The Best Same Day Focaccia

This Italian classic is the perfect canvas for your culinary creativity made easy it’s same day focaccia! Focaccia has been a beloved staple in Italian cuisine for centuries! It has ancient roots that go back to the Etruscans and ancient Greeks who baked flatbreads.

This recipe is so easy!

The name “focaccia” comes from the Latin word “focus,” meaning “hearth” or “fireplace,” showing how this bread was originally baked on hearths. The region most famous for its delicious focaccia is Liguria.

I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

TABLE OF CONTENTS

The ingredients for an easy Same Day Focaccia

Let’s gather our ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1 teaspoon honey
• 1 1/2 teaspoons active dry yeast
• 2 teaspoons olive oil
• 2 teaspoons fine sea salt
• Fresh herbs (rosemary, thyme, or basil)
• Flacky Sea salt to finish
• Optional toppings: cherry tomatoes, olives, caramelized onions, garlic, or cheese

Equipment Needed That You Could Find on Amazon

• Meal Prep Stainless Steel Mixing Bowls Set I own this set and they are a game changer!
• Dough Scraper I use mine almost every time I make any kind of dough!
• 220 Pcs Unbleached Parchment Paper Baking Sheets I highly suggest these!
• Wooden Danish Dough Whisk beautiful and practical!

KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Matcha

(as of January 29, 2026 22:01 GMT -06:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)

Built to take it all on with the durable and built-to-last metal construction, and 59 touchpoints around the mixer bowl for great mixing results. 5 Quart Stainless Steel Bowl with comfortable handle for small or large batches, to mix up 9 dozen cooki… read more

How to Make Same Day Focaccia

Step 1: The Yeast Awakens

In a large mixing bowl, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until it gets foamy. This is the yeast waking up and getting ready to do its magic.

Step 2: Mix It Up

Add the flour and salt to the wet mixture. Stir until a shaggy dough forms. Drizzle in the olive oil and mix until the dough starts to come together. It will be moist and loose. Let it rest for 15 minutes.

Step 3: First set of stretch and folds

Make sure to have olive oil on your hands to prevent the dough from sticking to them. Gently grab one corner of your dough and pull it over to the opposite side. It will be loose this first set of folds. That’s okay!

Rotate the dough and repeat this folding process 3 to 4 times, allowing the gluten to develop and the dough to become more elastic. After completing the folds, let the dough rest for another 15 minutes

Step 4: Second set of stretch and folds For a Same Day Focaccia

it’s time to do another round of stretch and folds. As you work the dough, you will observe it gaining more elasticity, which is a sign of the gluten developing and the dough structure becoming stronger.

Step 5 Rest – 1 1/2 hours

Give your dough a nice little break for 1 1/2 hours to let it rest. This is a great time to kick back with a cup of coffee or tea.

Step 6 Prepare Your Pan

Line your pan with parchment paper and drizzle in around 4 teaspoons of olive oil. Be sure to coat the parchment paper nicely with the oil.

Step 7

After the dough has finished rising, carefully press the air out and place it in the prepared pan. Give it a final stretch and fold, then cover it and let it sit for another 1 1/2 hours.

Step 5: Preheat and Prep

While your dough is resting, preheat your oven to 425°F (220°C). This is also a good time to prepare any toppings you’d like to add to your focaccia. Slice cherry tomatoes, pit olives, caramelize onions, or chop fresh herbs. I made a fun cheese pizza one for the kids.

Step 6: The Fun Part – Dimples and Toppings

Uncover your dough and use your fingers to create deep dimples all over the surface.

Drizzle generously with olive oil, making sure it pools in the dimples. Sprinkle with sea salt and your chosen toppings. Be creative! Focaccia is your canvas.

Step 7: Bake to Perfection

Bake your focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and the edges are crispy. The smell will be absolutely intoxicating, and resisting the urge to dive in immediately will be the hardest part.

