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
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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”
Easy, absolutely delicious, and beginner friendly! I make the recipe as written and wouldn’t change a thing!
Great to hear, Sam! Thanks for writing 🙂 🙂 🙂
Is there any way to do a hybrid recipe? Like to mix the dough first thing in the morning and do just a 2-4 hour fridge proof to have it ready by dinner time? Or would that just mess everything up?
It’s worth a shot. My only concern is that the cold temp of the fridge will slow down the fermentation initially and the dough won’t get to where it needs to be before the room temperature proof. Make sense? I think you might be better off simply doing the room temperature proof the entire time.
This recipe was easy to make and very delicious, it turned out exactly as expected. Loved it!!
Great to hear, Teresa! Thanks for writing 🙂 🙂 🙂
This is a wonderful recipe and the bread is absolutely delicious – thanks for sharing!
If I wanted to make half the quantity, would it be a case of just having all the ingredients, or would I need to keep measurements of some of the ingredients (e.g. yeast) the same?
You can safely halve everything, including the yeast. Thanks for writing! Great to hear all of this 🙂
Made this last night and it was delicious! My kids couldn’t get enough! Quick question, because I used the last of my active dry yeast when I made it. I only have pizza yeast left (Fleischmann’s), and I’ve never used it before. Is it similar to active dry yeast or more like instant yeast? I’m already anticipating making this again so I want to know how to treat the yeast before I do. Also if you don’t recommend pizza yeast please let me know. Thanks!
Hi Tonia! I’m not familiar with “pizza” yeast. Does it say “instant” or “rapid rise” anywhere on the package? To be safe, I would simply treat it the same way you as the active dry yeast: i.e. activate it in the lukewarm water first.
Hi, I’m in the middle of making this recipe and was wondering if the dough can be left resting overnight instead of 3-4 hours in the pan before putting in oven? Thanks
I would stick it in the fridge! It will likely overproof at room temperature. Be sure to cover the pan well with plastic wrap before sticking it in the fridge.
Is it possible to use fresh yeast?
Yes! I believe the conversion is 3x the amount by weight. So you’d use something like 24 grams fresh yeast here.
10/10 would recommend this recipe!
My dough sat in the fridge for 25hrs. On the counter for 4hrs in the prepared 9×13 glass casserole dish. So good we couldn’t stop eating it. 😊😊🤤
Great to hear! Thanks so much for writing 🙂
Best bread ive ever tasted. I will definitely make it again and again.
Great to hear 🙂 🙂 🙂
Twenty-something kid said “Let’s made foccacia”—we picked the identical recipe!!!
Bubbly then beautifully brown and so tasty!
As the oven preheated, I placed an air bake cookie sheet on the rack where the pan was going wanting to jump start the baking process. I also used to tip from Samin Nosrat and spritzed the top of the dough with water – – Samin says it’s the hydration that creates a light texture. Icelandic Herb salt from a friend added a very earthy note.
Next time I’ll use KAF bread flour and a sheet pan. Delish!
So nice to read all of this! Thanks so much for writing and sharing your notes. I keep meaning to try that Samin trick… thanks for the reminder!
This recipe has become another one of my staples, because no matter if it’s “just” for us or for a special occasions when guests come over. This last week, I’ve gathered my friends, served half of the focaccia as a slab sandwich and the other half ripped up with a spread of spreads (badum tss, pardon the attempt at humor). Every time I’d return from the kitchen, the plates would be empty and repeats would need to follow. And all it takes is like maybe 7 minutes of work, and calculating WHEN to pull it out of the fridge, rest it and let it bake.
The only time this focaccia did not work out is when I did not refrigerate my instant yeast and it tragically… became useless. It was still baked and transformed into a batch of breadcrumbs, haha.
At this point, I think I need to name this “The Alexandra Project” as I go through the recipes and report back. Thank you so much for ever updating and sharing your knowledge with us. 💗
*because no matter if it’s “just” for us or for a special occasions when guests come over, it’s a clean plate club all-star.
I gotcha 🙂 🙂 🙂
It’s so nice to read all of this, Lili 🙂 🙂 🙂 Thanks so much for writing and sharing. I also loved reading that you salvaged the tragic loaf of focaccia by making bread crumbs… so resourceful! Thank you for your kind words. Means the world 💕
This recipe is easy to follow and yields excellent results. I just made it for the second time and added artichokes to the top. Stellar! Thanks Ali, and a shout out to my hometown, Schenectady!
Woohoo! So fun to hear about the Schenectady connection (and the focaccia, too :)). Thanks for writing!
So far so good! On my second rise, but I can’t seem to see if I’m supposed to cover it or not. Any thoughts or clarifications? Tysosomuch
No need to cover for the second rise as the oil should protect the dough from drying out.
