Description
This Same-Day Small-Batch Focaccia recipe yields a deliciously soft and fluffy Italian flatbread, perfect for quick baking when you want fresh bread without a long wait. With simple ingredients and straightforward steps, you can enjoy warm, dimpled focaccia seasoned with olive oil, salt, rosemary, and garlic powder in under two hours.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 ¼ teaspoons instant yeast (or active dry yeast)
Wet Ingredients
- ¾ cup warm water (about 110°F)
- 2 tablespoons olive oil + 2 tablespoons olive oil (for greasing and drizzling)
Toppings
- ½ teaspoon coarse salt
- ½ teaspoon dried or fresh rosemary (optional)
- ½ teaspoon garlic powder (optional)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Pour in the activated yeast mixture and 2 tablespoons of olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 4-5 minutes until it becomes smooth and slightly elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 60 minutes or until it doubles in size.
- Shape the Dough: Lightly grease a 9×9-inch baking dish with olive oil. Transfer the risen dough into the dish and gently stretch it to fit evenly.
- Second Rise: Cover the dough again and let it rise for another 30 minutes until slightly puffed.
- Dimpling and Topping: Preheat your oven to 400°F (200°C). Drizzle the remaining 2 tablespoons of olive oil over the dough. Using your fingers, create characteristic dimples all over the surface. Sprinkle with coarse salt, rosemary, and garlic powder evenly.
- Bake the Focaccia: Place the baking dish in the preheated oven and bake for 18-22 minutes or until the focaccia turns golden brown and has a crispy crust.
- Cool and Serve: Remove the focaccia from the oven and allow it to cool for about 10 minutes. Slice and serve warm, optionally with extra olive oil, balsamic vinegar, or alongside your favorite dishes.
Notes
- You can substitute bread flour for all-purpose flour to achieve a chewier texture.
- For a more herbaceous flavor, use fresh rosemary instead of dried.
- The dough should be slightly sticky but manageable; avoid adding too much extra flour when kneading.
- Letting the dough rise in a warm, draft-free area ensures optimal yeast activity.
- Feel free to add other toppings such as cherry tomatoes, olives, or caramelized onions before baking.
- Store leftover focaccia wrapped tightly at room temperature for up to 2 days or freeze for longer preservation.
