Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
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Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
“Love this recipe! I’ve made this so many times that I’ve lost count. Super simple and delicious. My family loves it. Whenever someone asks me for a focaccia recipe, I always show them this one. This recipe is awesome. Thank you for sharing!” — Lucy
I’ve said it before and I’ll say it again: focaccia is the bread recipe for beginners. Why? Because:
- The no-knead, 4-ingredient dough takes 5 minutes to mix together.
- It requires no special equipment, no tricky shaping technique, and no scoring.
- If you have a 9×13-inch baking pan and your fingertips (for dimpling), you’re good to go.
- It emerges soft and pillowy, olive oil-crusted, golden all around, and it’s completely irresistible.
In sum, it’s hard to beat focaccia (pronounced foh-kah-chuh) in the effort-to-reward category. If you are intimidated by bread baking, this is the recipe I suggest making first, both for its simplicity and flavor. After all, this focaccia bread recipe is adapted from my mother’s simple peasant bread recipe, a recipe that has removed the fear of the bread baking process for many.
For the past few months, I’ve been making the focaccia bread recipe from my cookbook Bread Toast Crumbs, but changing the method: using more yeast, using less yeast, doing longer, slower rises at room temperature, doing longer, slower rises in the refrigerator. Find the results below.
This post is organized as follows:
- What Makes The Best Focaccia
- Four Tips for Success
- How This Focaccia Recipe Differs from Others
- Focaccia Bread Ingredients
- How to Make Focaccia, Step by Step
- Adding Rosemary, Herbs and Other Toppings to your Focaccia Dough
- How to Make a Focaccia Bread Art
- Tomato Focaccia
- How to Make a Focaccia Bread Sandwich
- Can I Skip the Overnight Rise?
PS: Once you master this simple focaccia, try your hand at this simple sourdough bread recipe, another recipe that requires minimal effort but yields spectacular results.
What Makes The Best Focaccia?
I’ll spare you all the details of the various experiments and skip straight to what I’ve found creates the best focaccia, one that emerges golden all around, looking like a brain, its surface woven with a winding labyrinth of deep crevices: high-hydration, refrigerated dough.
This is nothing novel—many bakers extol the virtues of the cold fermentation process—and it came as no surprise to me either: it was, after all, past-prime Jim Lahey refrigerated dough that showed me how easy focaccia could be: place cold, several-days-old pizza dough in a well-oiled pan, let it rise for several hours or until it doubles, drizzle with more oil, dimple with your fingers, sprinkle with sea salt, then bake until done.
Employing a refrigerator rise requires more time because the cold environment slows everything down initially, and during the second rise, the cold dough takes time to warm to room temperature. The overall effort, however, is very hands-off, and the result — a light, airy, pillowy dough — is well worth it.
As important as refrigerating the dough is using a high hydration dough, meaning a dough with a high proportion of water relative to the flour. The high proportion of water will create a dough with beautiful air pockets throughout. (Incidentally, this is the secret to making excellent pizza dough as well as light, airy sourdough sandwich bread.)
How This Focaccia Recipe Differs from Others
There are lots of focaccia bread recipes out there, so why make this one? This one differs from many of the recipes out there in two ways:
- The long, cold, refrigerator rise.
- The absence of sugar or honey or any sort of sweetener.
Why isn’t there any sweetener in this recipe? Simply stated, a sweetener is just not needed — the yeast, contrary to popular belief, does not need sugar to activate or thrive. Sugar will speed things up, but when you’re employing a long, slow rise, speed is not the name of the game.
Moreover, and this is getting a little scientific, but during the long, cold fermentation: enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning, again rendering sugar unnecessary. Cool, right?
Four Tips for Success
- Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)
- A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When I use Pyrex or other glass, pans butter plus oil is essential to prevent sticking. When I use my 9×13-inch USA Pan, I can get away with using olive oil alone.
- Count on 2 to 4 hours for the second rise. This will depend on the temperature of your kitchen and the time of year.
- After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.
- Flour: bread flour or all-purpose flour will work equally well here. If you live in a humid environment or abroad, I suggest trying to get your hands on bread flour. King Arthur Flour is my preference.
- Yeast: SAF Instant Yeast is my preference, but active dry yeast works just as well. See recipe box for instructions on how to use active-dry yeast in place of instant.
- Salt: I say this all the time, but a big part of making a good loaf of bread comes down simply to using the right amount of salt given the amount of flour you are using by weight. It’s like anything: bread has to be well seasoned. At a minimum, use 10 grams (2 teaspoons) of salt for every 500 grams (4 cups) of flour. I highly recommend investing in some good, flaky sea salt for sprinkling on top of the focaccia dough — it tastes better than the more finely ground varieties of salt. I use Diamond Crystal kosher salt for the dough, but any salt you have on hand will work just fine for the dough.
