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!
⭐️⭐️⭐️⭐️⭐️ Review:
“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.
Ingredients
- 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 seasonings: 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.
Tomato Focaccia
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.
The Best, Easiest Focaccia Bread Recipe
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
Description
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.
Ingredients
- 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
Instructions
- 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 (Note: no need to cover for this room temperature rise).
- 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
This post may contain affiliate links. Please read my disclosure policy.
4,152 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
LOVE this recipe! It comes out perfectly every time. It is the ‘dish’ I take to any party, funeral, fund raiser, etc.
I have great luck with all of your recipes! Thank you so much.
Great to hear, Linda!
Hi, this looks amazing. I’m doing the bonappetit recipe but may try this next. I want to make sure I’m not missing something. The text says 88% hydration, but the recipe shows 2c water and 4c flour. Isn’t that only 50% hydration? I’m paying attention to hydration as I’ve been experimenting with a lot of pizza dough lately. 88% sounds very high!
Hi Eric! When calculating hydration, use weight measurements, which for this recipe would be: 455 g water/512 g flour = 0.88
88% hydration is indeed high, but the high hydration in combination with the long, slow fermentation will create a magical dough 🙂
Made this for my family dinner tonight. Easy to follow with great directions. I snuck a taste and it’s fantastic. Thank you! I will definitely be making this regularly.
Great to hear, Kirsten! Thanks for writing 🙂
Hi Ali, is Rapid Rise or Quick Rise yeast the same as instant?
Pretty much the same… you can use either of those in this recipe.
Fantastic! Years ago, I used to bake whole wheat break loaves and they were great, but the time and effort were huge. This is so easy and so fulfilling. It’s genius.
Great to hear, David!
Hi Ali! I’m so excited to see how this turns out! Prep was so easy! It’s in the fridge now and almost ready to pull it out. Do I cover it during the second rise at room temp? Thanks!
No need to cover for the room temperature rise! Sorry for the delay here.
I absolutely love this bread! I have never made foccacia before so I was nervous. I was making it for my daughter and son-in law. It turned out PERFECT! I then made the polenta with roasted mushrooms. Again, easy and perfect! It was so yummy. Then I saw Alexander’s recipe for Swiss Chard, onions with polenta and an egg on top. I just used the left over polenta with roasted mushrooms and made the swiss chard and onions with an egg and just ate that for brunch. SO good!
Alexander is my go to now. I just ordered her cookbook. I want to make everything!!
Awwww Carmel 🙂 🙂 🙂 It means the world to read all of this. Thank you so much for writing 💕💕💕💕💕
This turned out fabulous! I didn’t have fresh rosemary, added dried rosemary together with olives and sundried tomatoes. Really simple to put together the night before and glad to have fresh focaccia for tea the next day.
Yum!! Thanks so much for writing 🙂
Delicious recipe. As good as I have had in Italy. I am a beginner baker and the recipe was so easy to follow and I loved having the video to watch as well.
I added rosemary leaves and sliced red onion to the top before dimpling.
It makes excellent toast. We also sliced some in half and grilled it to use instead of buns for hamburgers. Can’t wait to try putting chopped olives or sun dried tomatoes in the dough before baking for another version.
So nice to read all of this, Marilyn! Thanks so much for writing and sharing all of your notes. All sounds delicious!!
I never leave reviews, but this recipe deserves one. I love to bake and wanted to try to make focaccia for the first time, and wow! This recipe is so easy and pictures that are very helpful for those trying it for the first time.
I garnished my bread with different Mediterranean influenced ingredients and it was incredible and aromatic.
Only difference I did was that I let my dough proof for a day because I had dry active yeast, not fast active.
I posted my focaccia and the recipe on my social media because I had so much fun making it that I had to share. I got so much positive feedback too!
Main takeaway—-This bread is effortless and very rewarding. If you make and share it, you’ll be a hit amongst your friends. Thank you for sharing the recipe Ali!
Great to hear, Sophia 🙂 🙂 🙂 Thanks so much for writing.
I added some roasted red peppers which worked well, and bread turned out great. I cut the fridge time down so it wasn’t as bubbly as it should have been, but that was just poor planning on my part.
Made this last night and just baked it. Absolutely divine and really easy. Really couldn’t be easier – I even had the right size pan to hand.
Am looking forward to making this again and putting some fancy artwork on the top!
(sorry didn’t mean this to be a reply to someone else!)
Yay! Great to hear Amy 🙂 🙂 🙂
Amazing! Definitely prefer the 9×13 cake pan depth over a sheet pan. So delicious.
Hello! Can I bake this in cast iron? Thank you!
Yes, but what size?
