Easy Same-Day Focaccia

2 mins
Serves 6
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Directions

  1. 1In a bowl, mix warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt.
  2. 2In a bowl, mix warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt.
  3. 3In a bowl, mix warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt.
  4. 4Add bread flour and mix until a dough forms.
  5. 5Add bread flour and mix until a dough forms.
  6. 6Add bread flour and mix until a dough forms.
  7. 7Let the dough rest for 15 minutes, then perform stretch and folds.
  8. 8Let the dough rest for 15 minutes, then perform stretch and folds.
  9. 9Let the dough rest for 15 minutes, then perform stretch and folds.
  10. 10Cover and let it rest for another 15 minutes, then do some more stretch and folds.
  11. 11Cover and let it rest for another 15 minutes, then do some more stretch and folds.
  12. 12Cover and let it rest for another 15 minutes, then do some more stretch and folds.
  13. 13Cover the bowl and let the dough sit at room temperature for an hour and a half.
  14. 14Cover the bowl and let the dough sit at room temperature for an hour and a half.
  15. 15Cover the bowl and let the dough sit at room temperature for an hour and a half.
  16. 16Prepare your baking tray with parchment paper and three tablespoons of extra virgin olive oil.
  17. 17Prepare your baking tray with parchment paper and three tablespoons of extra virgin olive oil.
  18. 18Prepare your baking tray with parchment paper and three tablespoons of extra virgin olive oil.
  19. 19Tip the dough into the tray, fold it into thirds in a burrito-like shape, slide it lengthwise into the tray, and flip it upside down.
  20. 20Tip the dough into the tray, fold it into thirds in a burrito-like shape, slide it lengthwise into the tray, and flip it upside down.
  21. 21Tip the dough into the tray, fold it into thirds in a burrito-like shape, slide it lengthwise into the tray, and flip it upside down.
  22. 22Cover and let proof for an hour and a half.
  23. 23Cover and let proof for an hour and a half.
  24. 24Cover and let proof for an hour and a half.
  25. 25Drizzle with olive oil and dimple the dough.
  26. 26Drizzle with olive oil and dimple the dough.
  27. 27Drizzle with olive oil and dimple the dough.
  28. 28Add any desired toppings.
  29. 29Add any desired toppings.
  30. 30Add any desired toppings.
  31. 31Bake on the lowest rack of your oven at 220°C or 430°F for 18-23 minutes.
  32. 32Bake on the lowest rack of your oven at 220°C or 430°F for 18-23 minutes.
  33. 33Bake on the lowest rack of your oven at 220°C or 430°F for 18-23 minutes.

Ingredients

  • 500 g white bread flour
  • 500 g white bread flour
  • 500 g white bread flour
  • 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
  • 5 g honey
  • 5 g honey
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 toppings of choice
  • 0 toppings of choice
  • 0 toppings of choice

Equipment

bowlwhiskbaking trayparchment paperoven