- Water: There is a lot of water in this dough — it’s 88% hydration — and all of that water helps produce a light, airy, pillowy dough.
- Olive oil: Olive oil both in the bottom of the pan and on top of the dough is essential for encouraging nice browning, flavor, and that quintessential oiliness we all love about focaccia.
- Rosemary or other seasonsings: Rosemary is a classic focaccia topping, and you can either sprinkle it over the dough before baking or you can chop it up and add it to the dough. Many people love sun-dried tomatoes and olives in their focaccia. See below for how to incorporate these other ingredients into your focaccia dough.
How to Make Focaccia Bread, Step by Step
Gather your ingredients: 4 cups (512 g) flour, 2 teaspoons (10 g) salt, 2 teaspoons (8 g) instant yeast (SAF is my preference), 2 cups (455 g) water:
Whisk together the flour, salt, and yeast first:
Add the water:
Use a spatula to stir the two together.
Slick the dough with olive oil:
Slick the surface of the dough with olive oil; then cover the bowl. You all have one of these, right? Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or longer—I’ve left it there for as long as three days). NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or the lid pictured in the photo below this one. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
Another option: the lid that comes with the 4-Qt Pyrex bowl. This is handy for fridge storage because you can stack things on top of it.
Remove from fridge, and remove the cover:
Deflate the dough and transfer to a prepared pan. I love this 9×13-inch USA pan. If you don’t have one you can use two 8- or 9-inch pie plates or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.
After two to four hours, or when the dough looks like this…:
… it’s time to dimple it! You can use simply olive oil and salt — I recommend good, flaky sea salt for this. Note, the dough in the photo below spent three days in the fridge, and the dough was super bubbly!
if you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt — again, something like Maldon is great here.
Transfer to oven immediately and bake at 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks.
How to Incorporate Rosemary, Herbs, and Other Ingredients & Toppings into Your Focaccia Dough
One of the most frequently asked questions I get is: How can I add other toppings or ingredients to my focaccia bread? You can do this in two ways:
- Add them on top as you would rosemary or other herbs. The key is to make sure the ingredients are slicked lightly with olive oil to ensure they do not burn in the oven. I like to sprinkle the rosemary over top of the dough, then drizzle it with olive oil, then dimple the dough.
- You can add them directly to the dough. In step one, when you whisk together the flour, salt, and instant yeast, add your ingredients — chopped olives, sun-dried tomatoes, roasted garlic — to the flour and toss to coat; then add the water.
How to Make a Focaccia Bread Art
Pictured above is my “Ode to Spring” (🤣) Focaccia Bread Art (or Garden Scape). As noted above, the key with adding toppings is to slick them lightly with olive oil to ensure they don’t completely char. Keep in mind that some items will char, and a little charring is not a bad thing.
To make a focaccia bread art:
- Follow the recipe through the step in which you dimple the dough just before baking. Arrange your toppings — sliced peppers, asparagus, scallions, olives, tomatoes, onions, etc. — over top and dimple again, pressing the ingredients into the dough to embed them — you can be more aggressive than you think.
- Brush the entire surface with olive oil; then sprinkle with sea salt.
- Bake as directed.
Pictured above is a cross between pissaladière and tomato focaccia. I love the addition of tomatoes to pissaladière because it adds a freshness and brightness, a hit of acidity to offset the sweet caramelized onions and salty anchovies, olives, and capers.
You can use any summer tomatoes you have on hand — diced cherry tomatoes, Roma, plum, sliced beefsteak tomatoes, heirloom tomatoes, etc. If you choose to dice up Roma or plum tomatoes, there is no need to seed them, but leave any juices lingering on the cutting board behind.
Top the unbaked focaccia with a thin layer of tomatoes; then bake as directed.
How to Make Focaccia Bread Sandwiches
One of my favorite things to do with either the rounds of focaccia or the 9×13-inch slab of focaccia is to make a giant sandwich: simply halve the whole finished loaf of focaccia in half crosswise; fill it as you wish, close the sandwich; then slice and serve.
Here’s one of my favorites: Roasted Red Peppers, Olive Tapenade, & Whipped Honey Goat Cheese
Can I Make this Overnight Focaccia Without the Overnight Rise?
Yes, you can. In fact, in my cookbook, Bread Toast Crumbs, I do not employ an overnight rise. Start-to-finish it can be made in about three hours. The finished bread will not be as pillowy, but it will still be light, airy, and delicious.
