Once I started making this recipe, I couldn’t stop. Partially because I’m a sucker for all carbs, but also because this focaccia is just so simple to make at a moment’s notice and leaves so much room for creativity. The greater-than-usual measurement of yeast means a quicker rise time, so this is the perfect option to have fresh bread on the table in just about an hour.
The topping possibilities are endless, but I suggest using herbs, garlic and flaky salt as a starting point. It’s delicious in its simplicity or you can add fresh tomatoes, olives, diced pancetta, onions – even cheese and sauce to create a full on focaccia pizza! You’ll be tempted to eat the whole batch yourself, but it’s such a crowd pleaser that I can pretty much guarantee that everyone else will beat you to it.
Last Minute Focaccia
- 4-½ cups all-purpose flour
- 1 teaspoon sugar
- 2 teaspoons salt
- 4-1/2 teaspoons active dry yeast
- 1-¾ cup water, 80°F
- ¾ cup olive oil, divided
- 5 cloves garlic, minced
- ¼ cup chopped herbs of your choice
- Sea salt flakes
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, yeast, and water. Mix on low until ingredients are fully incorporated. Switch to a dough hook attachment, add ¼ cup of olive oil and knead until the dough is smooth and elastic, about 15 minutes. Transfer the dough into a lightly oiled bowl, cover, and place in a warm place to rise for 45 minutes.
Once the dough has risen, pour an additional ¼ cup of olive oil onto a rimmed baking sheet and spread across the surface. Transfer the dough onto the oiled baking sheet and allow to rest for 10 minutes. Gently spread the dough out to the edges of the pan (it’s okay if it doesn’t go all the way), dimpling the surface with your fingers as you go. Brush the remaining ¼ cup olive oil over the top. Sprinkle with garlic, herbs, and salt. Bake at 500°F for 12-15 minutes, until golden.
Refine Baking Notes
Get creative with your toppings here! Try adding some fresh tomato slices, olives, pancetta or cheese.