Most focaccia recipes start with the dreaded instruction: Refrigerate dough for 12 to 24 hours. But let's be real, I rarely know what I'm having for dinner tonight, let alone tomorrow! That is why this Same Day Focaccia is my absolute hero. We are breaking the rules of the slow-ferment trend.
By using a little extra yeast and a warm environment, we get that signature bubbly, chewy, fluffy Italian bread on the table in just a few hours, not a few days. It's spontaneity, baked. This same day focaccia recipe takes less than 15 minutes of hands-on time and comes together in significantly less time than traditional focaccia.
Jump to:
- Why You'll Love This Same Day Focaccia
- Ingredients for Same Day Focaccia
- How to Make Same Day Focaccia
- My Top Tips for Same Day Focaccia
- Little Moments in the Kitchen
- Substitutions for Same Day Focaccia
- Variations on Same Day Focaccia
- Equipment for Same Day Focaccia
- Storage Tips for Same Day Focaccia
- Adam's Tip for Same Day Focaccia
- FAQ about Same Day Focaccia
- Conclusion
- Pairing
- recipe
Why You'll Love This Same Day Focaccia
- Quick and easy - Ready in just a few hours, not overnight. Perfect for beginners.
- Minimal hands-on time - No knead focaccia same day method means less work for you.
- Endlessly customizable - Top with rosemary, flaky sea salt, cherry tomatoes, olives, or whatever you like.
Ingredients for Same Day Focaccia
This easy focaccia bread recipe is perfect for beginners. It uses simple 5-ingredient dough: flour, yeast, water, salt, and oil. The extra-virgin olive oil drizzle creates that signature olive-oil rich crust we all love. You can make this same day focaccia all-purpose flour version without any special ingredients.
What You'll Need
For the Dough:
- 4 cups (500g) all-purpose flour
- 2 teaspoons instant yeast (or active dry yeast)
- 2 teaspoons salt
- 2 cups (480ml) warm water
- 4 tablespoons extra-virgin olive oil (plus more for drizzling)
For Topping:
- 2 to 3 tablespoons extra-virgin olive oil
- Flaky sea salt
- Fresh rosemary sprigs (optional)
- Cherry tomatoes, halved (optional)
- Pitted olives (optional)
Why These Ingredients Matter
- High-hydration dough - The wet, shaggy dough creates those signature air pockets and light texture.
- Instant yeast - Speeds up the rise time so you can bake the same day.
- Extra-virgin olive oil - Gives the focaccia its rich flavor and crispy, golden crust.
How to Make Same Day Focaccia
This easy same day focaccia recipe is an adaptation of my overnight focaccia, but it's designed for quick-rise short-fermentation. The best same day focaccia recipe uses a stretch-and-fold method instead of traditional kneading, which develops the gluten without all the work.
Step-by-Step Directions
- Mix the dough. In a large bowl, whisk together flour, yeast, and salt. Add warm water and 4 tablespoons of olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will be very wet. This is normal.
- First rise. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Prepare the pan. Generously coat a 9x13 inch baking pan with 2 tablespoons of olive oil. Make sure the bottom and sides are well coated.
- Transfer the dough. Pour the dough into the prepared pan. Don't worry if it doesn't reach the corners yet. Drizzle 1 tablespoon of olive oil over the top.
- Stretch and rest. Gently stretch the dough toward the corners of the pan. Cover and let rest for 30 minutes. The dough will relax and spread out more.
- Create deep finger dimples. Drizzle another tablespoon of olive oil over the dough. Use your fingers to press deep dimples all over the surface, pushing all the way down to the bottom of the pan. This is what creates that classic focaccia texture.
- Final rise. Cover and let rise for 30 to 45 minutes, until puffy.
- Add toppings. Preheat your oven to 425°F. Drizzle with a bit more olive oil and sprinkle with flaky sea salt. Add any focaccia toppings you like, such as fresh rosemary, cherry tomatoes, or olives.
- Bake. Bake for 20 to 25 minutes, until deeply golden brown on top and around the edges.
- Cool and serve. Let cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Hint: Make sure your water is warm but not hot. Around 100 to 110°F is perfect for activating the yeast without killing it.
