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 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.
This post is organized as follows:
- Two Secrets for the Best Focaccia
- Four Tips for Success
- How This Focaccia Recipe Differs from Others
- Focaccia 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
- 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.
Two Secrets for the Best Focaccia
This focaccia emerges from the oven golden all around and pillowy inside, its surface dimpled with deep crevices, namely for two reasons:
- High hydration dough. This focaccia is 88% hydration.
- Long cold slow fermentation. This dough ferments in the fridge for at least 12 hours or for as long as three days.
Let’s explore each reason:
A high-hydration dough is a dough with a high proportion of water relative to the flour. A high proportion of water will create a light and air dough and ultimately a focaccia with beautiful air pockets throughout. (Incidentally, this is the secret to making excellent pizza dough, too.)
A cold fermentation is beneficial to dough because it slows the fermentation process down and during this long, cold fermentation, enzymes in both the flour and the yeast break down the starches in the flour into simple sugars. These sugars contribute both to flavor and to browning. Cool, right?
Furthermore, a long slow fermentation strengthens gluten, which will further promote a crumb structure with lots of air pockets throughout.
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.
As noted above, 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, rendering sugar unnecessary.
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…
… then cover the bowl preferably with a lid. or a cloth bowl cover. Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or 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 a 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.
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 simply use 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 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.
PS: How to Make Focaccia Slab Sandwiches
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 (or for as long as 3 days) 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.
- To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Always reheat it on subsequent days to revive its crust: 350ºF for 15 minutes.
- 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.
4,768 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Delish! Perfect instructional as well. My “I don’t want to try this because it looks different” sons loved it too which should make you proud. I will definitely be getting fancy with tomatoes and basil next time. Thank you!
I made it with a delicious garlic infused olive oil. It was so amazing, especially when I let the dough rise for a longer length of time. I left it in the fridge for about 26 hours and turned out wonderfully.
Thanks for sharing this recipe
Great to hear, Kate! Thanks for writing 🙂
Amazing recipe! Made the dough Monday morning, pulled it out Weds at 2pm. Let it rest 3 hours and baked with rosemary and sea salt and OMG it was crispy on bottom and edges and pillowy soft inside. Used King Arthur bread flour. Can’t recommend this enough.
Great to hear, Karen! Thanks for writing 🙂 🙂 🙂
I’ve tried and made 4-5 different recipes, all pretty good but nothing compares to the pillowy texture of this refrigerated dough, and I used dry fast rising yeast and all purpose flour. I used a 10×15 pan buttered and oiled , I had my dough in fridge about 14 hrs and my second rise was about 5. I cooked 21 min at425 which was just right for my oven , cooled 15 min . I cut bread into 8 good size pieces for focaccia sandwiches, very easy to cut dough soft amd pilllowy but didn’t fall apart and had good crunch. I will get better sea salt next time(flaky type) mine was too fine. Highly recommend this recipe.
Great to hear, Cathy! Thanks so much for writing and sharing all of your notes 🙂 🙂 🙂
Do you think I can sub one cup of white whole wheat flour for the AP? Would I have to make any other changes? Thanks!
Yep! No need to adjust the recipe due to the substitution.
This was my first shot at making bread of any kind. I left the first proof for 48 hours and second on top of the oven for 4 hours (cool day). It came out perfect! (I was terrified) I can’t wait to try it again. Thanks!
Great to hear, Geoff! Thanks for writing. Congrats on your first bake!!
Great recipe for beginners ! I love it for it’s simplicity and the results it produces with very little effort!
I tried this today for the first time and it is delicious! I was worried as mine looked a lot more wet when it went into the oven but it’s really beautiful and got a big thumbs up from my husband!
Great to hear, Lisa! Thanks for writing 🙂 🙂 🙂
Second time I have made your overnight focaccia and it’s just as amazing as ever! Today I made it for my mom’s 75th birthday which is an Amalfi Coast theme (yes not specifically just Amalfi coast but definitely Italian!) Did rosemary and flaky salt. Last time I made it to dip in a delicious cod Acqua Pazza, so good!
Great to hear, Jo-Ann! What a fun party?! Sounds fun and delicious :). Thanks for writing!
