Same-Day Focaccia
- 50 min
- Serves 4
- 7 ingredients
20 minutes to prep, 30 to cook. A quick, same‑day focaccia with a chewy, airy crumb and a crisp, olive‑oil‑kissed crust. The dough rises fast, letting you top it with anything from rosemary to sun‑dried tomatoes for a burst of flavor.
Free. No account needed.
Method
In a large mixing bowl, combine the strong bread flour, warm water, and instant yeast; stir until just incorporated, being careful not to let the yeast come into direct contact with the salt at this stage.
Kitchen notes · Added by ReelsMeals: Flour, water, and yeast form an evenly hydrated mixture. Keep salt separate until the initial mix is incorporated.
Add the salt to the mixture and continue mixing until a shaggy dough forms.
Cover the bowl with a damp cloth and let the dough rest for 20 minutes (autolyse).
Every 20 minutes, perform a stretch‑and‑fold: wet your hands, gently lift the dough, stretch it upward, and fold it over itself; repeat this three times until the dough becomes smooth and elastic.
Kitchen notes · Added by ReelsMeals: Dough becomes smoother and more elastic through the folds. Wet hands help stretch the dough without tearing.
Drizzle a generous amount of olive oil over the dough, cover again, and let it rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, lightly oil a baking tray or sheet pan.
Turn the risen dough onto the prepared tray, gently spreading it to fill the pan; cover and let it proof for another 60 minutes.
Kitchen notes · Added by ReelsMeals: Dough puffs across the tray during the second proof. Cover it while it rises to prevent the surface drying.
After the second proof, preheat the oven to 425°F (428°F) or as hot as your oven will go.
Dimple the surface of the dough with your fingertips, drizzle additional olive oil over the top, sprinkle a pinch of Maldon salt, and add your chosen toppings to taste.
Bake the focaccia for 20–22 minutes, or until the crust is golden brown and the interior is airy.
Kitchen notes · Added by ReelsMeals: Crust is golden and the interior looks airy. Check the center crumb before slicing.
Remove from the oven, let cool briefly on a wire rack, then slice and serve warm.
Tips while you cook
- Autolyse Rest
- Cover the bowl after mixing and let the dough rest for 20 minutes before adding salt.
- Stretch‑and‑Fold Timing
- Perform a stretch‑and‑fold every 20 minutes, repeating three times, until the dough is smooth and elastic.
- Oil Before Second Rise
- Drizzle olive oil over the dough after the first rise, then let it rise until doubled, about 1 hour.
- Preheat to Highest Oven Setting
- Preheat the oven to 220 °C or as hot as your oven will go before baking.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Watch Baked By Guy make it. The video loads from Instagram when you tap.
Baked By Guy made this.
The recipe comes from Baked By Guy’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Are you Baked By Guy and want this changed? Email [email protected].
Share or print it
Credit or embed it on your own site
More bread recipes
Jalapeño Onion Cornbread
Living Light · 16 hr 30 min
Classic Pumpkin Bread
Sarah Fennel · 1 hr 10 min
Upside Down Banana Bread
Jordan Low · 55 min
Cranberry Cream Cheese Loaf Cake
Mediterranean Recipes 2026 · 1 hr 20 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how