Yield (focaccia)
Original: 1 focaccia
Rapid Focaccia
Emergency 60-minute focaccia with warm water, extra yeast, short proofs, and a hot bake.
BreadPrep: 40 minCook: 20 min
Recipe
Ingredients
- 250 g Flour
- 210 ml Warm water, About 40-43°C
- 7 g Instant yeast
- 5 g Salt
- 8 g Sugar
- 15 ml Olive oil, For the dough
- 30 ml Olive oil, 25-30 ml for the pan
- 15 ml Olive oil, For dimpling, use as needed
- 1 pinch Flaky salt, For topping
- 1 portion Herbs, garlic, or rosemary, Optional; keep toppings light
Method
- 1. Preheat oven to 240°C immediately and oil the pan heavily.
- 2. Mix warm water, yeast, sugar, and olive oil.
- 3. Add flour and salt, then mix hard until no dry flour remains.
- 4. Cover and rest for 5 minutes.
- 5. Oil your hands and do 8-12 stretch-and-folds in the bowl.
- 6. Cover and proof somewhere warm for 15 minutes, such as a microwave with a mug of hot water beside it.
- 7. Tip into the oiled pan and flip once to coat.
- 8. Gently stretch toward the corners. If it fights back, rest 3-5 minutes, then stretch again.
- 9. Cover and proof warm for 10 minutes.
- 10. Oil your fingers, dimple firmly, then add more oil, flaky salt, and light toppings.
- 11. Bake at 240°C for 20 minutes, or until golden and crisp.
Notes & source
Use 7 g instant yeast for the 250 g flour batch. Keep the dough warm, not hot; if the water is too hot to comfortably hold your finger in, it is too hot for yeast. Do not overload toppings: heavy wet toppings slow the bake and can make the focaccia gummy.