Back to community

Same-day Focaccia Recipe

A quick and delicious focaccia recipe using bread flour.

Recipe by millabred· Structured by ReelsMeals

From: Website(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Same-day Focaccia Recipe

Cook Time

30 min

Tags

focacciasourdoughbread

Share this recipe

One recipe link, ready for anywhere

Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.

Publishing this recipe elsewhere? Add a visible credit link back to this page.

Publisher & backlink kit+

Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.

Download recipe cardCheck reuse with Lens

Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.

From millabred on reelsmeals · View the original →

About this saved recipe

Source-aware card

ReelsMeals turns reelsmeals into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time.

Explore related saves

focacciasourdoughbread

Ingredients

  • 14 oz bread flour
  • 11 oz water
  • 0.99 oz olive oil
  • 0.14 oz sugar
  • 0.28 oz salt
  • 0.14 oz instant yeast

Instructions

  1. 1
    In a large bowl, mix all ingredients until no dry flour is visible. Rest at room temperature for 20 minutes.
  2. 2
    Perform 4–5 sets of stretch-and-folds to develop the gluten network. You will notice the dough becoming smoother and stronger.
  3. 3
    Bulk ferment until the dough has doubled in size.
  4. 4
    Drizzle olive oil into a 9x12” pan, then gently transfer the dough.
  5. 5
    Let it final proof for 45–60 minutes.
  6. 6
    Drizzle olive oil generously on top, dimple the dough with your fingertips, and add your preferred toppings.
  7. 7
    Bake at 430°F for 25–30 minutes.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Initial Rest

After mixing all ingredients, let the dough rest at room temperature for 20 minutes before shaping.

Stretch‑and‑Fold Sets

Perform 4–5 sets of stretch‑and‑folds to develop gluten strength.

Final Proof

Allow the dough to proof for 45–60 minutes after transferring to the pan before baking.

Olive Oil Dimpling

Drizzle olive oil on top and dimple the dough with fingertips just before baking.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.

Rate this recipe

This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.