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.
2,656 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
I LOVE LOVE LOVE this recipe. I have made it several times now. Thank you!! I actually add italian seasoning to mine and it is so good.
My first time making focaccia bread and it was amazing!!! I did the quick rise method (two hour first rise and two hour second rise) and it worked perfectly. Hope to try the long method next time.
Great to hear, Jennifer! Thanks so much for writing 🙂
I made focaccia for the first time today using your recipe. It was PERFECT!
Thank you, thank you, thank you!
Proofed in the fridge 24 hrs. 2nd proof 3-4 hours. Nothing to it!
Great to hear, Lee! Thanks so much for writing 🙂
I made this today for the fourth time, only this time used 2 round glass pie plates, heavily buttered instead of a 13×9..SO delicious. Worked perfectly. I topped one with sliced grape tomato, sliced kalamata olives, and a tiny bit of feta and rosemary. I added Maldon salt and since I’d been conservative with the olives and feta, it was not too salty. Just lovely…again!
Great to hear, Kathy! All sounds delicious. Thanks so much for writing and sharing your notes 🙂 🙂 🙂
Any suggestions for scaling this up if I want the thicker Foccacia but the size of a half sheet pan (13×18)?
Hi Jason, I think you could safely use 1.5 x the recipe for that size pan.
Fantastic recipe! The only difference is my bread never truly gets the golden crust like you show in the picture, any suggestions? I leave it to rise each time on the counter instead of the fridge, is this why? Otherwise the taste is superb! Thanks ahead.
Questions: What type of flour are you using? What type of pan? Do you have issues with your oven in terms of other foods not browning very well?
It’s possible your oven isn’t calibrated correctly (many ovens are not) and you could try simply raising the temperature 25-50 degrees, while keeping an eye on it closely.
The long, cold fridge rise, however, does promote the development of sugars, which promotes browning and flavor.
I can’t count how many times I have made this Focaccia bread recipe. It is in a word fabulous! Easy to make. Being there are just 2 of us I make the 9×13 size and slice it into 8 pieces and pop it in to the freezer. I also use one of those plastic packs of Rosemary you find hanging up in the produce department of the supermarket. Mince it up and stir it all in with the dry ingredients. I use EVOO in the Focaccia and a little more than is called for. The thickness is great for sandwiches and it comes out nice and crusty on the top and bottom with a wonderful flavor from the Rosemary, EVOO and salted top and the smell of it when it’s baking and afterwards….heavenly. It’s always a hit no matter who I share it with too. My wife said I should make them and sell ’em (yeah right).
Wonderful to read all of this, Mike! Thanks so much for writing and sharing your notes. I love that you stir the rosemary directly into the dough. Such good flavor. I think your wife is right… do it!!
I made this for the third time today. It is Amazing! I sprinkle it with rosemary and sea salt before baking. Everyone loves it and boy, does it go fast! Thank you, thank you, thank you for making me feel like a super-star baker!!
Great to hear, Shanon! Thanks so much for writing 🙂 🙂 🙂
Would it possible to freeze this once baked and then thaw and lightly heat when I need it for a dinner party?
Have made it previously and it was amazing, I’m just not sure about freezing it.
Thanks Alexandra 🙂
Yes, absolutely! It freezes and reheats beautifully.
Recipe was fantastic. Turned out great. I added grape tomatoes on top
Great to hear, Sue! Thanks for writing 🙂
Do you think you could bake this in a cast iron pan?
Yes! Just be sure it’s big enough. You’d need two 8- or 9-inch pans or one 12-inch pan.
This was FANTASTIC!!! The instructions were easy to follow, and it turned out better than I expected it to since I’ve never made this before. Thank you for sharing the recipe!
Great to hear, Ashley! Thanks so much for writing 🙂
I was wondering if there are any adaptations to this recipe if I have to make it gluten free? Thanks so much!! – Peggy
Perhaps a Celiac disease forum could help with this question.
Since the gluten protein is what creates the foundational web structure that traps gases and therefore produces the rise in a recipe like this, eliminating gluten eliminates a key piece of what makes focaccia what it is.
I would be very interested in hearing what your research shows. As a baker, I’m often asked this same question and often it is asked by folks who don’t have any particular sensitivity to this protein. They mistakenly believe it is a way to reduce calories or to eat “healthier”. Of course, they are instead, eliminating a very healthy part of the bread – the protein.
Good luck in your endeavor!
Least effort, best results ever. Will certainly be making focaccia again. 24 hrs rising in the refrigerator, 3½hrs in the kitchen, and 25mins at 220⁰C.
Great to hear, Robert! Thanks for writing and sharing your notes 🙂
I didnt make this yet but its pretty so good job!
This bread turned out amazing! Omg we almost ate the whole loaf when it came out of the oven lol. Decided to share some with the neighbors. Super easy to follow! Thank you for sharing!
Great to hear, Patrick! Thanks so much for writing 🙂 🙂 🙂
Tasted delicious!! Made this today for lunch. Instructions were super easy to follow. We split our dough into two 9″ pie dishes. We each made our own. Daughter made hers with chopped garlic, oil and sprinkled with italian seasoning. Mine I did half rosemary, garlic and the other half sprinkled with everything bagel seasoning. I forgot to sprinkle mine with kosher salt but was still delicious. Thank you!
Great to hear, Mia! Thanks so much for writing 🙂 🙂 🙂 All of those toppings sound amazing.
Thank you for sharing this amazing recipe and allll the information to go along with it! I usually just skip to the recipe card, but with newly starting out making breads, I love to read tips and tricks to make it perfect. And it was perfect! I couldn’t wait and first round I put in without the refrigerator rise, just made straight through. Right now, I have about 5 more minutes on one I took out of the fridge this morning! Added rosemary, sun dried tomatoes and Kalamata olives! I can’t wait for it to cool down. My house smells amazing! So simple and so so yummy!
