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!
⭐️⭐️⭐️⭐️⭐️ Review:
“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.
Ingredients
- 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 seasonings: 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.
Tomato Focaccia
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.
The Best, Easiest Focaccia Bread Recipe
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
Description
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.
Ingredients
- 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
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, 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 (Note: no need to cover for this room temperature rise).
- 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
This post may contain affiliate links. Please read my disclosure policy.
4,150 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
I’m making this now for the third time. It has now become our family favorite! I added some rosemary from our garden and it was also nice. The original recipe is perfect the way it is!! Thank you!
Great to hear this, Anthony! Thanks so much for writing 🙂 🙂 🙂
Perfect every time and so easy to make! I’ve shared the recipe countless times now. The only change I’ve made is to use less olive oil.
Great to hear, Maria! Thanks so much for writing 🙂 🙂 🙂
Love this- and it was so easy!!! It was light and chewy and the crust was delicious especially slathered with Nutella!
I’ve also made your peasant bread and that also was fabulous!
Wonderful to hear, Reg! Love that you slather it with Nutella. Soooo good 🙂 🙂 🙂
This focaccia is the BEST EVER! So easy to prepare the night before so you can have beautiful fresh bread the next morning. I did 15 hours in the fridge and the full 4-hour second rise, amazing! This will be my go-to recipe.
Oh, wonderful! So nice to hear this, Stephanie 🙂 🙂 🙂 Thanks so much for writing.
This recipe has been in constant rotation this summer for dinners in the garden. So easy, so delicious, always disappears. I sprinkle mine with a thick layer of zaatar to imitate Middle Eastern zaatar bread. Thank you for sharing this recipe.
So wonderful to hear this, Louisa 🙂 🙂 🙂 I LOVE za’atar on this style of bread. Thanks for writing 🙂 🙂 🙂
This is delicious for sopping up salad dressing. I am learning so much, and having so much fun, with your recipes.
Can you recommend a good brand of cooling rack? I have stayed away from the ones like you use because they look so hard to clean, but I am feeling brave. Thanks!
Awww thanks so much 🙂 🙂 🙂 Means a lot to read this. So glad you are feeling brave 💪💪💪 The racks are actually not hard to clean at all. I love them! I usually get them at restaurant supply stores … honestly I haven’t purchased new ones in years, but these look very similar to the ones I have and love.
Great recipe. Made twice already. So easy to mix up the night before! I have proof option on my ovens and it rises perfectly. I use this to make Panera Bread copycat Frontega sandwich. Freezes well!
Great to hear this, Pam! I don’t know about that sandwich, but I will Google it immediately 🙂 🙂 🙂 Thanks for writing!
hello! super detailed recipe just what a beginner in baking breas needs👌 just want to ask if this recipe works on an 8 x 8 pan since i only have a small oven. thank you!!😊
Yes, it does! You’ll have to bake one pan at a time. I would dimple one of the portions, bake it; then when the oven is free, dimple the other one, and bake it. Good luck!
I’ve made this focaccia a zillion times. Perhaps my most favorite recipe of all time.
Question.
Any tips for preventing the crust from going soft as the focaccia cools?
Perhaps allowing to cool in the oven? I have a feeling the softening has to do with the sudden temperature change that occurs when the bread hits the air conditioned air.
Thank you for this recipe. Again, it’s the best.
So nice to hear this, Kim 🙂 🙂 🙂 I don’t think, unfortunately, that there is anything you can do to prevent the crust from going soft as it cools. What I always recommend is reheating it before serving, which will crisp the crust back up. 350ºF for 10-15 minutes or so.
Delicious! Made it with rosemary: family is raving and gobbling it up. Thanks for the recipe!
Great to hear, Kirsten 🙂 🙂 🙂 Thanks so much for writing!
Absolutely amazing focaccia bread. It was a big hit with the family!! So moist…even the next day.
Wonderful to hear, Laurel!
Thank you This was awesome. I love all your recipes.
So nice to hear this, Paula 🙂 🙂 🙂
Hi, Ali, is it possible to halve this recipe? Thank you!
Yes!
I can use whole wheat flour. Thank you so much
You can, of course, but the bread will come out much denser and heavier. If you care about the focaccia being light and pillowy, I would use only a cup of whole wheat flour (128 g). If you don’t, then you can use as much whole wheat flour as you like, just keep in mind the texture of the finished dough will be heavy.
