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.
4,171 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
I love this recipe!! So easy and delicious! How do you store your bread to keep it fresh the longest?
Ziplock bag at room temperature for up to 3 days, or freeze for longer storage. Always reheat before serving: 350ºF for 15-20 minutes.
Loved this recipe, followed as per directions and it came out delicious!
If we wanted to experiment with toppings, maybe tomatoes, olives, cheese etc would it be added in at the time when we added the rosemary?
Thanks for a great and easy recipe!
Yes! Add with the rosemary! Keep in mind things like olives and sun-dried tomatoes tend to burn, so you can either add those chopped up with the dry ingredients or you can add them with the toppings, but try to embed them in the dough or cover them with other ingredients (like cheese, tomatoes, etc.).
I just made it and it turned out absolutely incredible! This was even my first time making bread and I didn’t have time so I didn’t use the overnight method, but it still turned out perfectly.
However, I was wondering if there was a way to make it even healthier? Like maybe using whole wheat flour instead. I won’t be decreasing the amount of olive oil as it contains healthy fats but I’d like to increase the nutrition by substituting all purpose flour by whole wheat flour.
I’ll probably be trying this soon, and will update on how it went!
Hi! Great to hear! I think you can safely swap in 1 cup of whole wheat flour for the white flour. Keep in mind: the more ww flour you use, the heavier the bread will get. But it will still be tasty!
I made this for the first time today (half recipe), and it turned out pretty good, but I was disappointed that it was not as tall as expected/less oven spring than expected.
I weighed all ingredients, used bread flour, followed recipe exactly, did a 24-hour fridge rise, used exactly the quantities called for in the recipe, used an 8″ metal pan for a taller loaf, and our indoor temp is 80F so I let it rise for just 2 hours on the second rise (it was definitely bubbly but did not look as “fluffy” as yours.) Is there anything that you can recommend that I can try for this to not turn out so flat? Thank you
Hi!
What kind of yeast are you using? And what kind of bread flour as in which brand?
My only thought is that you may want to decrease the amount of water. Are you in a very humid environment?
Good looking recipe, going to bake this soon!
I’ll get back to you when done. Thanks for recipe!
The best !!!! my family is obsessed. 3 days have been providing the best taste. I use Kosher salt instead of flake.Still incredible. So easy to make. I use King Arthur and active yeast. Adjust to recommended instruction.
Great to hear, Ali 🙂 🙂 🙂
Turned out gorgeous!!! I topped mine with rosemary and garlic confit + infused oil. Super easy as well
Soo easy to make (fool proof)and one of the best Foccacia recipe I’ve used. I’ve got a feeling I will be making this on a very regular basis.
I just made this and it is foolproof and fantastic. I actually doubled the recipe and did a cold proof overnight. I baked on a half sheet pan which turned out to be the perfect slab for a large quantity of sandwiches that I am making for an afternoon boat ride with friends. Thank you.
Oh fun! Love this idea 🙂 🙂 🙂
Hi! Currerntly making this recipe now…it’s in the fridge, I live in LA, it’s quite humid right now so does that mean it will take less time for the room temperature rise or more time? Thank you!
I can’t say for sure, but it likely will take less time — how hot is it outside? Is your kitchen warm?
I realized after my dough was covered in oil in the fridge that I used a 1/2tsp measure instead of 1tsp, meaning I only added 1tsp instead of 2tsps of salt. Since it’s already all oiled I feel like I can’t add it in now – is there any way to save this? Just salt a bit more on top for flavor?
Hi! Yes, add a little more on top 🙂 It will still be tasty!
Hi, can I divide the recipe in quarter to make a mini focaccia in a loaf pan? Thanks
Sure!
Such a great recipe! Have been making it summer in Italy!
Oh yay! Great to hear!
This was so easy to make but mine didn’t come out as bubbly. I didn’t see the instructions on forming into a ball between rises. Do you think this caused the bubbles to disappear? I bought fresh active dry yeast from the store the day I made it and didn’t have issues with proofing. Any recommendations would be helpful as I’m trying to avoid making sense focaccia.
Are you using a scale to measure?
This was delicious and easy. However, mine didn’t brown on the top, as in the pic. There was plenty of oo on top and I even baked it longer than called for (35 min). Maybe next time I’ll put it on broil for a few minutes.
Hi! Next time start at 450ºF, and keep an eye on it and turn the oven down if necessary. If you do go the broiler route, keep a close watch!
My first try at focaccia bread and it was fantastic. Rosemary and sundried tomatoes really rounded it out. Definitely a keeper and I look forward to expanding on it again.
Can the recipe be doubled? Amazing recipe, thank you ❤
Yes!
I have made this recipe repeatedly since I found it it’s absolutely genius. Thank you so much my husband and I love it. I rarely even buy bread anymore but I’ve got a question. Every time I go to bake it and I’m sprinkling on my Muldoon salt I think to myself, could this be made as a sweet bread Now I looked at a recipe that put raisins and cinnamon and sugar into the initial refrigerated dough recipe and then let it rise in the fridge. What do you think? Have you ever added cinnamon to it? Have you ever added any other sweet component?
Just a heads up- cinnamon being antimicrobial actually makes it inhibit yeast and can prevent a rise.
Hi Joyce! Great to read all of this 🙂 I have not put cinnamon or sugar in this one, but I think it’s definitely worth a shot. I think you could add as much as 1/4 cup sugar (maybe 1/3 cup) and I’d start with 1 teaspoon of cinnamon, but you could probably use more. Good luck experimenting!
Made the bread today and absolutely trilled how it turned out. Thanks for great recipe.
