This focaccia has been my weekday hero for years: golden outside, pillowy inside, and ready in a fraction of the time most overnight versions demand. I first developed this faster method on a weeknight when I wanted something special to serve with soup but didn’t have the luxury of an all-day rise. The result was a loaf with a crisp, olive oil–kissed crust and an open, airy crumb that soaked up every drop of drizzle and dip. It quickly became my go-to for last-minute guests and impromptu picnics. The beauty of this version is the balance between speed and structure. With only a one-hour bulk rise and a short bench rest, the dough relaxes enough to trap fermentation gases and form those characteristic dimples, yet it spends little time idling on the counter. The olive oil both softens the crumb and promotes a deeply flavored, slightly blistered exterior when baked hot at 450°F. Toppings are endless — I love a classic rosemary-and-sea-salt finish, but tomatoes, olives, thinly sliced vegetables, or a scattering of cheese create memorable variations.

Ingredients

• All-purpose flour: Use 3 1/2 cups. Choose a high-quality, unbleached brand for better flavor and protein content; King Arthur or Bob’s Red Mill work well. The amount may vary slightly with humidity; dough should be wet and tacky.
• Active dry yeast: 1 packet (2 1/4 teaspoons). Ensure freshness by checking the expiration date and proofing in warm water; a pinch of sugar helps jump-start activation.
• Warm water: 1 1/3 cups at around 105°F. Too hot will kill the yeast; a digital thermometer helps. If you don’t have one, the water should feel comfortably warm, like a warm bath.
• Extra virgin olive oil: 1/4 cup plus more for drizzling and coating. Use a fruity, peppery EVOO for aroma and flavor; a mid-priced bottle balances flavor and budget.
• Sea salt: 1 1/2 teaspoons in the dough plus coarse sea salt for finishing. The finishing salt adds crunch and pops of flavor.
• Sugar (optional): A pinch to help activate yeast if your yeast is older or the water is slightly cool.
• Optional toppings: Fresh rosemary sprigs, minced garlic or garlic-infused oil, halved cherry tomatoes, pitted olives, fresh thyme or basil, grated Parmesan or crumbled feta, and thinly sliced red onion, bell pepper, or zucchini. These add flavor, color, and texture to the finished loaf.

Instructions

Activate the yeast: Pour 1 1/3 cups warm water (about 105°F) into a small bowl, add a pinch of sugar if using, and sprinkle the packet of active dry yeast on top. Let rest 5 to 10 minutes until it becomes foamy and fragrant. If no foam appears, the yeast may be old; start again with fresh yeast. This foaming indicates live yeast producing carbon dioxide. Mix the dough: In a large mixing bowl combine 3 1/2 cups all-purpose flour and 1 1/2 teaspoons sea salt. Make a well and add the activated yeast mixture and 1/4 cup olive oil. Stir with a wooden spoon until a wet, sticky dough forms. The dough will be tacky and loose — that’s correct; resist adding more flour. A wetter dough produces larger air pockets. First rise: Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm, draft-free spot. Let rise for 1 hour, until nearly doubled. You should see a soft doming of the dough and bubbles under the surface, which signal good fermentation. If your room is cool, allow an additional 15 to 20 minutes. Shape and dimple: Oil a 9x13-inch baking sheet generously. Transfer the risen dough onto the oiled sheet and, with oiled fingertips, gently stretch and press it into a rectangle about 1 inch thick. Don’t overwork it — gentle stretching preserves the air pockets. Use your fingertips to press deep dimples across the surface; these pockets will hold olive oil and toppings and create the characteristic focaccia texture. Top and rest: Drizzle a generous glug of olive oil over the dough and sprinkle coarse sea salt. Arrange your chosen toppings — sprigs of rosemary pushed into dimples, halved cherry tomatoes, olives, or thinly sliced vegetables. Let the assembled dough rest for 20 minutes while you preheat the oven. This short bench rest relaxes gluten and helps the dough spring in the oven. Preheat and bake: Preheat the oven to 450°F. Place the baking sheet on the middle rack and bake 15 to 20 minutes until the crust is deeply golden and edges are crisp. Internal crumb should be airy and slightly moist. Remove from oven, drizzle with a touch more olive oil if desired, and allow to cool slightly before slicing.

Storage Tips

For short-term storage, wrap cooled focaccia in a clean tea towel and keep at room temperature up to 48 hours to preserve crust quality. For longer storage, slice and freeze pieces in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Reheat frozen slices in a 350°F oven for 8 to 12 minutes, or toast individual slices until warmed through; avoid microwaving, which makes the crumb gummy.

Ingredient Substitutions

You can swap up to half the all-purpose flour with bread flour for a slightly chewier texture and better oven spring, or use 100 percent whole wheat for a nuttier flavor, though you may need an extra 2 to 4 tablespoons water. For a dairy-free topping that still delivers creaminess, use a sprinkle of nutritional yeast instead of Parmesan. If you prefer a milder oil flavor, use light-tasting olive oil, but preserve a good-quality finishing oil for drizzling after baking.

Serving Suggestions

Serve warm with a small dish of extra virgin olive oil and balsamic vinegar for dipping, alongside a bowl of tomato soup, or use slices for sandwiches with roasted vegetables and sliced meats. For a brunch spread, pair with scrambled eggs, marinated olives, and a cheese board. Garnish with fresh herbs and a pinch of flaky sea salt for a simple, elegant presentation.

Cultural Background

Focaccia traces its roots to Liguria in northwest Italy, where variations range from thick, olive-oil rich loaves to ones topped with potatoes or seasoned simply with rosemary and salt. Historically baked on flat stones and shared as an accompaniment to soups and stews, it has long been a communal bread in Italian households. This faster method adapts traditional technique for modern schedules while retaining the essential characteristics of olive oil, dimples, and crisp edges.

Seasonal Adaptations

In summer, top focaccia with halved cherry tomatoes and fresh basil or thinly sliced zucchini; in autumn, scatter roasted shallots and thyme. For winter gatherings, use caramelized onions, figs, and a sprinkle of blue cheese or crumbled feta. Adjust baking time slightly if adding very wet toppings like roasted tomatoes — pat them dry first to avoid soggy spots.

Meal Prep Tips

Make dough in the morning and shape it into the baking sheet in the evening to shorten the final rise, or par-bake the loaf until it’s set but not fully browned, cool, wrap, and store; finish baking when needed. For lunches, slice and toast pieces, then pack with proteins and greens for quick sandwiches. Use an airtight container for pre-sliced portions to maintain softness.

There’s something comforting about pulling a warm focaccia from the oven: the smell of olive oil, the crunch of the crust, and the soft crumb that invites sharing. Make this your base formula and personalize it — you’ll find it becomes a beloved staple just as it did in my kitchen.