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!
“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.
2,701 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Made this for thanksgiving and it was quickly devoured. I have a ball of dough in the fridge right now and I can’t wait to make another loaf. I’m going to add sun dried tomatoes, rosemary, salt and shredded parmesan cheese this time. I can’t wait to see how it turns out this time!
Great to hear, Sean! Thanks so much for writing. Your toppings sound lovely 🙂 🙂 🙂
I made it today and it turned out great the sun dried tomatoes, while soaked in oil, needed additional olive oil. I won’t call them burned but they are a bit charred lol. I’m sure it will get eaten all the same. Thanks for this recipe!
Thanks for reporting back and sharing your notes — I wonder if strategically placing them under onions or other ingredients might help. I find olives get a bit charred, too. Glad it was still tasty!
Great final structure but when we made the dough at the start it didn’t ball up like the picture does at all it was like liquid .. came to bake it end because the dough was so wet you couple even simple it your hands just went down to the bottom and got stuck … baked great though the structure was great but top was flat because of the hydration issue ..
What would be trying the next hydration at ? @80% ? This was done in Tasmania in spring so wasn’t even to hot yet
Hi Rick! Yes, I would lower the water from the start. Are you using a scale to measure?
Just out of oven
Sorry I made a boo boo
I split in two 9×13 crazy so it is thinner no problem !!
I bought the USA PANS YOU HAD ON YOUR SIYE LOVE THEM AND THE MALDON SALT.
So with that said I won’t do it again but can use it now for a sandwiches we are having with
Soup Pasta Fazal .
I wanted to send you a photo0
I used wholemeal spelt flour and a little extra water. It took slightly longer to bake and was a bit denser, but it was great and full of flavour
Great to hear, Roger! Thanks for writing and sharing your notes 🙂
Looks great! I’ll be making this for the first time. Would it be better to do the three hour method, or a 14 hour rise? I’m a bit pressed for time.
Hi Jane, I’m likely too late here. If you are pressed for time, I would do the there hour rise. What did you end up doing?
Sorry, I just saw this!
Funny story, actually. I decided to make a double batch because only had one packet of instant yeast and plenty of active dry yeast. I did one batch (active dry yeast) with your quick rise instructions for the initial rise, then refrigerated it overnight and proceeded as per the overnight instructions, and one batch instant yeast and the overnight method. The quick rise method worked well and the bread was delicious!
Well, as for the other batch, two days in I tested positive for Covid, so after 72 hours in the fridge my mother froze the dough for me and I decided to hope for the best, not holding out much hope it would come back after freezing. Not only did it come back, it came back BEAUTIFULLY! Some of the best bread I’ve ever had, certainly the best I’ve ever made, and that was after three weeks on ice. It was such a success I make it a point now to make extra dough to freeze. Thank you, Alexandra, this recipe is a keeper! ❤️
Oh my goodness, what a story! Thanks so much for sharing this. I’m so happy to hear both methods worked but especially happy to hear that freezing the dough worked so well. Glad you’re feeling better too 🙂 🙂 🙂
This IS. the best focaccia I’ve ever made! I did add a little more water than called for bc I used some semolina flour. I’m a very experienced bread maker. To all the new bread makers more flour = a denser bread and more water = lighter fluffy bread. You can adjust ANY bread recipe to suit your taste if you remember that.
Great to hear this, Missy! Thanks so much for writing and sharing your experience with others 🙂 🙂 🙂
Very crispy crust and although pillowy chewy. I used bakers flour. Should I try all purpose flour? Should I put a tray of water in the oven?
I’m not sure what bakers flour is. Can you clarify?
My go-to recipe when I remember to make it the night before!
Great to hear, Kat!
Great to hear, Jessica!
I just made this after leaving in the fridge for 24 hours, it was absolutely amazing, crispy on the outside and soft in the middle. Will be making it for family on Boxing Day for sure. Great recipe!
Great to hear, Sharon! Thanks so much for writing 🙂 🙂 🙂
This recipe is not only brilliant in it’s simplicity, so easy to make, and it tastes phenomenal. My granddaughter asked for focaccia yesterday so I made the faster method with rosemary. Perfection! She was impressed! I’m going to put a batch of dough in today for the longer rise for one this weekend. Can’t wait to make a different topping variation. Thank you!
Great to hear, Karen! How sweet that your granddaughter requested focaccia 💕💕💕 Thanks so much for writing 🙂 🙂 🙂
thank you for this recipe (and for all of your encouraging instructions and photos!) made this last week for a dinner party – my first attempt at bread (dough senses fear you know) and it was a hit! So good. Making it again for a dinner party this weekend.