Hello! I’m trying out this recipe and I’m doing everything exactly as you recommend. My measurements are being used by the gram and not cup measurements. I’ve made this twice now. The first time I did the rapid rise (no fridge) and the second time I let it fridge rise for about 24-30 hours. Then let it counter rise for about 3. Both batches have been so watery. I’m not talking like a sticky dough. It’s pure liquid. I’m not sure what I’m doing wrong. I currently have the second batch in the oven but it’s not getting that nice golden crust (and trust me, I used ALOT of olive oil). Not sure if you have any suggestions.
Hi! What kind of flour are you using? Brand name would be helpful. I’m wondering if you’re using bleached flour? Do you live in a humid environment?
I wanted to ask if I can bake this in an air fryer?
I’ve made this multiple times – and even had some people say it’s ruined them on store-bought focaccia forever!
Great to hear this, Morgan 🙂 🙂 🙂
I loved this recipe the first time I made it! However, when going for a second round I wanted to try it on the large baking sheet but was frustrated because I couldn’t find any details on how that cooking process may differ. I am going to wing it but would love some tips! I have a 19.5 x 13.5 sheet pan with a 1″ rim. I want a thin loaf to make panini sandwhiches with. Thanks for a great recipe so far! Excited to try variations—
Hi! Probably too late here… no changes to the recipe but you may have difficulty spreading the dough out to fit that size pan. It may require some more resting in between stretches to allow the dough to relax. The bake time might be slightly shorter as well, but keep an eye on it, and rely on the visual cues.
So delicious! I made the dough yesterday and baked it today (let it sit in the refrigerator for about 20 hours). Crispy on the outside and pillowy clouds on the inside. Can’t wait to experiment with flavors. My family has already asked me to make it regularly.
Great to hear!
This is the most simple focaccia recipe I’ve tried, but is just as delicious and fluffy as the more complicated recipes. Thank you!!
Great to hear, Anissa 🙂 🙂 🙂
Hi Alexandra,
Thanks so much for your awesome recipes 🤩
May I ask if a series of folds prior to the long cold proof would enhance this at all?
I don’t think it’s necessary for this recipe, Sam, but I am all about experimenting, so definitely give it a shot. If you haven’t made the recipe once as is, however, I’d recommend doing that. Then you have a baseline to compare your stretch-and-fold version to.
Made this for the first time and it was easy and delicious! Took it to a friend’s that was having a soup and snack gathering. Everyone loved it!!
Great to hear, Jeff! Thanks for writing 🙂
I have never made bread and was so excited about this recipe. However, my dough did not rise at all. I used unbleached Bob’s Redhill brand and a dry active yeast. The dough was very floury, so I added a tad more water to combine it well.
I followed the overnight recipe. I am very sad about this Can you please tell me what I could have done differently?
Hi Nisha! Bummer to hear this. I’m wondering if your yeast is old? Ideally you should measure the ingredients with a scale, too, to ensure you are measuring accurately — it sounds as though you were a little heavy handed with the flour. If the dough is too stiff/floury, it will have a harder time rising. This should be a very wet/sticky dough. My suggestion would be to invest in SAF instant yeast — it will keep for a year in the fridge or freezer.
So…….. I made the dough & kept it in the fridge overnight- around 24 hrs. Let it rest/ rise for 2 hours & it was beautifully puffy! But – when I did the “poke” with my fingers, to incorporate the olive oil, it completely deflated & flattened. No bubbles. I still baked it & the flavor was outstanding, but the texture was tough & chewy. Help??
Hi, it sounds as though it maybe overproofed at room temperature, which is odd, bc you said it was only for 2 hours. Is it very warm where you are? Did you use a scale to measure? What type of flour are you using? What size pan?
I love this recipe! But I have some baking issues I am hoping you can help me solve.