To skip the overnight rise, simply let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
5 Secrets to Foolproof Bread Baking
See how easy bread baking can be in my free ecourse!
The Best, Easiest Focaccia Bread Recipe
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
Adapted from the focaccia recipe in Bread Toast Crumbs.
A few notes:
- Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
- If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
- You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9×13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13×18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
- As always, for best results, use a digital scale to measure the flour and water.
- I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
- If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
- Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
- 4 cups (512 g) all-purpose flour or bread flour, see notes above
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast, see notes above if using active dry
- 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- butter for greasing
- 4 tablespoons olive oil, divided
- flaky sea salt, such as Maldon
- 1 to 2 teaspoons whole rosemary leaves, optional
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
- Prep Time: 18 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Oven
- Cuisine: Italian
Keywords: olive oil, instant yeast, flour, rosemary
This post may contain affiliate links. Please read my disclosure policy.
2,475 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Can I substitute coarse salt or fine sea salt for the flaky sea salt? I can’t find that in stores near me.
Yes! Just go light.
Or use a touch of Grey salt or Pink Himalayan
How can I make this focaccia with sourdough starter?
I have a sourdough focaccia recipe, yay! Sourdough Focaccia
Do you recommend a certain temperature degrees (I have a cooking thermometer) for the warm water?
Hi Alex! I don’t have a specific temperature, but if you combine 1.5 cups cold (tap or room temp) water with .5 cups boiling water, you’ll have 2 cups of perfectly lukewarm water.
Thank you for that information! Does it matter if I use active or instant yeast?
I would bloom the yeast first if you want to use active dry: Simply sprinkle the yeast over the lukewarm water with a teaspoon of sugar. Let it sit for 15 minutes; then proceed with the recipe.
I just made this dough and realized I can either make it tonight (12 hour cold rise) or on Friday (48 hours cold rise, which I see that you have done).. which would you recommend??
Hi! I may be too late here … if you do the 48 hour rise, just be sure the dough is coated in oil, especially if it’s not in an air-tight container. Either will produce great results … the 48 hour rise may have a bit more air bubbles and depth of flavor. Good luck! I’m making this today, too 🙂
I actually split the dough in half. Baked some of it on the 12 hour rise, then the rest today, 2 days later..(2 hour rest for both) both turned out great!
Yay! So happy to hear this, Melissa!
I had to leave while my dough was on the second (2 to4) hour rise…so it was more like a 9 hour rise😰. It didn’t come out as fluffy and golden brown as what is pictured, I’m sure because it over proofed..is that a thing? It’s still very tasty though, and I’ll definitely try again👍 love all your recipes💖
Oh bummer … yes, over proofing is a thing. Next time: punch it down again and stick it back in the fridge. Then pull it out and do the “second rise” as directed. SO glad you will try this one again … it really is so easy and good if you can get the dough to work with your schedule 🙂
I loved this recipe! I’ve struggled with baking at high altitude (I’m at 6800 ft in Colorado), but this focaccia turned out great! I used it to make slab sandwiches for dinner and we enjoyed the bread so much. Thanks for all your wonderful recipes and tips, I really appreciate your work and your website.
So happy to hear this, Caroline! Thank you for the kind words 🙂 I love a focaccia slab sandwich … so glad it worked out!
Help!! Made the overnight foccacia recipe and 13 hours in the fridge but it barely had risen!!! Should I put it back in the ref or do the 2nd rise already?
Hi Rosanna, I think we messaged on IG, so I’ll keep this brief, but it sounds as though that first rise needed to go a little bit longer. Hope it works out better next time!
Made this once and it was great. I have tried a few other recipes over the years and the results always disappointing. I am a long time fan of no knead overnight dough rise,so this recipe got my attention. I decided to try Focaccia again and this is the one! I tried it as a olive oil dipping bread and even a scrambled egg breakfast sandwich. I used pizza seasoning on the top. Thanks for the great recipes.
So happy to hear this, Beverly! Thanks for taking the time to write.
I have the book on order but a reviewer says the online focaccia is better. I assume that’s the overnight fridge version. Reading the recipe, though, I see 512 g flour and 2 cups of water. That would be 480 g water for almost 94% hydration. Can that be right?? Sounds like soup.
Hi Ralph! You are exactly right — this (and the main peasant bread recipe in the book) are 94% hydration doughs. Super wet. But not soup! Hope you give this a go. It’s one of my favorites.
Getting ready to start this dough first time making focaccia very excited!! Would love to add some rosemary should I put on top with the sea salt or rosemary oil in the dough as well?
Both ideas sound great! I love adding a little chopped rosemary on top of focaccia.
