it sit at room temperature for an hour and a half.
  21. 21Cover the bowl one last time and let it sit at room temperature for an hour and a half.
  22. 22Prepare your baking tray with parchment paper and about 3 tablespoons of extra virgin olive oil.
  23. 23Prepare your baking tray with parchment paper and about 3 tablespoons of extra virgin olive oil.
  24. 24Prepare your baking tray with parchment paper and about 3 tablespoons of extra virgin olive oil.
  25. 25Tip your dough into the tray.
  26. 26Tip your dough into the tray.
  27. 27Tip your dough into the tray.
  28. 28Fold the dough into thirds into a burrito-like shape.
  29. 29Fold the dough into thirds into a burrito-like shape.
  30. 30Fold the dough into thirds into a burrito-like shape.
  31. 31Slide the dough lengthwise into the tray and flip it upside down so the smooth side is now on top.
  32. 32Slide the dough lengthwise into the tray and flip it upside down so the smooth side is now on top.
  33. 33Slide the dough lengthwise into the tray and flip it upside down so the smooth side is now on top.
  34. 34Cover and proof the dough for an hour and a half.
  35. 35Cover and proof the dough for an hour and a half.
  36. 36Cover and proof the dough for an hour and a half.
  37. 37Drizzle the dough with olive oil and dimple it with your fingers.
  38. 38Drizzle the dough with olive oil and dimple it with your fingers.
  39. 39Drizzle the dough with olive oil and dimple it with your fingers.
  40. 40Add any desired toppings.
  41. 41Add any desired toppings.
  42. 42Add any desired toppings.
  43. 43Bake your focaccia on the lowest rack of your oven at 220°C (430°F) for 18 to 23 minutes.
  44. 44Bake your focaccia on the lowest rack of your oven at 220°C (430°F) for 18 to 23 minutes.
  45. 45Bake your focaccia on the lowest rack of your oven at 220°C (430°F) for 18 to 23 minutes.

Ingredients

  • 420 ml warm water
  • 420 ml warm water
  • 420 ml warm water
  • 6 g instant yeast
  • 6 g instant yeast
  • 6 g instant yeast
  • 15 ml extra virgin olive oil
  • 15 ml extra virgin olive oil
  • 15 ml extra virgin olive oil
  • 5 g honey, or sugar or agave
  • 5 g honey, or sugar or agave
  • 5 g honey, or sugar or agave
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 500 g white bread flour (12% protein content or higher)
  • 500 g white bread flour (12% protein content or higher)
  • 500 g white bread flour (12% protein content or higher)
  • 3 tablespoons Extra virgin olive oil
  • 3 tablespoons Extra virgin olive oil
  • 3 tablespoons Extra virgin olive oil
  • Flaky sea salt
  • Flaky sea salt
  • Flaky sea salt
  • Toppings of choice
  • Toppings of choice
  • Toppings of choice

Equipment

bowlwhiskbaking trayparchment paperovencooling rack

Tips

  • Your dough may be wetter/stickier than mine, that’s because I use a very high protein bread flour (14%) and all bread flour absorbs water differently. Don’t worry if it’s wetter, it will be trickier to handle but should bake up just fine.
  • If you want to use all-purpose flour, reduce water by 40ml, mix the dough and add some of the reserved water back in if you think the dough needs it.
  • Bake on the lowest rack in the oven.