This same-day focaccia became my one-pan answer to last-minute guests and weeknight cravings. I first learned this version when I wanted the olive-oil warmth of bakery bread without planning an all-day bake. It’s a forgiving dough that rewards a gentle hand: crunchy edges, a soft, open crumb, and those signature dimples holding tiny pools of olive oil. The first loaf I made disappeared while still warm; my neighbor called it the best thing the neighborhood had smelled that week. That memory sealed this as a household favorite.

I often make this when pantry staples are running low because the ingredient list is wonderfully simple — flour, water, yeast, salt, and olive oil — but the results feel generous. The texture is rustic but elegant: a golden, slightly blistered crust with an interior that yields to a fork and stretches in airy strands. It’s ideal for tearing and dipping or serving alongside a bowl of soup. In busy weeks I love how it elevates a simple salad into a dinner party, and in colder months its aromas make the kitchen feel like a small bakery.

Ingredients

• All-purpose flour (3 1/2 cups): Use a good-quality unbleached flour such as King Arthur or Bob's Red Mill for reliable gluten strength. The flour provides structure while still allowing an open crumb; if your flour is very high-protein, you may notice a slightly chewier bite.
• Active dry yeast (1 packet / 2 1/4 teaspoons): Check the date to ensure good rise. If you prefer, instant yeast can be used without proofing, but this recipe proofs the yeast to confirm activity.
• Warm water (1 1/3 cups, about 105°F): Warm—not hot—water wakes the yeast. Use a kitchen thermometer to hit roughly 100–110°F; too hot will kill yeast, too cool slows rise.
• Extra virgin olive oil (1/4 cup + more for drizzling): A fruity, peppery oil like California or Italian extra virgin adds aroma and helps crisp the surface. Reserve extra for finishing and dimpling.
• Sea salt (1 1/2 teaspoons): Coarse flaked salt such as Maldon or fleur de sel works beautifully when sprinkled on right before baking to give a crunchy, savory finish.
• Sugar (pinch, optional): A small pinch helps kick-start very old yeast but is unnecessary with fresh yeast.
• Optional toppings: Fresh rosemary sprigs, minced garlic or garlic-infused oil, halved cherry tomatoes, pitted olives, grated Parmesan or crumbled feta, thinly sliced red onion, bell pepper, or zucchini. Choose toppings that won’t release too much moisture or press them lightly into the dough.

Instructions

Activate the yeast: Pour about 1 1/3 cups warm water (target 100–110°F) into a small bowl. Sprinkle the active dry yeast and a pinch of sugar over the surface and let sit 5–10 minutes. You want a foamy, bubbly cap—this confirms the yeast is alive and ready to leaven. If there is no foam after 10 minutes, discard and try new yeast. Mix the dough: In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour and 1 1/2 teaspoons sea salt. Make a well in the center and pour in the foamy yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon or dough whisk until a wet, sticky mass forms. The dough should be tacky—don’t add more flour now or you’ll lose tenderness. First rise: Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm draft-free spot for about 1 hour, or until the dough has nearly doubled. The surface will look bubbly and slightly domed; a finger dipped in oil and pressed in should leave an impression that slowly regains some height. Shape and dimple: Oil a baking sheet generously. Transfer the risen dough to the sheet and, using oiled fingertips, gently stretch and press it into a rectangle roughly 1 inch thick. Don’t force it; let gravity and gentle pulls help. Use your fingertips to create dimples across the surface—these pockets will hold olive oil and toppings and create the focaccia’s characteristic texture. Top and rest: Drizzle generously with olive oil and sprinkle with flaky salt. Arrange optional toppings like rosemary, halved cherry tomatoes, olives, or thinly sliced vegetables—press them slightly into the dough so they won’t slide off. Let the prepared dough rest for 20 minutes while you preheat the oven to 450°F; this short bench rest relaxes the dough for even oven spring. Bake: Slide the sheet into a preheated 450°F oven and bake 15–20 minutes until the crust is golden brown and the edges crisp. Look for a deep golden color and a hollow sound when you tap the bottom. Remove from oven and immediately drizzle a little more olive oil for gloss and extra flavor before slicing.

Storage Tips

For short-term storage, keep cooled focaccia in a paper bag at room temperature for up to 48 hours; this helps maintain a pleasant crust. To refrigerate, wrap tightly in plastic wrap or aluminum foil and store up to 4 days—reheat in a 350°F oven for 8–10 minutes to restore texture. For longer storage, freeze slices or whole pans wrapped in two layers (plastic then foil) for up to 3 months; defrost at room temperature and refresh in a warm oven. Avoid storing in airtight plastic at room temperature for extended periods as condensation will soften the crust.

Ingredient Substitutions

If you want a slightly more tender crumb, replace up to 1 cup of the all-purpose flour with bread flour or 1/2 cup with whole wheat flour—note whole wheat will yield a denser loaf and may require an extra 1–2 tablespoons water. If you’re out of active dry yeast, use 1 3/4 teaspoons instant yeast, mixing it directly with the dry flour. For a richer flavor, swap 1–2 tablespoons of the water for milk (non-dairy milks are fine) but be aware this reduces shelf life. Garlic-infused olive oil can replace minced garlic to avoid raw garlic pockets.

Serving Suggestions

Serve torn warm with a small dish of extra virgin olive oil and balsamic vinegar for dipping, or alongside a bright tomato salad and white beans for a rustic meal. Halved focaccia makes excellent sandwiches filled with roasted vegetables, sliced meats, or creamy spreads. For entertaining, cut into squares and top with small skewers of mozzarella and cherry tomatoes or a smear of herbed ricotta. Garnish with extra fresh herbs and a sprinkle of flaky salt right before serving for the best presentation.

Seasonal Adaptations

In summer, top the dough with halved cherry tomatoes, basil, and a scatter of fresh oregano—press the tomatoes slightly below the surface to concentrate flavor. In autumn, roasted root vegetables and thyme create a cozy, savory loaf. Winter batches benefit from preserved or roasted garlic and hearty toppings like caramelized onions and sage. For spring, create a lighter version with thinly sliced asparagus tips, lemon zest, and grated Parmesan after baking.

Meal Prep Tips

When planning ahead, mix the dough the night before and allow it a single bulk rise on the counter, then refrigerate covered for up to 12 hours; bring it to room temperature for 30–45 minutes before shaping. Alternatively, pre-shape into an oiled pan and keep covered in the fridge, then bake the next day—this deepens flavor. Portion and freeze slices for quick lunches; toast or reheat in the oven for best texture. Use airtight meal prep containers for toppings stored separately to prevent sogginess.

Success Stories

Friends who initially avoided baking tried this and were surprised at how approachable it felt. One reader emailed that she used this for a backyard potluck, topping with roasted garlic and olives, and every piece was gone in under 20 minutes. Another mom wrote that making the dimples had become a weekend ritual with her children, who now insist on choosing the topping. These small moments—the bread bringing people together—are the recipe’s most meaningful reward.

There’s something irresistible about the ritual of pressing dimples, drizzling oil, and watching the loaf turn golden in the oven. Try different toppings, and don’t be afraid to make it your own—the basic formula is forgiving and delicious.

Final note: let the loaf cool at least 10 minutes before slicing for the best crumb, enjoy plain or dressed up, and remember that the best focaccia is often the one you share.