Same Day Focaccia
Posted On 7 January 2026
I will never get used to typing the word ‘focaccia.’ Pictures soon.
Same-Day Focaccia
A great base for many other recipes.
Servings: 12
Equipment
- 2 quarter-sheet pans
- Parchment Paper
Ingredients
The Dough
- 500 grams bread flour (12%) (475g AP, 25g Vital Wheat Gluten)
- ~400 grams water, warmish (start with 390 and add as needed)
- 15 milliliters extra virgin olive oil (13.5g)
- 6 grams instant yeast
- 5 grams honey, agave, or sugar
- 10 grams sea salt
Other
- Extra virgin olive oil for pan and drizzle
- Toppings like rosemary, olives, peppers, onions, jalapeño peppers, cheese, etc.
Instructions
- In a large mixing bowl, add the yeast (6g) and ~400 grams of the warm water. (If using active, not instant, yeast, wait until it's bubbly before continuing. If using instant yeast, continue.)
- Add the olive oil (15ml / 13.5g) and honey (5g) and mix well.
- Add the flour (500g) and salt (10g) and stir to combine. Mix really well. If it's too thick, add another 10ml of water and mix again. Shouldn't be like paste but shouldn't be like white glue either.
- Cover and let rest 15-20 minutes at room temperature.
- Wet your hands and do stretches and folds from the far side to the near side, turning the bowl 90° each time until you've made two full revolutions — 8 stretches. You should have a pretty tight ball of dough.
- Cover and let rest another 15 minutes.
- Do another set of stretches and folds — 8 of them, 2 full revolutions.
- Cover and let rest 60-90 minutes at room temperature.
- Line a quarter-sheet pan with parchment paper. (Fun fact: what most of us consider a 'standard' sheet pan — about 18" x 13" — is actually a half-sheet pan. Full sheet pans are twice that size: 18" x 26". So a quarter-sheet pan is around 9"x13".) Put a couple of tablespoons of olive oil on the parchment paper. If your parchment doesn't reach up the sides, oil those, too.
- Tip the dough out onto the oiled parchment and fold onto itself in thirds. Then rotate to be the same angle as the sheet pan. Cover with parchment and let rest another 60 minutes.
- Start oven heating to 425℉/220℃ and position rack to the lowest point.
- Remove the parchment from the top and stretch the dough to fill the sheet pan.
- Drizzle with olive oil, add toppings (if any), and dimple heavily.
- Bake for 20-25 minutes.
- Transfer to cooling rack and let cool at least 15 minutes.