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A few summers ago, I bumped into Richard Bourdon at Berkshire Mountain Bakery. During our brief chat, he told me, among other things, he would never write a cookbook because he’s always changing his methods.
I was shocked to hear this because I would have thought that after 30+ years of running his renowned bakery, he would know all there is to know about bread baking, that his formula would require zero tinkering, and that he and all of his staff could churn out the acclaimed BMB breads in their sleep.
But it was refreshing and reassuring to hear this, too, because I’m constantly changing how I make things, and I don’t know that I’ll ever stop. For the past few months, I’ve been making the base focaccia bread recipe from Bread Toast Crumbs, but trying different things: using more yeast, using less yeast, doing longer, slower rises at room temperature, doing longer, slower rises in the refrigerator.
What Makes The Best Focaccia?
I’ll spare you all the details of the various experiments and skip straight to what I’ve found creates the best focaccia, one that emerges golden all around, looking like a brain, its surface woven with a winding labyrinth of deep crevices: refrigerated dough.
This is nothing novel—many bakers extol the virtues of the cold fermentation process—and it came as no surprise to me either: it was, after all, past-prime Jim Lahey refrigerated dough that showed me how easy focaccia could be: place cold, several-days-old pizza dough in a well-oiled pan, let it rise for several hours or until it doubles, drizzle with more oil, dimple with your fingers, sprinkle with sea salt, then bake until done.
Employing a refrigerator rise takes time because the cold environment slows everything down initially, and during the second rise, the cold dough takes time to warm to room temperature. The overall effort, however, is very hands off, and the result is worth it. In sum, I’ve found:
- Allowing the dough to rest 18 to 24 hours in the fridge yields the best results.
- The amount of yeast doesn’t really matter.
- A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. I’ve been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking. I also love my 9×13-inch USA Pan for this one.
- Count on 2 to 4 hours for the second rise.
- After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve. Note: The bread still tastes delicious without all of those crevices, but there’s something appetizing about the brain-like appearance … or is that just me?
Friends, the above video shows how to bake the focaccia in a 9×13-inch USA Pan and the below photo play-by-play offers the same instruction but for glass Pyrex pie plates. With my USA Pan, I do not need to butter before it before I oil it; with my Pyrex pie plates, butter is essential to prevent sticking. As always, I am here if you have questions.
A familiar scene: 4 cups (512 g) flour, 2 teaspoons salt, 2 teaspoons instant yeast:
Add 2 cups lukewarm water:
Mix dough:
Cover bowl. You all have one of these, right? Stick bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or longer—I’ve left it there for two days).
Remove from fridge, and remove cover:
Deflate dough:
Butter or line with parchment paper two 8- or 9-inch pie plates or something similar; then pour a tablespoon of olive oil into each. (The butter/parchment will ensure the bread doesn’t stick.) Divide the dough in half and place each half into the prepare pans. Use your hands to turn the dough in the oil, creating a rough ball. Don’t touch the dough again for 2 to 4 hours depending on your environment.
When the dough looks like this…
…pour another tablespoon of olive oil over each round, and using your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt, such as Maldon.
Transfer to oven immediately and bake at 425ºF for 25 minutes or until golden all around.
Focaccia brain.
Remove focaccia from pans and place on cooling racks.
One of my favorite thing to do with these rounds of focaccia (besides serving them with olive oil and dukkah) is to make a slab sandwich. Here are three fun ideas:
- Prosciutto, Arugula & Mozzarella:
2. Mashed Avocado, Pickled Beets and Turnips, Pea Shoots:
3.Roasted Red Peppers, Olive Tapenade, & Whipped Honey Goat Cheese
The Best, Easiest Focaccia Bread Recipe
- Prep Time: 18 hours
- Cook Time: 30 minutes
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
Print Recipe
Pin RecipeDescription
Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs.
A few notes:
- I’ve been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking.
- Other pan options include: A 9×13-inch pan — do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13×18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
- As always, for best results, use a digital scale to measure the flour.
- I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
- Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
Ingredients
- 4 cups (512 g) all-purpose flour
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast
- 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- butter for greasing
- 4 tablespoons olive oil, divided
- flaky sea salt, such as Maldon
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
- Category: Bread
- Method: Oven
- Cuisine: Italian
Keywords: bread, focaccia, overnight, refrigerator, cold, dough
This post may contain affiliate links. Please read my disclosure policy.
Toni says
Thank you for your quick response. I love your style and your recipes!
★★★★★
alexandra says
Thank you, Toni 😍😍😍
dana says
Holy guacamole! You weren’t kidding about it sticking. I used a ton of olive oil on the bottom, but next time (and there will be a next time) I will use parchment as well. (used a glass 9×13). The recipe is awesome. Hugs Ali.
alexandra says
Olive oil alone is not enough!! You have to use either butter or parchment to prevent sticking. Glad there will be a next time!
dana says
I should say that 85% of it came out unscathed. :). Just part of the bottom didn’t. Oops!
alexandra says
phew 😅
Mara says
Hello, What salt substitutes do you recommend for kosher salt and in what quantities?
My current options at the grocery store are regular table salt and sea salt. Thank you and I’m looking forward to trying this recipe.
★★★★★
alexandra says
Hi Mara! If you have a scale, use 10 g salt. If not, use 1.5 teaspoons table salt or fine sea salt. 😍
Mara says
Thank you so much for your prompt reply! 🙂
Abby says
Loved your recipe.!!!! My first time baking and was really glad that it came out well. Taste and texture was good but was stuck to the tray and had to try hard😞 Nevertheless it was all gone in an hour !!!! Can you please add tips on how to store to ensure the bread stays crispy. I love your blog and video , no noise, clear steps. Glad that I found your blog…
★★★★★
alexandra says
So nice to hear this, Abby! Glad you like the vids 😍 And yes: butter or parchment in addition to the oil is necessary with some pans to prevent sticking. There really is nothing you can do to keep the crust crisp after a day. A ziplock bag (or an airtight vessel) is the best way to keep the bread fresh the longest. On day 2, you have to reheat it before serving. The good news is that it revives beautifully in the oven (350F for 15 minutes) or the toaster.
