The quick crisp focaccia is soft, simple, great for stuffing or enjoying on its own. There are many focaccias here, for all tastes, but I will never tire of making, experimenting, mixing, kneading, changing flours and proportions, modifying hydration and rising times. Because leavened products are my passion. So here’s another one. Yes, another focaccia. Was it needed? I think so. Come on, you too knead the quick crisp focaccia. Bring it to the table in the bread basket. It will be a hit!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 6/8 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups water
- 0.5 oz fresh yeast
- 2 1/2 cups all-purpose flour (Nuvola Caputo)
- 3 1/4 cups all-purpose flour (Pizzeria Caputo)
- 2 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- to taste salt
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Bowl
- 1 Reusable Fabric Lid
- 1 Baking Tray
- 1 Small Bowl
- 1 Mini Whisk
Steps
I use the stand mixer, but you can also proceed by hand with this focaccia, making sure to respect the necessary times to work the dough well.
In the bowl of the stand mixer, add the water and crumbled fresh yeast. Let it dissolve, then add the flours while continuing to mix. Add the salt, extra virgin olive oil, and knead well for fifteen minutes. When the dough is smooth and compact, transfer it to a bowl, cover it, and let it rise for three hours in a warm place (proofing box in the oven, or oven turned off with the light on, or simply using blankets to keep it warm). After the resting time, place the dough on a work surface, form a rectangular dough ball, and place it on a well-oiled baking tray without spreading it. You can also use parchment paper on the baking tray, but you should oil it as well. Cover the dough and let it rise for one hour.
Meanwhile, prepare the brine: in a small bowl, mix the oil and salt with the water using a small whisk.
After the resting time of the focaccia, spread it to fill the tray, cover it, and let it rise again for one hour.
When it’s ready, create the classic focaccia dimples with your fingertips. Sprinkle with the brine and bake in a preheated oven at 480°F for 25 minutes.
Notes
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