Focaccia Toppings

The beauty of focaccia lies in its versatility. You can keep it simple with classic toppings or go all out with a mix of flavors and textures. Here are some fun and delicious ideas to inspire your next focaccia creation:

IMUSA USA Granite Molcajete Spice Grinder 6-Inch, Gray

$20.99 (as of January 29, 2026 23:22 GMT -06:00 – More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)

MEASUREMENTS AND BENEFITS: With a 6 inche diameter, this Granite Molcajete is perfect for preparing small to medium sized batches of your favorite recipes, its size provides efficient grinding and mashing of spices, herbs, and more DURABLE CONSTRUCTI… read more

Classic and Simple

1. Sea Salt and Rosemary: Sprinkle flaky sea salt and fresh rosemary leaves for a traditional and aromatic focaccia.
2. Garlic and Olive Oil: Drizzle with extra olive oil and scatter thinly sliced garlic cloves for a fragrant delight.

Fresh and Herbaceous

3. Thyme and Lemon Zest: Add fresh thyme leaves and a sprinkle of lemon zest for a refreshing twist.
4. Basil and Cherry Tomatoes: Halved cherry tomatoes and fresh basil leaves create a vibrant and tasty combination.

Savory and Hearty

5. Caramelized Onions: Sweet, caramelized onions add a rich and deep flavor.
6. Olives and Sun-Dried Tomatoes: Chopped olives and sun-dried tomatoes bring a Mediterranean flair.

Cheesy Goodness

7. Parmesan and Black Pepper: Grated Parmesan cheese and a dash of cracked black pepper for a simple yet bold topping.
8. Mozzarella and Pesto: Dollops of pesto and chunks of fresh mozzarella melt beautifully and add a burst of flavor.

Sweet and Savory

9. Figs and Prosciutto: Fresh figs and thinly sliced prosciutto for a sweet and salty treat.
10. Blue Cheese and Pear: Crumbled blue cheese and thinly sliced pears for a sophisticated combination.

Spicy and Bold

11. Red Pepper Flakes and Ricotta: A sprinkle of red pepper flakes and dollops of creamy ricotta cheese for a spicy kick.
12. Chili Oil and Jalapeños: Drizzle chili oil and scatter sliced jalapeños for those who love heat.

Fun and Unique

13. Potatoes and Rosemary: Thinly sliced potatoes with a sprinkle of rosemary create a hearty and rustic topping.
14. Zucchini and Lemon: Thinly sliced zucchini and lemon rounds for a light and refreshing topping.

Nutty and Crunchy

15. Walnuts and Honey: Chopped walnuts drizzled with honey for a sweet and nutty experience.
16. Pumpkin Seeds and Sea Salt: Toasted pumpkin seeds and a sprinkle of sea salt for a crunchy texture.

How to Apply Your Toppings

1. Dimples First: After creating the signature dimples in your dough, drizzle generously with olive oil.
2. Add Your Toppings: Arrange your chosen toppings evenly across the surface. Be creative and mix different combinations if you like.
3. Final Drizzle: Finish with another drizzle of olive oil to keep everything moist and flavorful during baking.

Troubleshooting Notes for Perfect Focaccia

Baking focaccia can be a rewarding experience, but it might not always go perfectly on the first try.

1. Dough Not Rising

Possible Causes:

• Inactive yeast: Your yeast might be old or dead.
• Water temperature: The water used to activate the yeast was too hot or too cold.

Solutions:

• Check the yeast: Always check the expiration date on your yeast package. To test if it’s active, mix it with warm water (110°F) and a bit of honey or sugar. If it foams after 5-10 minutes, it’s good to use.
• Water temperature: Ensure the water is lukewarm (about 110°F). Too hot will kill the yeast, and too cold won’t activate it properly.

2. Dough Too Sticky or Dry

Possible Causes:

• Incorrect measurements: You may have added too much or too little flour or water.
• Humidity levels: Environmental humidity can affect dough consistency.

Solutions:

• Adjust measurements: Use a kitchen scale for precise measurements. If the dough is too sticky, add a little flour, one tablespoon at a time. If it’s too dry, add water, one tablespoon at a time.
• Adapt to humidity: In humid environments, you might need less water. In dry environments, you might need more. Adjust accordingly.