This is the first time I’ve made focaccia that turned out! The joy of dimpling! At the end my husband said it tasted better then biaggi’s which was what I was aiming for! I threw some red onions in it and topped it with rosemary and divided it with 3 different salts-a flakey, a garlic infused, and a rosemary infused! So good! Thank you for this simple but delicious recipe!
YUM!!! Sounds amazing 🙂 🙂 🙂
Hello!
Making your focaccia recipe right now! Looking forward to seeing how it turns out! I am just curious, I see a lot of recipes there is a stretch and fold component that yours doesn’t seem to have. Is there a reason to or not to stretch and fold?
Thank you
Mikayla
No need for this recipe!
Hi there! Question! When I transfer the dough to the pan for the second rise, do I need to cover the pan or is the dough okay as long as it’s covered well with olive oil?
Very excited to pop this dough in the oven! Its already so fluffy and I just know it’s going to be good!!
No need to cover for the second rise… the olive oil slick should keep the crust protected.
I have this dough in the fridge right now and plan to bake it tomorrow. Have you ever tried baking it on a pizza stone? I’m wondering how crisp it is on the bottom with or without the stone.
Sorry, I mean baking it in a 9×13 baking pan placed on a pre-heated pizza stone. They do this with the America’s Test Kitchen focaccia recipe and it’s amazing.
Hi! I think you could use a stone underneath the pan for a little extra crispness, but it’s not necessary.
Love it. Gave it almost 3 days in the fridge. 3.5 hour rise before baking. We did crazy Jane’s salt instead of flakey salt. A bunch of rosemary IN the dough. I don’t even know what else… oh my son went a picked oregano for the top. Omg so so yummy. It’s perfect. My new go to bread recipe. I’m gonna have dough in all stages in the fridge 🤣 it was like garlic bread without the garlic! Thank youuuuu
Also wanted to add- I kind of wish there was some suggestion for storage. Paper vs plastic (overnight into the next day)? I’m totally new and have no idea 🤣
Great to hear all of this Blake! I always have jumbo ziptop bags on hand to store the focaccia, but if you cut it up, you can use gallon-sized bags. The crust will go soft in the bag overnight, but it revives beautifully upon being reheated: 350ºF for 15 minutes will bring it back to life. Three days at room temp. Freeze if you’re going to store the bread longer.
The first focaccia I have ever made, and the only recipe I will ever need. This was incredible and well deserving of all 900+ 5 star reviews!
Great to hear, Kate 🙂 🙂 🙂 Thanks so much for writing.
Absolutely fabulous!
Despite being simple your instructions are precise (which is such a bonus for the first few times for the likes of me) and the finished product never fails to please.
Great to hear, Jules 🙂
This is the absolute best bread I’ve ever baked. Definitely going in my “recipes I’ll always go back to” list.
Great to hear, Nat!
Made this for this second time today and it came out fantastic, everyone wanted the recipe.
Great to hear, Emily 🙂
This recipe is brilliant. I love bread making & have tried lots of different focaccia recipes but this is my new favourite. Simple & so delicious.
Great to hear Maire 🙂 🙂 🙂
Oh how I wish I had this recipe much, much earlier in my life! I’m 63 and it’s the first focaccia I’ve ever made. I’ve made bread before and it was usually okay, but just that. Not special. Not THIS!!! I love it so much, I’m already making another batch, and it’s not even been a day. And I bought your book. I’ve always wanted to bake delicious bread. Now I can! Thank you! Thank you!!❤️
Thank you so much Keri 🙂 🙂 🙂 Means the world to read all of this 💕💕💕💕
Al momento de preparar la receta te sientes muy segura con todos tus buenos consejos
Made foaccia bread for the first time with this recipe. First time making any bread. I haven’t tried it yet but I just took it out of the oven and it’s soo hard 😧 I had it in the fridge for about 18 hours and we’ll oiled then room temp 2nd rise for 3.5 hours. Took it out of the oven at 28 mins. Checked on it at 22 mins and seemed like it wasn’t done enough. Hope it’s still good and not too hard to bite as a sandwich! I loveee foaccia so much and only had it for the first time about a year ago at a Sub Shop. Hope this isn’t an indication of my baking skills 🙈
This recipe was wonderful. I left the dough in the fridge for 48 hours. What a difference a day makes😊. I will try 72 hours next time. The flavour and texture were perfect. Thanks
Great to hear, Sue!
Oops. We put in 3 times the amount of yeast by accident (the packet had 21g but we only needed 8). We let it rise for 2 hours in the refrigerator and we have it in the oven now. We’ll see how it goes!
Hope it turned out well!
Great recipe! I live in Canada and bread flour definitely was the better choice. I made it once with all purpose and it turned out well but so much better with bread flour. The extra time in the fridge and waiting 3 hours for room temperature rise also really helped.
Great to hear, Claudia! Thanks for writing and sharing your notes 🙂