Same-Day Focaccia

In a large mixing bowl, combine the bread flour, water, olive oil, sugar, salt, and instant yeast; stir until no dry flour remains, forming a shaggy dough.

Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 20 minutes (autolyse).

Perform the first stretch‑and‑fold: wet your hand, grab one edge of the dough, stretch it upward, and fold it over the center; repeat 4‑5 times, rotating the bowl each time.

Allow the dough to rest for 5 minutes, then repeat the stretch‑and‑fold process two more times, for a total of 3 sets, to develop gluten.

Cover the bowl again and let the bulk fermentation continue until the dough has roughly doubled in size, about 60‑90 minutes depending on room temperature.

Generously drizzle olive oil into a 9×12‑inch baking pan, spreading it to coat the bottom.

Carefully transfer the risen dough into the oiled pan, gently stretching it to fill the pan without deflating it too much.

Cover the pan loosely with plastic wrap or a damp towel and let the dough proof for a final 45‑60 minutes until it puffs up noticeably.

Preheat the oven to 430°F (425°F) while the dough is proofing.

Just before baking, drizzle additional olive oil over the surface, press dimples into the dough with your fingertips, and sprinkle any desired toppings (e.g., rosemary, sea salt, olives).

Place the pan in the preheated oven and bake for 25‑30 minutes, or until the top is golden brown and the crust sounds hollow when tapped.

Remove the focaccia from the oven, transfer it to a cooling rack, and let it rest for 10 minutes before slicing and serving.