3. Focaccia Too Dense

Possible Causes:

• Under-kneading: The dough wasn’t kneaded enough to develop the gluten structure.
• Insufficient rising time: The dough didn’t have enough time to rise and develop air pockets.

Solutions:

• Knead thoroughly: Knead the dough until it’s smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer.
• Allow proper rise: Let the dough rise until it doubles in size. This can take 1 to 1.5 hours depending on the temperature of your kitchen.

4. Focaccia Too Flat

Possible Causes:

• Overproofing: The dough rose for too long.
• Underproofing: The dough didn’t rise enough.

Solutions:

• Watch the dough, not the clock: Dough can rise faster or slower depending on the temperature and humidity. Aim for the dough to double in size rather than sticking strictly to time.
• Use proper rising environment: Ensure the dough is in a warm, draft-free place. You can also create a makeshift proofing box by placing the dough in an oven with just the light on.

5. Uneven Baking or Burned Edges

Possible Causes:

• Oven temperature: The oven might be too hot or not evenly heated.
• Thin dough edges: If the edges are thinner than the center, they will bake faster and might burn.

Solutions:

• Use an oven thermometer: Check the actual temperature of your oven and adjust as needed. Preheat your oven thoroughly.
• Even thickness: Spread the dough evenly on the baking sheet to ensure uniform baking. Rotate the baking sheet halfway through the baking time if needed.

6. Lack of Flavor

Possible Causes:

• Insufficient salt: Not enough salt in the dough or on top.
• Poor quality olive oil: Olive oil is a major flavor component in focaccia.

Solutions:

• Salt properly: Ensure you add the correct amount of salt to the dough. Don’t forget to sprinkle sea salt on top before baking.
• Use quality olive oil: A good extra virgin olive oil can make a significant difference in flavor.

7. Toppings Sinking or Burning

Possible Causes:

• Heavy toppings: Toppings that are too heavy can sink into the dough.
• Delicate toppings: Toppings like herbs can burn if exposed directly to high heat.

Solutions:

• Add toppings later: For heavy toppings, partially bake the focaccia for 10 minutes, then add toppings and continue baking.
• Protect delicate toppings: Add delicate toppings like fresh herbs in the last 5 minutes of baking, or cover them lightly with foil for the initial baking period.

SAME DAY FOCACCIA

Print

This Italian classic is the perfect canvas for your culinary creativity made easy it's same day focaccia! Focaccia has been a beloved staple in Italian cuisine for centuries! It has ancient roots that go back to the Etruscans and ancient Greeks who baked flatbreads.

Prep Time 35 minutes

Cook Time 25 minutes

Additional Time 3 hours 30 minutes

Total Time 4 hours 30 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup warm water (about 110°F)
• 1 teaspoon honey
• 1 1/2 teaspoons active dry yeast
• 2 teaspoons olive oil
• 2 teaspoons fine sea salt
• Fresh herbs (rosemary, thyme, or basil)
• Flaky Sea salt to finish
• Optional toppings: cherry tomatoes, olives, caramelized onions, garlic, or cheese

Instructions

Focaccia Recipe Steps

1. Yeast Activation:

• In a large mixing bowl, combine warm water, honey, and yeast.
• Let it sit for 5 minutes until foamy.

2. Dough Formation:

• Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
• Drizzle olive oil and mix until the dough starts to come together.
• Let the dough rest for 15 minutes.

3. First Stretch and Fold:

• With oiled hands, gently stretch and fold the dough 3-4 times.
• Rest the dough for another 15 minutes.

4. Second Stretch and Fold:

• Perform another round of stretch and folds, noticing the dough's increased elasticity.
• Let the dough rest for 1.5 hours.

5. Prepare the Pan:

• Line a pan with parchment paper and drizzle with olive oil.

6. Final Dough Preparation:

• After rising, press the air out of the dough and place it in the prepared pan.
• Give it a final stretch and fold, then let it rest for another 1.5 hours.

