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.
4,149 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Fantastic Recipe. Having a 68th surprise birthday party tomorrow. I already made the dough. Can I make the focaccia into mini rounds? If so how big, temperature of oven, and how long. Thank you
Oh shoot, I am too late here … what did you end up doing?
The answer is yes. You can make them whatever size you wish. The temperature of the oven will be the same. The cook time will be shorter, but I would say at least 15 minutes… it might take some trial and error to get right.
I made the focaccia the original way. As usual it was a big hit. Thank you for getting back to me. I plan on trying the mini rounds in the near future.
Ok, great to hear! Love the idea of mini ones 🙂
Hi, I just made this and I am delighted with the result! My first ever focaccia! I didn’t have enough bread flour so topped it up with plain flour. I had it on fridge for about 40 hours but the dough didn’t mind. Already thinking about how I can add other flavours. Ordered the book as well and can’t wait to try more of your recipes.
So great to hear this, Dana 🙂 🙂 🙂 Thanks so much for writing. And yes, I’ve left the dough in the fridge for 3 days, and it doesn’t mind. Thanks so much for ordering my book. Means a lot 💕
OMG – so easy and so dangerously delicious!
As recommended I used bread flour and topped with some Italian seasoning and Maldonado sea salt.
Will definitely make again!
Great to hear, Carol! Italian seasoning sounds delish. Thanks so much for writing 🙂 🙂 🙂
I love this recipe so much! I want to make a larger batch of this for a 1/2 sheet tray. Can I double all of the ingredients including the yeast? Thanks so much for making bread making less terrifying!
Yes! I would double the ingredients, but do 1.5X the yeast … should be plenty!
Hi there!
I would like to try out your recipe. The bread looks delicious! Is it possible to use whole wheat flour for this recipe? If so would any of the measurements or process change? Thank you!
Hi Michelle! You can use whole wheat flour as long as you manage your expectations about the texture: whole wheat flour will not produce a light and pillowy focaccia. It will be denser/heavier.
You can use whatever percentage of ww flour you’d like. I always recommend starting small: 25% or so; then increasing depending on your results.
OMG! Your directions were so exact and easy to replicate! THANK YOU for this recipe, as it will definitely make it into my rotation! SO SO delicious! Made a copycat bread dipping oil to accompany it…wowza!
So great to hear this, Linda! Nothing better than a dipping oil with homemade bread 🙂 🙂 🙂 Thanks for writing!
Thanks for the great recipe! I made this 3 times, each time a longer proof:
4hr loaf – This was solid Focaccia. Better than what I can buy locally.
1 day proof – Flavor and texture improvement. Bread is airier. Worth the extra time.
3 day proof – Full flavored and even lighter. Just delicious. Probably the best focaccia I have ever had.
You can’t go wrong here. Put this on your to make list.
Side note – Do not forget to or skip buttering if you use glass like it says in the recipe. I forgot on 1 day proof loaf. Sticks real bad. Also adding green onions to the top added way more flavor than I thought it would. a great choice for a more savory loaf.
So nice to read all of this, Madeleine! Thanks so much for writing and sharing your notes. I agree: the longer the cold proof the better, with 3 days probably being the sweet spot.
Beautiful recipe! It came out so wonderful and I could not stop eating it! Your recipes make me feel like I can actually cook.
So great to hear this, Sara 🙂 🙂 🙂 Thanks so much for writing 💕💕💕💕💕
LOVE this recipe! The bread is delicious and somewhat forgiving I think as I used too much water the first time, but it was still good. I will be making this often! Thank you!
P.S. Can I freeze it and if so, how?
Great to hear! And yes, you can freeze. I freeze in ziplock bags. Should be good in the freezer for 3 to 6 months. Thanks for writing!
How do you usually store this bread after it has completely cooled? My flake salt appears to have dissolved and left white spots on the top of the bread. Last night, I wrapped in parchment and placed in XL zip lock on the counter. Went to make sandwiches for lunch and notice it’s also not crunchy anymore. Would love any tips so I won’t do this again!
