Name: Same Day Focaccia Bread Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 1/3 cups warm water (about 105°F); 1/4 cup extra virgin olive oil, plus more for drizzling and coating pan; 1 1/2 teaspoons sea salt; 1 pinch sugar (optional, to help activate yeast); Fresh rosemary sprigs; Minced garlic or garlic-infused olive oil; 1 cup halved cherry tomatoes; 1/2 cup pitted olives, sliced; Fresh thyme, oregano, or basil; Grated Parmesan or crumbled feta cheese; Thinly sliced red onions, bell peppers, or zucchini

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Introduction

Same Day Focaccia Bread is a simple, flavorful Italian flatbread you can make quickly at home. With a crispy crust, airy interior, and endless topping options, it’s perfect for snacks, sandwiches, or a side for any meal.

A close-up view of focaccia bread cut into square pieces showing two layers: a thick, soft, and airy white dough layer with many holes, and a top golden-brown baked layer with a slightly crispy texture. The top is decorated with bright red cherry tomato slices, small green rosemary sprigs, and a light shine of olive oil. The bread rests on a wooden board with a blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/3 cups warm water (about 105°F)
1/4 cup extra virgin olive oil, plus more for drizzling and coating pan
1 1/2 teaspoons sea salt
1 pinch sugar (optional, to help activate yeast)
Optional toppings: fresh rosemary sprigs, minced garlic or garlic-infused olive oil, 1 cup halved cherry tomatoes, 1/2 cup pitted olives sliced, fresh thyme, oregano, or basil, grated Parmesan or crumbled feta cheese, thinly sliced red onions, bell peppers, or zucchini

Instructions

Step 1: In a small bowl, combine warm water (about 105°F) with the active dry yeast and a pinch of sugar, if using. Let it rest for 5 to 10 minutes until foamy and bubbly.
Step 2: In a large bowl, stir together the flour and sea salt. Add the activated yeast mixture and 1/4 cup olive oil. Mix gently until a wet, sticky dough forms.
Step 3: Cover the bowl with a clean towel or plastic wrap and set it in a warm spot for 1 hour, or until nearly doubled in size and bubbly.
Step 4: Transfer the dough to an oiled 9×13-inch baking sheet. Gently stretch and press it into a rectangle about 1 inch thick. Use oiled fingertips to create dimples all over the surface.
Step 5: Drizzle the top generously with olive oil, sprinkle with sea salt, and arrange your desired toppings. Let the dough rest for 20 minutes while you preheat the oven.
Step 6: Preheat your oven to 450°F. Bake the focaccia for 15 to 20 minutes until the crust is golden brown and the edges are crisp. Allow it to cool slightly before slicing and serving.

Tips & Variations

For a more fragrant focaccia, add minced garlic or garlic-infused olive oil to the dough or drizzle before baking.
Experiment with toppings like olives, cherry tomatoes, fresh herbs, or cheeses such as Parmesan or feta for different flavor combinations.
If you prefer a fluffier bread, try adding an extra 1/4 cup of water to the dough mixture.
Use a stand mixer with a dough hook to mix and knead the dough for easier handling.

Storage

Store focaccia bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, freeze wrapped focaccia for up to 1 month and thaw at room temperature before reheating. Reheat slices in a warm oven or toaster oven to restore crispness.

How to Serve

The image shows a thick slice of focaccia bread with a golden-brown, slightly crispy top layer dotted with small air bubbles. The top is decorated with roasted cherry tomato halves that are deep red with a slightly wrinkled texture, and sprigs of fresh rosemary with dark green needles. Below the topping, the bread has a fluffy, airy inside with a pale cream color and many large round holes, demonstrating a soft and light texture. The slice is placed on a wooden surface with another slice slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Skip the activation step with warm water and sugar, and add the instant yeast directly to the flour and salt mixture. Then add the warm water and oil and mix as usual.

Can I make focaccia ahead of time?

You can prepare the dough in advance and refrigerate it overnight for a slower rise, which enhances flavor. Bring it to room temperature before shaping and baking. However, this “same day” recipe is designed to get fresh bread ready quickly if you need it the same day.