This Japanese Focaccia Made an Ordinary Autumn Day Feel Special

There are moments in bread making that quietly fill me with joy—the subtle changes in the dough as it slowly comes to life. The softness beneath my fingertips. The way it rises in the oven, turning beautifully golden and fragrant. Enjoying each of these little changes, I made a focaccia that can be completed in a single day. While the dough was resting, I prepared a simple compote with seasonal persimmons. The warmth of summer still lingers, but little signs of autumn are slowly finding their way to our table. The aroma of freshly baked bread and the gentle sweetness of seasonal fruit— I hope this video brings you a quiet moment that makes an ordinary day feel a little more special. Ingredients Bread flour — 300g (about 2½ cups) Water — 225ml (¾ cup + 3 tbsp) Salt — 5g (about 1 tsp) Dry yeast — 1.5g (about ½ tsp) Olive oil — 9g (about 2 tsp) Olive oil — as needed, for topping