If you love homemade bread, you might also enjoy our Vegetable Beef Soup. It's the perfect cozy meal to pair with a slice of warm focaccia.
My Top Tips for Same Day Focaccia
Don't be afraid of the wet dough. It's supposed to be sticky and shaggy. That's what creates the open, airy crumb. Use plenty of olive oil in the pan so the focaccia doesn't stick. The oil also helps create that crispy, golden bottom crust. If you're using active dry yeast instead of instant, dissolve it in the warm water first and let it sit for 5 minutes before adding it to the flour.
Little Moments in the Kitchen
The first time I made this, Adam was doing homework at the kitchen table. About halfway through the rise, he looked up and said, "Mom, why does the kitchen smell like a pizza place?" I laughed and told him we were making focaccia, which is kind of like pizza's cousin.
When I pressed the dimples into the dough, he came over to watch. "Can I do some?" he asked. I let him press a few dimples with his little fingers, and he giggled every time the dough bounced back. When it came out of the oven golden and bubbly, he declared it "the best bread ever" and ate three pieces before dinner.
Substitutions for Same Day Focaccia
- Flour: You can use bread flour for an even chewier texture, or try a same day focaccia sourdough version by replacing some of the water with sourdough discard.
- Yeast: Swap instant yeast for active dry yeast, just dissolve it in the warm water first.
- Oil: Use regular olive oil if you don't have extra-virgin, though the flavor won't be quite as rich.
- Toppings: Get creative! Try caramelized onions, garlic, sun-dried tomatoes, or fresh herbs.
Variations on Same Day Focaccia
- Rosemary and Sea Salt: The classic. Just sprinkle fresh rosemary leaves and flaky sea salt on top before baking.
- Garlic and Herb: Mix minced garlic and Italian herbs into the dough or sprinkle on top.
- Cherry Tomato and Olive: Press halved cherry tomatoes and pitted olives into the dimples before baking.
If you're looking for more comforting recipes, try our Italian Penicillin Soup. It pairs beautifully with a chunk of warm focaccia for dipping.
You can also check out this Bread Machine Focaccia recipe from Allrecipes if you prefer using a bread machine.
Equipment for Same Day Focaccia
- 9x13 inch baking pan - A metal pan works best for getting that crispy bottom crust.
- Large mixing bowl - For mixing and rising the dough.
- Plastic wrap or damp towel - To cover the dough while it rises.
- Wooden spoon or spatula - For mixing the wet dough.
Storage Tips for Same Day Focaccia
- Store leftovers in an airtight container or wrapped in foil at room temperature for up to 2 days.
- Reheat in a 350°F oven for 5 to 7 minutes to restore the crispy crust.
- Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven.
For another satisfying meal that goes great with bread, check out our Potsticker Soup. It's quick, flavorful, and perfect for busy weeknights.
Adam's Tip for Same Day Focaccia
"Press the dimples all the way down! If you don't push hard enough, the bread won't have those cool bubbly parts. And don't forget to lick your fingers after because they're covered in olive oil!"
FAQ about Same Day Focaccia
Can you do same day focaccia?
Yes! This same day focaccia recipe is designed to be made and baked in just a few hours. The key is using instant yeast and a warm rising environment to speed up fermentation without sacrificing flavor or texture.
Can you make focaccia bread quickly?
Absolutely. This quick focaccia recipe no rise (well, minimal rise) takes about 3 to 4 hours total from start to finish, with only 15 minutes of hands-on work. It's one of the fastest yeasted bread recipes you can make.
What is the secret to good focaccia bread?
The secret is three things: high-hydration dough for that airy, open crumb; plenty of good quality olive oil for flavor and texture; and deep finger dimples that create pockets for the oil to pool and crisp up during baking.
How unhealthy is focaccia bread?
Focaccia is made with simple ingredients like flour, water, yeast, salt, and olive oil. It's similar in nutrition to other breads, though it does contain more olive oil. Enjoy it in moderation as part of a balanced diet. The olive oil actually provides healthy fats.
Looking for something warm and hearty to serve alongside your focaccia? Our White Chicken Chili is creamy, comforting, and always a hit.
