How to Make Focaccia in 3 Hours, Quickest Focaccia Recipe

Home 9 Basic Dough 9 How to Make Focaccia in 3 Hours, Quickest Focaccia Recipe

Focaccia is one of my all-time favourites.

But there are times when I crave it and I do not want to wait a whole day or night for the preferment to be ready. That is why I made this recipe. The quickest and best ‘quick focaccia’ ever. For all my lazy bakers out there. This is a decently sized focaccia, enough for 4 people at a push. Or two very hungry ones. If you would like to make a larger batch then just multiply the amount of ingredients.

For more focaccia recipes made with sourdough starters and preferments check out the relevant pages in the top menu. Those breads will have a more distinct flavour and a thicker crust. So, I have all areas covered for you. Happy baking!

Watch the video down below for detailed instructions.

Ingredients

For the dough

250g (8.8oz) strong white bread flour

5g (0.17oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

50g (1.75oz) olive oil

185g (6.5oz) water at around 20C (68F) if your kitchen is around 22C (71F).

To learn more about dough temperature control click here.

 

For the toppings

Smoked cheddar cubes

Smoked ham cubes

Diced tomato

Oregano

Olive oil

Sea salt

Of course, you can top your focaccia with whatever you like. This is what I had in the fridge that day and that is why I used it.

Method

  1. Autolyse by mixing all but a couple tablespoons of the water with all of the flour until you don’t see any more dry flour. Sprinkle over the salt, dimple it in slightly with a wet hand.
  2. Cover & let it hydrate for 1 hour.
  3. Mix the remaining water with the yeast & add to the dough. Mix well.
  4. Tip it out on your table & knead using the stretch & fold method for around 10 minutes. Or use a mixer with a dough hook on medium speed for around 4 minutes. Desired dough temperature 24 – 25C (75-77F).
  5. Pour the 50g (1.75oz) of olive oil in your bowl & place the dough right into it. Give it a couple of folds.
  6. Ferment the dough for a total of 75 – 90 minutes folding it at 15-minute intervals to incorporate the oil into it. If your dough is fermenting rapidly, then cut the fermentation time, but give it the same number of folds at shorter intervals. If it is fermenting slowly, then just ferment it for longer without adjusting the folds. The main purpose here is to incorporate all the oil in the dough until it is ready for final proof.
  7. After the last fold place the dough on to a piece of parchment paper.
  8. Ferment the dough for 30 minutes or until puffed up and bubbly. During this time preheat your oven to 220C (430F) fan off. Also preheat your baking vessel if using. I use a 23cm (9in) round cast iron skillet.
  9. Cover with the toppings & press them in.
  10. Bake for around 25 – 30 minutes or until golden brown all over.

Enjoy your quick and easy focaccia!

 

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (5 comments)
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5 Comments

  1. StevieB

    I made this today and it came out really well. Topped it with partially fried red peppers onions and diced cubes of cheddar. Then seasoned with oregano and rosemary. Delicious! Really (really) good rise on the dough. Texture was perfect.
    My only whinge is that it makes you a slave to the kitchen for 2 hours with kneading the bread every 15mins.
    There are other recipes with simpler methods (which I’ve made) but they are much denser in texture.
    5 stars for this recipe.

    Reply
    • ChainBaker

      Awesome! I’m glad you liked it.
      That is the thing with the different methods. The breads that contain less water are less hassle to make, but they also have a denser texture. The breads that contain more water take more work, but the result speaks for itself 🙂
      You could probably find a perfect medium though.

      Reply
  2. Kyle S.

    Trying this today!! (04 FEB 2022). Very excited.

    One thing I noticed: the video clearly states to fold the salt into the autolyzed dough prior to adding the remaining water and yeast – the recipe above does not. Something you may want to call out for those that don’t know that the video will provide this tip.

    I’ll let you know how it goes!

    Reply
  3. Norfolker

    Definitely the best focaccia recipe I’ve tried and I doubled it the first time! The family loved it! (I must note that I cheated in using my Kitchen Aid to do the kneading. Then once I transferred it to the bowl of oil I folded it as the recipe states. Will definitely be using this again!

    Reply
    • ChainBaker

      That is awesome! I’m so glad you enjoyed it. There is nothing wrong with using the mixer. It just makes life easier 🙂

      Reply

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