Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
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Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
“Love this recipe! I’ve made this so many times that I’ve lost count. Super simple and delicious. My family loves it. Whenever someone asks me for a focaccia recipe, I always show them this one. This recipe is awesome. Thank you for sharing!” — Lucy
I’ve said it before and I’ll say it again: focaccia is the bread recipe for beginners. Why? Because:
- The no-knead, 4-ingredient dough takes 5 minutes to mix together.
- It requires no special equipment, no tricky shaping technique, and no scoring.
- If you have a 9×13-inch baking pan and your fingertips (for dimpling), you’re good to go.
- It emerges soft and pillowy, olive oil-crusted, golden all around, and it’s completely irresistible.
In sum, it’s hard to beat focaccia (pronounced foh-kah-chuh) in the effort-to-reward category. If you are intimidated by bread baking, this is the recipe I suggest making first, both for its simplicity and flavor. After all, this focaccia bread recipe is adapted from my mother’s simple peasant bread recipe, a recipe that has removed the fear of the bread baking process for many.
For the past few months, I’ve been making the focaccia bread recipe from my cookbook Bread Toast Crumbs, but changing the method: using more yeast, using less yeast, doing longer, slower rises at room temperature, doing longer, slower rises in the refrigerator. Find the results below.
This post is organized as follows:
- What Makes The Best Focaccia
- Four Tips for Success
- How This Focaccia Recipe Differs from Others
- Focaccia Bread Ingredients
- How to Make Focaccia, Step by Step
- Adding Rosemary, Herbs and Other Toppings to your Focaccia Dough
- How to Make a Focaccia Bread Art
- Tomato Focaccia
- How to Make a Focaccia Bread Sandwich
- Can I Skip the Overnight Rise?
PS: Once you master this simple focaccia, try your hand at this simple sourdough bread recipe, another recipe that requires minimal effort but yields spectacular results.
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: high-hydration, 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 requires more 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 — a light, airy, pillowy dough — is well worth it.
As important as refrigerating the dough is using a high hydration dough, meaning a dough with a high proportion of water relative to the flour. The high proportion of water will create a dough with beautiful air pockets throughout. (Incidentally, this is the secret to making excellent pizza dough as well as light, airy sourdough sandwich bread.)
How This Focaccia Recipe Differs from Others
There are lots of focaccia bread recipes out there, so why make this one? This one differs from many of the recipes out there in two ways:
- The long, cold, refrigerator rise.
- The absence of sugar or honey or any sort of sweetener.
Why isn’t there any sweetener in this recipe? Simply stated, a sweetener is just not needed — the yeast, contrary to popular belief, does not need sugar to activate or thrive. Sugar will speed things up, but when you’re employing a long, slow rise, speed is not the name of the game.
Moreover, and this is getting a little scientific, but during the long, cold fermentation: enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning, again rendering sugar unnecessary. Cool, right?
Four Tips for Success
- Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)
- A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass, pans butter plus oil is essential to prevent sticking. When I use my 9×13-inch USA Pan, I can get away with using olive oil alone.
- Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.
- 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.
- Flour: bread flour or all-purpose flour will work equally well here. If you live in a humid environment or abroad, I suggest trying to get your hands on bread flour. King Arthur Flour is my preference.
- Yeast: SAF Instant Yeast is my preference, but active dry yeast works just as well. See recipe box for instructions on how to use active-dry yeast in place of instant.
- Salt: I say this all the time, but a big part of making a good loaf of bread comes down simply to using the right amount of salt given the amount of flour you are using by weight. It’s like anything: bread has to be well seasoned. At a minimum, use 10 grams (2 teaspoons) of salt for every 500 grams (4 cups) of flour. I highly recommend investing in some good, flaky sea salt for sprinkling on top of the focaccia dough — it tastes better than the more finely ground varieties of salt. I use Diamond Crystal kosher salt for the dough, but any salt you have on hand will work just fine for the dough.
- Water: There is a lot of water in this dough — it’s 88% hydration — and all of that water helps produce a light, airy, pillowy dough.