Conclusion
Who says you need 24 hours to make magic? I hope this recipe saves you when you crave fresh bread right now. Tear into that warm, salty crust and enjoy the delicious rewards of being impatient!
Give it a try this weekend, and don't forget to drizzle on plenty of olive oil. If you make it, I'd love to hear how it turns out. Drop a comment and let me know what toppings you used!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Same Day Focaccia:
recipe
Same Day Focaccia (Easy, No Knead Italian Bread)
Equipment
- 1 Large mixing bowl Make sure it is big enough for the dough to double in size.
- 1 9 x 13 inch metal baking pan A metal pan helps create that signature crisp bottom crust.
- 1 Wooden spoon or spatula
- 1 Plastic wrap or damp kitchen towel For covering dough during rising.
Ingredients
For the Dough
- 4 cups all purpose flour Spoon and level for accuracy.
- 2 teaspoons instant yeast Active dry yeast works too. See instructions.
- 2 teaspoons salt
- 2 cups warm water Aim for 100 to 110 degrees F to activate the yeast gently.
- 4 tablespoons extra virgin olive oil Plus more for drizzling.
For Topping
- 2 to 3 tablespoons extra virgin olive oil
- 1 flaky sea salt Add to taste.
- 1 handful fresh rosemary sprigs Optional, but my daughter Olivia always insists we add it.
- 1 cup cherry tomatoes, halved Optional.
- 1 half cup pitted olives Optional.
Instructions
- Before anything else, I like to warm up the kitchen a bit. It helps our dough feel cozy. Olivia always giggles when I tell her we are making the yeast happy. No need to preheat the oven yet. Just find a warm corner for rising.
- In a large bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and olive oil, then stir with a wooden spoon until a shaggy, sticky dough forms. Do not worry if it looks messy. This rustic dough is forgiving. Olivia usually takes her turn stirring here, proudly announcing she is in charge of the gooey part.
- Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm spot for 60 to 90 minutes, or until it doubles. I love peeking with Olivia every 20 minutes. She treats it like watching a magic show.
- Generously drizzle olive oil into your 9 x 13 pan, making sure the bottom and sides are well coated. This oil bath is what gives focaccia that irresistible golden crust. When she was younger, Olivia called this the slippery slide step. It kind of stuck.
- Scrape your risen dough into the pan. It is stretchy and soft, almost like a big marshmallow. Drizzle a little more olive oil on top to help with spreading. Gently stretch the dough toward the corners, but do not force it. It will relax.
- Cover the pan and let the dough rest for another 30 minutes. This is usually when Olivia and I take a snack break. She loves imagining which toppings we will add this time.
- Drizzle more olive oil over the dough, then use your fingertips to press deep dimples all over the surface. Make sure to push all the way down. This creates the classic focaccia texture. This is Olivia’s favorite part. She says it feels like poking a giant pillow.
- Let the dough rise one last time for 30 to 45 minutes, until puffy. This final rise gives us that dreamy, airy crumb.
- Preheat your oven to 425 degrees F. Sprinkle on flaky sea salt and any toppings you like such as fresh rosemary, cherry tomatoes, or olives. Olivia loves choosing the colors for each corner of the pan.
- Bake for 20 to 25 minutes, until deeply golden brown with crisp edges. The moment it comes out of the oven, my whole kitchen smells like an Italian bakery. That is usually when Olivia runs in, claiming taste tester privileges.
- Let your focaccia cool for 5 minutes in the pan before transferring it to a rack. Slice, taste, and enjoy. Preferably with someone you love nearby to share it with. These little moments are why I write my recipes down for Olivia.
Notes
- For an extra-chewy texture, swap half the all-purpose flour for bread flour.
- If using active dry yeast, dissolve it in the warm water and let it sit for 5 minutes before mixing.
- Try fun toppings: caramelized onions, roasted garlic, sun-dried tomatoes, or fresh herbs.
- Store leftovers at room temperature for 2 days; reheat in a 350°F oven for 5–7 minutes.
- Freezes beautifully, wrap tightly and freeze for up to 3 months.
Leave a Reply