This same-day focaccia has been my go-to bread whenever I want something impressive without an all-day commitment. I first learned this formula during a rainy weekend when I wanted warm, fresh bread fast; the dough comes together in a single bowl, rises quickly, and rewards you with a perfectly open crumb and olive oil pockets that make every bite sing. The texture balances a crisp, golden crust at the edges with a soft, tender interior punctuated by the dimples that hold olive oil and herbs.

I love how forgiving the method is: the dough is intentionally wet and sticky, which helps produce those signature little caves in the crumb that trap oil and flavor. It’s the kind of bread that turns simple meals into gatherings—sliced for dipping, split for sandwiches, or served alongside a bright salad. My family always crowds around the pan while I drizzle the finishing oil, and one pan is rarely enough.

Ingredients

• All-purpose flour (3 1/2 cups): Use a reliable brand such as King Arthur or Gold Medal. The protein content of all-purpose flour gives structure while keeping the crumb tender; spoon the flour into the cup and level it for accuracy.
• Active dry yeast (1 packet / 2 1/4 teaspoons): Ensure the packet is fresh—check the expiration date. Active dry yeast benefits from a short activation in warm water to ensure a strong rise.
• Warm water (1 1/3 cups, about 105°F): Water temperature matters: too hot will kill yeast, too cold slows activation. Aim for water just warmer than body temperature. A quick kitchen thermometer is helpful.
• Extra virgin olive oil (1/4 cup, plus more for drizzling): Use a fruity, peppery EVOO you enjoy eating—it’s a primary flavor. Brands like Colavita or Lucini work well; reserve a little for finishing to achieve glossy, flavored dimples.
• Sea salt (1 1/2 teaspoons, plus flaky salt to finish): Use fine sea salt in the dough and finish with flaky Maldon or fleur de sel for crunch and bursts of flavor.
• Pinch of sugar (optional): A small pinch helps kick-start yeast in cooler kitchens, but it’s not necessary in a warm environment.

Instructions

Activate the Yeast: Combine 1 1/3 cups warm water (about 105°F) with 2 1/4 teaspoons active dry yeast and a pinch of sugar in a small bowl. Let sit 5 to 10 minutes until surface is bubbly and frothy. This confirms the yeast is alive; if nothing happens, start with a fresh packet. Mix the Dough: In a large bowl, whisk together 3 1/2 cups all-purpose flour and 1 1/2 teaspoons sea salt. Pour in the activated yeast mixture and 1/4 cup extra virgin olive oil. Stir with a wooden spoon until a wet, sticky dough forms—no kneading required. The dough should be tacky and slightly loose; this hydration is what creates an open crumb. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm spot (near a turned-off oven or on top of the fridge). Let the dough rise until nearly doubled, about 1 hour. Look for a soft puffiness and visible bubbles beneath the surface rather than a perfect double. Shape and Prepare for Baking: Lightly oil a 9x13-inch baking sheet. Transfer the risen dough to the pan and, using oiled fingertips, gently stretch and press it into a rectangle about 1 inch thick. Don’t overwork the dough; the goal is to retain gas pockets. Use your fingertips to create dimples all across the surface—these will hold oil and toppings. Add Olive Oil and Toppings: Drizzle a generous amount of extra virgin olive oil over the surface, allowing it to collect in the dimples. Sprinkle with additional sea salt and add desired toppings such as fresh rosemary, halved cherry tomatoes, thinly sliced garlic, or olives. Press toppings lightly into the dough so they won’t burn or fly off while baking. Final Rise and Bake: Let the prepared pan rest for 20 minutes while you preheat the oven to 450°F (230°C). Bake for 15 to 20 minutes until the top is golden and the edges are crisp. Remove and drizzle one more tablespoon of olive oil before slicing; serve warm.

Storage Tips

Store cooled focaccia at room temperature wrapped loosely in a paper bag or linen towel for up to 48 hours to keep the crust crisp. For longer storage, wrap slices tightly in plastic wrap and place in a freezer bag; it will keep for up to 3 months. To reheat, preheat the oven to 350°F and warm slices for 8–12 minutes from thawed or 12–15 minutes from frozen—finish with a quick 1–2 minute broil if you prefer extra crispness. Avoid refrigeration: it accelerates staling and makes the crumb dense.

Ingredient Substitutions

If you want a slightly heartier loaf, substitute up to 1 cup of whole wheat flour for 1 cup of all-purpose (reduce to 2 1/2 cups APF + 1 cup whole wheat). For a lighter crumb, use bread flour in place of all-purpose, noting it may yield a chewier texture. If olive oil is scarce, a neutral oil can work but will reduce flavor complexity—reserve the highest-quality oil for finishing. For a gluten-free option, use a certified blend formulated for yeast-leavened breads and follow the blend manufacturer’s hydration recommendations; expect a different texture and shorter shelf life.

Serving Suggestions

Serve warm slices with a bowl of extra virgin olive oil mixed with balsamic vinegar for dipping, or use thicker slices for rustic sandwiches—roast chicken, arugula, and lemon mayo make a perfect filling. For dinner, pair with a bright tomato soup or a hearty stew; for appetizers, cut into squares and top with whipped ricotta and lemon zest or bruschetta mix. Garnish the finished focaccia with flaky salt, torn basil, or a scattering of grated Pecorino for added richness.

Cultural Background

Focaccia has deep roots in Italian baking, particularly in Liguria where the coastline’s olive oil abundance shaped the loaf’s identity. Traditionally flavored simply with olive oil, sea salt, and herbs, focaccia presents regional variations: Genovese focaccia is thinner and salt-forward, while focaccia di Recco features cheese. This version leans toward the pan-style focaccia familiar in home kitchens—thick, pillowy, and ideal for household meals or convivial sharing.

Seasonal Adaptations

Adjust toppings with the seasons: in spring, scatter peas and mint after baking; in summer, halved cherry tomatoes and basil add brightness; in autumn, caramelized onions and sage play well with roasted squash; winter calls for olives and rosemary. Swap finishing oil for a garlic-infused olive oil when you want a garlicky punch—brush the loaves after baking to avoid burnt garlic.

Meal Prep Tips

For easy weekday use, bake a pan on the weekend and freeze sliced portions individually. Pack slices into airtight containers for grab-and-go lunches—toast to revive texture. If making multiple pans, stagger baking so each loaf can be served fresh at different meals. Keep a small bottle of finishing olive oil and flaky salt nearby to refresh flavor before serving.

There is something joyful about pulling a pan of golden focaccia from the oven and watching people reach for the first piece. Make it your own—play with toppings, quality oil, and serving ideas—and you’ll find this quick method becomes a reliable favorite in your repertoire.