Same Day Focaccia with Crisp Edges and Rosemary Olive Oil
By Nina Solano
Prep
20 min
Cook
25 min
Total
150 min
Servings
12
Level
Easy
This focaccia is ready in about 2 hours and 30 minutes, including both rises. It bakes into a golden, crisp-edged bread with a soft interior, olive oil-filled dimples, flaky sea salt, and optional rosemary for a practical homemade side or snack tonight.
All-purpose flour, instant yeast, warm water, sugar, salt, and olive oil make a straightforward dough mixed with a spoon or hands. After a brief knead, the dough rises until doubled, then stretches directly into an oiled 9-by-13-inch pan. The second rise gives the dough time to relax before the final oil drizzle, dimpling, flaky salt, and herbs.
Look for dough that feels smooth and elastic after kneading, then airy and visibly doubled after the first rise. In the pan, it should spread with fingertip pressure rather than springing back tightly. Do not skip the dimples: they hold the olive oil and seasonings in place. Bake until the top is golden brown and the edges look crisp, not merely pale.
Cool the focaccia slightly before moving it to a wire rack, then slice it warm. Serve it alongside soup, use it for sandwiches, or set it out as an appetizer. Leftovers can be kept airtight at room temperature and warmed in the oven to bring back the crisp exterior.
Why you'll love this recipe
- Fits a same-day schedule because the dough uses instant yeast and two measured rises, producing a full pan of focaccia without an overnight rest.
- Keeps equipment basic with one bowl, a wooden spoon or hands, a work surface, and a 9-by-13-inch pan or sheet.
- Makes 12 servings from pantry-oriented flour, salt, sugar, yeast, water, and olive oil, so the dough needs no specialized mix-ins.
- Cuts topping decisions down to flaky sea salt and optional rosemary, while still leaving room for herbs, garlic, olives, or other listed variations.
- Uses clear visual checkpoints because smooth elastic dough, a doubled first rise, and golden crisp edges show when each stage is progressing properly.
- Works beyond dinner because the baked slab can be sliced warm for soup, made into sandwiches, or served as an appetizer for guests.
Ingredients
- •500 g all-purpose flour (4 cups)
- •2 tsp salt
- •2 tsp sugar
- •10 g instant yeast (2¼ tsp)
- •400 ml warm water (1⅔ cups)
- •4 tbsp olive oil (plus more for greasing and drizzling)
- •flaky sea salt (for topping)
- •fresh rosemary or herbs of choice (optional)
Instructions
- 1
In a large bowl, combine the flour, salt, sugar, and instant yeast.
- 2
Add the warm water and 2 tablespoons of olive oil.
- 3
Use a wooden spoon or your hands to stir until a shaggy dough forms.
- 4
Transfer the dough to a floured surface and knead for about 5–6 minutes until smooth and elastic.
- 5
Lightly grease a clean bowl with olive oil and place the dough inside.
- 6
Cover with a damp towel or plastic wrap and let rise for 1–1.5 hours, until doubled in size.
- 7
Generously oil a 9×13-inch baking pan or sheet.
- 8
Gently transfer the risen dough into the pan.
- 9
Use your fingertips to stretch and press the dough to fill the pan.
- 10
Cover again and let rise for another 30–45 minutes.
- 11
Preheat the oven to 220°C (425°F).
- 12
Drizzle 2 tablespoons of olive oil over the dough.
- 13
With oiled fingers, dimple the dough by pressing down gently in random spots.
- 14
Sprinkle generously with flaky salt and rosemary or other herbs, if using.
- 15
Bake for 20–25 minutes, until the focaccia is golden brown and the edges look crisp.
- 16
Let cool slightly in the pan before transferring to a wire rack.
- 17
Slice and serve warm, or store for later use.
FAQ
Nutrition (per serving)
Calories
210
Protein
5g
Fat
7g
Carbs
32g
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