I’m a super fan of your site because I can ALWAYS depend on your recipes! I want to make the pissaladiere this week with the yeast focaccia and may not have 3 to 5 hours before baking for the second rise in the pan. Can I do that in the morning and then refrigerate the pan until I top and bake it later that day? Is it ok to redimple it at that point? Thank you!
Yes, absolutely! That is a perfect solution. Cover the dough with plastic wrap while it’s in the fridge. It will work beautifully. Good luck and thank you for the kind words 🙂 🙂 🙂
This was so good, it was almost hard to believe I made it myself! Your recipes are truly never-fail. Had it last night with the superb baked feta and cherry tomatoes. Continued my “Ali’s Kitchen” weekend with your granola for a Sunday breakfast treat along with your whole wheat soda bread, which toasts up great. So many of your recipes are in regular rotation in my kitchen. Thank you!!
So nice to hear all of this, Patty! I think focaccia + baked feta were made for each other 🙂 🙂 🙂 Love that you made the granola, too. Thanks so much for writing!
I cannot stop making this focaccia, it is amazing. Thank you so much for this great recipe!
Wonderful to hear this, Sheila! Thanks so much for writing 🙂 🙂 🙂
Hey Ali! I LOVE this focaccia recipe, it makes an appearance at most of my family gatherings now.
This might be a silly question. What temperature range should the lukewarm water be at?
Hi Lacey! Wonderful to hear this. And that’s not a silly question at all. It should be between 100ºF and 110ºF. I always do the 1.5 cups cold water + 0.5 cups boiling water which will get you pretty close to the ideal lukewarm temperature, but if you prefer to take the water’s temperature, you’re looking for that 100-110 range. Thanks for writing!
Many thanks fot this amazing focaccia. I’ve been baking it almost every day, using about 100-120 gr wholemeal flour. Love it!
Wonderful to hear, Vera! Thanks so much for writing 🙂 🙂 🙂
I made this today 10/10/21, having mixed up the dough on Thursday night 10/7/21 and it stayed in a very cold fridge until it went into a ~50F cooler for a few hours, then I let it set out a relatively cool room temperature in a shallow sheet tray on parchment paper….I had tasty black olives I diced up, fresh rosemary leaves diced, and some sun dried tomato & herb pasted…..Those 3 things were sprinkled on a finger-pushed down into the dough while in the final rising. It never got too tall and that could be that I didn’t wait long enough….folks were getting hungry and letting me know about it. So, it ended up being a bit salty but very tasty! I finished the “loaf” on the bare oven rack after about 25-28mins in the sheet tray. I let it cool at least 10-15 before slicing. I will try it again with less fridge time and a deeper 13×9 pan, and maybe mixing in the herbs/veggies from the start.
Great to hear all of this, John!
You can definitely add in the mix-ins when you are mixing the dough — I toss them with the dry ingredients.
A 9×13-inch pan will definitely make for a taller loaf. Your adjustments all sound great. Thanks for writing!
Hi there! A novice question for you: This focaccia is going to be my first foray into bread making, so I’m unsure of how much the dough will rise. Do I need to make it (a full recipe) in a 4 quart bowl, or could I do it in a 2.5 quart bowl? With all the things that are in my fridge, a large 4 quart bowl will be hard to fit, but if that’s what’s needed I’ll figure it out. Thought I’d ask though. I appreciate your help. Thank you!
Hi Julie! I think a 2.5 quart bowl actually might be large enough. Mixing might be a little trickier — just go slow to prevent flour from going everywhere. I would keep an eye on it, too — after you stick it in the fridge, check on it a few hours later (if you remember) — I worry a teensy bit about it having enough room to rise.
That’s a good point regarding the mixing. I think I’ll mix in my 4Qt Pyrex bowl, and then turn the dough out into my 2.5Qt. Thank you very much!
Love this recipe! So amAzing. Family loved it!! I do have one question. I used Diamond Kosher salt but felt it could’ve used a little more salt in the dough. May I ask what brand you use.? I switch between Diamond and Morton’s. Thanks!!
Hi Rosalva! So nice to hear this. I have been using Morton’s recently because I can’t get my hands on Diamond Crystal, but DC is my preference. What I would suggest doing next time around is weighing whatever brand you use: start with 10 grams; next time around use 11 or 12 depending on how satisfied you are with the result.
