Focaccia in a Flash

Focaccia in a Flash

Course: BreadDifficulty: Easy


Prep time


Cooking time



Nowadays bread baking trends toward long, slow fermentation to maximize flavor, digestibility, appearance, etc. That’s wonderful. We love that. But what happens when dinner plans with friends pop up for that evening? You don’t have two days for the sourdough process. But you also can’t stand the thought of buying bread. In a pinch you can fix your problem with a basic yeasted focaccia.

Focaccia is endlessly forgiving and versatile. It requires no complicated shaping techniques. It can bake in many kinds of pans (and doesn’t need steam!). And you can top with any herbs or seasonings you desire. Plus, using stone-milled flour provides a lot of flavor, so you won’t have that bland white flour flavor in the finished product, even if it’s yeasted and quickly fermented without sourdough.



  • Mix the flour and water on low in a countertop mixer until fully incorporated. Let it rest for 20 minutes.
  • Add the salt and instant yeast and mix on low until the dough gains some strength and appears even.
  • Increase the speed to medium and mix the dough until it is developed and smooth.
  • Transfer the dough to a lightly oiled container and let rise for about 1 hour.
  • When the dough has doubled in size, remove it from the container and place it in your pan. We used a cast iron skillet here.
  • Pour a generous amount of olive oil onto the dough and spread it around. Dimple and stretch the dough outward so that it meets the edges of the pan.
  • Let it rise until puffy and doubled in size (about one hour).
  • Bake at 475F for 20-25 minutes until golden brown.
  • Enjoy! And remember… you can eat focaccia hot!

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