This same day focaccia has been my favorite midweek baking rescue for years. I discovered this quicker approach during a weekend when friends dropped by unexpectedly and I wanted warm bread on the table without an overnight timetable. The result—golden, olive oil–perfumed crust with soft, airy pockets inside—felt like a small celebration. It’s the sort of bread that fills the kitchen with such a savory aroma that everyone drifts in from other rooms to take a look. I love how the dimples trap oil and toppings, so every bite has bursts of flavor.

What makes this version special is its balance of speed and texture: you get the open crumb and crisp edges of traditional focaccia without planning a day ahead. Using an active dry yeast bloom, a single rise, and careful handling, this method produces a tender interior and a caramelized exterior in about 90 minutes from start to finish. I often serve it alongside soups, as a sandwich base, or simply torn and dipped in extra virgin olive oil and balsamic vinegar. It’s one of those recipes that feels comforting, versatile, and reliably crowd-pleasing.

Ingredients

• All-purpose flour (3 1/2 cups): Choose a reliable brand like King Arthur or Bob's Red Mill for consistent protein content. The flour provides structure while still allowing a tender crumb; measure by spooning into the cup and leveling for accuracy.
• Active dry yeast (1 packet / 2 1/4 teaspoons): Vital for a same-day rise—ensure it’s fresh and stored in a cool place. If your yeast is older, proof on a humid day to confirm activity.
• Warm water (1 1/3 cups, ~105°F): Warm but not hot—too hot will kill the yeast. Use a thermometer if you have one; otherwise aim for pleasantly warm to the wrist.
• Extra virgin olive oil (1/4 cup + more for drizzling): A fruity, medium-bodied oil such as Colavita or California Olive Ranch adds aroma. Reserve additional oil for the pan and finishing drizzle.
• Sea salt (1 1/2 teaspoons): Adds depth to the dough and counts as finishing salt when sprinkled on top—choose flakes like Maldon for garnish if desired.
• Sugar (pinch, optional): A tiny bit helps jumpstart yeast activity, especially in cooler kitchens.
• Optional toppings: Fresh rosemary sprigs, minced garlic or garlic-infused oil, cherry tomatoes, olives, fresh herbs (thyme, oregano, basil), grated Parmesan or crumbled feta, and thinly sliced red onions, bell peppers, or zucchini. Pick high-quality, flavorful toppings since they concentrate during baking.

Instructions

Activate the Yeast: Pour 1 1/3 cups warm water (about 105°F) into a small bowl, sprinkle in the packet of active dry yeast and a pinch of sugar. Let stand 5 to 10 minutes until the surface becomes foamy—this signal confirms the yeast is alive. If nothing happens after 10 minutes, start with fresh yeast to avoid a dense outcome. 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 gently until a wet, sticky dough forms—do not overmix. The dough should be tacky rather than stiff; add a tablespoon more water if it feels dry. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm spot (around 75°F is ideal). Let rise for about 1 hour, until nearly doubled in volume. Look for visible bubbles and a soft, jiggly texture—this development creates the airy interior. Prepare the Pan and Shape: Drizzle a generous tablespoon of olive oil onto a rimmed baking sheet or 9x13-inch pan and spread to coat. Transfer the risen dough to the oiled surface and use oiled fingertips to gently stretch and press it into a rectangle about 1 inch thick. If the dough resists, let it relax a few minutes and try again to avoid deflating too much. Dimple and Top: Use your fingertips to create deep dimples across the dough surface; these pockets will hold olive oil and toppings. Drizzle additional olive oil liberally over the top and sprinkle with sea salt. Arrange optional toppings—fresh rosemary, halved cherry tomatoes, olives, thinly sliced vegetables, or a light dusting of Parmesan. Keep toppings slightly spaced to allow steam to escape and the crust to crisp. Final Rest and Bake: Let the prepared pan rest for 20 minutes while you preheat the oven to 450°F (use the middle rack). This brief second rest helps relax gluten for a lighter crumb. Bake for 15 to 20 minutes until the crust turns golden brown and edges are crisp. Remove from oven and drizzle with another tablespoon of olive oil if desired; cool slightly before slicing so the interior finishes setting.

Storage Tips

To maintain freshness, let the focaccia cool completely before storing to avoid sogginess. For short-term storage (1–2 days), keep in an airtight container at room temperature with a paper towel to absorb excess moisture. For longer storage, slice and freeze in single layers separated by parchment, wrapped tightly in plastic and then foil—this prevents freezer burn. To reheat, thaw at room temperature and warm in a 375°F oven for 8–10 minutes until crisp, or toast slices directly for sandwiches. Avoid prolonged refrigeration unless wrapped well, as the crumb can dry out.

Ingredient Substitutions

If you prefer whole-grain character, substitute up to half the all-purpose flour with white whole-wheat flour—expect a slightly denser crumb and nuttier flavor. For a gluten-free alternative, use a high-quality gluten-free blend formulated for baking, though expect a different texture and shorter rise. Replace sea salt with kosher salt at a 1:1 ratio by volume, but adjust to taste for flake sizes. Olive oil can be swapped for a neutral oil in a pinch, but extra virgin olive oil contributes signature flavor that’s worth keeping.

Serving Suggestions

Serve warm with small bowls of extra virgin olive oil and aged balsamic vinegar for dipping, or slice horizontally for sandwich loaves stuffed with roasted vegetables, sliced meats, and cheeses. For a simple appetizer, top cut pieces with a smear of ricotta, roasted tomatoes, and basil. In colder months, pair with a hearty stew or minestrone; in summer, serve alongside a crisp salad and chilled white wine. Garnish with flaky sea salt and a few herb sprigs for an attractive presentation.

Cultural Background

Focaccia originates from Italy and is a distant cousin of pizza, traditionally baked in flat pans and seasoned simply with olive oil and herbs. Regional variations abound: Ligurian focaccia tends to be thin and heavily salted with rosemary, while other areas layer vegetables or cheese. Historically, it was a practical way to stretch dough into a communal sharing loaf, often baked on hearths or stone slabs. Today, it’s embraced globally for its versatility and approachable technique.

Seasonal Adaptations

Adapt the toppings to the season—late summer is perfect for halved cherry tomatoes, fresh basil, and a scattering of mozzarella, while autumn lends itself to caramelized onions, roasted squash slices, and sage. Winter invites robust toppings such as olives, roasted garlic, and crumbled feta. Swap herbs to keep the flavor profile fresh: rosemary for winter, basil and oregano in summer. Small changes to toppings yield a new loaf each time.

Meal Prep Tips

For meal prep, portion the dough into smaller pans and par-bake until just set but not deeply colored; cool and freeze. Finished loaves reheat quickly, making weeknight dinners easier. You can also prepare the dough the night before and refrigerate for a slow ferment—bring to room temperature and continue as directed for a deeper flavor. Slice and individually wrap pieces for grab-and-go breakfasts or sandwiches over several days.

There’s a particular joy in pulling a golden focaccia from the oven and watching people gather to break it apart. With minimal fuss, this same day method gives you flavorful, beautiful bread that adapts to any meal or season—make it often and make it yours.