Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
This post may contain affiliate links. Please read my disclosure policy.
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”
Thank you for this perfect recipe, love it!!! It Makes a perfect Focaccia ❤️
So great to hear this, Okta 🙂 🙂 🙂
I have used room temperature (around 20 degree C) instead of lukewarm water , would this impact the results ? Could I adjust the fridge v room proofing time for remedy?
Hi Rebecca! It should be just fine. When you remove it from the fridge, if it looks as though it hasn’t risen at all, you could let it rise at room temperature for about an hour; then proceed with the recipe.
Thank you Alessandra. I just followed the recipe in the end and it turned out very well. The focaccia was so fluffy ! Thank you for this great recipe!
By the way I put a lot of olive oil on the non stick pan but it still stuck round the edges. I wonder if I could put parchment paper on the pan ?
Hi Rebecca! Great to hear all of this. Yes, you can use parchment paper or you can butter the pan before you add the olive oil to prevent sticking.
The best, easiest and tastiest focaccia! This has been requested numerous times by the family and has always been a fool-proof recipe! Thank you!
Wonderful to hear this, Jessie! Thanks so much for writing. Happy New Year!
Love this bread!
Made the dough just now. I’m bringing it to friends on Christmas at 11am.
When I’ve made this before it takes the full 4 hours for second rise.
I have a proof feature on my oven, but have never used it.
So my question is:
What is the best way to do second rise?
*Do I set an alarm for around 6am to do second rise? Then bake?
*I thought I read a post here from someone who did second rise evening before baking. Put it back in fridge wrapped with Saran warp? Do you put oil on it overnight too? Re-dimple in AM with more oil? Then bake directly from removing from refrigerator?
*Should experiment with proofing mode on oven?
I’m sure you are very busy with the holidays so no worries if you don’t see this until after.
But whenever you get to it I’d love to here your pearls of wisdom!
Merry Christmas 🎄 and a Healthy 🥳 NewYear!
Hi! I hope I’m getting to you in time. You can definitely do the 6-am rise — that’s one option.
You can also take out the dough today, shape it, get it into the prepared pan, slick it with oil, cover the pan with plastic wrap and return it to the fridge. Tomorrow morning, you should be able to simply olive oil, dimple, salt, and bake it. I might set the alarm for 8 am just to make sure — it might need a bit of time at room temperature.
I never have used the proofing setting, so I can’t speak to that except that I do know people who love their proofing setting, so it might be worth experimenting sometime soon.
Happy happy holidays to you!! Thank you for your kind words 🙂 🙂 🙂
Thank so much for getting back to me so quickly!
I think I’ll just get up early and do it the way I know it will come out great!
Just to be clear, on your comment below, do you mean after I shape it, etc..put it right back in refrigerator and it will do the second rise in there?
“You can also take out the dough today, shape it, get it into the prepared pan, slick it with oil, cover the pan with plastic wrap and return it to the fridge. Tomorrow morning, you should be able to simply olive oil, dimple, salt, and bake it. I might set the alarm for 8 am just to make sure — it might need a bit of time at room temperature.”
Thanks again!
Yes, exactly! The second rise can happen in the fridge. Happy New Year!
Thnx for sending me the recipe and instructions for the fontina dip, I didn’t know Fonteno was a cheese and that is what was making it difficult for me to understand some of the ingredients, I googled fontina and it explained it well thank you for sending me the additional information ; have a very merry Christmas and a happy new year… Ted larson. Your dish will take the chill off somewhere in Oregon, thanks
Happy New Year to you, Ted! Hope you love the baked fontina and the focaccia. Cheers!
In the instructions for the overnight refrigerator focaccia, the second rise takes from 2 to 4 hours depending on the temperature and humidity of the kitchen but how do I compensate? Does a higher kitchen temperature or humidity call for a shorter or longer rise time? Thank you!
Hi! If your kitchen is very hot and humid, the rise will be shorter, closer to 2 hours. My cold kitchen always demands the 4-hour rise.
The focaccias came out very well. It was pleasure to eat along appetizers and with lasagna.
I just wasn’t clear if the dough should be covered while resting before the baking. It doesn’t, as my son explained to me, as the fermentation needs to release the gases.
Great to hear this, Pia! Thanks so much for writing. And your son is right. Also, as long as the dough is coated in olive oil, there isn’t risk of it drying out. In the summer, sometimes people have trouble with fruit flies, so I recommend covering the pan lightly with a tea towel.
I just put a pan in the oven! I LOVE this recipe and have made your focaccia a few times already. It turns out wonderful each time and I am a novice baker, so it really is quite easy. Thank you for sharing this Ali, it is appreciated!
So great to hear this, Kelli! Thanks so much for writing. Happy baking and happy New Year!
Love this recipe! But I was wondering if I could make a pizza focaccia. Put the ingredients on before I bake it?
You can! What toppings are you thinking? And what size pan are you using?
We love this recipe so much and have probably made it like 20 times!! Can I use this recipe to make pizza? If so, any special instructions?
Hi! Yes, you can! This essentially is the same recipe I use for pizza: Homemade Pizza Dough Recipe (Tons of Tips 🎉)
Question — wouldn’t the amount of active dry yeast be altered if replacing the instant for it? My understanding was you wouldn’t need that much instant if you’re giving it so many hours in the fridge, but even if you did use instant, I thought you needed more active dry if replacing instant yeast. Like 25% more. I just don’t want to use TOO much active dry but that’s all I have!