7. Preheat Oven & Prepare Toppings:

• Preheat oven to 425°F (220°C).
• Prepare any desired toppings (e.g., cherry tomatoes, olives, onions, herbs).

8. Dimple & Top the Dough:

• Uncover the dough and create deep dimples with your fingers.
• Drizzle generously with olive oil, sprinkle with sea salt, and add your toppings.

9. Bake:

• Bake in the preheated oven for 20-25 minutes until golden brown and crispy.

Notes

Calories can vary significantly based on the type and amount of toppings used.

Sodium can increase if more salt or salty toppings like olives or cheese are added.

Fat content will rise with extra olive oil or high-fat toppings like cheese.

Water Temperature for Yeast: The water should be warm, around 105°F to 110°F (40°C to 43°C). If it’s too hot, it can kill the yeast; too cold, and the yeast won't activate properly.

Honey Substitute: If you don’t have honey, you can use sugar or maple syrup. The sweetness helps activate the yeast

Flour Type: All-purpose flour works well, but if you want a chewier focaccia, you can use bread flour, which has a higher protein content.

Dough Consistency: The dough will be sticky and wet at first, which is normal. The rest periods and stretch-and-folds will help develop the gluten, making the dough more manageable.

Stretch and Fold Technique: If you're unfamiliar with this technique, imagine folding a piece of paper. You grab one side, pull it up, and fold it over the middle. Rotate the bowl and repeat. This helps build the dough's structure.

Rising Environment: For best results, let the dough rise in a warm, draft-free area. If your kitchen is cool, you can let it rise in an oven that has been slightly warmed and then turned off.

Timing the Rises: Don’t rush the resting times. The longer rise times allow the dough to develop better flavor and texture.

Oil Usage: Don’t skimp on the olive oil, especially in the pan and on top of the dough. It helps create that signature crispy crust and rich flavor.

Toppings: Be creative with toppings. Classic options include rosemary, garlic, and sea salt, but you can also use sliced onions, sun-dried tomatoes, olives, or cheese. For a sweet twist, try adding thinly sliced apples with a drizzle of honey and a sprinkle of cinnamon.

Dimpling the Dough: When creating the dimples, press down firmly but gently, making sure not to tear the dough. This creates the characteristic look and texture of focaccia.

Baking: Keep an eye on the focaccia as it bakes. Ovens vary, so check it around the 20-minute mark. The edges should be golden and crispy, and the top a beautiful golden brown.

Cooling: Let the focaccia cool slightly before cutting into it. This allows the steam to settle, making it easier to slice and giving a better texture.

Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to crisp it up before serving.

Nutrition Information:

Serving Size:

1 slice (1/12th of the recipe)
Amount Per Serving: Calories: 200-250Total Fat: 8-10ggSaturated Fat: 1-1.5ggCholesterol: 0mgmgSodium: 300-400mgmgCarbohydrates: 30-35ggFiber: 1-2ggSugar: 1-2ggProtein: 4-6gg

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

MORE POSTS YOU WILL ENJOY!

How To Identify Chanterelle Mushrooms

If you have never laid eyes on a chanterelle mushroom before, this new endeavor might be slightly intimidating to you. Read more

HOW TO MAKE EASY FIRE STARTERS

These Easy Fire Starters are made with common household items that you normally throw away! Just 3 materials you need Read more

BEST BAKED BRIE RECIPE

Baked Brie is a wonderful way to start or finish a meal! Great for holidays or family get togethers, anyone Read more

EASY HOMEMADE LARD RECIPE

Homemade lard is a traditional way of taking fat and turning it into a very diverse and useful ingredient. Use Read more

• Author
• Recent Posts

Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Latest posts by Eligh Miller-Polivka (see all)

• Homemade Remedy for Arthritis: Ginger Poultice - January 21, 2025
• THE WORLD FAMOUS SMELT FISH - January 9, 2025
• GROWING CORIANDER FROM SEED - December 10, 2024