Same-Day Focaccia (Tomato & Rosemary)

Name: Same-Day Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 310 min
Ingredients: 4 ⅛ cups bread flour; 1 ¾ cups warm water (100-105°F); 2 ¼ tsp (1 standard packet) instant yeast; 3 ½ tsp Diamond Crystal kosher salt (or 2 tsp. Morton kosher salt); 2 Tbsp extra virgin olive oil (*see notes below); parchment paper; 2-3 Tbsp. extra virgin olive oil; 1 cup cherry tomatoes (halved; I like using the heirloom variety for color); 2-3 sprigs fresh rosemary (lightly chopped; you don’t want specs but not big pieces either); Maldon Flaky sea salt; extra virgin olive oil; fresh basil leaves (optional); zest of 1 lemon (optional); extra virgin olive oil (for drizzling); hot honey (optional )

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By: Krolls Korner

Table Talk with Tawnie

The funny thing about focaccia is its reputation for it being difficult to make but it’s one of the more forgiving yeast recipes you’ll ever bake. I’ve made the recipe extra easy for you with this same-day recipe and it’s a really great base recipe you can take and make your own with different toppings and flavors (see variations below!) I wanted to develop a focaccia recipe people will *actually* make! I know we’re all so busy and most days we don’t have an all-day all-night commitment to make to bread so this focaccia still delivers a golden, crispy crust with a soft airy interior but all made on the same day. Approachable is what I am always aiming for, so I hope you find this recipe easy to follow and come back to it time and time again! Happy focaccia making! 🥰

Why You’ll Love This Same-Day Focaccia Recipe

No overnight rise required
No stand mixer needed
Beginner-friendly
Crispy golden edges
Soft, airy interior
Uses simple pantry ingredients
Perfect for sandwiches, soups, salads, or entertaining
Customizable toppings

Close-up of sliced tomato rosemary focaccia with a crisp golden crust, fluffy interior, flaky sea salt, and olive oil dipping sauce.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Ingredients for homemade same day focaccia including bread flour, water, yeast, olive oil, kosher salt, flaky sea salt, rosemary, basil, cherry tomatoes, and a dough whisk.

Bread Flour: Bread flour has a higher protein content than all-purpose flour, which creates stronger gluten development. That’s what gives focaccia its signature chewy texture and beautiful open crumb with lots of airy pockets. While all-purpose flour will work, bread flour will give you the best results.
Warm Water: Aim for water that’s about 100-105°F. Warm water helps activate the yeast and gets the dough rising without slowing it down. If the water is too hot, it can kill the yeast; too cool, and the dough will simply take longer to rise. Use a thermometer for accuracy!
Instant Yeast: I prefer instant yeast because it can be mixed directly into the flour, no proofing required. If you’re using active dry yeast instead, bloom it in the warm water for 5-10 minutes before mixing with the flour.
Kosher Salt: I recommend Diamond Crystal kosher salt, but if using Morton, reduce the amount slightly since it’s more concentrated by volume. (I’ve noted this in the Recipe Card for you as well!)
Extra Virgin Olive Oil: This is one ingredient where quality really shines. Since olive oil flavors both the dough and the crust, choose one that’s fruity, peppery, and something you’d happily dip bread into. It also creates the crispy, golden crust focaccia is known for. I like Bono and Partanna personally.
Cherry Tomatoes: As they roast, the tomatoes become sweet, juicy, and almost jammy, adding little bursts of flavor throughout the bread. I love using heirloom cherry tomatoes for their beautiful mix of colors, but any cherry or grape tomatoes work well.
Fresh Rosemary: Rosemary is a classic focaccia topping that pairs perfectly with olive oil and tomatoes. Give it a rough chop so the flavor is evenly distributed without leaving large woody pieces on top of the bread.
Flaky Sea Salt: Finish the dough with flaky sea salt (like Maldon) before baking for little pops of texture and flavor. It adds a delicate crunch that regular table salt just can’t replicate.
Fresh Basil & Lemon Zest (Optional): A handful of torn basil and a little fresh lemon zest after baking brighten the rich olive oil and roasted tomatoes. They’re optional, but they make the finished focaccia taste especially fresh and summery.

