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”
Hi,
I made the mistake of using UK cups and not weighing the ingredients and I’m now just realising why it seemed like so much flour…
Will it be okay or would you suggest starting again?
Thank you:)
whoopsie
I think it will still be edible, and I’d hate for you to waste ingredients. At the end of the day, it will still make great toast. So, I say push on, and next time around, use your scale 🙂
So I wish I could post a pic. Made this recipe with 24 hour fridge rest and rosemary olive finish. Morphed into fresh mozzarella and prosciutto sandwiches on warm focaccia. Imma good cook but I out did myself on this one. Fabulous.
Great to hear! Thanks for writing 🙂
I made this focaccia once and it was terrific. I do have a question though. On the second rise how long should it rise in a warming drawer on proof setting? Thanks!
Hi Nannette! I’m not sure… it might take some trial and error on your part to get right. I would imagine at least 2 hours? Once the dough doubles in volume (roughly) it’s ready to be dimpled.
I just tried your foccacia bread recipe, for someone like me who rarely bakes i was quite proud to have accomplished doing it. It is really that easy and taste good as well.
I tried it using 3 cups of flour since that is the only available at the time and adjusted the other ingridients accordingly. It took 4 and half hour for the 2nd rise as i just kept it on the counter.
Thank you.
Great to hear, Ruby!
Made this and loved it!
Was curious if you’ve put cheese in with it? And what you would recommend?
I have not but others have! I think cubes of monterey jack or cheddar or gruyere would be delicious 🙂
Hi there!
I have made this recipe about five times now, and it always comes out so delightfully crisp, pillowy and heavenly! And yes, it is better if you let the first and second rises go to their extreme time frames! I have read the entire post except for all comments, and I am wondering if you have done the nutrition calculations? I’d like to get a true picture of calories per slice. Thanks!!
Hi Kim! Great to read all of this. I have not done the nutrition calculation, but I like this site for doing so: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I have made this recipe so many times – my absolute go to for focaccia – so easy and such great results! Last night I made it into a pizza without the overnight proof and it was still delicious – thank you Ali!
Great to hear this, Lulu 🙂 🙂 🙂
Not yet start to do but am sure that it’d turn out good.
Much appreciated for your step by step receipts.
Made this recipe at least 6 times. Love it! Past few times has been maybe 1/2”. Too thin. First rise was 36 hours, second about 4 hours. Have the same USA pan. I live in NE Florida. Would that affect the rise? I also use a digital scale for KA flour. Any ideas?
Hi! Is it humid where you are? You may have success reducing the water slightly. Hold back 50 grams and see if that helps. You could also try KAF bread flour if you are not already.
Hi Ali. I also live in northeast Florida. Just took my first one out of the oven. Seems to be the right thickness. My first rise was about 18 hrs and the second about 3 hours. Good luck
Delicious incredible and easy! The best! I’ve also made it with my sourdough starter.
Hi Ali. I plan on making your focaccia recipe soon. Have you ever place the baking pan on a pizza stone that has been preheated in the oven? I’ve seen it in other recipes and wondered if you had any experience baking it that way.
Thank you
Patricia
I don’t find it necessary when I use my metal or steel pans, but if you’ve had trouble achieving a crispy bottom on your focaccia or other breads, it can’t hurt to use.
Can I substitute the bread flour for whole wheat flour?
Yes, but keep in mind the texture will change: the more whole wheat flour you use, the denser the bread will be. It will lose its lightness.
Absolutely the easiest recipe and fabulous taste. You just have to start it the day before you need it. Great easy flash plate to take to a dinner /lunch. Cheap as chips.
Great to hear, Debra!
I am making this for a friend but will be giving it to her a few days before she will be eating it. What’s the best way to store the bread? Or can we freeze it after baking and then she can throw it in the oven to crisp up? Any suggestions? Thank you!
Hi! Store it in a ziplock bag at room temp for up to 3 days or freeze immediately after it has cooled. Either way, you’ll want to (or you’ll want to suggest to your friend) to reheat it before serving it.
This recipe rocks!
