Same-Day Herb and Cheese Focaccia

This same-day focaccia has a crisp base, a thick and airy crumb, and real height to it. Italian herbs are mixed right into the dough, and mozzarella is folded in and scattered on top so every slice is cheesy all the way through. No overnight rise, just a same-day dough that comes together with a few rounds of stretch and folds.

Prep Time 3 35

Cook Time 25

Total Time 4

Servings Slices

Calories 217kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

For the dough

2 cups water warm (105 to 110°F), or lukewarm if you do not have a thermometer
2 teaspoon instant dry yeast
1 tablespoon sugar
3 cups bread flour
1 teaspoon salt
3 tablespoon olive oil
1 tablespoon tablespoon mixed Italian herbs
Extra olive oil, for greasing the pan and drizzling over the dough

For the topping

1 cup mozzarella for folding into the dough
½ cup mozzarella for the top
1 teaspoon mixed Italian herbs for the top
Olive oil, for drizzling

INSTRUCTIONS

Combine the warm water, instant dry yeast, and sugar in a large bowl. Cover with a plate or tea towel and let sit for a few minutes so the yeast can wake up.
Add the bread flour, salt, olive oil, and 1 tablespoon mixed Italian herbs. Mix until a rough dough forms.
Cover and rest for 25 minutes.
Perform the first set of stretch and folds. Stretch and fold the dough at least 4 times, rotating the bowl as you work around the dough.
Cover and rest for 25 minutes.
Repeat the stretch and folds a second time.
Cover and rest for 25 minutes.
Repeat a third and final set of stretch and folds.
Cover and rest for 25 minutes.
Generously oil a 9 x 13-inch pan.
Transfer the dough to the pan. Scatter 1 cup mozzarella over the dough, then fold twice, turn and flip to work the cheese through, gently stretching the dough to fit the pan.
Cover and let rise for 1 hour 15 minutes.
Drizzle with olive oil, then scatter with ½ cup mozzarella and 1 teaspoon mixed Italian herbs.
Dimple the dough all over with your fingertips.
Bake at 425°F (220°C) for 25 minutes, or until golden brown.
Cool slightly before slicing and serving.

NOTES

Wet your hands before each stretch and fold. This stops the dough sticking to your hands and makes it much easier to handle.
If your pan is not a good quality nonstick, line it with parchment paper before adding the oil and dough. Without it the focaccia will stick and be very difficult to remove from the pan.
The resting times between stretch and folds and the final rise time can vary depending on the temperature and weather in your kitchen. Use the times in this recipe as a rough guide only and let the dough be your guide. It should feel stronger and more elastic after each fold, and visibly puffy after the final rise.
Store at room temperature in an airtight container for up to 2 days.

NUTRITION