Is it 2 cups water or 4cups water ? ingredient list confusing. It says 2 cups first, then boiling water/cold water 2 cups. I’m confused.
2 cups water
Made this today in my cast iron skillet and it was AWESOME!! Literally my first time making bread and it was absolutely perfect – like something you’d get from an actual bakery, lol
Wonderful to hear this, Yvette! Thanks for writing 🙂
If I want to halve the recipe, can I use an 8×8 pan to bake it into? Also, I am in Canada. Why is it better to use bread flour? Thanks!!
Yes regarding the 8-inch pan. I have found over the years that bread flour for people in Canada and the UK works better — it must have something to do with how your all-purpose flour absorbs water, which is to say it doesn’t absorb as much water as the ap flour in the US, which will cause your dough to be very soupy.
Wonderful recipe! I’ve made breads before & I am partial to the slow, overnight rise or fermentation. Tastes & looks
Like you fussed but ya didn’t!
Wonderful to hear, Julie! Thanks so much for writing 🙂
If I’m using active-dry yeast how much do I use?
My first time making focaccia bread and it was perfect! Thank you for sharing your recipe. I made the shortened version – leaving it on the counter to rise for just 1.5 to 2 hours. I also added confit garlic to the top, which was delicious, but I found that storing the focaccia in the fridge (for cooked garlic food safety reasons) was not ideal. I plan to make this again but let the dough rest in the fridge for 24 hours (as recommended) to test for myself which method is better!
Wonderful to hear this! I will be so curious to hear if you prefer one over the other. Thanks so much for writing!
This bread came out amazing!!! My husband and I love it!!!
Thank you for sharing
Great to hear! Thanks so much for writing 🙂
Sorry if you already answered this, but is there a way to make this with whole wheat flour too? I made it the original way and it’s fantastic – thanks 🙂
I would just start small: swap 1 cup of ww flour for the white flour and see how you like it. Remember: the more ww flour you use, the denser your bread will be.
First time making focaccia. Made it as directed and was little worried my dough wasn’t wet enough (it’s wasn’t super jiggly) but it came out absolutely excellent! Nice rise, super crusty outside but soft and delicious inside. I did free-pour the olive oil without measuring until it felt right.
Thank you for the wonderful recipe! Definitely making it again!
Wonderful to read all of this, Marina! Thanks for writing 🙂 🙂 🙂
would you know how it will turn out if dried herbs are used instead of fresh? thank you!
Hi Reese! Yes, dried herbs will work. Are you thinking on top or in the dough itself? And which herbs in particular?
in the dough itself, if that works better? I’m thinking dried rosemary & dried thyme?
That will work great! Whisk them together with the flour and salt.
This was hands-down the best focaccia I ever made! It was easy and so much fun to make. Thank you Alexandra for the recipe!
Great to hear, Jackie! Thanks so much for writing 🙂 🙂 🙂
wowww such a good recipe thanks so much
lovely and crisp with a soft and pillowy instead.. will definitley be making again!!
i used the shorter rise time and it worked a dream:)
Great to hear, Kiara! Thanks so much for writing 🙂 🙂 🙂
Absolutely amazing bread. I can’t get over how simple the recipe is from start to finish. Ingredients were in the bowl in 5 minutes and then I put it in the fridge for 2 days to rise. Took it out today, let it rise for about 2.5 hrs, baked it for 28 minutes and it was probably the best bread I’ve ever had. It was eaten up by the family in no time. I will for sure make this regularly!! Thanks for the recipe and thanks for including the weight for each item, so much more precise that way!
So nice to read all of this, Shammah! Thanks so much for writing and sharing all of your notes. So helpful for all 🙂
LOVE. Can’t believe how easy it is to make. I love it! My picky family loves it it’s fantastic focaccia bread. I made pan pizzas, that were insanely good. My husband said it must go into our favorites rotation. Thank you.
So nice to read this, Kelly! Thanks for writing!!
This is my third and last recipe I will try for making Focaccia Bread. Turned out crispy, thick, and delicious!!! Will be a recipe I make again and again.
Great to hear, Patty! Thanks so much for writing 🙂
Hi Ali – this looks great . I’ve made quite a few no knead breads with the overnight rise, but typically there’s very little yeast. I haven’t made this yet, starting the dough tonight. Why 2 tsps.??
Hi Mia! It goes right in the fridge — no room temperature proof first — so the extra yeast gives it a boost.
This recipe is AMAZING, thank you for sharing it. My focaccia looked and tasted like I got it from a bakery!
Any tips on how to make it with gluten-free flour?
Great to hear, Ane! I unfortunately have never tried this one with gluten-free flour… gluten free bread baking is a bit tricky. You could use this recipe as a guide: Gluten-Free Peasant Bread Recipe