Quick Focaccia Recipe (Same Day!)
This quick focaccia bread recipe makes the most delicious soft loaf with a crispy crust in about 3 hours: no overnight rest required! It tastes like it came from a fancy bakery.
- Prep Time: 20 minutes
- Rise Time: 30 hours
- Cook Time: 20 minutes
- Total Time: 30 hours 40 minutes
- Yield: 1 loaf (16 servings) 1x
- Category: Baked, Baked Good
- Method: Baked
- Cuisine: Italian, Mediterranean
- Diet: Mediterranean Diet, Vegan, Vegetarian
Ingredients
Scale
For the dough
- 420 grams bread flour (3 cups)
- ½ tablespoon active dry yeast
- ½ tablespoon kosher salt
- 354 ml warm water (1 ½ cups)
- 1 tablespoon olive oil
- Olive oil, for the pan
For the brine
- 1 tablespoon olive oil
- ½ tablespoon water
- ½ teaspoon kosher salt
For the topping
- 1 rosemary sprig, leaves chopped
- ½ shallot, minced
Instructions
- Mix the dough: In a large bowl, stir together the bread flour, active dry yeast, and kosher salt. Add the warm water and olive oil, then stir with a wooden spoon or dough whisk until a sticky dough forms.
- Fold: With wet hands, lift the bottom of the dough and wrap it over the top a few times, making a loose ball, and incorporating any dry flour. Leave the dough in the mixing bowl and cover it with a clean dish towel.
- First rise: Let the dough rise in a warm spot for 2 hours, until doubled in size and bubbly (it will jiggle when shaken).
- Transfer to the pan: Using your hands, generously grease the bottom and sides of a metal 9 x 13-inch baking pan with olive oil. With oiled hands, turn the dough into the pan. Gently press and stretch the dough to fill the pan (the corners can remain rounded). Try to keep an even thickness throughout and not deflate the dough.
- Second rise: Cover the pan with a dish towel (pulling it taught to make sure it is not touching the bread) and let it rest in a warm spot for 1 hour.
- Preheat: 30 minutes into the second rise, preheat the oven to 425°F, with a pizza stone on the center rack.
- After the 1 hour rise, make the brine: In a small bowl, whisk together the olive oil, water, and kosher salt. Pour the brine over the puffy dough. Lightly press your oiled fingers all the way down into the dough to create deep dimples, then sprinkle evenly with the rosemary leaves and shallot.
- Bake: Place the pan in the oven, setting it on the pizza stone. Bake for 20 to 22 minutes, until the top is deeply golden brown.
- Cool: Let the focaccia cool completely in the pan or on a wire rack before cutting. Store for up to 3 days in a sealed plastic bag with the excess air squeezed out.
Find it online: https://www.acouplecooks.com/quick-focaccia-bread/