I suppose I should back up … are you using a scale to measure?
This a delicious and easily adaptable bread of what you have on hand! I have the 3rd batch in the fridge right now!! Everyone that’s had it loves it! This batch will have a little Parmesan grated atop with fresh basil. Hubby wants me to use the dough and make a pizza next time in the cast iron pan; I’m excited to try that as well! Love your site and your detailed information. I haven’t had any of your recipes that weren’t keepers. Thank you for all your hard work!
Your family is beautiful as well as the lifestyle you’re bringing up your children in.Such a blessing for them, and us followers!
Dee
Oh my goodness, Dee, you are too kind 🥰🥰🥰🥰🥰 Thanks so much for writing and for sharing all of your notes. Parmesan + basil sounds absolutely divine. So glad you are liking the recipe. Thank you for your kind words.
The amount of oil used in the video, for the entire process, looks like more — a lot more — than the 4 tablespoons called for in the recipe. Can you clarify? Thanks!
Hi! You can get away with using 4 tablespoons, but I often use a little more. I really only measure the 2 tablespoons of oil I place in the 9×13-inch pan; for the rest, I just eyeball it. A little extra olive oil on top is never a bad thing. Hope you love the focaccia!
Thanks! I used a good bit of oil in the bowl for the refrigerated rise. And then the 2 T in the baking pan, with more on top. It is more than 4 T but not much. Result was perfect. And I second the effusive praise in some of the other comments.
Oh great, wonderful to hear this! Thanks so much for reporting back 🙂
Hi Ali,
Just found your blog and your recipes look great!
I love to cook but never baked so I was excited to see your easy to follow recipes, and your instructions are so clear! Also love your videos to go along with recipes.
I just put your Best Focaccia dough recipe in the refrigerator. So far so good!
My questions are:
I am using the pan you recommended, the 9×13 Ribbed USA pan. Will coating it with oil suffice, or do I need parchment paper also?
How do I store leftover bead? ( not that there will be any!)🍞
Thanks!
Hi Leslie! So nice to hear all of this. Thank you 🙂
Yay for using the 9×13-inch USA pan — such a good one! Oil alone will suffice in that pan. No need for parchment.
As for storing leftover bread, I think a ziplock is best. The crust will go soft in the bag, so I always recommend reheating the day-old bread before serving it — in the oven or the toaster or however you wish. It revives beautifully!
I have been making this focaccia for months and it is perfect every single time. You made me look like an Italian goddess for my mother in law (she is very proud of her heritage so this was huge) so just wanted to thank you for the perfect recipe for the most delicious GD bread ever.
Yay 🎉🎉🎉🎉🎉 This might be my favorite comment ever. Thanks so much for writing and sharing 🙂 🙂 🙂
I am so impressed with myself (well really it was the recipe that was so user friendly). My granddaughter and I made our first Focaccia and it tasted and looked amazing, our whole family was so proud of us.
So nice to hear this, Sue! Thank you so much for writing and sharing. What a nice experience to share with your granddaughter. Happy happy baking to you!
Why do you recommend bread flour for Canada? In Canada, law dictates that all-purpose flour is has 13% protein. American flour has basically no restrictions on it, and all-purpose flour is usually much softer than Canadian all-purpose. There are some exceptions–King Arthur is one of the higher quality brands with a protein content somewhere between 12-13%, but a lot of American flours are close to 9-10%. So if Canada all-purpose = King arthur bread flour, what’s the basis for your recommendation?
Hi Bri,
I’m not exactly sure how to answer because I don’t think it necessary only comes down to protein content. All I know from troubleshooting with many Canadians and Europeans is that when they use all-purpose flour with my bread recipes, the dough is often soupy. When they use bread flour, they have success without having to make any adjustments (or very little) to the amount of water. If they cut the water back considerably when using all-purpose flour, they also have success.
What if I don’t have flaky salt? 😬
Kosher salt or really any salt is fine! Just be careful with the really fine salts — you don’t want to go overboard and have it be too salty. What do you have on hand?
I have Redmond’s fine sea salt
OK, I would just use a light hand!
Sorry I didn’t understand the step of water I should use ml or gram??
They’re the same! 455 g = 455 ml. Good luck!