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Golden brown tomato rosemary focaccia baked in a sheet pan and topped with cherry tomatoes, fresh rosemary, flaky sea salt, and olive oil.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Step-by-step collage showing how to mix bread flour, water, yeast, olive oil, and salt together to make a sticky focaccia dough.

Mix the Dough

In a large mixing bowl, combine the dough ingredients and mix until a shaggy, sticky dough forms. Cover and let the dough rest for 15 minutes.

Step-by-step collage showing the stretch and fold technique for same-day focaccia dough, followed by the dough resting and rising until doubled in size and smooth.

Stretch & Fold the Dough

Perform a series of stretch and folds (coil folds) every 15 minutes, for a total of four rounds (images 1-4 in the collage). You’ll notice the dough becoming smoother, stronger, and easier to handle with each fold. Cover and let the dough rise until doubled in size and full of air bubbles (images 5 & 6).

Step-by-step collage showing how to transfer, stretch, and fold focaccia dough into an olive oil-coated baking pan before the second rise.

Transfer to Pan

Generously coat a 9×13-inch pan with olive oil and line with parchment paper. Transfer the dough to the pan, gently stretching it toward the edges. If it springs back, let it rest for 10-15 minutes before stretching again. Cover and let rise until puffy.

Step-by-step collage showing how to drizzle focaccia dough with olive oil, dimple the surface, and top with cherry tomatoes and fresh rosemary before baking.

Dimple + Add Toppings

Drizzle the dough generously with olive oil, then use your fingertips to press deep dimples all over the surface. Top with the cherry tomatoes, rosemary, and flaky sea salt.

Before and after comparison of tomato rosemary focaccia, showing the dough before baking and the finished golden brown focaccia fresh from the oven.

Bake Until Golden

Bake until the focaccia is deeply golden brown with crisp edges. Finish with fresh basil, lemon zest, another drizzle of olive oil, or hot honey if desired. Let cool for about 10-15 minutes before slicing and serving.

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Expert Tips

Use a kitchen scale: For the most accurate results, weigh your flour and water instead of measuring by volume. Since focaccia is a high-hydration dough, even small differences can affect the final texture. Weighing your ingredients gives you the most consistent results every time. Use the “convert to metric” button in the recipe card to see the weights of each ingredients (rather than cups/teaspoons/tablespoons). Here’s a kitchen scale I like.
Use wet or oiled hands: This dough is supposed to be sticky! Instead of adding extra flour, lightly wet or oil your hands before handling the dough to keep it from sticking while preserving its light, airy texture.
Don’t skip the olive oil: It may seem like a lot, but olive oil is what gives focaccia its crispy, golden crust and rich flavor. Be generous when coating the pan and drizzling the top of the dough.
Be patient with the rises: Rise times are only a guideline. Your dough should look noticeably puffed and airy before moving on to the next step. If your kitchen is cool, it may simply need a little more time.
Don’t force the dough: If the dough keeps springing back as you stretch it into the pan, let it rest for 10-15 minutes, then try again. Giving the gluten time to relax makes it much easier to spread without tearing.
Dimple deeply: Use well-oiled fingertips to press deep dimples all over the dough, almost to the bottom of the pan. This creates the signature focaccia look while allowing the olive oil to pool in the dimples for maximum flavor.
Bake until deeply golden: Don’t be afraid of color! A properly baked focaccia should be deeply golden on top with crisp edges and a well-browned bottom. Underbaking can leave the center gummy instead of light and airy.
Let it cool slightly before slicing: As tempting as it is to cut into it immediately, letting the focaccia cool for 10-15 minutes allows the crumb to finish setting, making it easier to slice while still serving it warm.

Unbaked same-day focaccia dough in a sheet pan after dimpling, topped with halved cherry tomatoes, fresh rosemary, and olive oil before baking.

Variations / Substitutions

Once you’ve mastered this easy Same-Day Focaccia recipe, it’s time to play around with variations beyond tomato and rosemary. Here are some that I think would be tasty.

