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Quick Focaccia in One Hour

May 07, 2026, 3 min read

FODMAP — Modify

Use a gluten-free flour blend; skip the caramelised onion topping.

Ingredients

Dough

  • 100 g (¾ cup) plain (all-purpose) flour
  • 135 g (1 cup) strong white bread flour
  • ½ tsp salt
  • 1 tbsp sugar
  • 7 g (~2 tsp) instant yeast
  • 150–180 ml (⅔–¾ cup) extra virgin olive oil — divided
  • 135 ml (½ cup) hand-hot water

Toppings

Choose one or combine — flaky salt and rosemary is the classic.

  • Flaky salt and rosemary
  • Olives — green, black, or mixed
  • Sun-dried tomatoes
  • Caramelised onions and crumbled feta
  • Pesto and grated mozzarella

Method

Make the dough

  1. Put the flours, salt, sugar, instant yeast, water, and 3 tbsp of the olive oil in a mixing bowl.
  2. Mix with a spoon until you have a shaggy ball, then tip out onto the counter and knead by hand for 5–10 minutes until smooth and silky.

First rest

  1. Place the dough ball in a lightly oiled bowl. Cover with a clean tea towel, lid, or plastic wrap.
  2. Place in a very warm place (airing cupboard, near a radiator, etc.) for about 5 minutes.

Shape and second rest

  1. Use another 2–3 tbsp olive oil to grease the base and sides of a 29 × 18 cm baking tin.
  2. Turn out the dough and knead briefly. Squash, stretch, and pat it out into a rectangle roughly the size of the tin.
  3. Transfer to the oiled tin and ease the dough to the edges so it’s roughly even thickness all the way across.
  4. Cover again and return to the warm place for about 15 minutes.

Top and bake

  1. Use your fingers to poke deep holes into the dough — press right down to the bottom of the tin.
  2. Gently brush 2–3 tbsp olive oil over the surface and sprinkle with salt flakes and rosemary (or your toppings of choice).
  3. Place the tin into a cold oven and turn the heat to 200 °C. The dough rises rapidly as the oven heats, then bakes once temp is reached.
  4. After about 20–25 minutes, the focaccia should be well risen and golden brown on top.

Finish and serve

Remove from the oven and drizzle a further 2–3 tbsp olive oil over the surface. Allow to cool slightly in the tin before lifting out. Eat straight away or allow to cool.

Pairs with

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