Same day golden focaccia bread

This golden focaccia bread offers a crisp crust and an airy crumb, perfect for enjoying fresh without the long wait. It’s simple enough for a weeknight bake yet impressive enough to serve guests, topped exactly how you like.

I first made this focaccia on a busy weekend when I wanted to skip the overnight rise. Now it’s my go-to recipe when I crave warm, fresh bread but don’t have all day to wait.

Ingredients

• All-purpose flour: Three and a half cups which forms the perfect airy but sturdy base
• Active dry yeast: One packet means reliable rise; make sure it’s fresh for best results
• Warm water: Around 105 degrees Fahrenheit activates the yeast without killing it
• Extra virgin olive oil: Quarter cup enriches the dough and adds flavor, plus more for drizzling to get that golden crust
• Sea salt: Brings out the flavors and adds crunch; coarse salt is best for sprinkling on top
• Optional toppings: Fresh herbs like rosemary or thyme which add a wonderful aroma
• Optional toppings: Cherry tomatoes burst with sweetness and olive oil-soaked olives contribute savory umami
• Optional toppings: Cheeses such as Parmesan or feta add a salty tang that pairs beautifully with the dough
• Optional toppings: Thinly sliced vegetables bring color, taste, and texture while keeping it fresh and inviting

Instructions

Spoon the Yeast Activation Mix:

In a small bowl combine warm water with active dry yeast and a pinch of sugar which helps the yeast come alive. Let it rest for 5 to 10 minutes until it becomes foamy and bubbly—a clear sign it’s ready.

Blend the Flour and Salt:

In a large mixing bowl stir together the flour and sea salt evenly. This creates the foundation for your dough.

Incorporate Wet Ingredients:

Add the foamy yeast mixture and quarter cup of olive oil to the flour. Stir gently until you get a wet sticky dough forming. Avoid overmixing at this point; it just needs to come together.

Let the Dough Rise:

Cover your bowl with a clean kitchen towel or plastic wrap and place in a warm spot for 1 hour. The dough should nearly double in size, developing flavor and texture.

Shape and Dimple the Dough:

Transfer the risen dough onto a baking sheet coated with olive oil. Gently stretch and press the dough into a rectangle about 1 inch thick. Use your fingertips to create dimples all over the surface—this traps olive oil and helps develop crust texture.

Add Olive Oil and Toppings:

Drizzle generously with olive oil and sprinkle sea salt across the top. Arrange your chosen toppings evenly; herbs, garlic, tomatoes, olives, cheese, or sliced vegetables all work beautifully.

Final Rise and Bake:

Let the dough rest for 20 minutes to relax. Meanwhile preheat the oven to 450 degrees Fahrenheit. Bake the focaccia for 15 to 20 minutes until the crust turns a deep golden brown and the edges crisp up.

This bread became a family favorite the first time I nailed the dimpled top and golden edges. The rosemary and garlic version always fills the kitchen with the most inviting aroma reminding me of cozy Sunday afternoons.

Storage tips

For best texture eat focaccia the same day warm from the oven. To store wrap it airtight at room temperature for up to two days. You can refresh day-old focaccia by warming it in a hot oven for a few minutes to revive that crisp crust.

Ingredient substitutions

You could swap all-purpose flour for bread flour for a chewier crumb. If you don’t have active dry yeast, instant yeast works well but skip proofing it in warm water first. For dairy-free options skip cheese or use plant-based alternatives.

Serving suggestions

Focaccia makes a wonderful base for sandwiches or a side for soup and salad. Serve warm with olive oil and balsamic vinegar for dipping. Leftover pieces are excellent toasted and topped with fresh tomatoes and basil for a quick snack.

This focaccia recipe combines simplicity and great flavor to deliver impressive bread without long waits. Enjoy baking and sharing it with loved ones.

FAQs about Recipes

→ How do I achieve a crisp crust on focaccia?

Drizzling olive oil generously over the dough and baking at a high temperature helps develop a beautifully crisp crust.

→ Can I use different toppings on focaccia?

Yes, fresh herbs like rosemary or thyme, vegetables such as cherry tomatoes and olives, and cheeses like Parmesan or feta work well.

→ How long should the dough rise before baking?

Allow the dough to rest in a warm spot for about 1 hour until nearly doubled, then a short 20-minute rest after topping before baking.

→ What flour is best for focaccia dough?

All-purpose flour provides a good balance, creating a tender crumb and sturdy crust suitable for focaccia.

→ Is it necessary to create dimples in the dough?

Using fingertips to dimple the dough helps trap olive oil and toppings, resulting in characteristic texture and flavor pockets.