Same-Day Small-Batch Focaccia Recipe

If you’ve ever dreamed of baking your own focaccia but felt intimidated by long rising times and complicated recipes, I’m about to change your mind with my Same-Day Small-Batch Focaccia Recipe. This delightful, golden, and crispy bread comes together quickly and easily, giving you that perfect combination of a chewy, tender crumb and a beautifully crisp crust—all in just a few hours. Whether you want a quick snack, a side for your dinner, or a base for creative toppings, this recipe is a warm, inviting companion in your kitchen that feels like a cozy Italian bakery visit without the wait or fuss.

Ingredients You’ll Need

These ingredients are delightfully simple yet essential in creating that classic focaccia texture and flavor. Each plays a role from creating the tender dough to enhancing the depth with savory notes.

• 2 cups all-purpose flour (or bread flour): Provides the hearty base and structure of the focaccia.
• 1 teaspoon salt: Balances flavor and strengthens the gluten in dough.
• 1 teaspoon sugar: Feeds the yeast and helps with browning during baking.
• 1 ¼ teaspoons instant yeast (or active dry yeast): The magic that makes your dough rise beautifully and quickly.
• ¾ cup warm water (about 110°F): Activates the yeast and hydrates the flour to form the dough.
• 2 tablespoons olive oil: Keeps the dough moist and adds that unmistakable rich flavor.
• ½ teaspoon coarse salt: For sprinkling on top to add bursts of savory crunch.
• ½ teaspoon dried or fresh rosemary (optional): Classic herb that brings a fragrant, piney aroma perfect for focaccia.
• ½ teaspoon garlic powder (optional): Adds a subtle, savory kick enhancing the overall flavor profile.

How to Make Same-Day Small-Batch Focaccia Recipe

Step 1: Activate the Yeast

Begin by mixing the warm water, yeast, and sugar in a small bowl. This wakes up the yeast and gets it ready to do its magic. Let it sit for 5 to 10 minutes until you see a frothy layer forming on top – this is your yeast happily bubbling and ready to work.

Step 2: Mix the Dough

In a large bowl, combine the flour and salt. Pour in the activated yeast mixture along with 2 tablespoons of olive oil. Stir everything with a wooden spoon or spatula until it forms a shaggy, rough dough. Don’t fuss too much here; a rustic texture is just right for focaccia.

Step 3: Knead the Dough

Transfer the dough onto a lightly floured surface. Knead it for about 4 to 5 minutes until it becomes smooth and slightly elastic. This step develops the gluten, which gives focaccia its chewy, airy crumb.

Step 4: Let the Dough Rise

Place your dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and set it somewhere warm for about 60 minutes. Watch as it doubles in size, indicating that the yeast has been hard at work creating those lovely air pockets.

Step 5: Shape the Dough

Grease a 9-by-9-inch baking dish generously with olive oil. Gently transfer your risen dough to this dish, stretching it carefully so it fills the pan without tearing. This shapes the focaccia’s base and ensures every bite has that perfect crispy bottom.

Step 6: Second Rise

Cover the dough again and let it rise for another 30 minutes. This shorter rise adds lightness and a tender crumb without requiring too much waiting.

Step 7: Add Toppings and Dimple the Dough

Preheat your oven to 400°F (200°C). Drizzle the dough generously with olive oil. Using your fingertips, press gentle dimples all over the dough’s surface – this is the classic focaccia look and helps trap the oil and toppings in every nook and cranny. Sprinkle the coarse salt, rosemary, and garlic powder evenly over the top for that iconic aroma and flavor.

Step 8: Bake to Perfection

Bake your focaccia for 18 to 22 minutes until it turns golden brown and crispy on the edges. The smell at this point will fill your kitchen with warmth and irresistible scents—trust me, you’ll want to dive right in.

Step 9: Cool and Serve

Allow the focaccia to cool for about 10 minutes before slicing. This little pause helps set the texture, so it slices cleanly and holds all that tender, buttery goodness inside.

How to Serve Same-Day Small-Batch Focaccia Recipe

Garnishes

A simple drizzle of extra virgin olive oil right after baking brings out the focaccia’s rich flavors beautifully. You can also serve with balsamic vinegar for dipping or sprinkle freshly cracked black pepper for a touch of spice. Fresh herbs like basil or parsley add vibrancy when serving.

Side Dishes

Same-Day Small-Batch Focaccia pairs wonderfully with soups, rustic salads, and grilled vegetables. It’s divine alongside a bowl of tomato soup, a fresh Caprese salad, or alongside roasted chicken for a full meal that feels effortlessly elegant.

Creative Ways to Present

Turn your focaccia into a casual party star by topping slices with fresh mozzarella, cherry tomatoes, and basil leaves for mini pizzas. Or cut into strips and serve as dippers with hummus, tapenade, or herbed cream cheese for a crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

If you have any focaccia left (which might be hard!), wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days to keep it soft and fresh.

Freezing

You can freeze focaccia for up to 2 months. Wrap it well in plastic wrap and then a layer of foil to prevent freezer burn. Thaw it overnight in the refrigerator or at room temperature before reheating.

Reheating

Reheat slices in a preheated oven at 350°F (175°C) for about 5 to 7 minutes to bring back that crisp crust and soft interior. For a quick fix, you can also toast slices in a skillet with a little olive oil—deliciously toasty every time.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes! If you use active dry yeast, simply dissolve it in the warm water with sugar and allow it to proof until foamy before mixing with flour. Instant yeast skips this proofing step but either yeast works beautifully for this recipe.

What if I don’t have rosemary or garlic powder?

No worries at all. The focaccia will still be delicious with just olive oil and salt. You can experiment with other toppings like thyme, oregano, or even sun-dried tomatoes for different flavor profiles.

How do I know when the focaccia is done baking?

Look for a beautiful golden brown color on the top and edges. The crust should feel crisp to the touch, and if you tap the bottom lightly, it should sound hollow.

Can I make this recipe gluten-free?

This recipe relies on gluten for its structure and chew, so substitutions aren’t straightforward. However, experimenting with gluten-free flour blends designed for bread baking can work, but expect some differences in texture.

Why is it called a same-day recipe?

Because you don’t have to wait overnight for slow fermentation. This Same-Day Small-Batch Focaccia Recipe rises quickly and bakes within a few hours, letting you enjoy fresh homemade focaccia without the long wait.

Final Thoughts

I truly hope this Same-Day Small-Batch Focaccia Recipe becomes one of your go-to favorites. It’s the perfect marriage of simplicity and satisfying flavor, designed to bring a little joy and a lot of warmth to your kitchen—whether you’re baking for yourself or sharing with loved ones. Give it a try, and I promise you’ll be amazed at how quickly you can create such an irresistible, artisan-style bread right at home.

Print