Great to hear! Thanks for writing 🙂
What a perfect recipe, Alexandra; thank you for sharing it. First timer here and it was excellent. I’ve also just bought your book. I’m an accomplished home cook and temper eggs in my sleep, but I’m not a baker. Until now. A million thanks for your terrific instructions and inspiration. Cheers xx
Awwww it’s so nice to read this, Nicole 🙂 🙂 🙂 Thanks so much for writing and happy baking!!
This is a great recipe! I stored the dough in the fridge for 3 hours, and let it rise for 2 more hours outside of the fridge. Absolutely follow the butter on the glass pan tip… the bottom of your bread will stick 🤦♀️. In all, it was fluffy, dense and so delicious. I’m very glad I found this recipe for my first time making focaccia.
Great to hear, Rebecca! Thanks for writing 🙂 🙂 🙂
This should be a five star recipe! Omg follow the directions(which I struggle with, I love to do my own twist on things lol) and you will have a bomb appetizer or side for your meal! The prep ahead time is what makes this bread pop on the flavor and crunch chart, I’ve done it both ways with the long refrigerator rest and the short counter rest – the refrigerator one takes the cake everytime! Thank you for sharing this wonderful recipe, it is a joy to make!
Jenna Rae 😘
Great to hear, Jenna!
Not sure why my brain isn’t getting this but if I only want one 9×13 pan should I cut the recipe in half?
Nope! For a 9×13-inch pan, make the recipe as written.
Hello, I’m going to make this!! can I bake it in a large cast iron skillet? And can I use XVOO or regular only?
Ooooh…I’d love to know the answer to this, too! I absolutely love doing everything in my big cast iron skillet 💕
I would like to know too! All I have to bake this in is a 10″ cast iron skillet. I might just give it a try this weekend…
Hi! What size is it. You can split this dough between two 9-inch pans, so if your skillet is around that size, I would use two. If it’s more like 12 inches, you probably could bake the whole thing in it — it will be tall!
Amazing recipe and a huge hit with the family. I have made this using the 24 hour fridge rise and also the quick method. With the quick method I didn’t get a good rise so the next time I added 1 tsp of sugar to get the yeast moving which worked a treat. Absolutely delicious with rosemary, garlic butter and a sprinkle of parmesan as topping.
Great to hear, Wendy! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
Delicious every time! Have started baking the dough in a Dutch oven and it turns out very well. Would recommend to anyone who frequents this recipe!
I was thinking that’s a lot of water when I did this, had to add like an entire extra cup of flour, it didn’t look like you’re stirring it so much it’s kneading (bread hook)
like my normal pizza dough/pretzel is like 5c flour to 1 1/2 water and that’s still too wet a lot of the time
Thank you for this fantastic recipe! My daughter and I made this bread for the first time today and it received rave reviews. We added rosemary and roasted garlic cloves…everyone loved the crispy bottom, dense center and flavorful toppings. This recipe will be a new staple in our home.
Wonderful to hear, Tracey! Thanks for writing 🙂
Amazing recipe!! I’m a baker and have never made this…will do it a lot now, I’m sure! Hahahah…unfortunately I had an idea…not a great one. I was making three pans of this and mixed the dough, placing each in a gallon zip-lock bag. I had three “bombs” in my frig! I had to keep releasing the pressure! So, don’t use bags..the covered bowl works just fine! Just wonderful bread…my husband loves it, too!
Oh nooooo! Well, glad it still worked well in the end. Thanks for writing and for the word of caution 🙂
We really try to watch our sodium intake. Can we reduce the amount of salt? If so, by how much should we reduce the salt?
I’d start by using half the amount and see how it turns out. Salt not only is there for flavor, it also controls fermentation and strengthens gluten.
Delicious! Delicious! Delicious! I’ve made this recipe several times with the rave reviews, including a comment from a 70something year old Italian food lover who has visited various regions of Italy, who I quote said “I have eaten alot of focaccia over my lifetime, and this is the best focaccia I’ve ever had”.
I followed the instructions exactly as is, but did add sliced grape tomatoes, black turkish olives, and feta cheese as a topping before baking (tip: put the goodies in the little pockets in the dough to prevent them from falling off when slicing).
In addition to the focaccia, I’ve baked a number of Alexandra’s bread recipes (Mother’s Best No Knead Peasant Bread, the GF Peasant Bread…) and every single one has turned out perfectly every single time. Thank you Alexandra for putting out exceptional and easy recipes we can make in our own homes.
Jaklin! It’s so nice to read all of this. Thank you so much for taking the time to write and share. What a sweet story 🙂 🙂 🙂
WOW! After so many failed attempts at making focaccia, this was SO easy and SO successful! I put it together before bed one night. Left it in the fridge for 1.5 days and let proof about 4 hours in a buttered glass Pyrex dish and baked according to directions and it is absolutely BEAUTIFUL. Not only is is such a gorgeous and airy bread with a beautiful rise, but it is also exceptionally delicious. I added some red onions, scallion, dill, lemon thyme, tomatoes and large flakey salt to mine and it’s phenomenal. I will absolutely be making this again. I never leave reviews on these random sites I find through Google but I HAD TO also give my 2 cents on this delicious NO SUGAR focaccia.
Yay 🙂 🙂 🙂 So nice to read all of this. Thanks for making time to comment. Great to hear.
Made this and it’s so easy and very delicious as well. I used roasted tomatoes and whole roasted garlic..
Curious tho, could I use thing dough to make it a pizza? Would i need to pre bake as to not burn cheese and pepperoni? Thanks for ur recipe
Great to hear, Fred!
I am a huge fan of a parbake when it comes to pan pizzas. This recipe might give you some guidance: Homemade Sicilian-Style Pizza