Same Day Focaccia

This Same Day Focaccia is the perfect homemade bread recipe when you want that fluffy, airy, crispy-edged focaccia today, without waiting overnight. This dough comes together easily, rises quickly, and produces the light, bubbly texture everyone loves.

With simple ingredients and endless topping options, this focaccia is ideal for snacking, dipping, serving with dinner, or using for sandwiches. It’s fast, reliable, and absolutely delicious. The original recipe for this same day focaccia comes from bakedbyguy.

Why You Will Love This Easy Focaccia Recipe

• Ready Fast – This quick and easy focaccia bread recipe is ready in just under four hours.
• Easy to Work with Dough: This fast focaccia dough is super easy to work with.
• Bakery-Style Texture – Fluffy crumb, crispy edges, gorgeous bubbles, and that signature olive oil sheen, make this a perfect focaccia bread recipe.
• Works With Any Toppings – Top with tomatoes, olives, rosemary, roasted garlic, onions, potatoes, or whatever toppings you love.
• Perfect for Any Occasion – Serve this same day focaccia warm with dinner, add to a charcuterie board, or slice into sandwiches.

How to Prepare Same Day Focaccia

1. In a large bowl, combine the bread flour and yeast. Add the salt and warm water.
2. Mix with a dough hook or your hands, until a rough, shaggy dough forms.
3. Cover with a kitchen towel and rest for 20 minutes.
4. First stretch and fold: Wet your hand, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 1/4 turn and repeat on all four sides.
5. Repeat the stretch-and-fold process two more times, spaced 20 minutes apart.
6. After the last set of stretch and folds, drizzle a touch of olive oil on top. Cover and let rise until doubled, about 1 hour.
7. Generously oil a 9×13 baking pan.
8. Transfer the dough into the pan and gently stretch it toward the corners. Cover and rise another 1 hour.
9. Preheat your oven to 425°F (220°C).
10. Drizzle more olive oil across the surface. Use the tips of your fingers to dimple the dough all over, creating deep bubbles.
11. Add your toppings, then sprinkle with Maldon or flaky salt.
12. Bake for about 25 minutes, or until puffed and golden brown.
13. Cool slightly before slicing.

How to Serve and Store

• Serve this same day focaccia warm for dipping, alongside pasta, salads, soups, or slice into sandwiches.
• Pair with Italian white beans for one incredible appetizer.
• Store leftovers tightly covered at room temperature for up to 2 days.
• Reheat in the oven at 350°F (175°C) for 8–10 minutes to restore crispiness.
• Freeze for up to 2 months; thaw and warm before serving.

Frequently Asked Questions

• Why does this focaccia rise so quickly? A higher hydration dough and a few stretch-and-folds help develop structure fast, making same-day focaccia possible, without an overnight rise.
• Can I substitute any of the ingredients? For this specific recipe, substitutions aren’t recommended. The ratios of bread flour, water, yeast, and salt are precise for achieving the correct hydration, rise, and texture. Changing any ingredient, especially the flour, can affect the structure and prevent the focaccia from becoming light and airy.
• What are stretch and folds? This technique strengthens gluten without kneading. You lift and fold the dough over itself on all four sides, building structure and helping create those beautiful airy pockets.
• Why do you need to wet your hands for the stretch and folds? Because focaccia dough is very high hydration, it’s naturally sticky. Wetting your hands prevents thdough from clinging to your fingers, allowing you to stretch and fold smoothly, without tearing the gluten structure.
• What toppings work best? Rosemary, cherry tomatoes, roasted garlic, olives, thinly sliced onions, jalapeños, or thinly sliced potatoes are just a few options. Keep toppings light so the dough can still rise.
• Can this be made in a different pan? Yes. A metal pan gives the crispiest edges, but a glass or ceramic dish works, just extend the bake time slightly.
• How do I get large bubbles on top? Let the dough fully rise, dimple deeply, and make sure the dough is coated with olive oil so the bubbles can expand in the oven.
• What happens if the water is too hot? Water hotter than about 105°F (40°C) can kill the yeast, or cause an unstable rise, leaving the focaccia flat instead of light and airy. For focaccia, the water should be warm—around 100–105°F (38–40°C) to safely activate the yeast, without risking killing it.

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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