Thank you for your work on providing amazing and accessible recipes. Wishing you and your family a wonderful holiday season..
So nice to read all of this, Laura 🙂 🙂 🙂 Thanks so much for writing. Wishing you and your family a wonderful holiday season as well!
As a novice bread baker, this recipe gave me confidence in baking bread. My husband and I enjoyed it so much, this is my 3rd time making it with some sweet peppers and goat cheese. I’m so glad I found your recipe. Thank you❤
So nice to hear, Michelle! Thanks so much for writing 🙂 🙂 🙂
Made this for the first time for a casual friends dinner. Huge success, everyone loved it. Will definitely make it again and pinning this to my favorites.
Great to hear, Karen 🙂 🙂 🙂
So easy, It’s fearless! I’ve made the focaccia with different toppings and made sandwiches too. Your notes and tips are very helpful! Thank you!
Great to hear, Jan! Thanks for writing 🙂
Could I halve the ingredients and make this as it’s only two of us eating?
Please Help! I’m not a baker but want to give this focaccia to my neighbors for Christmas in exchange for the home baked cookies that they give to me. I tried to make it over the weekend as an experiment but it came out heavy and seemed raw after baking for 40 minutes at 425 F. It was brown all around (much darker on top than yours) but still was so heavy and dense–not at all light and airy! What did I do wrong? I used King Arthur bread flour, Fleishman’s instant yeast (can’t find SAF here) and Morton’s Kosher salt (can’t find Diamond Crystal salt here, either.) I measured everything on a digital scale using grams, lukewarm water, left it in the fridge for 24 hours and then the 2nd rise in the kitchen for just a bit over 3 hours. I live in the San Francisco Bay area where it’s usually dry, but we had terrible rain storms all weekend when I made the focaccia. Did I leave it too long in the fridge or out on the counter? Also, 10 grams of Morton’s Kosher salt wasn’t enough–how much more should I add? Any suggestions would be greatly appreciated! Thank you!
Hi Bunny, I’m not sure how to advise, because it sounds as though you did everything right. 40 minutes is a very long time for this to be in the oven and for it to emerge dense and heavy doesn’t make sense to me. 24 hours in the fridge is not too long. My only thoughts are that you maybe need to reduce the water amount given that it was likely more humid when you made the dough. If you want to use more salt, try using 12 grams.
When you mixed the dough, did it look like the consistency of the dough in the video?
What type of a pan are you using to bake?
Thanks for getting back to me, Ali. Yes, it was very wet & humid, so maybe that was the problem. I’ll try adding more salt to boost the flavor. Maybe I over-mixed it? Is that possible? It looked like your dough, but who knows. I used a 9 x 13 Farberware baking pan and it didn’t stick at all. I initially baked it for 25 minutes and it looked beautiful — just like your photo! After letting it cool, I tasted it and that’s when I discovered that it was very heavy, dense and seemed raw so I put it back in the oven and kept checking every 5 minutes. Finally, after a total of about 40 minutes, it was so brown so I took it out but it was still heavy. On the plus side, the Maldon salt flakes and rosemary added great flavor to the top! The heavy rains are gone so I’ll try again and maybe just mix until it comes together, trying not to over mix the dough. Do you think that might help? I covered the dough with plastic wrap in the fridge and I don’t understand why it didn’t come out right like everyone else’s…it’s obviously me! Would I be better off using AP flour? I refuse to give up!
It’s possible you overmixed: did you mix a lot? As in, did you knead the dough? I might try increasing your oven temperature to 450ºF and bake it for 25-30 minutes tops. AP flour might work but I find little difference between ap and bread flour. I do think SAF instant yeast makes a difference for people struggling to get the right result with their yeasted bread recipes.
Thanks again, Ali. I’ll try again this weekend since the weather is now very dry. No, I didn’t knead the dough, so who knows? I can’t find SAF yeast around here so Fleishman’s will have to do. I baked the focaccia at 425 F conventional bake, but I do have a convection setting so I’ll try baking on 425 F convection and maybe that will make a difference. I’ll also try using cup & teaspoon measurements rather than weighing on my digital scale…perhaps the scale is off because surfaces in my CA Bay area house aren’t exactly level due to past earthquakes! LOL! Like I said, I refuse to give up, and if I’m the only one getting bad results, it’s obviously something wrong on my end so I’ll try, try again!
