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    Olive Focaccia - Same Day Recipe

    Olive Focaccia - Same Day Recipe

    Thin, crispy crust with soft, airy interior
    Let me show you my new olive focaccia! Thin, crispy crust with a soft, airy interior and great olives that make it sing. This is a same-day focaccia - quick to make and incredibly delicious. Using the lift and slap technique, you'll transform a weak, wobbly dough into smooth perfection. The olive oil aroma is incredible!

    How to Bake the Best Focaccia Bread

    Watch the complete process of making this delicious olive focaccia

    You can follow along with the video above to see the complete focaccia-making process. Watch the dough transform from weak and wobbly to smooth and strong!

    Ingredients

    • 400 ml Water(1⅔ cups)
    • 10 g Fresh yeast(3 tsp, or 5g dry yeast (1½ tsp))
    • 500 g Bread flour(4 cups)
    • 12 g Salt(2 tsp)
    • 2 tbsp Good olive oil(plus more for greasing pan)
    • 50 g Olives(¼ cup, preferably Riviera olives from Liguria)
    • Coarse salt(for topping)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (400ml) with fresh yeast (10g) or dry yeast (5g). Quick mix. Add bread flour (500g) and salt (12g). Mix until there's no more dry flour - just mix, no need to knead. This dough is very easy to mix. Add 2 tablespoons of good olive oil (the aroma is incredible!). A quick mix to incorporate the oil. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Wet hands keep the dough from sticking. Lift the dough and slap it back - I call this technique "lift and slap". You can see how weak the dough is now, it barely holds together, but we'll change that! Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: So wobbly! Repeat the steps from before - stretch and fold the 4 sides, lift and slap. You can see the dough change - it became smoother, stronger. Let it rest for 10 minutes.
      Timer Available:Short Rest (10:00)
    4. 4
      Prepare the pan: Grease the pan with olive oil - be generous! Spread the oil evenly.
    5. 5
      Shape the focaccia: Transfer the dough into the pan. Drizzle with a little olive oil. Give it a quick massage and try to spread the dough. Don't worry if it doesn't cover the entire pan. Cover and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    6. 6
      Add toppings: Prepare olives (50g/¼ cup) - I use Riviera olives from Liguria, the homeland of focaccia, but you can use any olives you like. Every drop is precious! Now for the fun part - dimple the focaccia with your fingers. Sprinkle a little water. Add just a little coarse salt on top.
    7. 7
      Bake: Bake at 440°F (230°C) for 20 minutes. The olive aroma is fantastic! Can't wait to taste it.
      440°F (230°C)
      Timer Available:Baking Time (20:00)
    8. 8
      Cool and serve: Transfer to a cooling rack. The crust sings! Now the best part - so airy! The crumb is soft and not rubbery. Perfect focaccia!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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