One Hour Focaccia (Yes, Really)
If you’ve ever wanted homemade bread without committing your entire afternoon to it, this is your recipe. No overnight proofing. No complicated steps. Just golden, fluffy focaccia with crispy edges and a generous glug of olive oil — on the table in about an hour.
It’s soft in the middle, lightly chewy, and perfect for dunking into soup, slicing for sandwiches, or tearing straight from the pan while it’s still warm (highly recommend).
One Hour Focaccia
Serves: About 6
Prep time: 40 minutes
Bake time: 20–25 minutes
Ingredients
100 g plain (all-purpose) flour
135 g strong white bread flour
½ tsp salt
1 tbsp sugar
7 g instant yeast
135 ml hand-hot water
150–180 ml extra virgin olive oil (divided)
Topping ideas:
Rosemary and flaky salt, olives, sun-dried tomatoes, caramelised onion and feta, pesto with mozzarella, roasted capsicum… use what you love.
How to Make It
1. Mix the Dough
In a large bowl, combine both flours, salt, sugar and yeast. Pour in the warm water and about 3 tablespoons of olive oil. Mix until a rough dough forms.
Turn it out onto a bench and knead for 5–10 minutes until smooth and elastic. It should feel soft and slightly tacky, not sticky.
2. Quick Rest
Lightly oil a bowl, pop the dough inside, cover, and let it sit somewhere warm for about 5 minutes. This short rest helps relax the dough and makes it easier to shape.
3. Prepare the Pan
Pour 2–3 tablespoons of olive oil into a 29 × 18 cm baking tin. Make sure the base and sides are well coated — this is what gives you those crisp, golden edges.
4. Shape & Rise
Press and stretch the dough gently into the tin so it fills the corners evenly. Don’t worry if it springs back a little.
Cover and let it rest again for around 15 minutes. It will puff up slightly.
5. Dimple & Top
Use your fingertips to press deep dimples all over the surface. This is the fun part.
Brush generously with olive oil, letting it pool slightly in the dimples. Add your chosen toppings and a sprinkle of flaky salt.
6. Bake (From a Cold Oven!)
Place the tin into a cold oven. Then turn the heat to 200°C (400°F) and bake for 20–25 minutes, until deeply golden on top and crisp around the edges.
Starting from cold gives the dough an extra boost as the oven heats up.
7. Finish & Serve
As soon as it comes out, drizzle a little more olive oil over the top. Let it cool for a few minutes before slicing — if you can wait that long.
Tips for the Best Focaccia
Don’t skimp on the olive oil. It’s what makes focaccia focaccia.
If your kitchen is cool, let the rests go a few minutes longer.
For extra flavour, mix chopped rosemary straight into the dough.
Leftovers? Slice and toast the next day — unreal with butter.
Golden, fluffy, salty and ready in about an hour. Once you make this once, it’ll become your “I need bread right now” recipe.