I made this recipe beautifully for about six months. Perfect bread from the first try. Then, suddenly, something changed. My focaccia started burning early in the baking, including the rosemary on top, after about seven minutes. If I take it out when it starts burning, it’s undercooked. If I let it go for 25 minutes, the whole top is burned but the inside is cooked fine. I have an oven thermometer so I know the temperature is correct (maybe even a little low). All my ingredients are the same and measured the same. My only thought is that I buy whatever olive oil is on sale and am currently using Pompeian “Mild Taste” olive oil, and changing the brand type caused an issue (lower burning temperature?). Thoughts? I love this recipe but the burnt top is making me so sad! SOS!
Hmmm… it’s odd to me that a different olive oil would cause such a dramatic difference. My suggestion would be to try whatever oil you were using previously and see if that makes the difference.
My only other suggestion would be to lower the heat to 400ºF and bake for a longer period of time.
Thank you so much for the recommendation! I’m going to try again tomorrow and I will report back!
I was so excited for this – I made the dough Saturday afternoon to cook Monday afternoon. I had it in a bowl that was a bit too small and it was rising so nice but it looked like it wouldn’t hold everything so I put it into a lather bowl Sunday morning. It deflated quite a bit, and then didn’t rise Monday when I had it at room temp to rise in the pan. The flavor when I baked it was really good but it was very dense and chewy. Could switching the bowl midway thru the rise have changed the texture?? Im new to brea making so just looking for advice. Thank you!
Hi Kristi! No, changing the bowls would not have made a difference. It sounds as though it maybe needed more time in the pan on Monday.
Are you using a scale to measure? What type of flour are you using? What type of yeast?
I used a scale to measure the flour exactly – it was Italian 00 flour. The yeast I bought a few days before – I had to throw away the first proof because it didn’t bubble so maybe that was the problem? I will definitely try again – I really want to to get better at bread baking – thank you!
Hi! I would suggest picking up a bag of King Arthur Flour bread flour. 00 flour is great for pizza and it know for its extensible gluten structure. I think you will have better results with bread flour. And activating the yeast is a good idea, too.
Does this bread freeze well? I am hoping to make several in advance for Christmas gifts and then freeze them until I need them.
Yes it does! But I do recommend heating before serving: 350F for 15-20 minutes. In other words, once you freeze and thaw it, it’s not going to look the way it does when it is freshly baked — it needs to be heated to revive. You could include instructions for reheating?
Hello again!! Thank you for the tip and Quick response.
The yeast is brand new. I will activate the yeast again maybe it’s a bad batch.
Will this work with gluten free flour?
Hello,
Thanks for sharing this easy focaccia recipe. It turn out amazing 🙂
I loved this recipe – just made it once last week and I have another ball of dough in the fridge for its first rise. I left it for 2 1/2 days in the fridge last time and it turned out awesome!
Just oiled the top and covered it with a tight fitting beeswax cover. I used fresh rosemary from my garden that is now snowed over. Can’t wait to try the next loaf – thanks for the reecipe!
Yum! And great to read all of this 🙂 🙂 🙂
Hands down the best focaccia recipe I have ever used! There was 4 of us, a load of tapas style food, cheese and meatballs and we still ate the whole tray of bread!!! Soooo happy with how it turned out!! Thank you!! 🙂
Great to hear, Sophie! Yum to all of this. Thanks so much for writing and sharing 🙂
I’ve never made any bread besides soft pretzels before and this was such an easy recipe and it turned out amazing!
Great to hear, Addison!
I have made this recipe so many times and it’s amazing! Can I substitute the bread flour for all whole wheat flour or almond flour without making any adjustments? What’s your suggestion? Thanks so much..this bread is a game changer.
Almond flour will not work as it has no gluten. Whole wheat flour will work, but the final loaf will be denser. Still tasty, but not quite as light in texture.
Great to read all of this!
should i still be generous with the sea salt if im using tomatoes and rosemary and bell peppers for the top? thanks, excited to try it
I think so!
I have made this many times, am always delighted how it comes out, and so delicious 😋
Great to hear, Cathy!
First bread I ever made, and it came out perfect the first try (this did give me an unwarranted confide in my baking ability, which was quickly disproven with other recipes). I’ve made it 5+ times since, and my family requested it for Thanksgiving!
When I do the short cut version. For the 2nd rise, can I leave it out for 3-4 hours or would it ruin the dough? Thanks!
That should be fine! Do you have a cooler place to let it rise?