Same Day Focaccia
Golden, airy focaccia made entirely same day with instant yeast. No kneading, no overnight wait. Ready in about four hours from start to finish.
Servings: 12
Calories: 220kcal
Equipment
- Large mixing bowl
- 9x13 light colored aluminum baking pan
- Digital Kitchen Scale
- Danish dough whisk or large spoon
- Wire cooling rack
Ingredients
- 500 grams bread flour 4 cups plus 2 tablespoons, spooned and leveled
- 400 grams water warm (1 and 2/3 cups)
- 5 grams instant yeast 1 and 1/2 teaspoons
- 9 grams fine sea salt 1 and 1/2 teaspoons
- 60 grams extra virgin olive oil for the pan (1/4 cup)
- 2 to 3 tablespoons extra virgin olive oil for topping
- Flaky sea salt for topping
- Fresh or dried rosemary optional
Instructions
- Combine bread flour, warm water, instant yeast, and fine sea salt in a large bowl. Mix until no dry flour remains. The dough will be very wet and sticky. Do not add more flour. Cover and rest 30 minutes.
- Wet your hands. Grab one side of the dough, stretch it up as far as it will go without tearing, and fold it over the center. Rotate the bowl a quarter turn and repeat for four folds total. This is one set. Cover and rest 30 minutes.
- Repeat the stretch and fold process every 30 minutes for a total of 3 sets, or up to 4 if the dough still feels slack. With each set the dough will become smoother, stronger, and more elastic.
- After the final set, cover and let the dough bulk rise at room temperature until doubled in size and visibly bubbly, approximately 1 to 1.5 hours. Watch the dough, not the clock. A warmer kitchen will speed this up significantly.
- Pour 60 grams of olive oil into a 9x13 pan and spread it around the bottom and up the sides. Turn the dough directly out of the bowl into the oiled pan. Let it rest in the pan for 15 minutes so the gluten relaxes. If your pan is not nonstick, line with parchment.
- After the rest, wet your hands and gently spread the dough out toward the edges of the pan, handling it gently to keep the bubbles intact. It will not reach the corners perfectly and will continue to spread as it proofs.
- Cover and let rise about 1 hour, until light, fluffy, and jiggly when you gently shake the pan.
- Preheat oven to 430 degrees F. Drizzle 2 to 3 tablespoons olive oil over the top. Run hands under cool water and shake off the excess so hands are just barely damp. Starting at the edge closest to you, press fingers straight down to the bottom of the pan and work across in rows to create dimples. Sprinkle with flaky sea salt and rosemary if using.
- Bake 25 to 30 minutes, checking at 25, until deep golden on top and crisped on the bottom. Rest in pan 5 minutes, then transfer immediately to a wire rack.
Notes
On hydration: This dough is 80% hydration, the same as the sourdough version. It will be very wet and sticky from the start and will stay that way. This is correct and intentional. Do not add more flour. Wet hands make handling the dough much easier than dry hands. If you are newer to focaccia and are worried about the dough, drop your water to 375g. (approx 1.5 cups)
On yeast and water temperature: Instant yeast goes directly into the dough with no blooming required. Check the back of your yeast packet for the recommended water temperature, as it varies by brand. When the yeast is mixed into the flour rather than bloomed separately, warmer water in the range your packet recommends is correct and will not harm it. If you only have active dry yeast, use the same amount but bloom it first in water heated to about 100 to 110 degrees F for 10 minutes until foamy, then add the flour.
On stretch and folds: Three sets is usually enough to develop the gluten, but let the dough be your guide. If it still feels slack and weak after the third set, give it a fourth. You are looking for a smooth, stretchy, elastic dough that holds together when you lift it.
On timing: Watch the dough, not the clock. Kitchen temperature has a significant effect on how fast yeast ferments. A warm kitchen in summer will shorten both the bulk rise and the pan proof considerably. The dough is ready for the oven when it is light, puffy, and jiggly in the pan. To confirm, lightly wet a fingertip and poke the dough about half an inch deep. If the indent springs back slowly and leaves a slight mark, it is ready.
On flour: Bread flour is strongly recommended. Its higher protein content builds more gluten, which gives the dough the structure to trap air and rise properly. Bread flour also absorbs more liquid than all purpose. All purpose flour will work but will produce a denser crumb and a less dramatic rise.
On the oil: Do not reduce the oil in the pan or on top. The oil in the pan creates the signature crispy, golden bottom. The oil drizzled on top before dimpling bastes the dough as it bakes. Both are essential. A neutral oil such as avocado oil can be substituted on top if you are making a sweet variation and want a less pronounced olive oil flavor.
Storage: Store at room temperature, well wrapped, for up to 2 days. Reheat in a 375 degree F oven for 5 to 8 minutes to revive the bottom crust. Freeze individual pieces wrapped tightly for up to 3 months. Reheat from frozen at 375 degrees F for 10 to 12 minutes.
