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”
Just wanting to leave one more note among the current 2300+ comments about how perfect this recipe is. I’ve made this at least 4 times already, about to go make this right now in preparation for Valentine’s Day tomorrow.
Thank you for the recipe, the great tips and tricks, and for making me hungry again now just thinking about how amazing the focaccia is going to turn out!
So nice to read all of this, Matt 🙂 🙂 🙂 Thanks so much for writing. Hope your Valentine’s Day dinner is a success!
Just a quick question before making this, do you have to use a 9×13 in pan? I only have a 10×15 in pan at home? I’m assuming this would make a thinner focaccia and might change the cook time?
You can definitely use your larger pan. Start checking on the focaccia with 5 minutes left in the cooking time. Yes, your focaccia will be thinner, but still tasty 🙂
Fabulous focaccia! I started it in the morning and baked it that evening and it turned out brilliantly and OMG SO EASY! I’ve shared this recipe with a bunch of people already, and I’m probably making another this week. FYI – this is a giant loaf in a 9×13, feeds a crowd!
Great to hear, Jilian! Thanks so much for writing 🙂 🙂 🙂
I don’t get tired of this recipe. It’s so perfect and the result is delicious. I’m adding chopped fresh herbs to the dough and it tastes wonderful. Sometimes I bake two. One with tomatos and olives, another with just tomatoes. Thank you Ali.
Next time, I’ll do your mom’s peasant bread.
Great to hear, Madel! Thanks for writing 🙂 🙂 🙂
Made this yesterday and baked today. So easy and tastes great! I will for sure make this again and I’d like to try the Detroit-style pizza which is the recipe that led me here!
Great to hear, Marilyn! Hope you love the DSP, too… I have to be honest, I’m still trying to get that one right.
This was one of my first recipes bread making.. and it’ll forever be on the top of the list. Perks: it’s so easy!! Since I now have sourdough starter, can it be used instead of the packaged instant yeast? Thanks Alexandra, all your recipes are very beginner friendly and so yummy!
Great to hear, Nicole! And yes, here’s my sourdough focaccia recipe.
I have had my eye on this recipe for a while and finally got around to making it!
Amazing! So easy to make and bakes up beautifully! Crispy, crunchy crust and soft pillowy inside, absolutely delicious. I used a larger pan than suggested and 1 & 1/2 the recipe. It feed a family of six with a pot of soup and we ate every last bit! It was perfect 👌🏻 will be making this all the time now, thank you!
So nice to hear this, Jenny! Can’t think of a more perfect meal than soup + bread. Thanks for writing 🙂 🙂 🙂
Can’t wait to try this recipe. My daughter is on a restricted sodium diet. Is the salt in the dough necessary for the rise? Thank you!
Hi Tina! The salt provides both flavor and structure — without it, it could be gummy. I think you could get away with using half the amount of salt.
Honestly the best recipe I’ve tried – just making my second one now!
Great to hear, James! Thanks so much for writing 🙂
I just made this recipe as is, and it was really delicious! Nice and crispy with great flavor from the olive oil, Long rise, and rosemary.
Recommend dipping in some sun dried tomato oil. Yum! Will be making again, thank you!
Great to hear, Nicole! Thanks for writing. Sun-dried tomato oil sounds lovely 🙂
hi! i’m making this for the second time. it’s outrageously good! question – for the 2nd room temp rising – do you leave it uncovered?
My daughter made this & kept telling me about it! We tried it at her home today! It is very good…hearty & so tasty!! Can’t wait to make it myself!!
Great to hear, Lorna! Thanks for writing 🙂
Outstanding! My first attempt at bread making. Halved the recipe and used a square 8×8 inch baking pan topped with rosemary and garlic oil. Resulted in light and airy focaccia about 2.75 inches at its highest point! Thank you for sharing.
Great to hear, Launa! Thanks so much for writing and sharing all of this 🙂 Rosemary + garlic oil sounds fantastic.
While second rise do you still over it? Or just uncovered ??
My dough is chillin in the fridge. When I take it out and put the herds on. Does it make a difference of if it’s dried herbs in a can or fresh? And do I have to slick them before applying?
I Love all your recipes and your cookbook is the best!
I am wondering if this recipe could be doubled?
Awww thank you 🙂 🙂 🙂 Yes, it can be doubled!
Can the dough be frozen after the first fridge proof? I didn’t notice this made 2 loaves until too late.
Made this yesterday, baked it tonite, used 1/4 of the dough for a personal pan pizza, and 1/4 of it for focaccia. I froze the rest of the (unbaked) dough. But what I cooked (and we ate) was delish. A++ on all of your bread recipes. I trust all of your recipes unequivocally. Thank you!
