3 Doughs, 60 Recipes: Same-Day Focaccia Tutorial

This video tutorial accompanies the Same-Day Focaccia recipe from my cookbook 3 Doughs, 60 Recipes. This is one of the three easy-to-master doughs that the recipes in the book are based upon.

The ingredients list, measurements and written method for the Same-Day Focaccia can be found on pages 22 – 29 in the book.

To purchase a copy of 3 Doughs, 60 Recipes, click here: https://geni.us/3doughs60recipes

If you have any questions, please leave them below and I will do my very best to reply to them. And feel free to share any tips for the Same-Day Focaccia recipe with the Lace Bakes community in the comments section – we can draw so much inspiration and knowledge from one another.

Check out @_lacebakes_ on Instagram and TikTok for more recipes for bread lovers. I’d love to see your bakes – please use #3doughs60recipes when sharing photos your carby creations on socials!

Happy baking!
Lacey xo

welcome to the video tutorial for the same 
day focaccia recipe from my cookbook 3 Doughs,   60 Recipes. First, start with a large mixing 
bowl and mix together warm water honey or you   can use sugar or agave add in the extra 
virgin olive oil and your instant yeast   and whisk that together once it’s all mixed add 
in your bread flour and your fine sea salt and   stir that together with the spoon until no dry 
patches Remain the dough should look like this   if it’s a bit wetter that’s okay if it’s drier 
add in a touch of water scrape down the sides   of the bowl cover it with a tea towel and let 
it rest at room temperature for 15 minutes then   it’s time to do your first series of stretch and 
folds so this is where you wet your hands so the   dough doesn’t stick grab the dough and pull it 
up and over itself until the dough tightens up   into a rough ball shape like this cover the bowl 
again let it rest for 15 minutes and then repeat   the stretch and fold process once more if you’re 
doing the overnight version check the book for   instructions this is where you’ll put it into the 
fridge if not let it rest for an hour to an hour   and a half and then prepare your tray so you can 
use a smaller 9×13 tray like I’m using here or you   can use a larger tray if you would like it to be 
thinner and crispier rub a tiny bit of oil onto   the tray place the non-stick parchment paper over 
the top the oil helps the paper to stay in place   and then drizzle your olive oil liberally onto the 
parchment paper then tip the dough into the tray   and you’re going to fold it into thirds like this 
it will look sort of like a large burrito when   you’re done with it rotate it lengthways into 
the tray and then flip the dough over and then   cover with a tray or with some oiled parchment 
paper to proof at room temperature for an hour   to an hour and a half near the end of the proof 
time set the oven rack to the lowest position in   the oven and preheat it and then get your toppings 
ready so here I’m just doing Rosemary and sea salt   if you’re using Rosemary cover it with a bit of 
olive oil so it doesn’t burn then you are going   to pull the edges of the dough towards the edges 
of the tray drizzle it liberally with extra virgin   olive oil when using Rosemary I like to sprinkle 
it over the top before I dimple it in so it really   sticks on normally you would Place toppings 
into the dimples that you’ve created during   the dimpling process press your fingers into the 
dough until they hit the bottom of the tray and   repeat now I’m just sprinkling over a final touch 
of flaky sea salt and then baking in the bottom   rack of the oven for 18 to 23 minutes but there’s 
more information in my book about adjusting for   your particular oven the focaccia should be golden 
brown let it cool on a cooling rack so the bottom   stays crispy cut in after about 15 to 20 minutes 
and then enjoy your beautiful focaccia you can   see this makes quite a thick focaccia so again if 
you’d like it thinner you can use a bigger tray