This same-day focaccia started as a weekday experiment the moment I realized I didn’t have time for an overnight proof but desperately wanted the flatbread we always order at the trattoria. I discovered the proportions in a busy afternoon when a sudden craving collided with a pantry stocked with staples: all-purpose flour, yeast, water, and olive oil. The result was unexpectedly light and airy, with a richly flavored crust from generous olive oil and a soft, open crumb from a very wet dough. It became my quick Saturday ritual—simple enough for beginner cooks and reliable enough that guests never guessed it hadn’t rested overnight.

What makes this version special is the texture contrast: crisp, golden edges surrounding a tender interior that pulls apart in soft sheets. The dimples trap olive oil and any toppings you choose, giving every bite a silky finish. I often top it with rosemary, flaky sea salt, halved cherry tomatoes, or thinly sliced garlic; once I even scattered olives and lemon zest for a bright twist. The method is forgiving—if the dough feels wetter than you expect, that’s intentional. A few sticky hands and a well-oiled pan are the only requirements for success.

Ingredients

• All-purpose flour (3 1/2 cups): Choose a fresh, unbleached flour for best gluten structure and flavor; King Arthur or Pillsbury work well. Weighing is ideal but cups are used here for convenience.
• Active dry yeast (1 packet / 2 1/4 teaspoons): Use fresh yeast within its expiration; instant yeast can substitute but reduce activation time. Fleischmann’s and Red Star are reliable brands.
• Warm water (1 1/3 cups, about 105°F): Warm to the touch, not hot—this temperature wakes the yeast without killing it. Use a kitchen thermometer if unsure.
• Extra virgin olive oil (1/4 cup + more for drizzling): A fruity, high-quality oil makes a noticeable difference; reserve extra for finishing and pan lubrication.
• Sea salt (1 1/2 teaspoons): Coarse flaky sea salt for sprinkling at the end adds crunch and brightens flavors; fine sea salt goes in the dough for even distribution.
• Sugar (pinch, optional): A tiny amount helps kickstart older yeast; if your yeast is recent and active you can omit it.

Instructions

Activate the Yeast: Combine 1 1/3 cups warm water (approximately 105°F) with 2 1/4 teaspoons active dry yeast and a pinch of sugar in a small bowl. Let sit 5–10 minutes until bubbly and frothy—this visual cue confirms the yeast is alive. If nothing happens by 12 minutes, discard and start with new yeast to avoid a dense loaf. Mix the Dough: In a large bowl, whisk together 3 1/2 cups all-purpose flour and 1 1/2 teaspoons sea salt. Pour in the activated yeast mixture and 1/4 cup extra virgin olive oil. Stir with a wooden spoon until a very wet, sticky dough forms; it should cling to the spoon and pull away slowly from the bowl. No kneading required—this high-hydration method yields an open crumb. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot (near a preheating oven or on top of the refrigerator). Let rise until nearly doubled, about 1 hour. You’re looking for a domed surface and plenty of bubbles—this tells you the internal structure is forming. Shape and Create Dimples: Oil a rimmed baking sheet generously. Transfer the risen dough to the prepared pan; with oiled hands, gently stretch and press it into a rectangle roughly 1 inch thick. Use your fingertips to press dimples all over the surface—don’t knock out all the gas; small pockets should remain to create an open crumb during baking. Add Olive Oil and Toppings: Drizzle more olive oil liberally over the top so it pools in the dimples; sprinkle additional sea salt and add toppings like fresh rosemary, halved cherry tomatoes, garlic slices, or olives. The oil not only flavors but creates crisp edges and helps the crust brown. Final Rise and Bake: Let the pan rest 20 minutes while you preheat the oven to 450°F. Bake 15–20 minutes until golden brown and crisp at the edges; the bottom should sound hollow when tapped. Transfer to a wire rack, drizzle with a touch more oil if desired, and cool slightly before slicing so the crumb sets.

Storage Tips

Store cooled focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 24 hours; for longer keeping, refrigerate up to 3 days or freeze slices for up to 3 months. To reheat, warm slices in a 350°F oven for 8–10 minutes directly on the rack to restore crispness, or use a toaster oven for single portions. Avoid microwaving unless you plan to eat immediately—the microwave makes the crust chewy rather than crisp.

Ingredient Substitutions

If you’d like a slightly heartier texture, substitute up to 1 cup of the all-purpose flour with bread flour for more chew and structure. Whole wheat can replace up to 1 cup as well, but expect a denser crumb—add an extra tablespoon of water if the dough feels stiff. Instant yeast may be used without proofing directly into the flour; reduce the proofing check and move straight to mixing if using instant. For a gluten-free option, follow a dedicated gluten-free mix and expect different hydration and texture; this recipe, as written, is not gluten-free.

Serving Suggestions

Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar for dipping, or slice horizontally for sandwiches with roasted vegetables, mozzarella, and arugula. It pairs beautifully with tomato soup, salad, or a charcuterie board. Garnish with coarse flaky salt and freshly chopped herbs right before serving for visual appeal and a burst of fresh flavor. Thick wedges are excellent alongside braised meats or stews to sop up sauces.

Cultural Background

Focaccia is an Italian flatbread with regional variations across Liguria and beyond. Traditionally baked in shallow pans, the bread is characterized by its dimpled surface, which historically trapped oil and herbs. In Liguria, it’s often simply seasoned with rosemary and olive oil; other Italian regions add toppings and techniques that reflect local produce. This same-day approach is a modern adaptation—honoring the rustic texture while offering convenience for contemporary cooks.

Seasonal Adaptations

In summer, top focaccia with halved cherry tomatoes, basil leaves, and a sprinkle of sea salt just before baking to capture bright flavor. In autumn, caramelized onions, roasted squash, or sage complement the bread’s richness. For winter gatherings, scatter rosemary, thinly sliced garlic, and a handful of pitted olives for a savory centerpiece. Small changes in toppings transform the loaf for holidays and seasonal menus without altering the basic method.

Meal Prep Tips

Make the dough in the morning, let it rise once, shape and refrigerate the pan for up to 8 hours, then bring to room temperature, add final toppings, and bake—this stretches timing without sacrificing quality. Baked slices freeze individually for sandwiches; wrap each slice and stack in a freezer bag. For quick lunches, reheat one or two slices and layer with greens and protein for an easy portable meal.

Fresh focaccia is an approachable, satisfying loaf to bake any day you want comfort without a long wait. Try it plain first to appreciate the texture, then experiment with toppings and flavors to make it your own—this same-day method keeps things simple and delicious.