- Olive oil: Olive oil both in the bottom of the pan and on top of the dough is essential for encouraging nice browning, flavor, and that quintessential oiliness we all love about focaccia.
- Rosemary or other seasonsings: Rosemary is a classic focaccia topping, and you can either sprinkle it over the dough before baking or you can chop it up and add it to the dough. Many people love sun-dried tomatoes and olives in their focaccia. See below for how to incorporate these other ingredients into your focaccia dough.
How to Make Focaccia Bread, Step by Step
Gather your ingredients: 4 cups (512 g) flour, 2 teaspoons (10 g) salt, 2 teaspoons (8 g) instant yeast (SAF is my preference), 2 cups (455 g) water:
Whisk together the flour, salt, and yeast first:
Add the water:
Use a spatula to stir the two together.
Slick the dough with olive oil:
Slick the surface of the dough with olive oil; then cover the bowl. You all have one of these, right? Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or longer—I’ve left it there for as long as three days). NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or the lid pictured in the photo below this one. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
Another option: the lid that comes with the 4-Qt Pyrex bowl. This is handy for fridge storage because you can stack things on top of it.
Remove from fridge, and remove the cover:
Deflate the dough and transfer to a prepared pan. I love this 9×13-inch USA pan. If you don’t have one you can use two 8- or 9-inch pie plates or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.
After two to four hours, or when the dough looks like this…:
… it’s time to dimple it! You can use simply olive oil and salt — I recommend good, flaky sea salt for this. Note, the dough in the photo below spent three days in the fridge, and the dough was super bubbly!
if you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt — again, something like Maldon is great here.
Transfer to oven immediately and bake at 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks.
How to Incorporate Rosemary, Herbs, and Other Ingredients & Toppings into Your Focaccia Dough
One of the most frequently asked questions I get is: How can I add other toppings or ingredients to my focaccia bread? You can do this in two ways:
- Add them on top as you would rosemary or other herbs. The key is to make sure the ingredients are slicked lightly with olive oil to ensure they do not burn in the oven. I like to sprinkle the rosemary over top of the dough, then drizzle it with olive oil, then dimple the dough.
- You can add them directly to the dough. In step one, when you whisk together the flour, salt, and instant yeast, add your ingredients — chopped olives, sun-dried tomatoes, roasted garlic — to the flour and toss to coat; then add the water.
How to Make a Focaccia Bread Art
Pictured above is my “Ode to Spring” (🤣) Focaccia Bread Art (or Garden Scape). As noted above, the key with adding toppings is to slick them lightly with olive oil to ensure they don’t completely char. Keep in mind that some items will char, and a little charring is not a bad thing.
To make a focaccia bread art:
- Follow the recipe through the step in which you dimple the dough just before baking. Arrange your toppings — sliced peppers, asparagus, scallions, olives, tomatoes, onions, etc. — over top and dimple again, pressing the ingredients into the dough to embed them — you can be more aggressive than you think.
- Brush the entire surface with olive oil; then sprinkle with sea salt.
- Bake as directed.
Pictured above is a cross between pissaladière and tomato focaccia. I love the addition of tomatoes to pissaladière because it adds a freshness and brightness, a hit of acidity to offset the sweet caramelized onions and salty anchovies, olives, and capers.
You can use any summer tomatoes you have on hand — diced cherry tomatoes, Roma, plum, sliced beefsteak tomatoes, heirloom tomatoes, etc. If you choose to dice up Roma or plum tomatoes, there is no need to seed them, but leave any juices lingering on the cutting board behind.
Top the unbaked focaccia with a thin layer of tomatoes; then bake as directed.
How to Make Focaccia Bread Sandwiches
One of my favorite things to do with either the rounds of focaccia or the 9×13-inch slab of focaccia is to make a giant sandwich: simply halve the whole finished loaf of focaccia in half crosswise; fill it as you wish, close the sandwich; then slice and serve.
Here’s one of my favorites: Roasted Red Peppers, Olive Tapenade, & Whipped Honey Goat Cheese
Can I Make this Overnight Focaccia Without the Overnight Rise?
Yes, you can. In fact, in my cookbook, Bread Toast Crumbs, I do not employ an overnight rise. Start-to-finish it can be made in about three hours. The finished bread will not be as pillowy, but it will still be light, airy, and delicious.