Bonetta Sneed says
Ali, someone always asks, so let it be me! I have Celiac disease and must use GF flour. I saw previous comment about water, but will it need to rise?
How do you convert it? Since no gluten, does it still need to be in the refrigerator overnight? I can’t wait to try this recipe!
alexandra says
Hi Bonetta! I really cannot make any promises here, but no, there is no need for the overnight rise. It would truly be a matter of mixing the dough, getting it into the pan, letting it rise till it doubles; then dimpling and baking. I have no idea if gf dough can even dimple (??) and I think, as you note, it will take some trial and error getting the amount of water right because all gf flours absorb water differently. I truly wish I could offer you more promising advice, but I just don’t have the experience.
Bonetta Sneed says
Thank you so much! Trying today!
Chloe says
Thanks for the recipe! For the second rise, do you leave the dough uncovered? Or would it work better to cover it loosely with plastic wrap so it doesn’t dry out?
★★★★★
alexandra says
Uncovered! The dough should be coated nicely in olive oil, which protects it from drying out.
Terry says
I’ve made your peasant bread a couple of times and a lemon ricotta pound cake but this has to be the easiest bread recipe ever. I decided to make just half of your recipe. I spent 5 minutes before bed making the dough and putting it into the refrigerator. I went to work the next day and when I came home I put it into a well buttered 8 by 8 glass baking dish to set for 2.5 hrs. The total hands on time is only about 10 minutes. It slid out of the baking dish with no sticking. It had a nice thin crispy crust and was absolutely delicious. Do you have any thoughts about adding any herbs on top before baking?
★★★★★
alexandra says
So great to hear this, Terry! It is such a low-effort, high-reward bread, right?
Some fresh rosemary added along with the sea salt on top would be delicious!
Stella says
This focaccia is so delicious and easy! We couldn’t finish it all the first day and found it stale the next. What tips do you have for keeping it fresh and/or freezing half of the recipe?
★★★★★
alexandra says
Wonderful to hear this, Stella! I store day-old bread in an airtight bag or container. The crust will get soggy on day two, so you reheat it in the oven at 350ºF for 15 minutes or toast slices before serving. To freeze, place the cooled bread in a ziplock bag. Freeze for up to 3 months.
Jennifer says
I love the video and your style is straightforward which is great for a cook that wants to get down to business. I’ve made this recipe twice and each time it didn’t work out. I am not sure what I did wrong. I used activated yeast which I dissolved in the half a cup of boiling water before putting 1 1/2 c of cold water in, then added it to the flour mixture. My 2nd rise was 2.3 hours. I used a 13 x 9 pan and I baked it at 425 for 30 minutes. My bread didn’t rise and it also as not cooked through. Any help is greatly appreciated.
alexandra says
Jennifer, hello! I think you’re killing the yeast by sprinkling it over the boiling water. If using active dry yeast, combine the 1/2 cup boiling water with 1.5 cold water first. The combined liquid should be perfectly lukewarm. (Boiling water will kill the yeast.) Then sprinkle the yeast over top. When it foams, which should be in about 15 minutes, then proceed with the recipe.
Nisha says
This is such an easy recipe and hard to mess up. I bake it free form on a lined baking sheet so I don’t have to worry about greasing the edges of a tray and get one large loaf.
alexandra says
Love this, Nisha 😍😍😍
Bethany says
If I only have active dry yeast on had, do I reduce the water in the recipe by the amount used to activate the yeast? And would I use 2.5 tsp of ADY instead of the 2tsp instant (I’ve read I should increase ADY by 25% for substitutions)? In a different recipe I microwaved some water to warm it and used a thermometer to make sure it wasn’t too hot. The recipe didn’t turn out great but I think it was for other reasons as the yeast bubbled beautifully . Is that okay vs using boiling water?
Bethany says
This recipe looks great! Can’t wait to try it.
If I only have active dry yeast on had, do I reduce the water in the recipe by the amount used to activate the yeast? And would I use 2.5 tsp of ADY instead of the 2tsp instant (I’ve read I should increase ADY by 25% for substitutions)? In a different recipe I microwaved some water to warm it and used a thermometer to make sure it wasn’t too hot. The recipe didn’t turn out great but I think it was for other reasons as the yeast bubbled beautifully . Is that okay vs using boiling water?
alexandra says
Hi! No need to reduce the water! Make the lukewarm water has instructed: combine 0.5 cups boiling water with 1.5 cups cold water. (Best to use a scale so if you are using one, be sure the water weighs 455g). Sprinkle the yeast over top. Let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
Jan says
Hi. This recipe looks lovely! I only have bread flour on hand though. Can that be used in place of all purpose flour? Also, can the dough be frozen? If so, when should it be placed in freezer?
alexandra says
Hi Jan! Yes, absolutely re bread flour! I haven’t tried freezing this dough, but my gut is telling me to have you freeze it immediately after mixing it. When you are ready to bake it, thaw it in the refrigerator for a day; then transfer to the pan you are planning to bake it in and proceed with the recipe.
Inna says
So you don’t let it raise at all before the refrigerator ? I am so surprised and intrigued . Always thought it needs to grow before putting it in cold
alexandra says
Hi Inna! Nope … it goes straight from being mixed to the fridge.
Inna says
One more question so sorry to bother you again: I have dry active yeast but it’s not instant should I dissolve it in the warm water first ? And follow afterword your recipe