This focaccia has been my quick-weekend miracle for years — the kind of recipe I reach for when friends drop by unexpectedly or when I want fresh, warm bread on the same day without an overnight dough. I discovered this formula during a busy spring when I needed a fast, reliable loaf that still tasted like I’d fussed for hours. The result is a bread with a crisp, olive oil–kissed crust, deep, dimpled pockets filled with fragrant oil, and a soft, open crumb that pulls apart in tender sheets.

What makes this version special is its simplicity and speed: it uses just one rise and minimal shaping, so you can move from flour to table in roughly 90 minutes. The flavor is driven by good olive oil and coarse sea salt; add fresh rosemary, halved cherry tomatoes, or crushed garlic, and the aroma will fill your kitchen. This is one of those recipes that feels both impressive and completely approachable — perfect for weekday dinners, impromptu entertaining, or as a companion to soups and salads.

Ingredients

• All-purpose flour (3 1/2 cups): Use a reliable brand like King Arthur or Bob’s Red Mill for consistent results. The flour gives structure while still producing an open crumb when the dough is kept wet and handled gently.
• Active dry yeast (1 packet / 2 1/4 teaspoons): Ensure the yeast is fresh — check the expiration date. If your kitchen is cool, add a pinch of sugar to help it bloom.
• Warm water (1 1/3 cups, about 105°F): Use a thermometer if you have one; the water should feel warm to the touch but not hot. This temperature wakes the yeast without killing it.
• Extra virgin olive oil (1/4 cup + more for drizzling): Since olive oil is a primary flavor, choose a fruity, medium-bodied oil like California or Italian extra virgin olive oil for the best aroma.
• Sea salt (1 1/2 teaspoons, plus finishing salt): Coarse sea salt or Maldon flakes make a noticeable difference when sprinkled on top before baking.
• Optional sugar (pinch): Helps activate yeast in colder kitchens but is not essential if your yeast blooms readily.

Instructions

Activate the Yeast: Combine 1 1/3 cups warm water (about 105°F) with 1 packet active dry yeast and a pinch of sugar in a small bowl. Let it rest 5 to 10 minutes until bubbly and frothy. If the mixture doesn’t foam, the yeast may be old — start again with fresh yeast to ensure rise. Mix the Dough: In a large bowl, whisk together 3 1/2 cups all-purpose flour and 1 1/2 teaspoons sea salt. Pour in the activated yeast mixture and 1/4 cup extra virgin olive oil. Stir gently with a wooden spoon until a wet, sticky dough forms. The dough will be tacky — resist adding extra flour; the hydration gives focaccia its soft interior. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until nearly doubled, about 1 hour. A warm oven (turned off) or a sunny windowsill works well. You’re looking for the dough to have noticeable puffiness and airy bubbles under the surface. Shape and Prepare: Oil a 13x9-inch baking sheet generously. Transfer the dough onto the sheet and, using oiled fingertips, gently stretch and press it into a roughly 1-inch-thick rectangle. Don’t overwork the dough — keep the stretches loose to preserve air pockets. Use your fingertips to dimple the surface deeply so the oil settles into pockets. Add Oil and Toppings: Drizzle a generous amount of olive oil over the top (about 1 to 2 tablespoons), then sprinkle with sea salt. Add herbs like fresh rosemary, smashed garlic cloves, halved cherry tomatoes, or olives. Press toppings lightly so they sink into the dough. Final Rise and Bake: Let the shaped dough rest 20 minutes while you preheat the oven to 450°F (230°C). Bake for 15 to 20 minutes until golden brown and crispy around the edges. Rotate the pan halfway through if your oven runs unevenly. Remove and allow to cool slightly before slicing.

Storage Tips

For short-term storage, cool completely, wrap tightly in plastic wrap or place in an airtight container, and keep at room temperature for 1 to 2 days. To freeze, slice into portions, wrap each slice in plastic, then place in a freezer bag; freeze up to 3 months. Reheat slices in a 350°F oven for 5 to 8 minutes straight from thawed, or toast lightly. Avoid refrigerating for long periods — refrigeration speeds staling. If the crust softens after storing, revive it under a hot broiler for 1 to 2 minutes.

Ingredient Substitutions

You can swap up to half the all-purpose flour for bread flour for slightly more chew and an airier crumb, but keep total flour weight the same. If you don’t have active dry yeast, instant yeast can be used at a 1:1 ratio — mix directly into the flour. For a whole-grain twist, substitute up to 1 cup of whole wheat flour, expect a denser crumb, and allow a slightly longer rise. Olive oil is central to both flavor and texture; a neutral oil will work but won’t provide the same aromatic depth.

Serving Suggestions

Serve warm with extra virgin olive oil for dipping, alongside minestrone or tomato soup, or split horizontally for sandwiches with roasted vegetables and mozzarella. Garnish with flaky sea salt and a few sprigs of fresh rosemary for an elegant presentation. For gatherings, cut into squares and arrange on a wooden board with small bowls of olive oil, marinated olives, and sliced cheeses for easy grazing.

Cultural Background

Focaccia traces its roots to Liguria, a coastal region in northwest Italy, where simple doughs were baked on stone to create flatbreads. Traditionally rubbed with olive oil and sea salt, the bread became a staple for fishermen’s lunches and market snacks. Regional variations evolved: focaccia genovese is plain and pillowy, while focaccia barese from Puglia is often enriched with mashed potato and topped with cherry tomatoes. This same-day adaptation honors the classic flavors while streamlining the process for busy home cooks.

Seasonal Adaptations

Adjust toppings to the season: in summer, scatter halved cherry tomatoes, fresh basil, and a little torn burrata after baking; in autumn, top with caramelized onions and sage; in winter, roast garlic and thyme make a cozy addition. Swap rosemary for thyme or oregano for different herbal notes. For holiday entertaining, make mini focaccias topped with rosemary and Maldon salt as elegant canapés.

Meal Prep Tips

To prepare ahead, shape the dough on an oiled sheet and refrigerate covered for up to 12 hours for a slower rise and deeper flavor; bring back to room temperature for 30 minutes before baking. Alternatively, portion and freeze baked slices; thaw and reheat in the oven. For batch cooking, double the dough and bake two pans — one to serve and one to freeze for later weeknight meals.

Whether you tear off pieces for a family meal or slice it for sandwiches, this same-day loaf is proof that excellent bread doesn’t need to be complicated. Make it your own with toppings and herbs you love, and enjoy the ritual of fresh-baked bread any time you want to impress without extra effort.