To skip the overnight rise, simply let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
5 Secrets to Foolproof Bread Baking
See how easy bread baking can be in my free ecourse!
The Best, Easiest Focaccia Bread Recipe
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
Adapted from the focaccia recipe in Bread Toast Crumbs.
A few notes:
- 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.
- If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
- You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9×13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . 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 and water.
- 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.
- If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
- Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
- 4 cups (512 g) all-purpose flour or bread flour, see notes above
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast, see notes above if using active dry
- 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
- 1 to 2 teaspoons whole rosemary leaves, optional
- 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, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
- 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. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). 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 or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. 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.
- Prep Time: 18 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Oven
- Cuisine: Italian
Keywords: olive oil, instant yeast, flour, rosemary
This post may contain affiliate links. Please read my disclosure policy.
2,695 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Hi, I don’t have a big enough pan and was wondering if this recipe can be halved?
Yes! Or you can use two smaller pans, as in in two pie plates or two 8- or 9-inch baking dishes.
I added olives and rosemary. It created a perfect focaccia and the recipe is so easy to make and practical for working busy schedules – I prepared all in advance and baked it first thing in morning! Thank you for sharing the recipe.
Yum! So great to hear, Glenda 🙂 🙂 🙂 Thanks for writing.
Hi Ali, thank you so much for this wonderful recipe and details instructions. I have made the recipe and have a few questions: 1) can I use pizza flour instead of AP flour? … 2) I use the same Pyrex glass container to store my dough. However, when it rises, the lid looks like it’s going to burst (it swells from the rising process). I left it untouched, however when I came time to remove the dough, the lid actually was loose. Should I add a rubber band to hold down the lid even more? Or should I release the air periodically? … 3) once the dough has been transferred to the pan, I never get the “air bubbles” after the 2-3 hour mark. Can it be my water is not hot enough or too hot and damaging my yeast? … 4) the bake time of 30 min is not long enough (dough is still raw on top). Would you suggest that add more time (while at 425) or increase the temperature? I don’t want to “shock” the dough with the higher heat and risk loosing the soft chewiness. Thank you in advance!
Hi! Questions answered below:
1) can I use pizza flour instead of AP flour? …
By pizza flour do you mean 00 flour? Are you using a scale to measure? The dough will be much wetter with 00 flour, and you might not get quite as good browning in the oven or bubbles. But yes, of course, you can use it.
2) I use the same Pyrex glass container to store my dough. However, when it rises, the lid looks like it’s going to burst (it swells from the rising process). I left it untouched, however when I came time to remove the dough, the lid actually was loose. Should I add a rubber band to hold down the lid even more? Or should I release the air periodically? …
Maybe consider using slightly less yeast. Try 1 teaspoon. It’s possible your fridge is warmer than mine. Or you can periodically punch down the dough.
3) once the dough has been transferred to the pan, I never get the “air bubbles” after the 2-3 hour mark. Can it be my water is not hot enough or too hot and damaging my yeast? …
If your dough is rising in the fridge to the point that it is popping off the lid, then the water temp is not damaging the yeast. The truth is that you can use cold water in this recipe.
What type of flour have you been using?
4) the bake time of 30 min is not long enough (dough is still raw on top). Would you suggest that add more time (while at 425) or increase the temperature? I don’t want to “shock” the dough with the higher heat and risk loosing the soft chewiness.
I would start it at a higher temperature: try 450ºF to start. You can always lower the temperature if it looks as though it is browning too quickly.
I have a bread maker which is in regular used but this recipe has by far given the best results. Thank you for giving the weights in grams (in England we don’t usually used cup measures). I have made this focaccia many times now and it never fails to deliver. I have had so many compliments regarding the taste and texture and have shared your recipe with others. I will now look out for other recipes from your site as in my opinion they are foolproof. Many thanks.
So nice to read all of this, Lesley 🙂 🙂 🙂 Thanks so much for writing and thank you for your kind words.