Wonderful! So nice to read all of this, Tina 🙂 🙂 🙂 Thanks so much for writing and sharing. All of your toppings sound delicious.
LOVE THIS RECIPE! I live in Canada and opted for bread flour as recommended and it came out crispy, chewy, and delicious! I made roasted garlic and rosemary focaccia yesterday and it was amazing. Perfect bread for dipping, snacking on, and making a sandwich. I just made the dough for a second time and the only difference was I needed a little extra water (like a table spoon amount) since the dough was shaggy instead of sticky. Of course this is probably because I don’t measure in grams but it was a super quick fix. I was wondering if I could do half and half of AP flour and bread flour since I’m almost out of bread flour. How would it affect the texture and taste?
I made this recipe today and used 100% Robin Hood unbleached all-purpose flour and the texture was perfect.
Great to hear! Thanks for sharing your notes 🙂
Great to read all of this, Rami! Thanks so much for writing and sharing your notes 🙂 I think you’ll just need to adjust the water to feel/eye. If you use AP flour, your dough potentially will be on the wet side, so I might consider adding the water slowly.
Hi there, if using active dry yeast, do I use the entire packet (2 1/4 tsp) or measure out just 2 tsp? Thanks 🙂
You can use the whole packet! No need to stash that last 1/4 teaspoon in the fridge, where it might get lost forever 🙂 🙂 🙂
Super easy, low effort, deliciousness.
Great to hear, Jo 🙂
Not sure why I’ve been so afraid of yeasted bread? This was SO very simple. Topped with long slow-cooked caramelized onions and rosemary. Delicious! Thank you for this wonderful recipe.
Yum to all of this, Michelle! Thanks so much for writing and sharing your notes. Caramelized onions and rosemary sound delicious.
I have made many types of focaccia and this by far is the easiest and most flavourful of them all. This will be my new go-to recipe.
Great to hear! Thanks so much for writing 🙂 🙂 🙂
So delicious and so simple to make. I used a 9×13 ceramic pan greased with olive oil and avocado cooking spray unfortunately it stuck a bit to the bottom so will try to grease with butter next time. Will definitely be making again and again!
Great to hear, Keri, except of course about the sticking. It’s really interesting to me that with some pans butter (or parchment) is the only thing that will prevent sticking.
Can you freeze this focaccia?? It’s my absolute go to recipe. Love it! 10/10
Yes, absolutely! Freeze it once it has cooled entirely.
Fool proof, and so easy to make
Great to hear, Lauren!
Wonderful recipe, tested on spouse, children, mother-in-law and friends, everyone loves it. Chicken soup and this focaccia are a winter staple! Thank you so much for creating and sharing this recipe!
Great to hear, Irina! Thanks for writing 🙂
I LOVE this recipe and have made it a dozen or more times. I get a great rise in the fridge as well as during the second rise on the counter. However, when I push down on the dough just before putting it in the oven, it seems to stay flat and not rise again during baking. What am I doing wrong? I am using the 9 x 13 inch pan and it’s about 1 inch high when it’s done. Still great tasting… I’d like to add that a few times it came out higher, though I always follow the same steps and use the same kind of flour and yeast.
Hi Christiane! Questions: what type of flour are you using? And are you using a scale? And when you “push down” on the dough are you dimpling with your fingers or flattening it with your palms?
Bread flour, a scale, and just pushing straight down with my fingers. Shouldn’t it rise a bit again once it gets into the oven?
Yes, definitely. Great to hear all of this. I’m wondering if it’s overproofing in the pan. Roughly how many hours is the dough spending in the pan?
I think it was about 4 hours. I didn’t rise quite as much as in the past so I decided to go ahead an bake it at that point. Here is something else I thought about. Keep in mind that I don’t know much about the science and chemistry involved in baking but when I took it out of the fridge, the airtight plastic lid had inflated like a balloon and when I took the lid off, it sounded like a gun shot going off in the house…lol. Maybe that contributed to the height of the final product?
That is definitely a possibility though I don’t know how it would adversely affect the dough unless somehow the yeast was killed in the process. You may want to try plastic wrap next time around? Something perhaps less airtight? You want the dough protected so that it doesn’t dry out, but you also don’t want to create a bomb! Not sure how else to advise here.
My family loves this recipe, if any leftovers make it to the next day there is always a battle for them. I change up the herbs on top to suit whatever meal we hate having it with, even just flakey salt is delicious.
So nice to read this, Kate 🙂 🙂 🙂 Thanks for writing and sharing this.
Sadly this didn’t work for me – the bread didn’t rise and was dense. Even after 24hrs in the fridge and a 4 hour rise at room temp. Do you think it’s the yeast? I used Arthur’s bread flour so don’t think that’s the problem. I have bought some new yeast to try with that :/
Definitely could be the yeast! Are you using a scale to measure?
I’m visiting my niece in Colorado (I’m a Midwestern girl) and she loves this bread as do I! Any hints to make it turn out well at high altitude?
Should be just fine! I have a friend who lives in CO and makes it all the time. The high hydration and long, cold fridge rise should help it.
Perfect and simple. I put it in the fridge overnight in a bowl with lid, then put it on a cookie sheet in one large piece for second rise in the morning with some fresh chopped rosemary mixed in then. I baked it with a sprinkling of salt following directions and it was very yummy. My guests loved it.
Wonderful to hear 🙂 🙂 🙂 Thanks for writing and sharing your notes.