I store it in ziplocks at room temperature. But I always reheat on the following day. You can do this in the oven or in the toaster oven, but a quick reheat (350ºF for 10 – 15 minutes) will revive the crust.
Amazingly easy and delicious! Love that there was a faster option. Topped mine with sliced kalamata olives, flaky sea salt and rosemary. It’s wonderful.
Great to hear, Nicole 🙂 🙂 🙂 Love your toppings.
Amazing! Followed your recipe and did the 2 day refrigeration and it was fabulous! The USA pan is a must! Topped with rosemary, oil and garlic and can’t wait to try the others. So so yummy, I’m addicted! I’ve tried a few other Foccacia recipes but this is number one so far! Thanks so much. .
Wonderful to hear this, Debi 🙂 🙂 🙂 Thanks so much for writing and sharing your notes.
I am absolutely addicted to this focaccia! So easy! Don’t eat bread anymore. I would like to know how many calories I’m eating, however.
Thanks so much! I make so many of ur recipes & luv them all! Kalmatta olives tomorrow 😊☘️
So great to hear this, Joan 🙂 🙂 🙂 I love focaccia so much as well. Regarding calories, I don’t have a calculator here, but this website is great for calculating that info: Very Will Fit
What a scrumptious easy recipe! I never thought I could make bread outside of the machine but I love focaccia so much I gave it a shot, me and my friends thank you kindly for all of the wonderful focaccia bread that has entered our lives the past few weeks since I tried my had at the first loaf
So great to hear this Daisy! Thanks so much for writing 🙂 🙂 🙂
I LOVE this recipe and have made it five times in three weeks. Always tastes fabulous BUT I can’t get that rich caramel color on top. I don’t want to over bake it. Any suggestions?
Hi Carol! I would try raising your oven temp. Start at 450ºF next time and check on it after 10-15 minutes. You can lower the temp if it’s browning too quickly.
This is the best foccacia recipe ever! I’ve made your recipe several times with get great results every time. Today, I added rosemary, cracked black pepper and grated Grand Padano. Ali, I appreciate all your work in perfecting your recipe.
So nice to hear this 🙂 🙂 🙂 Thank you so much for writing and sharing your notes.
This was SO easy and absolutely mess free. The recipe turned out absolutely perfect! Can’t wait to try your Ciabatta recipe 🙂
Great to hear, Myra 🙂 🙂 🙂
Hi!
I have made this focaccia several times and it turned out great. Then I made it last week and not so great:(. I don’t know what I am doing wrong but when I mix it all up my dough doesn’t make a soft ball. Dough is spread out in the bowl. It is unusually wet compared to your photo. What could I be doing wrong? I have measured and weighed and all seems the same as when I made before. Help! I am having guests for dinner tomorrow and wanted to serve this.
Thanks!
Hi! Wet is OK. Are you using different flour? Has the weather changed dramatically? As in, is it much warmer/more humid?
Finally found a great focaccia bread recipe. Thank you!
Great to hear Laurel!
This recipe looks so delicious that I am chomping at the bit to try it it I’m running into some issues that maybe you can help me with? I used 4 cups of King Arthur bread flour and 2cups of water with activated dry yeast that popped and bubbled and got frothy. When I added it to the dry ingredients, the dough was so dry and crumbly that I had to add a whole additional half cup of water just to get it to form a dough ball. I oiled the dough and covered it with a lid and put it in the refrigerator as instructed. 24 hours later, the dough has not risen at all. What am I doing wrong and can I still salvage this dough or will I need to start over? Thank you in advance for your help!!
Hi Amanda, It sounds as though you are using too much flour relative water. A scale will really help you because it will ensure you are using precisely the right amount of ingredients. You were right to add more water, so nice job there, but it sounds as though the dough might just be too stiff to rise in the fridge. Let it rise at room temperature and see if you get any action. If your dough doubles at room temperature you can proceed.
Hands down the best bread I’ve ever made!
I made it with rosemary, thyme, sun dried tomatoes in olive oil, and cheese, really loved the texture! It was a big hit, Thank you for sharing this easy and tasty bread.
Great to hear, Lexi! Love the sound of all of those flavors. Thanks for writing!
