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This is my go-to same-day focaccia. It’s the one I make when I want focaccia today , not tomorrow, and I don’t feel like planning my life around an overnight dough. It’s a straight dough. Nothing fancy. No long ferment. But it still gives you what focaccia should have: a soft, airy interior, crisp golden edges, and an oily, dimpled top that actually holds onto toppings instead of letting them slide off. The key isn’t special ingredients. It’s how you handle the dough and, mor
