Same Day Focaccia

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This same day focaccia is soft, fluffy & has a well developed flavour, without needing a cold prove. All you need to make this is 5 ingredients & a couple of hours!

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same day focaccia crumb

This focaccia is super soft & fluffy, uses just 5 ingredients & only takes a few hours to make from start to finish!

Usually when I make a homemade focaccia, I like to give the dough a long, cold prove in the fridge to give the final loaf a soft, open crumb & a well developed flavour. But in this recipe, we’re skipping this step & making the loaf from start to finish, all on the same day. This doesn’t mean that this batch of bread isn’t as good as an overnight loaf! In fact, it’s just as fluffy, the crumb is soft & open and the flavour is mild yet well fermented.

The secret to making a next level, same day focaccia? A high level of hydration, an hour long autolyse, four sets of coil folds and plenty of olive oil…

If you’re looking for more breads to try, take a look at our ever growing collection of bread recipes! There’s a whole load of breads here, from sourdough, burger buns, bagels, doughnuts & pizza.

Ingredient Notes

  • Flour – Make sure to use a strong white bread flour with a protein content between 13%-15%. I use a Canadian bread flour from Shipton Mill (in the UK).
  • Yeast – For this focaccia dough, we’re using instant yeast. This is sometimes called fast action yeast & is available to buy in most supermarkets.
  • Salt – A good quality, fine sea salt makes all the difference in bread doughs. I like to use Maldon.
  • Olive Oil – Focaccias can take a lot of olive oil so it’s best to use one that’s of a good quality.
focaccia crumb

How To Make A Same Day Focaccia

The full, printable recipe card for this focaccia is available at the bottom of this post!

This dough has a high level of hydration so it’s best to use a stand mixer when making it.

  1. Autolyse
    First, we mix together the flour & water for our dough, cover then leave to autolyse for 1 hour. This hydrates the flour, improving the texture of the final loaf.
  2. Mixing The Dough
    After autolysing, we mix in the yeast, followed by the sea salt & olive oil. We then knead the dough until it starts to come away from the sides of the bowl. This will take at least 10 minutes on a medium speed.
  3. Coil Folds
    Next, we transfer the dough to a lightly oiled mixing bowl then leave to prove for 1 hour at room temperature. During this hour, we give the dough a set of coil folds every 15 minutes.
  4. Second Rise
    After proving the dough for an hour, we perform a final set of coil folds then transfer it into a lined & oiled baking tin. We then let the dough prove at room temperature until it doubles in size & is bubbly & well fermented. This will take 45 minutes – 1 hour.
  5. Dimpling
    To finish the dough, we drizzle a generous amount of olive oil over the top then use our fingers to dimple the dough all over. A good amount of sea salt is sprinkled over the top then the bread is ready to be baked.
  6. Baking
    We bake the focaccia in an oven that has been preheated to 220°c/428°f until the bread is a deep, golden brown. This will take 25-30 minutes. Then once baked, we let the bread cool in the tin for 30 minutes then transfer it to a wire cooling rack, to cool completely before serving.

How To Coil Fold Dough

  1. With wet hands (this stops the dough from sticking) gently loosen the dough from the sides of the bowl
  2. Using both hands, gently lift the dough up from the middle until one side is released from the container/bowl.
  3. Fold the released side back under the dough.
  4. Turn the bowl 180° clockwise and repeat the folding process.
  5. Now turn the bowl 90° clockwise & repeat.
  6. Finally, turn the bowl another 180° clockwise and repeat one last time.

Focaccia Tips & Tricks

  • Use wet hands when handling the dough, it’ll stop it sticking!
  • Use a strong white bread flour with a protein content between 13%-15%.
  • Use a good quality flour, I use a Canadian one from Shipton Mill in the UK.
  • Give the dough enough time when kneading, it will need at least 10 minutes in a stand mixer.
  • For a soft, open crumb, use a high level of hydration. This dough has a hydration of over 90%.
baked loaf in tin

Frequently Asked Qeustions

Do I need a stand mixer to make a same day focaccia?

Our same day focaccia dough has a high level of hydration so will be quite sticky. This makes it tricky to mix by hand so I’d recommend using a stand mixer!

How long will focaccia stay fresh for?

Focaccia is best eaten on the same day as being baked but will stay fresh for 2-3 days, as long as it is stored in an airtight container.

What flour is best for focaccia?

