Simple Same-Day Focaccia

Aj Hussey (The Food-Dee)
2 days ago
4 min read

This is my go-to same-day focaccia. It’s the one I make when I want focaccia today, not tomorrow, and I don’t feel like planning my life around an overnight dough.

It’s a straight dough. Nothing fancy. No long ferment. But it still gives you what focaccia should have: a soft, airy interior, crisp golden edges, and an oily, dimpled top that actually holds onto toppings instead of letting them slide off.

The key isn’t special ingredients. It’s how you handle the dough and, more importantly, how you proof it so it works with the pan instead of fighting you.

What makes this method work

Most focaccia problems come from two places:

Not enough structure in the dough
Stretching the dough too aggressively right before baking

This method fixes both.

Instead of kneading, we use stretch and folds to build strength gently. And instead of proofing the dough in a round bowl and forcing it into a rectangle later, we proof it in a rectangular container so it naturally wants to fit the sheet pan.

That alone makes the final stretch calmer, more even, and way less frustrating.

The Dough (Straight Dough, Same Day)

Use whatever batch size you like. The process stays the same.

You’re working with:

Flour
Warm water
Yeast
Salt
Olive oil (in the dough)

For the pan:

Parchment paper
A generous amount of olive oil (especially around the edges)

Toppings are up to you, but I usually stick with:

Olives
Chopped rosemary
Dried oregano
Flaky salt

Method

Mix the yeast and water

Start by mixing your yeast into warm water. Not hot. Think comfortable shower temperature. This helps the yeast wake up quickly and keeps things moving on a same-day timeline.

Mix the dry ingredients

In a large bowl, mix your flour and salt together first. This spreads the salt evenly and avoids dumping it straight onto the yeast later.

Make a well in the center.

Combine into a dough

Pour the yeast water into the well, add the olive oil, and mix with a spoon until everything looks rough and shaggy.

Once there’s no dry flour left, switch to your hands and gently bring it together. Don’t knead it like sandwich bread. This is a wet dough. You’re just combining, not developing full strength yet.

Cover and let it rest for about 30 minutes.

That rest is doing a lot of work for you. The flour hydrates, gluten starts forming naturally, and the dough becomes easier to handle.

Stretch and folds

After the rest, start your stretch and folds.

Wet or oil your hand, grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat on all four sides. Cover between sets.

This builds structure without knocking the air out of the dough. It’s what lets focaccia bake up light and airy instead of dense.

Pan-shaped proof (this is the big one)

After your final stretch and fold, transfer the dough into a well-oiled rectangular container.

Let it rise there.

This step changes everything. When dough proofs in a round bowl, it wants to stay round. When you dump it onto a sheet pan, you end up stretching unevenly and squeezing out gas.

Proofing in a rectangle pre-shapes the dough. When it hits the pan later, it stretches easily and evenly, with way less resistance.

Prep the pan and stretch

Line a sheet pan with parchment and coat it generously with olive oil. Make sure the edges are well-oiled. That’s where the crispness comes from.

Turn the dough out onto the pan and gently stretch it toward the corners. If it starts snapping back, stop. Let it rest for about 10 minutes, then stretch again. Resting lets the gluten relax and keeps the air bubbles intact.

Final proof

Cover the pan by placing another sheet pan upside down on top, like a lid. Let it rise for 30–45 minutes, until it looks puffy and alive.

You’ll know it’s ready when:

The dough looks noticeably thicker
It jiggles slightly if you move the pan
A light poke slowly springs back and leaves a small dent

Dimpling

Drizzle a bit more olive oil over the surface, then press your fingertips into the dough all over.

This step is called dimpling, and it matters.

It prevents giant bubbles from taking over, creates pockets that hold oil, helps toppings stick, and gives focaccia its signature look and texture.

Press firmly, but don’t completely deflate the dough.

Top and bake

Add your toppings. If your olives are large, press them slightly into the dough so they don’t roll off while baking.

Bake at 450°F (232°C) for about 25–30 minutes, rotating halfway through, until the top is golden, the edges are browned, and the bottom feels set.

Cool it properly

Once it’s out of the oven, transfer the focaccia to a wire rack. Leaving it in the pan traps steam underneath and softens the bottom. The rack keeps the crust crisp.