Hi Alex, can I rise the first AND the second rise both overnight In the fridge ?
super, i love your recipe, made this many times already. but if i can rise the 2nd in the fridge, i can bake after work and have a fresh bread 🙂 yeah!!!
Yay! Do keep in mind a few things: Wrap the pan with plastic wrap or be sure the dough is slicked in oil to ensure it doesn’t dry out. When you remove the pan from the fridge, depending on how long it’s been in there, you should be able to dimple and bake it, but if the dough hasn’t risen enough, you may need to let it stand at room temperature for a little bit before dimpling and baking. Hope it turns out well for you!
This recipe was a total hit at my house! Perfect all the way around!
Great to hear, Tracy! Thanks so much for writing 🙂 🙂 🙂
This is an absolutely great recipe. I love adding different herbs and veggies to it. I usually make it when I’m feeding my sourdough starter. Which leads me to my question… When I use 200 grams of starter (which is fed with equal grams of water and flour) I need to add more flour than 412 grams. It’s not a problem, I’m just wondering why if I’m estimating 100 grams of the starter is flour and the the other 100 grams is water.
Hi! Do you find you need to add more flour because the dough is too wet? Or is that you need more flour so that there is enough dough to fit the pan?
Alex, I fermented the dough in refrigerator 2 days but then froze it. I want to proceed for this weekend. Not sure how best to continue considering the freezing might have already altered the final focaccia. I was thinking to defrost for 1 day in refrigerator then another day in fridge to finish fermenting. Then proceed into pan…etc. Does this make sense or do you suggest another approach. Thank you.
Hi! Apologies for the delay here. Am I too late? Your plan sounds like a good one to me. Would love to hear how it turned out.
I am blown away how good this turned out! Only thing was I had to go to comments to see about covering for 2nd rise. Thankfully someone mentioned it and you responded that’s its not necessary. I am about to make again because this was so unbelievably fantastic! Thank you!
Great to hear, Brandie! Thanks so much for writing 🙂 🙂 🙂
This is the perfect recipe, I have made it so many times and everyone says how great it is! My only slight issue is I can’t ever get the underside to be crisp?! And I don’t want to overbake the rest of it as it’s also perfectly cooked inside?! Is there a knack to this? Should I preheat the tray I’m going to cook it on?
Hi! What type of pan are you using?
🙂 🙂 🙂
Great recipe Ali, I cut ingredients in half and did the whole thing in an afternoon, put it on a warm stove to rise, had it for dinner. Not that committed to overnight food prep, so great that it can be made quick too. A good base recipe to personalize with whatever is in the garden (including the asparagus!). Easy to make – how does food this simple to make taste so good? (probably the salt and olive oil…). Thanks!
Derek on Vancouver Island
Great to hear, Derek! Thanks so much for writing and sharing your experience. So glad the halved recipe + quicker rise worked out for you 🙂
Thank you for making me a hero to my kids! I have never had better focaccia anywhere. Even though the recipe is very straightforward, I am not much of a baker, and I tend to avoid recipes that have long wait times (long marinade, rise, or prep times). I tend to lose interest. I am so glad I followed through with this one. And I’m also glad I doubled the recipe because I have five kids and they are like locusts when they really like something. Cheers!
Awwww I love reading all of this, Mary 🙂 🙂 🙂 Thanks so much for writing. Glad to hear the 5 kiddos are happy!
This is my go to focaccia recipe. It is soooo easy and incredibly delicious. The texture of the dough with all of its airy hole is just the best.
Yay 🙂 🙂 🙂 Great to hear, Beth!
This recipe is a kick with my work colleagues during morning teas. However, I tend to bake it the day before I bring it to work and it loses all of its nice crispiness the next day.
So far what I have found online recommends popping it in the oven again to crisp up, however, I don’t have an oven at work that I can do this for, and the microwaves are spotty at best.
I was wondering if you have any tips for storage so that it stays a little crispy the next day.
Hi Zoe! Unfortunately I don’t — I always recommend re-heating day-old bread before serving it to re-crisp the crust. There is no great way to store the bread to ensure it stays crispy without it drying out. I use a ziplock bag to keep the crumb moist.
