Recipe · Focaccia · Same-Day
75% Hydration Same-Day Focaccia
A flat, oil-rich loaf that bakes in a sheet pan and rewards short proofing with maximum crumb. Olive oil pools in the dimples, herbs fragrance the surface, and the bottom crust crisps in pooled fat.
Total time
5 hours
Active
60 minutes
Hydration
75%
Difficulty
⌬○○
At 75%, you get real artisan crumb without fighting the dough. It's wet enough for visible holes in the cut loaf, dry enough that you can shape it on a lightly floured counter without the dough sticking to everything.
Same-day means start to finish in roughly four to six hours. The recipe leans on commercial yeast at a higher percentage and a warm bulk fermentation. You won't get cold-ferment depth, but the loaf is on the table the day you decide to bake.
Ingredients
800g total dough. Yields 1 focaccia in a 9x13 inch sheet pan.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 437 g | 100% |
| Water | 328 g | 75% |
| Salt | 9.6 g | 2.2% |
| Instant yeast | 3.5 g | 0.8% |
| Olive oil | 22 g | 5% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Pour into an oiled 9x13 sheet pan, stretch to corners, proof 45-60 minutes.
- Hour 5:00Dimple the surface deeply with all ten fingers, drizzle generously with olive oil, and add toppings (flaky salt, herbs). Bake at 425°F for 22 minutes until the bottom crust is crisp and golden.
Method tips for this style
Pour the dough into a generously oiled pan, oil your hands, and dimple the surface with all ten fingers right before the final proof. Drizzle more oil over the dimples just before baking.
What to expect
A focaccia with a soft dimpled interior and crisp oiled bottom; or a ciabatta with visible holes and a light chewy crumb. The standard expression of the style.
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