Same-day focaccia
Soft, dimpled, olive-oil-flushed focaccia. Ready in an afternoon — no starter, no overnight.
Ingredients
- 500 g 00 flour (or bread flour)
- 400 g warm water
- 10 g instant yeast
- 10 g sea salt
- 60 g olive oil, plus extra for the pan
- Coarse salt and rosemary for the top
Method
- Whisk flour, yeast, and salt in a large bowl.
- Stir in the water and 30 g olive oil to form a wet, shaggy dough.
- Cover and rest 1 hour at room temperature.
- Oil a half-sheet pan generously. Tip the dough in; fold it onto itself three or four times to deflate.
- Rest another hour, covered, until pillowy.
- Preheat oven to 240 °C / 465 °F. Dimple the dough with oiled fingertips. Scatter rosemary and coarse salt.
- Bake 20–25 minutes until deep golden. Drizzle with the remaining 30 g olive oil while hot.
The dough is very wet — that’s the point. Resist adding flour. The hydration is what gives focaccia its tender, airy crumb.