Description
Enjoy fresh, soft, and fluffy Same Day Focaccia, a quick and easy plant-based Italian bread perfect for sandwiches, snacks, or alongside your favorite meals. This recipe combines simple pantry staples with customizable toppings to deliver a light crumb, slightly crispy crust, and rich flavor in just a few hours without overnight rising.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 2 1/4 teaspoons instant yeast (1 packet)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
Toppings (Optional)
- 2 tablespoons olive oil (for drizzling)
- 1 teaspoon sea salt (for sprinkling)
- 1 tablespoon fresh rosemary (optional)
- Chopped olives (black or green) for variation
- Chopped sun-dried tomatoes for variation
- Caramelized onions for variation
- Sesame seeds, sunflower seeds, or chopped walnuts for variation
For Serving
- Vegetarian Worcestershire sauce (natural) for dipping
- Fresh herbs like parsley or basil (optional garnish)
Instructions
- Activate the Yeast: Mix warm water with instant yeast and a pinch of sugar. Let it rest about 5 minutes until frothy, showing the yeast is active.
- Combine Ingredients: In a large bowl, whisk together all-purpose flour and sea salt. Make a well in the center, then pour in the activated yeast mixture and olive oil. Mix until a rough dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, developing gluten for great texture.
- First Rise: Place dough in an oiled bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Shape and Second Rise: Stretch the dough gently into a large rectangle on a baking sheet brushed with olive oil. Use fingertips to dimple the surface deeply. Cover and rest for 20 to 30 minutes.
- Add Toppings and Bake: Drizzle olive oil generously on top, sprinkle sea salt and fresh rosemary (if using). Bake in a preheated oven at 220°C (425°F) for 20 to 25 minutes until golden brown and crisp at the edges.
Notes
- Use warm water, not hot, to activate yeast properly.
- Allow dough to rise fully for best texture.
- Press deep dimples into dough to hold olive oil and avoid flat focaccia.
- Be generous with olive oil for moisture and crust.
- Baking on a cast-iron skillet can achieve a crispier crust.
- Customize toppings like herbs, olives, or nuts to your preference.
- Store leftovers wrapped tightly at room temperature for up to two days.
- Freeze slices wrapped individually and thaw at room temperature or warm in oven.
- Reheat at 180°C (350°F) for 5 to 8 minutes to refresh softness and crisp edges.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 to 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Same Day Focaccia, Plant-based bread, Italian bread, Vegetarian bread, Quick focaccia, Easy bread recipe, Soft focaccia, Fluffy bread
