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–+ servings

Same Day Focaccia

A fluffy focaccia that can be made from start to finish in just three hours. A 1x batch makes 680g of dough—enough to fit in standard-sized pans for home baking (see pan suggestions in the post).
The equipment section lists only the specific 'specialty' items needed for this recipe. Additional bowls, spoons, cups, and spatulas may also be required. Please use a scale for the best results.
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Prep Time 20 minutes
Cook Time 25 minutes
Fermentation Time 2 hours 15 minutes
Total Time 3 hours
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 6 pieces
Calories 262 kcal

Equipment

  • Kitchen Scale
  • Pan (see Pans for Focaccia)
  • Bench Scraper
  • Parchment Paper (see note1)

Ingredients
 
 

Mix Together

  • 285 g Water Room temp
  • 178 g Bread Flour
  • 178 g All Purpose Flour
  • 5 g Instant Yeast See note2
  • 5 g Honey
  • 5 Salt

Add Oil

  • 28 g Olive Oil

Brush After Baking

  • Olive OIl as needed

Instructions
 

Make dough

  • Add the water to the bowl, then honey. In a separate bowl, combine the bread flour, all-purpose flour, salt and yeast. Then, add the dry ingredients to the water.
  • Using a sturdy wooden spoon or spatula (I like to use a paddle rice scoop) mix until the flour is fully hydrated. Add the oil and use your hands to work it into the dough. After a few minutes, the dough should be homogenous and sticky again. It should no longer be slick or feel oily. Cover the dough and let it rest for 30 minutes.
  • After the 30-minute rest, remove the plastic wrap and complete one set of stretch-and-folds. Cover the dough and repeat this process two more times, making sure to let the dough rest between folds.
  • After the third, and final stretch-and fold, place the dough in an oiled baking dish smooth-side up. Cover and proof for 30-45 minutes. Begin preheating your oven to 500? about 20 minutes before your dough is ready.

Final Proof and Bake

  • After about 30-45 minutes, the dough should be jiggly and bouncy, almost filling the pan (if using the pans suggested) and easily dimpled. If the dough resists when you press in with your fingers, cover and wait another 15-30 minutes.
  • Once the dough has sufficiently proofed, add toppings (if desired) and dimple. Place the dough in the preheated oven, and reduce the temperature to 450?. Bake for approximately 20-25 minutes. See note3

Finishing & Cooling

  • Remove the focaccia from the oven and transfer it to a cooling rack. If the bread is stuck to the edges of the pan, use a bench scraper to release it. Brush with olive oil and allow to cool fully before cutting.

Notes

  1. Parchment paper is not necessary if you're using non-stick or well-seasoned cast iron pans. You can purchase 18" x 13" parchment sheets on Amazon.
  2. If you're using fresh yeast, increase the quantity to 15g. Crumble and add it to the water, then proceed with the recipe as instructed. For active dry yeast, increase the quantity to 7g.
  3. Oven times and temperatures: Baking times can vary depending on your oven and pan size. Some ovens run hotter (or colder), have hot spots, or behave differently in convection mode. 

Nutrition

Serving: 6piecesCalories: 262kcalCarbohydrates: 45gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 327mgPotassium: 70mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 11mgIron: 2mg
Keyword fluffy, focaccia, quick, same day, sandwich focaccia, soft
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