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.
4,149 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
This bread is the best I have ever tasted. I can’t stop making it!!! I started using truffle flavored olive oil for the pan and the topping. It gives just a hint of truffle. One of the easiest bread recipes. Thanks
Great to hear, Edward! I love truffle flavor… will try this! Thanks for writing 🙂
Just one thought…I’ve never seen a 90% hydration focaccia before!
Looking forward to trying it.
I’ve made this 3 times now and LOVE it. Used white wheat flour once but definitely prefer AP flour for this.
Ali, every one of your recipes that I’ve made has been fantastic! Will keep trying more recipes from you.
Awww, so great to hear this 🙂 🙂 🙂 Thanks so much for writing. Hope you enjoy the other recipes you try as well.
Despite taking some liberties (only had flour with whole wheat mixed in, my pans were not the recommended size) I’ve produced some of the best focaccia I’ve ever had.
Recipe was clear and full of useful detail – just fantastic and I’m now rearranging my life to include weekly focaccia 😆
🤣🤣🤣🤣🤣 So nice to read this, Lauren 🙂 🙂 🙂 Thanks for writing. Enjoy your new schedule 🎉🎉🎉🎉🎉
Perfect recipe. I will make this again and again! Thank you!
Great to hear, Heather! Thanks so much for writing 🙂 🙂 🙂
Tried lots of different ones… This one is the best of the best…!!!
Great to hear, Bonnie! Thanks so much for writing 🙂 🙂 🙂
Hey!!! I have a question, in the second round of rising after the overnight rising when it’s in the pan. Do you let it rise in the fridge or outside because it doesn’t mention ?
Room temperature rise for the second rise!
Hey!!! I have a question, in the second round of rising after the overnight rising when it’s in the pan. Do you let it rise in the fridge or outside because it doesn’t mention ?
Room temperature rise for the second rise!
Hi, I live in Texas and today was my first time trying this recipe and type of bread. I love baking bread so I had to try this recipe. I let it initially proof for about 28 hours and then the 2nd proof was 2 hours. When I went to dimple it, it came out very sticky and went back to being a big ball not retaining the bubbly shape at all. Looking it now almost 5 minutes done, it’s pretty flat and more dense. Any suggestions?
Hi Emilee! I think you need a longer second proof… try for 4 hours next time.
Did you make any other changes? Are you using a scale to measure?
I have a hate/love relationship with this bread. It’s so good but my family is greedy and they can eat 5 whole foccacias in a week and I’m selfish and I want it all for myself. But I have to share it and it’s gone in an hour so I hate that. But the bread is really good and the recipe is easy to follow. Also if you have a heavy hand like me go easy on the olive oil or the bottom will get greasy.
Great to read all of this, Mickey 🙂 🙂 🙂 Thanks for writing and sharing.
Brilliantly simple recipe that works as stated! Thank you! I’m going to try your sourdough bread next and adding both to my collection of tried and true recipes.
So nice to hear this, Anne 🙂 🙂 🙂 Thanks so much for writing!
First time making Focaccia and I’m so happy I came across this recipe because it was extremely easy and the most delicious bread I’ve ever had in my life. So crispy on the outside yet pillow-y and soft on the inside. The only thing I added was 2 tsp of Italian seasoning along with the yeast and salt at the very beginning. Will definitely be making again.
So great to read this, Anamaria! Thanks so much for writing 🙂
This is an amazing recipe! I was so proud of my bubbly beautiful focaccia and the taste is fabulous. We dipped it in olive oil and balsamic vinegar, which I highly recommend.
Thank you, Ali. You have made a bread baker out of me!
So nice to hear this, Nancy! I think dipping bread in olive oil and vinegar is life’s greatest pleasure! Thanks for writing 🙂
I’ve just made your focaccia and had to leave a review! This is without a doubt the best and the easiest focaccia I have ever made. The texture is amazing, crisp on the outside and chewy and moist inside. I let my dough rise in the fridge for 24 hours then the second rise at room temperature took around 3 hours. It’s a bit scary at first when you see how wet the dough is (I literally poured it from the mixing bowl into the cooking dish) but I needn’t have worried, the result is perfect!
I will definitely be sharing this recipe with friends and family. Thanks so much Ali. Can’t wait to make the focaccia sandwich for our next family picnic!
⭐️ ⭐️⭐️⭐️⭐️
So nice to hear this, Karen! And I know: the wet dough is alarming if you are not familiar with it. Thanks so much for writing and sharing your notes — so great for others to hear. Hope you love the slab sandwich at your next picnic, too!
Just delicious and perfect..I did the 24 hour slow rise in the fridge..seasoned with olives mushrooms and peppers.. and leaves..
Yum! Your toppings sound delicious! Thanks so much for writing and sharing 🙂 🙂 🙂
Not a great baker but was craving some bread. Did the quick recipie, and turned out amazing! Can’t wait to add more things to it as the garden gets going more 🥰.
Great to hear, Alena! And yes, a garden focaccia is something to look forward to!
I adore this bread so much but sometimes need it ready in the morning and don’t have time for a 2nd rise for 2 hrs out of the fridge. Can I bake this the day before to serve the following day? How do you store this bread and how long should it hold? Thanks so much for all of your amazing recipes!