Garlic Parmesan: After dimpling the dough, drizzle generously with olive oil and top with 4-6 minced garlic cloves and ½ – ¾ cup freshly grated Parmesan cheese. Finish with flaky sea salt and bake as directed. Sprinkle with chopped parsley after baking if desired.
Everything Bagel: Brush the dough generously with olive oil after dimpling, then sprinkle evenly with 2-3 tablespoons everything bagel seasoning. Bake as directed and enjoy toasted with cream cheese or alongside soups.
Jalapeño Cheddar: Top the dimpled dough with 1-2 thinly sliced jalapeños and 1 cup shredded sharp cheddar cheese. Finish with flaky sea salt before baking. For extra heat, leave some of the jalapeño seeds intact.
Caramelized Onion: Scatter 1 cup caramelized onions evenly over the dimpled dough, then drizzle with olive oil and sprinkle with flaky sea salt. Fresh thyme pairs beautifully with this variation if you have it on hand. (Need tips on how to caramelize onions? Check out my how-to post!)
Olive & Rosemary: Swap the tomatoes for ¾ cup pitted Kalamata or Castelvetrano olives and fresh rosemary. Drizzle generously with olive oil and finish with flaky sea salt before baking for a classic Italian-inspired focaccia.
Pesto Mozzarella: Dot 2-3 tablespoons of pesto over the dimpled dough, then sprinkle with 1 cup shredded low-moisture mozzarella. Bake as directed until the cheese is melted and lightly golden, then finish with fresh basil. If using fresh mozzarella, add it during the last 5-8 minutes of baking (or after baking while the focaccia is still warm) to prevent excess moisture in the bread.
Caprese: Top the dimpled dough with halved cherry tomatoes and a drizzle of olive oil, then bake as directed. Once out of the oven, top with torn fresh mozzarella, fresh basil, flaky sea salt, and a drizzle of balsamic glaze. If you prefer the mozzarella melted, add it during the last 5-8 minutes of baking. (Either way will be delicious!)
Roasted Garlic: Scatter 8-10 roasted garlic cloves over the dimpled dough and gently press them into the surface. Drizzle with olive oil, sprinkle with flaky sea salt, and add a little chopped rosemary or thyme if desired.

Let me know in the comments if you try any of these variations!

Homemade tomato rosemary focaccia sliced open to reveal a soft, airy crumb with large air pockets and a golden crust.

Storage / Freezing

Store in an airtight container.
Room temperature → 2 days
Refrigerator → up to 5 days
Freezer → up to 2 months
Reheat in a 350°F oven for 5-8 minutes to bring back the crisp edges.

FAQs

Can I make focaccia without a stand mixer?

Yes! This recipe is designed to be mixed by hand using a dough whisk or sturdy wooden spoon. Because focaccia is a high-hydration dough, it comes together easily without kneading. The stretch and fold technique develops the gluten instead of traditional kneading.

Is overnight focaccia better than same-day focaccia?

Overnight focaccia develops a slightly deeper, more complex flavor because the dough ferments slowly in the refrigerator. But I’ve found that this same-day version still bakes up with a wonderfully airy crumb, crisp edges, and rich olive oil flavor (all without waiting until tomorrow).

Can I use all-purpose flour instead of bread flour?

You can, but I recommend bread flour whenever possible. Bread flour has a higher protein content, which creates stronger gluten development and gives focaccia its signature chewy texture and airy interior. All-purpose flour will still work, but the crumb may be a little softer and less open.

Why is my dough so sticky?

A sticky dough is completely normal. It’s actually what makes focaccia so light and airy. Resist the urge to add extra flour, as this can make the bread dense. Instead, lightly oil or dampen your hands before handling the dough to keep it from sticking.

Why didn’t my focaccia dough rise?

The most common causes are inactive yeast, water that was too hot or too cold, or not allowing enough time for the dough to rise. Your dough should look noticeably puffed and nearly doubled before moving on to the next step.

Do I need to knead focaccia?

No. Instead of kneading, this recipe uses a series of stretch and folds called “coil folds” during the first rise. These gentle folds strengthen the gluten while preserving the air bubbles that create the signature focaccia texture.

Can I make this focaccia ahead of time?

Absolutely. Once baked, focaccia is best enjoyed the same day, but leftovers keep well for 2-3 days in an airtight container at room temperature. You can also bake it a day ahead and reheat it in a 350°F oven for 5-10 minutes to refresh the crust. If you’d like to prep ahead, you can refrigerate the dough overnight after the first rise, then let it come to room temperature before stretching it into the pan.