Description

This Same Day Focaccia Bread leverages high-hydration dough and controlled fermentation to deliver bakery-quality results in just a few hours. The bread has a golden, olive-oil-drenched crust that yields to a pillowy, airy interior with a crispy bottom crust. It's a customizable and nutrient-dense option suitable for any home cook.

Ingredients

Scale

500 g High-Protein Bread Flour
400 g Warm Water (95°F)
50 g Extra Virgin Olive Oil (plus more for pan)
7 g Active Dry Yeast
10 g Fine Sea Salt
5 g Honey or Sugar
2 Sprigs Fresh Rosemary
Flaky Sea Salt to taste

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Instructions

Combine the warm water (approximately 95°F), honey, and active dry yeast in a large bowl. Let it sit for 5 to 10 minutes until a foamy 'bloom' appears
Add the bread flour and fine sea salt to the yeast mixture. Stir with a sturdy spatula until a shaggy, sticky dough forms
Perform the 'stretch and fold' technique four times, rotating the bowl 90 degrees each time. Repeat this process three times every 20 minutes
Cover the bowl with a damp cloth and let the dough double in size, about 60 to 90 minutes
Generously coat a 9×13 inch metal baking pan with olive oil. Gently tip the dough into the pan. Let it relax for 20 minutes
Stretch the dough to the corners, drizzle more olive oil over the top, and create deep dimples using your fingertips. Let it proof for another 45 minutes
Preheat the oven to 425°F (220°C). Top the dough with rosemary and flaky salt. Bake for 20 to 25 minutes until golden-brow
Transfer the bread to a wire rack to cool before serving

Notes

Use warm water to activate the yeast without killing it.

Metal pans are recommended for better heat conduction.

Weighing ingredients ensures consistency in results.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 1 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 0 mg