So nice to read all of this, Allyson! Love your personal pan pizza idea… so fun! Thank you for your kind words and thank you for writing 🙂 🙂 🙂
This is so easy to make and smells delicious with the rosemary while baking. The crust stays soft for several days, if the bread lasts that long. A favourite at our house.
Great to hear! Thanks so much for writing 🙂 🙂 🙂
THis looks great – I’d like to make this but don’t have a scale. I’m using King Arthur organic flour, would spooned/leveling technique for the 4 cups be close to the 512 grams?
Yes! Go for it 🙂
Alex, so much great info, I’m starting today but want to bake Saturday and serve Sunday. (the day of actual baking still needs time plus hands on steps company day doesn’t allow the timing) Have you had any success baking the day before and reheating. Are there any tips that will help diminish the downside of not enjoying “just out of the oven”.
Hi Denise! This focaccia reheats beautifully. Let it cool completely, then tuck it into an airtight bag. You’ll need a large ziplock (a 2-gallon size) to store it in one piece. Reheat it at 350ºF for at least 15 minutes or until nice and hot before serving. It revives beautifully!
I just found this recipe today and finished making a quick batch a couple hours ago.
The first rise was at room temp for 2 hours, the second for half an hour. I don’t have instant yeast, so I followed the instructions given for dry, active yeast.I baked it for 25 minutes and it came out beautifully.
I’ve made focaccia before but this is, hands down, the easiest and best recipe for focaccia I’ve made. My dough looked exactly like the one pictured above. It’s pillowy, soft, moist and and has a lovely flavour.
I’m curious to see what difference a slow rise in the fridge for a couple days will make, but to be honest, it’s so great just the way it is, I’d do it just as an experiment to note the difference, but keep making it the way I did today.
Bravo on a fantastic and easy focaccia! Loved it!
Great to hear, Annie! Thanks so much for writing and sharing your notes. I’m so happy to hear you got great results with the shorter rising times.
This was my first time baking bread without my bread machine. It’s been on my to-do list a long time, but I was intimidated and didn’t make time until a snowstorm closed most things around here the last 2 days! The video was very helpful and all the tips. It turned out fantastic, so delicious! Yay me (and your wonderful recipe and directions)!
Great to hear Monica! Thanks for writing. Yay you is right 🙂 🙂 🙂
Simply outstanding ! It’s the first time ever I could handle a bread dough , so easy and silky as it plopped on to the baking dish ! Looks amazing and we didn’t need to add anything to the bread . It was a complete dish by itself . Baked it topped with roasted cherry tomatoes , garlic , Parmesan and rosemary ! Thank you for helping me shake off my bread baking paralysis 😂 wish I could add a picture as I am indeed proud of this focaccia
So nice to read this, Pavi 🙂 🙂 🙂 Wish you could share a picture, too. Thanks for writing!
Hi, how can I keep it fresh after it’s baked? This sounds like a great recipe and I really want to try it but I’ll have to bake it one day in advance. What’s the best way to keep it after baked? Thank you.
I use an Xlarge (2-gallon) ziplock bag at room temperature. Reheat at 350ºF for 15-20 minutes before serving.
Seriously one of the easiest and most delicious recipes I’ve ever tried . I looked at many focaccia recipes but yours looked the best visually and now that I’ve made it for myself I know your photo wasn’t photoshopped lol. Easy to follow instructions and such an amazing outcome. Thank you for sharing this recipe, I really appreciate it
Great to hear, Michelle! Thanks so much for writing 🙂 🙂 🙂
Can I use whole wheat flour?
I made it with bread flour the first time and it was delicious!
You can, just manage your expectations about the texture: it won’t be as light and airy. I always recommend starting small: swap in 1 cup whole wheat flour for 1 cup of white flour (ideally by weight), then use more or less the next time around depending on your results.
Adding yet another glowing review. This was incredibly easy and turned out perfectly. I cannot stop eating it, and the bread is still great even the next day at room temperature. I look forward to making this again and again. I’m already sure it’s going to be a weekend staple for me.
So nice to hear this, Katie 🙂 🙂 Thanks for writing.
My first time making any sort of bread….Oooohhh my!!!! This was delicious!! Crispy top, soft inside, perfectly salty and greasy. My kids all swooned over it, as did I. Thank you for such a great recipe and easy to follow instructions. Looking forward to trying some of the other topping options as well.
Great to hear, Michelle! Thanks for writing 🙂
How would you adjust the recipe for higher altitude baking? I live in Colorado! With baking desserts I know I have to add less baking soda and baking powder, do I do the same with yeast?
Hi Katie! You shouldn’t have to! Because of the long slow cold rise in the fridge as well as the high hydration, this recipe does well at high altitude. I’d make it once as written before making changes — I have a friend who lives in CO and makes it all the time with success.