Same-day Focaccia
- 30 min
- 6 ingredients
30 minutes to cook. A quick and delicious focaccia recipe using bread flour.
Free. No account needed.
Method
In a large bowl, mix all ingredients until no dry flour is visible. Rest at room temperature for 20 minutes.
Perform 4–5 sets of stretch-and-folds to develop the gluten network. You will notice the dough becoming smoother and stronger.
Kitchen notes · Added by ReelsMeals: The dough feels smoother and stronger. Keep the folds gentle so the dough holds its developing structure.
Bulk ferment until the dough has doubled in size.
Kitchen notes · Added by ReelsMeals: The dough has doubled in size. Watch the dough's volume rather than relying on the clock.
Drizzle olive oil into a 9x12” pan, then gently transfer the dough.
Let it final proof for 45–60 minutes.
Drizzle olive oil generously on top, dimple the dough with your fingertips, and add your preferred toppings.
Kitchen notes · Added by ReelsMeals: The surface has dimples across it. Press with fingertips without tearing the dough.
Bake at 430°F for 25–30 minutes.
Kitchen notes · Added by ReelsMeals: The focaccia is golden on top. Let it settle briefly in the pan before serving.
Tips while you cook
- Initial Rest
- After mixing all ingredients, let the dough rest at room temperature for 20 minutes before shaping.
- Stretch‑and‑Fold Sets
- Perform 4–5 sets of stretch‑and‑folds to develop gluten strength.
- Final Proof
- Allow the dough to proof for 45–60 minutes after transferring to the pan before baking.
- Olive Oil Dimpling
- Drizzle olive oil on top and dimple the dough with fingertips just before baking.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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