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Same Day Focaccia… Because Sometimes You Want

Same Day Focaccia… Because Sometimes You Want Bread Today, Not Tomorrow. No Overnight Dough. No Wrestling The Pan. Just A Straight Dough, A Few Folds, And A Proof That Actually Behaves. Fluffy Inside, Crispy Edges, Oily Dimples Doing What They’re Supposed To Do. Eat It Warm With Olive Oil, Vinegar, And Feta. Turn It Into Sandwiches With Fresh Mozz, Cured Meats, And Pesto. Make A Big One, Freeze It, Feel Very Smart Later. Recipe ↓ Dough (Metric) 1200 G All Purpose Flour 960 G Warm Water 18 G Instant Yeast 24 G Salt 180 G Olive Oil Dough (Imperial ) 9½ Cups All Purpose Flour 4 Cups Warm Water 2 Tbsp Instant Yeast 1 Tbsp + 1 Tsp Salt ¾ Cup Olive Oil Method Mix Yeast Into Warm Water. Mix Flour And Salt, Add Liquids And Oil, Stir Until Shaggy. Rest 30 Minutes. Stretch & Fold 4 Sets, About 30 Minutes Apart. Move Dough To A Well Oiled Rectangular Container And Let It Rise. Oil A Parchment Lined Sheet Pan And Gently Stretch Dough To The Corners. Final Proof 30–45 Minutes, Covered. Dimple With Oiled Fingers, Top With Olives, Rosemary, Oregano, Flaky Salt. Bake At 450°F / 232°C For 25–30 Minutes Until Golden And Crisp. Save This If Focaccia Has Ever Fought Back On You.

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