The best flour for focaccia is a strong white bread flour, with a protein content between 13%-15%.

How will I know when my focaccia is ready to bake?

You’ll know when your focaccia is ready to bake because the dough will have visibly increased in volume & they’ll be plenty of bubbles (this is a sign of fermentation in the dough).

What type of yeast is best for same day focaccia?

Fast action/instant yeast is best for our same day focaccia, as it proves quicker than dried active yeast & doesn’t need activating before using.

What is the purpose of an autolyse in focaccia dough?

To autolyse, the flour & water for the dough are mixed together then left for an hour before the dough is mixed. This hydrates the flour, making the dough easier to work with & will produce a lighter loaf.

My focaccia dough is wet & sticky. Is this normal?

Yes, this is totally normal! This focaccia contains a lot of water, which is key for getting an open crumb. This does mean that the dough will be quite sticky but don’t worry, it will get easier to work with after a few sets of coil folds.

Baking Focaccia In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Bake the focaccia on a grid shelf placed on the floor of the roasting oven. The bread will take 25-30 minutes to cook.

Equipment Used

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Same Day Focaccia

This same day focaccia is soft, fluffy & has a well developed flavour, without needing a cold prove. All you need to make this is 5 ingredients & a couple of hours!
Prep Time1 hour
Cook Time30 minutes
Proving Time2 hours
Total Time3 hours 30 minutes
Course: Bread, Dinner, Lunch, Side Dish
Cuisine: Italian
Servings: 8 Portions
Author: Ben Racey

Equipment

  • 9" x 13" Tin
  • Stand Mixer
  • Digital Food Probe
  • Dough Scraper
  • Mixing Bowl

Ingredients

  • 550 g Strong White Bread Flour See Notes
  • 480 g Water @25°c/77°f
  • 6 g Fast Action/Instant Yeast
  • 12 g Fine Sea Salt Plus Extra For Topping The Dough
  • 20 g Olive Oil Plus Extra For Topping The Dough

Instructions

  • Place the flour & water into the bowl of a stand mixer then mix until just combined. Cover & leave to autolyse for 1 hour.
  • Sprinkle the yeast over the dough then using a dough hook, mix to incorporate. This will take 1-2 minutes on a medium speed.
  • Next, add in the salt & olive oil then continue mixing on a medium speed until the dough starts to come away from the sides of the bowl. This will take at least 10 minutes.
  • Transfer the dough to a lightly oiled mixing bowl & leave at room temperature for 1 hour. During this hour, coil fold the dough every 15 minutes.
    This dough has a high level of hydration (around 90%) so will seem quite sticky. Don't worry, this is normal! The dough will become easier to work with as we fold it.
  • Whilst the dough is proving, line a 9”x13” baking tin with baking paper then pour 1 tbsp of olive oil into the bottom of the tin.
  • Once the dough has proved for an hour, give it one last set of coil folds then transfer it into the lined tin. Cover loosely with clingfilm then leave to prove at room temperature for 45 minutes – 1 hour, until the dough has doubled in size.
  • In the meantime, preheat an oven to 220°c/200°c fan (428°f/392°f).
  • When the dough has risen, drizzle 2 tbsp of olive oil over the top then use your fingers to dimple the dough all over. Sprinkle a generous amount of sea salt over the focaccia then bake for 25-30 minutes, until the bread is a deep, golden brown.
  • Once baked, let the bread cool in the tin for 30 minutes then transfer to a wire cooling rack & leave to cool completely.

Notes

1. To Bake In An Aga – Bake the focaccia on a grid shelf placed on the floor of the roasting oven.
2. Flour – Make sure to use a strong white bread flour with a protein content of at least 13%. I use a Canadian bread flour from Shipton Mill (in the UK).
3. Yeast – This recipe works best with instant yeast as it won’t need activating first & tends to prove quicker.
4. Coil Folds – This is a technique used to develop gluten as the dough proves. There’s a full step by step guide on how to perform this type of fold in the post above.
5. Toppings –  This focaccia recipe makes a great base for all sorts of toppings so feel free to top the bread with whatever you like! 
6. Hydration –This dough has a high level of hydration which means that it will seem very sticky. This is normal & the dough will get easier to work with as it is kneaded/folded. I recommend using a stand mixer to mix the dough
7. Tin – The tin I use to cook the bread in, is a 9”x13” Nordic Ware tin. Any tin of this size will work but it’s best to use one that is at least 2.5” deep.

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