Great to hear, Stephen! Thanks so much for writing 🙂 🙂 🙂
Can the concept of being in the fridge overnight for up to 3 days work with sourdough starter? I did a 4 hour fermentation at room temp (did not go to double size but did rise a bit) but
I had some unexpected things come up so the dough has been in fridge for the past 2 days. It has risen a bit in the fridge as well but not a lot. Always make your foccacia via sourdough and I love it! Thank you
Your dough should be fine, so I would proceed with whatever recipe you are making. Sourdough is always a little unpredictable, so it’s possible the two days in the fridge might be too long for it, but it’s also very possible that those two days are beneficial for it! Good luck with it. Great to hear about the sourdough focaccia 🙂 🙂 🙂
Great recipe – made it today, and love it.
The cups to grams conversion for the flour is not right though – 4 cups can’t be 512g if 2 cups of water is 455g. I used 1000g of flour and adjusted from there.
Water is heavier than flour. A cup of flour is about 110-130grams, Water is 236.5 grams. I’m guessing they put the closest full cup measurement
I would love to have the measurements in ounces instead of grams if you know it.
I used 4 cups of flour but when I weighed that amount it was way over what the internet told me the converted weight should be on the scale.
Baking my dough today which seemed a bit drier then yours but hopefully it will turn out fine!
Hi Leslie! Don’t go by what the internet says; go by whatever weight measurements the recipe you are following says. When you use a recipe on KAF’s website, use their weight measurements. When you use Dorie Greenspan’s recipes, use her weight measurements. Everyone has a different standard, which makes it confusing, but each recipe author has tested their recipes by their standard. Does that make sense?
Does your scale not have a gram setting? If not, I highly recommend investing in a scale that does, because gram measurements are much more accurate, and having accurate measurements will make your life so much easier!!
Hope your focaccia turned out OK. Here are the conversions:
512 g = 18 oz
10 g = 0.35 oz
8 g = 0.28 oz
455 g = 16 oz
Hi Ali
Could this be made using gluten free flour of some sort?
It looks perfect!
Hi Jenny,
I’m not sure a one-for-one swap with gluten-free flour will work here. I have an ancient recipe on my blog for gluten-free focaccia that you might want to give a try: https://alexandracooks.com/2007/08/09/gluten-free-cooking-spree/
May I know which oven mode to bake in? Is it top and bottom heating or convection? I tried this recipe today, my dough was too wet even though I added 2-3 more tbsp of flour but it was still not enough. I left it at there and went ahead to next steps. It still turned out great and delicious. although the inside seemed to be quite moist.
Just regular setting. I’m not using convection here.
It sounds as though you might need to reduce the amount of water. I can’t recommend investing in a scale enough to help you really make meaningful/accurate adjustments to the amount of water you are using.
Delicious! Everyone loved it! Have you ever baked it with pizza toppings like tomato sauce and grated cheese? I wonder if it would work…
Yes! Actually I just posted a recipe for this. You have to parbake the dough for 10 minutes before topping it for best success: Homemade Sicilian-Style Pizza
I made this focaccia for a paella party, and everyone loved it. It was so easy and delicious.
Great to hear, Cindi! Thanks for writing 🙂 🙂 🙂
I made it. I have never made a dough with that high of hydration before but I had no issues. I might bake it a bit longer (35 minutes) in my oven. Of course I never followed your recipe to the letter as I put it in a oiled large zip lock bag in to the fridge as I have done this with other bread recipes (but without the oil), and I baked it in my 12″ frying pan as it is pretty close to 9″X13″ in area, and I additionally added a clove of finely minced garlic and a light sprinkling of fresh grated Parmigiano Reggiano and Asiago.
Wonderful to hear all of this, Hermann! Thanks so much for writing and sharing your notes re baking vessel, timing, and toppings — so helpful for others.
I made this today, it came out excellent! This recipe is a keeper. Read through all of the directions before you begin, is the best advice I can give you!
Great to hear, Nancy 🙂 🙂 🙂 Thanks so much for writing.
Can this be made with almond flour and or coconut flour.
No, unfortunately, but you could try making it with a gluten-free mix like Cup4Cup.