Can I use frexh yeast and if so how much please? Kaye
Hi! Yes. I have never actually used fresh yeast, but this is how to convert: 10g of fresh yeast = 1 teaspoon of dry yeast. So use 20 g fresh yeast.
Just made this in 11 x 16 pan for sandwiches. Looks nice but top is firm/crisp. Is yours soft on top and throughout or is just center soft? I have had focaccia in restaurant bread baskets and they are usually soft on top, but that might just be a poor example of focaccia!
Hi Denise! My top is usually on the soft side — it definitely has some crispness due to the oil, but it usually softens up as it cools. I’m wondering if you baked it in a smaller pan if you might get a softer crust?
I too am always ‘updating’ my methods! So far the serious eats method has been my favorite but the refrigerator will give me some leeway.
Do you cover the pans for the final rise?
Look forward to trying your quinoa flax bread also,thank you!
Oh interesting! I don’t know the Serious Eats method. I’ll look it up. I do not cover the pan for the final rise, though I do coat the dough in slick of oil to prevent it from drying out. Hope the focaccia turns out well for you!
Can I convert this to using sourdough starter?
Oops! Didn’t mean to put my question as a reply.
But anyway, forget my question. Just found your sourdough focaccia recipe. 🙂
Hi. Just wanted to know, in case I missed reading it-but is there no need to knead the dough at all before putting it in the fridge?
No need to knead!
Can I use active dry yeast instead of instant?
Love this recipe, Ali! I’m going to attempt it in two quarter-sheet pans. Will I need to change baking time or temp? Thanks!
Hi Lynett! The timing should mostly be the same. I wouldn’t change the temperature. Start checking for doneness after 20 minutes … it may still take the full 25 to 30 minutes, but because it’s likely going to be a little bit thinner, it might cook more quickly. So happy you like this one 🙂
Extra-virgin olive oil is what makes focaccia taste so unbelievably delicious. It adds to the texture as well as the flavor of the bread. I truly believe that the secret to the best focaccia bread is using a great tasting olive oil. You don t need to spend lots of money, just use an olive oil you love the flavor of. We have Partanna Extra Virgin Olive Oil in our kitchen and love it.
I hope to be making this in the next couple days… just wondering if adding grated cheese and garlic seasoning and onions will not effect the recipe – I want to add flavour to my bread
Go for it! I think it will be fine. The cheese might make the bread a little heavier, but it will be delicious nonetheless.
I use a cup of finely shredded Parmesan cheese on top (added after final rise right before putting in oven). My family loves the cheesy version of this bread!
That sounds amazing, Mindy!!
I made this recipe last night and it worked so well. Thank you for your recipes, watching your Instagram stories always excites me to try something new and you’re my go to person for inspiration 🙂
I’m so happy to hear this Emilia! Thank you for the kind words ☺️☺️☺️
Hi, I would like to just half the recipe and make one focaccia. Would I need to adjust the ingredients at all? Also, if I make the full recipe would one dough freeze well? Thank you very much. Tom
You can definitely halve the recipe. Or you can freeze the dough after the first rise (punch it down/deflate it before freezing it) or you can freeze the baked loaf of focaccia.
This was the best focaccia I’ve ever made! Easy and sooo nice to have dinner pretty much ready the day before.
Served with butternut squash soup-so yummy!
Just put it in my recipe box💜
Yay! So happy to hear this, Erin!
I know this is last minute before a holiday but thought I would try just in case. If not I will wing it! I just made my dough for Thanksgiving tomorrow and realized I no longer have my glass pie dishes. Would it be best to use 2 round cake pans or a 9/13 rectangular pan? And would there be a big difference in softness, crispiness etc..between the two? Thank you!
Yes! cake pans are fine or don’t split the dough and use the one 9×13-inch pan … I love using the 9×13-inch pan actually. As always: be sure to butter the pan first, then top with olive oil.
You sound pretentious. Let people enjoy things.
I make this focaccia all the time and it never disappoints.
My variations include: (1) adding rosemary to the dough and (2) covering it in zatar. Usually, one of each. So completely different from each other but both delicious!
Those both sound DELICIOUS.
I’m really excited to use this recipe for a dinner party! I have a few questions I’m new to bread making is instant and rapid rise yeast the same? Also I’m short on time with work and traveling if I make the dough Wednesday and bake/rise it Thursday do you think it would still be fresh by Saturday?
Thank you for the recipe. I tried this, and did half the dough with cheese and tomato topping, the other half naked with olive oil like in this recipe.