This recipe is AMAZING. I’ve been wanting to try making bread for years now and I’m glad I found this recipe to get me started. It was super easy to make with ingredients most people keep in the home or ingredients that are easy to get. The bread itself was crispy on the outside with a lovely soft interior. I found myself using an extra 1/2 cup of water for my dough and that helped it look like the dough in the recipe. Definitely planning on making a bunch of loaves to give as Christmas gifts this year!
So nice to read all of this, Faith! Thanks for writing and sharing your notes. Happy holidays!
I am not a novice baker. I love baking, bake all the time. Especially bread – I LOVE baking bread! Focaccia is one of my all time favorites. I’ve always used a recipe by Williams & Sonoma, and it never fails. But I never got the airy bubbles like your recipe has. I tried this recipe recently and fell in love immediately. It is beyond easy – and it is without a doubt the best focaccia I’ve ever baked. Be sure to add rosemary to the dough and salt the top…. it is a true winner. Won’t look any further for another recipe this one wins, hands down!
Wonderful to read this, Jocelyn! Thanks so much for taking the time to write and share your notes. Happy holidays!
So, I did really enjoy the efficiency and ease of the recipe. The color and crumb were on par. I do think next time I’ll still add a bit of sugar. The bread was just so savory it felt like it was missing something. Umami or a hint of sweet. But all in all i’m very happy with this recipe and I cant wait to make it again and tweak it and have some fun with it! Thank you for sharing!
Hi there! I have time to leave the dough overnight for first rise, but won’t be home most of the day next day, and the focaccia is aimed for dinner of the same day. For the second rise, would it be okay to do it in the fridge again since I wouldn’t be back for several hours? Or would room temp be okay? I could alternatively bake day before – how do you find the taste and freshness a day after bake? Thank you so much!
Hi! Not sure I’m getting to you in time: Regarding your question: would it be okay to do the second rise in the fridge again since I wouldn’t be back for several hours? Yes! Just be sure the dough/pan is covered with plastic wrap to ensure it doesn’t dry out. You’ll still need to let the dough rise in its baking pan for a few hours before baking it.
You definitely can bake the day ahead and reheat. It reheats beautifully.
I would like to know if I could use the 10 x14 Lloyd pan for this recipe?
It was fun to make ..smells terrific..I made it a little thin and dipped it in olive oil..used powered rosemary in the dough and before baking I topped with chopped chives and rosemary..next I will do it thinker..might try your sourdough recipe..I have 5 big jars of starter in the fridge..thank you for the fun recipe
Great to hear, Debra! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
Love this recipe, thank you! Definitely a crowd pleaser. Lots of compliments whenever I make it ☺️
Great to hear, Hannah! Thanks so much for writing 🙂 🙂 🙂
I just wanted to let you know, that someone has stolen your recipe and picture, unless you have given her permission to do that, you’d might like to have a look..
https://fi.pinterest.com/pin/148196643979369221/ Thanks for the wonderful recipes and awesome pictures 🙂 and Very Merry Christmas time 🙂
Argghh… thanks for letting me know. Unfortunately, this happens all the time. I’ll try to contact Pinterest. Thanks for letting me know. Merry Christmas to you as well!
When making this bread, can you use the rapid pkg, yeast
Yes, that should work just fine.
I’ve never made bread before. So, of course, I had to do the quick version because I’m a glutton for punishment. This bread was amazing! I was so proud of myself giving it a try! The same day, I was creating a brand new soup, a roasted red pepper, onion, carrot soup, and I wanted something delicious to dip in it and I found your recipe and I was off and running. And I felt like I won the lottery because my soup and your bread turned out fabulous! Thank you for your recipe!!
Carol from Iowa
Yay! Wonderful to read all of this, Carol. Your soup sounds divine!
I have 2 questions:
***Is it possible to hold the dough in the fridge for 5 days? Our plans have changed.
***.The recipe is almost identical to your delicious Peasant Bread, only missing the sugar. Is it possible to bake this in the Pyrex bowls? My best to you and yours during this holiday season.♥️
Yes! And yes! Happy Holidays! (If you use it in the pyrex bowls, do still butter the bowls to prevent sticking.)
Thank you for the speedy response. I use so many of your delicious recipes and have written you often.
If I make this in a rimmed sheet pan, should I still bake it for 25+ minutes?
I think you’ll need 20-25 minutes, but do rely on the visual cues: even browning all around.
Hi, can this be done with a gluten free flour? Would I need to add xanthm gum?
I love this recipe. I added cooked turkey sausage and turkey bacon to the flour as well as cheddar cheese. Made a breakfast focaccia bread.
Yum! That sounds amazing!