Same Day Focaccia
Fluffy Same Day Focaccia
A simple yeast focaccia that’s soft, golden, and perfect for sandwiches or snacking.
Makes 1 large tray
Ingredients
For the dough:
4 cups plain flour
2 ¼ tsp (1 sachet) instant or active dry yeast
1 ¾ cups warm water
1 tsp honey or sugar
1 ½ tsp salt
¼ cup olive oil (plus extra for greasing and topping)
For the top:
Flaky salt
More olive oil
Optional toppings: rosemary, garlic slices, cherry tomatoes, olives, etc.
Method
Make the dough:
Add the flour, yeast, salt, honey, warm water, and olive oil to a large mixing bowl. Stir everything together until a sticky dough forms. It doesn’t need to be perfectly smooth — just well combined.First rise:
Cover the bowl with a clean tea towel or plastic wrap and leave it somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size.Prepare the tray:
Grease a large baking tray with olive oil. Tip the dough out and gently stretch it to the edges. If it resists, let it rest for 10 minutes and try again.Second rise:
Cover and let it rise again in the tray for about 30 minutes. Preheat your oven to 220°C (425°F) while it puffs up.Add toppings:
Drizzle a generous amount of olive oil over the surface. Use your fingertips to press deep dimples all over the dough. Sprinkle with flaky salt and add any toppings you like.Bake:
Bake for 20–25 minutes, or until golden brown and crisp on top. Let it cool slightly before slicing.
Notes + Tips
No yeast proofing required: I mixed everything together in one bowl — no need to activate the yeast first, especially if it’s instant or your water is warm and your yeast is fresh.
How I served it: I sliced it in half and made an Italian-style sandwich with prosciutto and burrata. So simple and so good.
Flavour boost: You can make the dough ahead and let it rise overnight in the fridge. Just bring it to room temp before baking.
Leftovers: Reheat slices in the oven or toast them — still amazing the next day.