Imported from Instagram
Same-Day Focaccia
A fluffy, high-hydration focaccia made with instant yeast and finished with crisp, olive-oil-rich edges. The dough requires two rounds of stretch-and-folds and can be topped with rosemary, olives, peppers, onions, jalapeños, or cheese.
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Ingredients
- 500 g white bread flour (Spoon and level; use flour with at least 12% protein. Digital scales are recommended.)
- 390 ml warm water (Start with 390 ml; add up to 420 ml gradually if needed to achieve the consistency shown. Different bread flours absorb different amounts of water.)
- 1 tbsp extra-virgin olive oil (For the dough.)
- 6 g instant yeast
- 5 g honey, sugar, or agave (Use one of the listed sweeteners.)
- 10 g fine sea salt (For the dough.)
- 3 tbsp extra-virgin olive oil (To coat the parchment-lined baking tray; additional oil is used for drizzling before baking.)
- flaky sea salt (To finish, as needed.)
- toppings of choice (Optional; suggested toppings include rosemary, olives, peppers, onions, jalapeños, and cheese.)
Steps
- 1
In a large mixing bowl, whisk together the warm water, extra-virgin olive oil, honey (or sugar or agave), and instant yeast until combined.
- 2
Add the bread flour and fine sea salt. Stir thoroughly until no dry flour remains and the dough has the loose, sticky consistency shown in the tutorial. Scrape down the sides of the bowl.
- 3
Cover the bowl and let the dough rest at room temperature for 15 minutes.
- 4
Wet one hand. Reach under the dough, stretch it upward, and fold it over itself. Continue stretching and folding around the bowl approximately eight times, until the dough tightens into a smoother, ball-like shape.
- 5
Cover the bowl and let the dough rest at room temperature for another 15 minutes.
- 6
Repeat the stretch-and-fold process once more, wetting your hand as needed and working around the bowl until the dough tightens again.
- 7
Cover the bowl and proof the dough at room temperature for 1 to 1½ hours, until visibly puffy.
- 8
Line a 9-by-13-inch metal baking tray with nonstick parchment paper. A larger tray may be used for a thinner, crispier focaccia. Coat the parchment generously with 3 tablespoons of extra-virgin olive oil.
- 9
Tip the proofed dough into the oiled tray. Fold the dough into thirds as shown in the tutorial, rotate it, and flip it over so it rests seam-side down in the tray.
- 10
Cover the tray with another tray or with oiled parchment paper. Let the dough proof at room temperature for another 1 to 1½ hours.
- 11
About 20 minutes before baking, preheat the oven to 430°F (220°C) and place a rack in the lowest position.
- 12
Gently spread the dough toward the edges of the tray. If using rosemary, scatter it over the surface first. Drizzle the dough with additional olive oil.
- 13
Press your fingertips into the dough to create dimples across the entire surface. Push any additional toppings into the dimples, then sprinkle with flaky sea salt.
- 14
Bake on the lowest rack for 18 to 24 minutes, until the focaccia is deeply golden and the bottom is crisp.
- 15
Transfer the focaccia to a cooling rack. Let it cool for at least 15 minutes before cutting and serving.
Notes
The total time includes two 15-minute rests, two 1- to 1½-hour proofs, and at least 15 minutes of cooling. Add water gradually rather than all at once, since flour absorption varies. Use a larger tray if you prefer thinner, crispier focaccia.
Nutrition per serving
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