I made this today and it is so yummy! However, it’s stuck in the baking containers i used. Is it because of what i used to bake in (stainless steal and a glass baking dish)? I actually wanted to get baking paper but couldn’t find it. How do i keep it from sticking after its cooked?
Bummer! Did you butter the pan well before you added the oil?
This came out amazing! I had fresh basil that I chopped along with garlic and mixed it in during the first step – since basil isn’t as hearty as Rosemary I thought it would burn being just on top. I baked it in two cake pans. It came out delicious we can’t stop eating it!
Great to hear, Kim! Thanks so much for writing 🙂
We have made this focaccia twice now and it is the best. We could not believe the dough was rising in the fridge. My kids love it snd it’s all gone each time. No leftovers in this house This is the only recipe we use now. Thankyou so much 🥰🥰
We have made this focaccia twice now and it is the best. We could not believe the dough was rising in the fridge. My kids love it snd it’s all gone each time. No leftovers in this house This is the only recipe we use now. What I do is put glad wrap over the bowl and a shower cap over that then put in the fridge this works a treat Thankyou so much 🥰🥰
So nice to read this, Colleen! Thanks for sharing your storage tips. So helpful for others 🙂
I have passed your recipe to my best friend and she is going to try it. I have made it for dinner tonight to go with our Italian baked chicken and veggies in the oven ❤️❤️
Oh yay 🙂 THank you, Colleen!
This is my first time making focaccia. I just put my dough to bed for the night. I can’t wait to cook this tomorrow afternoon. Fingers crosses I didn’t mess anything up!
This is the best focaccia I’ve ever made. My family always requests it and I think I’ve made over two dozen at this point. I’m attempting to make gluten free bread for a friend and I wanted to know if you had any tips for changing this recipe to a gluten free one?
Great to hear, Alyssa! This post/recipe might give you some pointers: https://alexandracooks.com/2014/03/21/gluten-free-peasant-bread/ It’s not focaccia, but it is gluten-free bread.
I love this recipe, but I feel like its not as light and airy as the first time I made it. What am I doing wrong?
Do you use a scale to measure?
If I use a 13 x 18 pan for a thinner bread, do I reduce the baking time?
And still 2 Tbls of oil for this size pan?
I would just keep an eye on it — I think the baking times will be similar, and yes, still use the same amount of oil 🙂
Best of all the recipes I’ve tried!
I baked this last night (after starting the dough Thursday night}, and it is SO GOOD. I’m serving it with your Spicy Chickpeas with Tomatoes & Kale for dinner today.
Great pairing! Thanks for writing 🙂
Excellent! … if you use a scale! I tried measuring by cups of flour and I made a dough that was waaaaay too dry. Second attempt with a kitchen scale was perfect! Added queen olives and rosemary and it couldn’t have been better! Excellent recipe, thanks again!
Yum to olives + rosemary! Thanks for writing 🙂
This is an absolutely amazing recipe! I’ve made it several times for both sandwiches and as a side. I’m going to branch out and try as pizza this Friday!
Great to hear, Susan!
First time making focaccia; this was the best recipe to follow. Making it again tomorrow with different toppings. Delicious!
Great to hear, Theresa!
I made this recipe and it happened to be the first bread I’ve EVER made from scratch! I was so excited to use fresh rosemary from my garden. It turned out great, although I wasn’t sure the size of my pan and it turned out a little too thick and fluffy. Still, I am proud of the outcome and it tastes great! I let it rest in the fridge about 30 hours and a second time about 2.5 hours. I used a glass pan and used butter and EVOO as suggested and it didn’t stick at all. Thank you for sharing this recipe! Wish I could post a picture!
Yay! Great to read all of this, Freya 🙂 🙂 🙂 Thanks for writing and sharing your notes.
Love this! Question: my rises seem to go very well but when I dimple it it deflates quite a bit and I think the finished cooked bread is not as voluminous as it might be? Thoughts?
Maybe try shortening the room temperature proof. How long have you been proofing it at room temp before baking it? If it’s 3-4 hours, try for 2 hours and see if you like the results better.