I find they however both have taste of yeast. I used dry yeast. Do you know why? Should I have added more salt than recommended? I only added 2 tsp for the whole dough as per the recipe. And followed let it rise in the refrigerator for 18 hours, then another 3 hours for the second rise at room temperature.
Interesting re yeast! I’ve never had that happen with this recipe. It’s possible that the kind of yeast is the issue. I always use SAF instant, but I’ve had success using other brands of instant yeast with this recipe. It sounds as though you did everything right re rise times. No need to add more than 2 tsp salt.
So good! So easy! Thank you!
So happy to hear this, Erika!
I have a question on this recipe! I followed it to a T, and I unfortunately did not get a ton of rise, which is why I was curious to try commercial yeast in my focaccia rather than sourdough in the first place.
I would love to better understand why you don’t do any proofing on the counter at room temp or ~78 degrees before retarding in the fridge. When I look at the photos of the recipe above, your dough has expanded significantly while in the fridge, despite your saying to put it in the fridge immediately after mixing, which was confusing to me. Are you sure I shouldn’t do any initial bulk fermentation before retarding?
To make a long story short, I’d love to know where I went wrong, and how to encourage better rise.
Thanks so much for all your great work and for considering this request!
Hi Sarah! I do stick the dough directly in the fridge. Questions: what kind of yeast are you using? I swear by instant yeast, SAF in particular. How long was the rise after you transferred the dough to pans? In the winter, this second rise takes much longer than in the summer. You really have to be patient … when all of the chill is off the dough, when it looks significantly puffed, when it feels light to the touch, that’s when you dimple and transfer it to the oven. Question: you use a scale to measure the flour, right?
would like to use some white whole wheat flour. any change in the recipe or technique needed. a tad bit more water?
I haven’t tried in this recipe but generally I don’t advise using more than 25% whole wheat flour, so no more than a cup here. I don’t think you’ll need to adjust the water…but play it by ear. If the dough looks stiff, add water by the tablespoon till it becomes wet and sticky.
Hi, I’m a bit confused. At one point when showing pictures you say after mixing the dough to cover the bowl with a moist tea towel. But then another area you say to use the empty tail and then plastic. So I’m not sure which is correct? Thank you so much
Sorry, not “empty tail” I meant tea towel . I see now on your website, it says either or. Thanks!
Oh great! Glad you figured it you 🙂
I am wondering if I were to make this recipe with half the salt and used garlic powder instead would that affect the rising of the dough?
Would not affect the rising of the dough!
We made this the other night without the overnight rise, just letting it proof in our oven on “bread proof” mode for a little over an hour, and it was still delicious and so easy! We left half plain with just a sprinkle of flaky sea salt, dried parsley and thyme, and topped the other half with some leftover pizza toppings from the night before (caramelized onions, roasted peppers, shallots, and hot Italian chicken sausage). Will definitely make again with the overnight rise to get that depth of flavor.
So wonderful to hear all of this, Abby! Your pizza toppings sounds incredible 👏👏👏 The overnight rise is fun. Hope you love it.
Hi Alexandra! I followed the recipe exactly as you said & it’s unbelievably delicious ❤️❤️❤️ Thank you for a wonderful recipe & staple from now on. Louise 🇮🇹🇺🇸🙋♀️
So happy to hear this, Louise! 😍😍😍
This is the best recipe for focaccia! Takes time but is worth it. Thank you Alexandra!
So happy to hear this, Marianne!
This recipe is absolutely delicious!! Silly me decided to freeze half the dough! We’ve already eaten the first loaf and want more! Could you please let me know how I should make this with the frozen dough I now have? I followed your directions of freezing it after the first rise. Thanks again!
OK, I would remove the dough from the freezer and stick it in the fridge or leave it at room temp if you want it faster. Once the dough is thawed, which might take 2 days in the fridge or 1 day at room temperature, you can transfer it to your prepared baking dish and proceed with the recipe. Let me know if you have any questions along the way. The key, I think, is making sure the dough is completely thawed before transferring it to the baking dish — sometimes it looks thawed, but the center is actually still frozen … you can tell by touch.
Oh I’m definitely doing the shorter option!! 🤩 I will let you know how this goes and thank you for creating something that my fiancé literally dreamed about! Haha!
Excellent. My husband questioned the proofing time in the refrigerator but it made all the difference. I added fresh rosemary and thyme as well as the flaky finishing salt prior to baking. I recommend dividing the dough into two and baking in two pie pans as the recipe suggests. We baked off both, ate one with our homemade bolognese my husband makes and froze the other baked bread to use another day. One loaf fed 2 parents and 2 hungry college students. Great recipe!
So happy to hear this, Katie 😍😍😍