Hi! Technically you are right: you need less instant yeast than active dry yeast to do the same job. For simplicity, I just keep it the same: 2 teaspoons. It will not make your dough taste too yeasty at all. Hope that helps!
Back in the 1970’s I was a Marine Engineer cadet on a Gulf Oil tanker the crew was all Italian .
Breakfast was bread rolls ,butter , jam , Focaccia and boiled coffee..The Focaccia had salt sprinkled on top,
But on Wednesday and Sunday the Cook would use canned crushed whole tomatoes as the topping. Bella mmmmmmmmmmmm
That sounds amazing EJ! Thanks for sharing 🙂
Just went in the fridge! Question: fresh rosemary leaves, or dried? I have both. Thanks! 🙂
Fresh! Hope you love it!
Have you ever tried this with gluten-free flour?
I have not, I’m afraid.
This was the first bread I made—ever! It turned out beautifully and was so easy. I will definitely be making it again!
Wonderful to hear, Madi! Thanks for writing. Happy New Year!
Hi, have you try it with gluten free flour?
Thank you, I really appreciated your help.
Hi Pia! I have not. This is the only gluten free bread recipe on the blog: Gluten-Free Peasant Bread Recipe
I absolutely loved this bread. Never made it before, and watching your video, I wanted to try it. I had to laugh at myself, but before I EVEN thought about looking for the recipe, I watched your video at least 20 -25 x. 😊🤭 so I could make it. 🙄 Anyway, I made it and it came out great! My family loved it. We all ate it before dinner. Haha Thank you for sharing.
Oh my goodness, I love this 🙂 🙂 🙂 KNow that every recipe I share on IG Reels or TikTok or YouTube corresponds to a blog post with a recipe you can print so that you don’t have to drive yourself mad watching the video 🙂 🙂 🙂 Thanks so much for writing!
So delicious and easy. Make sure you have plenty of folks to help you eat it when it’s fresh from the oven, because it’s almost impossible to stop eating. I found the 2nd rise took closer to 4 hours, even though I set it on a very warm radiator, so it ended up being an evening snack rather than a dinner accompaniment.
So nice to hear this, Joan 🙂 🙂 🙂 Thanks so much for writing. Happy New Year and Happy Baking 🎉🍞
My family loved this. They said it was better than the bakery! Actually messed up the amount of flour and had to go back and add more to the dough ball and it still turned out amazing. This is a keeper!
Great to hear, Chris! Thanks so much for writing.
This was perfect and foolproof!! I made some sourdough at the beginning of Covid and it never turned out as I expected but this was amazing. I am baking my second loaf now, the day after my first. So good! Used the proof function in my oven for the first time and it made it even easier. Thank you!!
Wonderful to hear this, Allie! Making yeast-based bread after delving into sourdough can feel like a miracle sometimes 🤣🤣🤣🤣 Thanks so much for writing.
Just came out of the oven, looks beautiful!
Great to hear, Robin!
Awesome recipe, and I’ve tried many! I used cupcake pans and it worked great! Everybody had their own personal little focaccia, to go with soup. They were crispy all round and pillowy soft inside. Less second proofing and baking time, plus it’s warm here in Jamaica! And I doubled the recipe, so got 24. Not one was left! Thanks for the perfect recipe and easy process.
Oh wow, love this idea so much! Thanks so much for sharing. So fun to have individual focaccias. Love 💕
Thank you for sharing this recipe and the tips and tricks! We made 3 pans for an Italian Christmas Eve dinner. The dinner party raved about how amazing it was!
We loved the super simple recipe
So wonderful to hear this Christine 🙂 🙂 🙂 Thanks so much for writing.
I made this today and was perfect.
Best recipe instructions and most delicious focaccia I ever made!
Thank you!
So nice to hear this, Claudia 🙂 🙂 🙂 Thanks for writing!
Easy delicious!! My 5 year old granddaughter did the foccacia art. So much fun, too
Wonderful to hear, Lisa! Thanks so much for writing 🙂
I did 3 hrs in the fridge and then 2 and a half hrs out – it is superb!
Wonderful! Thanks for writing, Shelley!
Hi. I am dying to try this but wanted to use my active starter. I am new to breads. Would i need to adjust flour and water measurments? Thanks so much.
Hi! Use this recipe: Simple Sourdough Focaccia: A Beginner’s Guide
Hands down the best Focaccia I have ever made, and I been making it for over 50 years. Forget any comments about too much oil, Focaccia is suppose to be an olive oil infused bread. Wish my Mom were still alive so I could share this fantastic recipe with her. Until now I have been following her recipe which was incredibly labor intensive, and the Focaccia was no where as light and fluffy. KUDOS Ali!
Oh my goodness, this is amazing to read… thanks so much for writing and for sharing all of this. And thank you for the encouragement to others re oil here… it’s what makes it! Happy baking 🍞🍞🍞🍞🍞
I love your recipe I’ve made it several times now. Not that it lasts long in our house but just wondering how long do you think it’s good for? I made some for family but aren’t able to pick it up right away. Also can you freeze it?
Great to hear, Tanya! I would say in a ziplock bag, it would last a week at room temperature. I always reheat day or days old bread before serving to revive the crust, which will go soft in the bag. Yes, you can freeze it!