Hi, Ali! I am really excited to make this bread! Quick question – when you say lukewarm water, am I mixing the 1/2 cup of boiling water with 1and 1/2 cups refrigerator cold water or just cool tap water? How cold is cold? Thank you!
Hi Pam! Yes: Mix 1/2 cup boiling water with 1 1/2 cups cold water (either from the tap, refrigerator, or even room temperature is fine). Hope that helps!
Ok, Ali – one more question. After I have put all of the ingredients in the bowl about how long should I stir it until but is ready to put the olive oil on it and put it in the fridge? I know it sounds silly but does it take around 5 minutes, 10 minutes? Just need a rough idea of when I should expect it to turn into a little ball. I think I have a tendency to go too short on time.
It’s really as soon as the flour absorbs all of the water — it will be a wet, sticky dough. Should take less than 1 minute!
I am a bit confused with this recipe as the ingredients say 4 cups (512 gr) of flour, however my understanding is that one cup is 250 gr, which means that 4 cups will be one kilo. I have tried your recipe trying with 4 cups (1 k) of flour and 512 gr flour and it does not rise. What am I doing wrong? Regards Monica
Hi! Definitely use 512 grams of flour and the other measurements listed in the ingredient list.
If it’s not rising, it’s likely due to the yeast. What kind of yeast are you using? What kind of flour are you using?
Amy!!! You are a genius! Thank you for all of your prompt help!
Do you allow pictures?
Sorry, Ali! I was so excited I put my cousin Amy’s name instead of yours!!
No worries, Pam! My pleasure. Regarding pictures, do you mean: can you post pictures here?
Yes! I want to show you my results but do not have instragram.
So nice, Pam! If you want to email me, I’d love to see your results: firstname.lastname@example.org
Hi Ali – can I do the second proof in the fridge as well? If so, how long do you recommend proofing it for?
You can! Be sure to wrap the pan well with plastic wrap to ensure the dough doesn’t dry out. Once it’s in the fridge, it can stay there for another 24 hours, so i’d say proof it for at least 6 hours in the fridge and up to 24.
I loveeee this recipe!! Always such a hit! Although, I forgot to make it ahead yesterday and need to do the speed version today. It says the 1st rise for this is at room temp, but should it be covered or uncovered for the 1st rise? Thanks!!
Mmmm crunchy and easy, nailed it on the first try
I’ve made half the recipe twice, by weight, very precisely, using AP flour, and each time it comes out like pancake batter unless I add almost twice as much flour, practically the original amount of flour with half the water. Am I doing something wrong?
Hi Danny? Where are you located? and what brand specifically of ap flour are you using? And are you measuring both the water and flour by weight?
Hi Ali, after refrigerating overnight then transferring to the pan, can I leave the dough on the counter for longer than 3-4 hours if the timing won’t line up with when I want to cook it?
You have to be a little careful about it over-fermenting. You can do the second rise (covered to ensure it doesn’t dry out) in the fridge if it’s going to be much longer than 3-4 hours.
This recipe is fantastic. Left in fridge for first prove for about 18hours & was so pillowy with lovely big air holes. Have made loads of different focaccia recipes before that are also lovely but this is a great simple option especially for a version that doesn’t have v strong spices & herbs. Will definitely be a regular for me.
I am wondering if anyone has made this recipe with GF flour?
Do you have an Amazon storefront for that wonderful pan? Would love to purchase!
Will make this next week, can’t wait.
I seldom use recipes more than once since I prefer variety in my baking endeavours, however, I’ve made this focaccia at least a dozen times, with so many different combinations of toppings and using both the fridge rise and quick rise methods. I’ve had friends and family request (demand) it again and again. Thank you so much for such a simple yet detailed recipe! One tip to those who are considering making this: my favourite change to the toppings is mixing caramelised onions into the dough after the first rise rather than as a topping, it adds an amazing flavour through the whole dough with no risk of it burning on top as onions normally tend to.
Hi! Do you have any recommendations/modifications for baking at higher altitude? I live in Denver (5280ft) so sometimes bread/cake recipes get a little wonky – curious if this is what you refer to when you state the recommendations for baking in Canada or UK?? Thanks!