Yes, definitely! I store all bread in airtight bags, such as ziplocks. Always reheat before serving — the crust will revive beautifully. 15 to 20 minutes at 350ºF should do it.
Store the bread at room temperature for 3 to 5 days or freeze it if you want to preserve it longer.
Any chance you can make a gluten free version for this like you did with your peasant bread (which we adore!)?
I wonder if you could try the gluten-free peasant bread recipe but bake it in a 9×13-inch pan, greased with butter and slicked with olive oil. Mix dough, get it into prepared pan, let it rise for an hour or more until it’s doubled; then slick with olive oil, dimple, and bake.
I also have an ancient g-f focaccia recipe on my blog … but it’s been ages since I’ve made it.
Thank you! We will give it a whirl with the gluten free peasant bread.
I make this all the time because I like to have the dough in the refrigerator and sometimes I don’t bake the whole amount, just weigh and divide the dough. I also sub a quarter cup of white vermouth for the water per the late Carol Field’s Genoese focaccia in her “Focaccia” book. Terrific.
Wow! So interesting! I’ll have to try the white vermouth ASAP.
Long time home chef but first time bread maker and I chose this recipe! I was nervous the entire time that I would mess something up or it would turn out wrong but it was absolutely delicious and perfect! I can’t wait to impress family & friends forever. Especially given how simple and easy this recipe is!
So nice to hear this, Nicole 🙂 🙂 🙂 Thanks so much for writing and sharing.
This is my first time attempting anything like this and it turned out AMAZING. I literally cried. The recipe is great and your instructions are so thorough and helpful!
So nice to hear this, Faith 🙂 🙂 🙂 Thanks so much for writing and thank you for your kind words, too 💕
My first attempt at Focaccia and I used this recipe. It is so easy and SO good!! I used olive oil, parmesan cheese, minced garlic and some Italian seasoning as toppings. Looks and tastes great – struggling not to eat the whole thing in one sitting. (I used the 13 x 9 pan) Thank you!
So great to hear this, Peggy 🙂 🙂 🙂 Thanks so much for writing and sharing all of your notes. Sounds delicious!! I love the thickness of this one when baked in the 9×13-inch pan.
There is an authentic Italian restaurant that makes the softest focaccia bread and I have been trying to find a recipe like theirs. This is better! I made the quick recipe and it turned out excellent. I used dried rosemary, and kosher salt for the top tried it with bread flour. It rose perfectly and I let it rise again before baking it. This is my goto recipe.
So nice to hear this, Cheryl! Thanks so much for writing and sharing all of your notes 💕💕💕
With the Focaccia second rise:
1. Should the dough be kept in a warm place
2. Should the dough be covered?
\
Hi Marty! Second rise: room temp is fine. I never place it in a warm place to rise though I do keep it in a draft-free spot. No need to cover because the dough will be slicked in olive oil and therefore shouldn’t dry out. Some people, especially in the summer, like to cover the pan with plastic wrap because of fruit flies.
I love this recipe! I’m wanting to try and make a pan pizza with the dough! I’m leaving it overnight to rise in the fridge but I’m wondering if you have ever made a pizza with it? Do you just use it like a regular pizza dough and add the topping on top and bake? Thanks so much for your advice
Hi Tiffani!
It works great for pizza. My Sicilian-style pizza recipe is based on this recipe and so is my yeasted Neapolitan-style pizza recipe.
Ok – this was a stunning winner. I’ve tried several other overnight recipes but this was a hand’s down winner. We had some “foodies” visiting and at the on-the-deck session with olive oil balsamic and wine, they cleaned out the bread basket and were looking for more. My mom taught me to make bread when I was was 11 or 12 years old and I am now 78. I’ve never been prouder of any bread I’ve baked. Thank you so much for one of the best bread recipe I ever made. Heading for my friends cottage for the July long weekend (Canadian) and taking some with me. Next going to try the ciabatta. I’ll let you know if I get tunnels
Great to hear all of this, Lynn 🙂 🙂 🙂 I love seeing a loaf of bread slowly (or quickly!) disappear over the course of an evening — olive oil, balsamic, wine … is there anything better? Hope the long weekend treats you well. Thanks for writing!
Oh my! This is the best focaccia I’ve ever made. 100% foolproof. 100% delicious. It was eaten in one sitting.
Wonderful to hear this, Violeta 🙂 🙂 🙂 Thanks so much for writing.
This was the star of the party! It was so easy to put together and it was great to be able to just pop it into the oven before the guests arrived. There’s nothing like warm bread. I put herbs on one of the focaccia and drizzled a bit of garlic chili oil on the other. Everyone loved them!
Great to hear, Barb 🙂 🙂 🙂 And I agree: nothing like warm bread. Thanks for writing.
This was my first time trying a focaccia recipe, and this one did not disappoint! I made it for Father’s Day and served it with my homemade pesto. It was a hit! I would definitely follow Alexandra’s suggestions to go heavy on the olive oil and the salt on top. I kept it simple with sea salt & fresh rosemary topping, but could have added a bit more of both.
Thx for the great recipe!
Great to hear, Sylvia! Thanks for writing and sharing your notes 🙂
Wonderful and easy to follow recipe! Foccacia turned out great. My whole family loved it. Thank you!
Great to hear, Cathy! Thanks for writing 🙂 🙂 🙂