Description
This focaccia is fluffy, inviting, and perfect for any occasion.
Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- 1 ¾ cups (420 ml) warm water
- ¼ cup (60 ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary, chopped (optional)
Instructions
- Activate the yeast: In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy. I always pause here and breathe in that subtle yeasty aroma. It is the promise of good bread to come.
- Mix the dough: Add flour, salt, and olive oil to the bowl. Stir until a sticky dough forms. You do not need to knead heavily. Focaccia thrives with minimal handling, which makes it wonderfully forgiving.
- First rise: Cover the bowl with a clean towel and let the dough rise in a warm spot for about 1 to 1½ hours, or until doubled in size. Watching it puff up feels like a small kitchen miracle.
- Stretch and shape: Generously oil a 9×13-inch baking pan. Transfer the dough into the pan and gently stretch it toward the edges. If it resists, let it rest for 10 minutes and try again. The dough will relax and cooperate.
- Second rise: Cover and let it rise again for 30–45 minutes. It will look airy and slightly bubbly.
- Dimple and top: Preheat your oven to 425°F (220°C). Drizzle olive oil over the dough. Using your fingertips, press deep dimples all over the surface. Sprinkle with flaky sea salt and rosemary. These dimples are what give Same Day Focaccia its iconic look and texture.
- Bake: Bake for 20–25 minutes until golden brown on top and crisp around the edges. The bottom should sound hollow when tapped. Let it cool slightly before slicing. The hardest part is waiting.
Notes
- This focaccia is best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
- Feel free to add toppings like olives, sun-dried tomatoes, or cheese before baking for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg