Easy Same-Day Focaccia Recipe (No Overnight Rise)

Name: Easy Same-Day Focaccia (No Overnight Rise)
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 1/2 cup Olivea Extra Virgin Olive Oil, divided; 4 cups bread flour; 1 3/4 cups lukewarm water (100 to 105F); 2 1/4 tsp instant yeast; 2 tsp kosher salt; 1 tsp honey; 1 tsp flaky sea salt, for finishing; 1 tbsp fresh rosemary leaves (optional)

Why We Love This Recipe

There is a reason focaccia has been a Mediterranean staple for centuries: it turns a handful of pantry ingredients into something deeply satisfying. This same-day version proves you do not need an overnight wait for a tender, airy crumb and a crackly, golden top. The hero here is olive oil, and plenty of it. A generous pour of Olivea extra virgin olive oil goes into the dough and pools in every dimple, which is exactly what gives this bread its fragrance, its crisp-bottomed edges, and its richness.

Extra virgin olive oil is the heart of the Mediterranean diet for good reason. It is rich in monounsaturated fats and naturally occurring polyphenols, the antioxidant compounds that give a fresh, peppery oil its signature kick. The most studied of these is hydroxytyrosol, prized for its role in supporting heart and cellular health. Using a fresh, high-quality oil like Olivea means every dimple delivers real flavor and real benefit.

Bread this good deserves a great finishing oil too. A final drizzle of Olivea right out of the oven, the same trick that makes our lemon basil pesto sing, lifts the whole loaf with bright, grassy aroma. Tear off a warm piece, dunk it in good oil, and you will understand why this is the only focaccia recipe you need on a busy day.

View Nutrition Facts

Recipe Success Tips

Use lukewarm water to wake the yeast fast.

Water around 100 to 105F gets instant yeast active within minutes, which is what makes a same-day rise possible. Too hot and you risk killing the yeast; too cold and the dough will drag its feet. It should feel like warm bathwater on your wrist.

Do not skimp on the olive oil.

This is an olive-oil-rich dough, so the oil is doing real work: it tenderizes the crumb, crisps the bottom, and carries flavor. Use a fresh, fragrant extra virgin oil like Olivea both in the dough and in the pan so every bite tastes of it.

Let the stretch-and-folds build structure.

Two rounds of stretch-and-folds, spaced about 30 minutes apart, develop gluten without kneading. You will feel the shaggy dough turn smooth and stretchy, which is what gives you those big, open air pockets in a short window.

Dimple with confidence.

Press your oiled fingertips straight down to the pan, making deep dimples all over. These wells trap pools of olive oil and flaky salt, giving you the crisp, glossy, golden top that defines great focaccia. Shallow dimples flatten out as it bakes.

Bake hot and finish with oil.

A hot 450F oven sets the crust quickly and keeps the inside pillowy. The moment it comes out, drizzle a little more Olivea over the top while the bread is hot so it soaks in and perfumes the whole loaf.

Choose a fresh, peppery oil.

Since olive oil is the dominant flavor, its quality is the difference between good and unforgettable focaccia. A fresh extra virgin oil with a peppery finish, a sign of its live polyphenols, gives the bread its character.

Ingredients

12

servings

1/2 cup Olivea Extra Virgin Olive Oil, divided
4 cups bread flour
1 3/4 cups lukewarm water (100 to 105F)
2 1/4 tsp instant yeast
2 tsp kosher salt
1 tsp honey
1 tsp flaky sea salt, for finishing
1 tbsp fresh rosemary leaves (optional)

Kitchen Tools You'll Need

Large Mixing Bowl

9x13-inch Baking Pan

Danish Whisk or Wooden Spoon

Measuring Cups and Spoons

Plastic Wrap or Clean Towel

How to Cook Easy Same-Day Focaccia (No Overnight Rise)

MIX

1

In a large bowl, whisk together the lukewarm water, instant yeast, and honey, then let it sit for 5 minutes until faintly foamy. Add the bread flour, kosher salt, and 2 tablespoons of Olivea Extra Virgin Olive Oil.

2

Stir with a Danish whisk or wooden spoon until no dry flour remains and a shaggy, sticky dough forms. It will look rough and wet, which is exactly right; do not add more flour.

FOLD AND RISE

3

Cover the bowl and let the dough rest 30 minutes. With wet hands, grab one side of the dough, stretch it up, and fold it over the center; rotate the bowl and repeat about four times. Cover and rest another 30 minutes, then do one more round of stretch-and-folds.

4

Pour 3 tablespoons of Olivea Extra Virgin Olive Oil into a 9x13-inch baking pan and spread to coat the bottom and sides. Transfer the dough to the pan, turning once to coat it in oil. Cover and let it rise in a warm spot for 60 to 75 minutes, until puffy and nearly doubled.

DIMPLE AND BAKE

5

Heat the oven to 450F. Drizzle the remaining 3 tablespoons of Olivea Extra Virgin Olive Oil over the dough. Oil your fingertips and press them straight down to the bottom of the pan all over the surface, creating deep dimples; scatter rosemary and flaky sea salt across the top.

6

Bake for 22 to 26 minutes, until the top is deep golden and the oil-pooled dimples are crisp and glossy. The bread should sound hollow when tapped.

FINISH

7

Drizzle a little more Olivea Extra Virgin Olive Oil over the hot focaccia and let it cool in the pan for 10 minutes. Lift it out, cut into squares, and serve warm or at room temperature.

Recipe Notes

Serving Suggestions

Serve warm squares with a shallow dish of good olive oil for dipping, or alongside soups and salads. It is the ideal vehicle for spreads: pile it with lemon basil pesto, or take a cue from pan con tomate and rub a warm slice with garlic and ripe tomato.

Variations

Press halved cherry tomatoes, thin onion slices, or olives into the dimples before baking. For a deeper herb flavor, follow the lead of our slower rosemary focaccia and steep rosemary in warm olive oil before brushing it on.

Same-Day vs Slow Rise

This recipe uses instant yeast and stretch-and-folds for a tender crumb in about three hours. If you have more time and want a tangier, more complex loaf, our simple sourdough focaccia uses a natural starter for that signature flavor.

Storage Tips

Focaccia is best the day it is baked. Store leftovers in an airtight container at room temperature for up to 2 days, or wrap well and freeze for up to 1 month. Refresh slices in a 350F oven for 5 minutes to bring back the crisp edges.

Make-Ahead Instructions

Mix the dough and complete the stretch-and-folds, then refrigerate the covered bowl for up to 24 hours. Bring it to room temperature, transfer to the oiled pan, and let it finish rising before dimpling and baking.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 piece (1/12 of recipe)

Calories 215

% Daily Value*

Total Fat 9g12%

Saturated Fat 1.3g7%

Trans Fat 0g

Unsaturated Fat 7.5g

Monounsaturated Fat 6.5g

Polyunsaturated Fat 1g

Cholesterol 0mg0%

Sodium 330mg14%

Total Carbohydrate 29g11%

Dietary Fiber 1g4%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 5g10%

Vitamin A 0mcg0%

Vitamin C 0mg0%

Vitamin D 0mcg0%

Calcium 9mg1%

Iron 2mg11%

Potassium 48mg1%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Baking this focaccia fills your kitchen with the aroma of good olive oil, and a final drizzle delivers its fresh polyphenols straight to the plate. To get those same olive polyphenols every day without firing up the oven, the Olivea Hydroxytyrosol Supplement is an easy daily addition.

Olivea: Suplemento de hidroxitirosol

$40.00

Add to Cart

Frequently Asked Questions

What makes this a same-day focaccia?

Instant yeast plus two rounds of stretch-and-folds build structure and flavor in about three hours, so you can mix in the morning and bake by dinner. There is no overnight proof, yet you still get a tender, airy crumb.

Can I make same-day focaccia without bread flour?

Yes. All-purpose flour works well and gives a slightly softer crumb. Bread flour has more protein, so it yields a chewier, more open texture, but both make excellent same-day focaccia.

How much olive oil does this focaccia need?

About half a cup total, divided between the dough, the pan, and the finishing drizzle. The oil is the star here: it tenderizes the crumb, crisps the bottom, and pools in the dimples for that glossy, golden top.

What is the best olive oil for focaccia?

Use a fresh extra virgin olive oil with a peppery finish, since its flavor defines the bread. A high-quality oil like Olivea, with its live polyphenols, gives focaccia its signature fragrance and richness.

Why is my focaccia dough so sticky and wet?

A wet, high-hydration dough is exactly what you want for an open, airy crumb. Resist adding more flour; wet hands and the stretch-and-fold method handle the stickiness and build structure.

Do I have to knead same-day focaccia?

No. This is a no-knead recipe. Two rounds of gentle stretch-and-folds, spaced about 30 minutes apart, develop the gluten for you with almost no effort.

How do I get those deep dimples on top?

Oil your fingertips and press them straight down to the bottom of the pan all over the risen dough. Deep dimples trap pools of olive oil and flaky salt and hold their shape as the bread bakes.

How do I store and reheat leftover focaccia?

Keep it in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Warm slices in a 350F oven for about 5 minutes to bring back the crisp edges.

Can I make the dough ahead of time?

Yes. After the stretch-and-folds, refrigerate the covered dough for up to 24 hours. Bring it to room temperature, transfer to the oiled pan, and let it finish rising before dimpling and baking.

Is this focaccia vegan?

Swap the teaspoon of honey for sugar or maple syrup and it is fully vegan. The dough is naturally dairy-free and egg-free, relying on olive oil for all its richness.

Easy Same-Day Focaccia (No Overnight Rise)

Why We Love This Recipe

Recipe Success Tips

Ingredients

Kitchen Tools You'll Need

How to Cook Easy Same-Day Focaccia (No Overnight Rise)