Easy Same Day Basic Focaccia
October 26, 2024 by Kimberly
Golden-crisp on the outside, airy and soft inside, this fresh focaccia is the ultimate comfort! Perfect for dipping, snacking, or as a side – it’s irresistible, warm, and baked-to-perfection bliss.
3 HOURS
30 MINUTES
EASY
VEGETARIAN
ITALIAN
386 PER PORTION
FLUFFY
EVERYDAY
BREAD
ALL YEAR
ABOUT THE RECIPE
Craving something warm, cozy, and seriously easy to bake? This focaccia is your answer! It’s got that perfect golden crust that you can’t resist breaking into and a soft, fluffy center that just melts in your mouth. Whether you’re new to baking or a seasoned bread lover, this focaccia has that fresh-baked, olive-oil-kissed goodness that makes it the ultimate comfort food. Plus, it’s ready in just 3.5 hours – no need to wait around for endless rises. Just mix, bake, and enjoy some bakery-style vibes at home!
How to serve
This focaccia is so versatile – it pairs perfectly with just about anything! Tear off pieces to dip in olive oil and balsamic vinegar for a classic Italian feel, or serve it alongside a warm soup or pasta for a cozy meal. It also makes a great base for an open-faced sandwich or as an appetizer with some herby olive oil and fresh tomatoes. However you serve it, the fluffy texture and crispy edges will make it an instant favorite for everyone around the table. For an in-depth guide with secret tips & tricks, check out my ‚How-To Guide‘ for the Best Focaccia Recipe!
How to store
To keep that bakery-fresh vibe, store your focaccia in an airtight container or plastic wrap at room temperature for up to 2 days. You can also freeze it – wrap it tightly, and it’ll last up to 2 months. Just warm it in the oven to bring back the freshness.
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Easy Same Day Basic Focaccia
- Total Time: 3 hrs + 30 min
Description
Recommended Equipment
- large bowl
- kitchen scale
- thermometer (even a medicine one works)
- measuring cup
- wooden spoon
- cling film, beeswax wrap, or a shower cap
- baking dish or tray (mine is 20x26cm / 8×10 inch)
- oven
Ingredients
- 500 grams pizza flour (type 00 in Germany)
- 400 grams luke-warm water
- 1.5 tsp active dry-yeast
- 1 tbsp olive oil
- 1 tsp honey
- 1.5 tsp salt
- 50 milliliters olive oil for greasing and dipping
Instructions
- Combine the active-dry yeast with warm water (between 34-38°C / 93-100°F), olive oil, and a teaspoon of honey to get things started. Let it sit for about 10 minutes until it becomes bubbly and the oil floats on top with the activated yeast. Meanwhile, in a large bowl, mix your flour with the salt.
- Pour the activated yeast mixture into the flour. Using a wooden spoon, mix everything together until it forms a dough and no dry flour is left. It might look a bit shaggy at first, but that’s totally fine! Scrape down any dough stuck to the sides and cover the bowl with cling film, a beeswax towel, or a shower cap. Let it sit for 20 minutes to allow the flour to hydrate and the dough to start developing elasticity.
- After 20 minutes, uncover the dough and prepare a small bowl of warm water to dip your hands in for the stretch & fold process. This technique helps develop the gluten without kneading. To do it, gently pull one side of the dough up, stretch it, and fold it over the center. Rotate the bowl a quarter turn and repeat on all four sides. You’ll do this about three times, letting the dough rest in between. This method strengthens the dough and helps create that light, airy texture! Follow these steps:
- First stretch & fold, then let the dough rest for 20 minutes covered
- Second stretch & fold, then rest another 20 minutes covered
- Third stretch & fold, then let it rest for 60 minutes covered
- After the final 60-minute rest, grab your oven dish and drizzle 2-3 tablespoons of olive oil to coat it generously. Carefully transfer the dough to the dish, lifting it gently with both hands. Place it back in the dish, folding any hanging dough underneath itself to give it structure and elasticity.
- Cover the dish and let the dough rest for another 60 minutes. During this time, the dough will rise and settle into the dish, preparing for its final transformation.
- Preheat the oven to 220°C / 430°F. After the dough’s last rest, uncover it and drizzle a little extra olive oil over the top. Use your fingers to gently press into the dough, forming dimples. This will encourage those signature bubbles to form during baking.
- Bake the focaccia for 20-25 minutes, or until it’s golden and crisp. Enjoy your freshly baked focaccia! Let the focaccia cool to room temperature. If you cut it while it’s still hot, it might tear apart. But honestly, it tastes sooo good when it’s warm. Just tear it up and dip it into your favorite dips!
- Passive Time: 3 hrs + 20 min
- Cook Time: 10 min
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