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same-day-focaccia

I'm not much of a baker, but baking bread is something that always fascinated me. It's a science, and it can sometimes be difficult. Thanks to my hummus series, I challenged myself to work on my bread making skills, and slowly but surely I'm on my way to becoming a pro. Focaccia is generally best when making the dough a few days in advance. Letting it slow proof like this helps develop a dough with elevated flavor–kind of like a sourdough! But, we don't always want to wait, so this is a same-day focaccia recipe.

Ingredients

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