same-day focaccia worth it?

[Flik_Mercenary]

Looking for a good focaccia recipe that works for sandwiches. Most of what I find online leans toward super high-hydration, no-knead doughs. Is that just the nature of focaccia, or do lower hydration versions exist that are still soft but easier to handle? I'd also love to hear if anyone has managed a same-day bake... like 3–4 hours start to finish. I know the long cold ferment brings out flavor, but what do you actually lose skipping it? Just taste, or texture too? And bonus question: I picked up some LDMP for my Sicilian pies... would it add anything worthwhile in focaccia, or is that just overcomplicating things?

 

[Henry]

Yeah you can do a lower hydration focaccia that's still soft, just won't be as airy. Same-day bake works in 3–4 hours, but you'll lose depth of flavor and some texture. LDMP won't hurt, it is just not essential

 

[im-frm-chicago0201]

It can work fine for sandwiches. Building in a couple of stretch-and-folds during the bulk ferment helps strengthen the dough to offset the shorter fermentation time. The LDMP will mainly boost browning and add a touch of sweetness, so it's more for improving the crust color than the structure.