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”
I’m attempting this recipe today. I started yesterday and it’s been in the fridge overnight!
I’ve added the holes with my fingers which was fun!
I’ve added the salt, with olives and rosemary, it’s now in the oven, wish me luck 😊
Oh yay! Keep me posted. Sounds delicious!!
Hi, well it was a complete success! My other half gave me a 10/10 when it came out of the oven and after he tasted it, 11/10!! Which if you know my other half, is a huge compliment 🤗.
Just FYI, it’s 11.41pm and he’s just got out of bed to get another piece 🤦♀️.
Wish I could post you a pic on here.
Thank you, your recipe was brilliant and very easy to follow, much appreciated! 5/5*
Oh my gosh I love this so much 😍😍😍😍😍 Thanks so much for reporting back and for sharing all of this … too good 😂😂😂
Hello! I love this recipe! Im wondering if you think this could be made with spelt flour or part spelt? If so, what proportion would you recommend for best results?
Thank you!
Hi Leia! I would start with 1 cup (128 g) spelt and 3 cups (384 g) ap or bread flour. Then, based on your results, add more or less spelt flour next time around.
Dear Ali, I watched both of your videos for Focaccia bread – one with yeast and the other one with sourdough starter ….. and as you call this one, with yeast, the best Focaccia recipe, I am assuming that there is a difference between the two recipes ….. what is it please …. ?
Hi Mona! I suppose I would say this: The Overnight Refrigerator Focaccia recipe is the best yeasted focaccia recipe. The Sourdough Focaccia recipe is equally delicious but requires a sourdough starter, and will therefore have a slightly sour taste.
thank you Ali 🙂 I’ve been a sourdough queen since COVID 19 and I can’t wait to try out your sourdough Focaccia recipe tomorrow …
Yay 🎉🎉🎉
I was completely thoughtless and threw in 2 tsp of yeast to this recipe when I had already subbed 300 gr sourdough starter for 150gr or water and 150gr flour. Do you think it will turn out or shall I toss it? I hate kneading and I’m terrible at it, so no knead is my go-to.
I think it should be fine! Don’t toss it! Worth trying. Keep me posted. I think it will be great.
This recipe is a keeper! Thank you so much for sharing!
Wonderful to hear this, Marie!
about to make it for a second time! my family ate the first one in one sitting… a stunning recipe – the time it takes is so worth it! thank you!
Wonderful to hear this, Simran!
How long will the focaccia keep? Just tried this out and it was amazing!
Wonderful to hear this, Rae! I would put it in an airtight bag or container and store it at room temperature for up to 3 days. If you think it’s going to be longer, I would freeze it. Always re-heat before serving.
Hello
This is a wonderful recipe!!
Could bread flour be used here with no adjustments?
Thank you
Michele
Yes, absolutely! No need to make any adjustments.
thank you so much!!
This focaccia bread was SUCH a hit! The liberal Maldon salt gave it that little something extra – definitely something I didn’t see other recipes recommend, so thank you for that tip. I also added some fresh thyme and parsley on top, which was lovely. My husband told me that he hopes I’m feeling smug for how well it turned out. I definitely am.
It did turn out a little oily from the EVOO on top. Still tasted like perfection, but any tips to avoid that the next time?
Wonderful to hear this, Tiffany! The fresh herbs sound lovely. Regarding the oily-ness, I would just try to use a touch less. There’s no oil in the dough, so it’s all coming from the oil added to the pan and on top — if you can just use a bit less next time, that should do it!
It turned out beautifully! Thanks for this great recipe.
Wonderful to hear this, Julia!
Omg. This recipe is sooo good. I’ve made other focaccia recipes and thought it was good. But this one is amazing! I love the crispy and chewiness of the bread!! Texture is fantastic. It didn’t rise much for me when baked but stilll soooo good.
Wonderful to hear this, Julie! Regarding the rising, before you dimpled the dough, was if very puffy and risen?
Hi Alexandra,
Just discovered your blog, and was quick to make this recipe as it looks amazing!
When I went to grab something from the fridge I noticed my dough has risen right to the top of the bowl and seems very wet and super wobbly. I measured everything out accurately so not sure what went wrong?
Or maybe nothing went wrong and I should just wait till tomorrow when I take it out of the fridge?
Thanks so much!
Vic
It sounds right, Vic! It’s a very wet, wobbly dough. Keep me posted tomorrow when you remove it from the fridge and proceed with the recipe.
If you are worried about the dough spilling out of the bowl, you can deflate it with two forks, turn it to coat in olive oil, re-cover the bowl and return it to the fridge.
What sort of lid do you have on the bowl?
Thanks so much for the speedy reply and the advice. I’ll keep you posted with how it goes
I used cling film to cover the dough, was this where I may have gone wrong?
Thanks,
Vic
Nope, cling film is great! As long as the dough is oiled to prevent it from drying out, you’re good.
Thanks Alexandra, the dough is looking great, one last question when leaving it out before baking, does it need to be covered with a tea towel/cling?
Thanks
Vic
No need to cover the dough when it is at room temperature. It will be coated in oil, which will prevent it from drying out.
I tried the recipe and it was so insanely wet, the consistency of thick paste. So I had to add more flour. (I did it in grams). It didn’t sustain my finger holes and didn’t brown much. But it was still delicious. I will try again.
Bummer Aditi! It’s definitely a wet dough, but it sounds as though you need to reduce the water. What type of flour are you using? And where do you live?
Have made this bread several times now, excellent every time and great with a touch of rosemary pushed in just before baking. Anytime I have made this for friends they generally want the recipe, which I reluctantly pass on…..
Many thanks & recommended to all, couldn’t be easier.
Wonderful to hear this, Francois!
The flour to water ratio surely cannot be right..? 1 cup of water is exactly 250ml so 512g flour to 500ml water? This will never result in a dough. Are your cup sizes different? Could you tell us how many ml or g of water you are using? And also are you using strong white bread flour? Thanks so much, it looks amazing
Hi Rad! It’s a very high hydration dough (88%): 456 g water, 512 g flour. I have made this both with bread flour and with all-purpose flour. Keep me posted if you make it!
I’ve made this before and it’s been great. I’ve also over-proofed it before but that’s my fault!
One thing I’ll say though is that at that sort of hydration (88%), I have no idea how your dough can form a ball after just one mix. At that sort of hydration level, all I get is a soupy puddle that develops some structure overnight.
Any tips on that?
Hi Dave! Great to hear this. Regarding the dough texture, it likely has to do with the flour you are using vs what I am using and/or the environmental differences. Next time: Cut back 25-50 g water and see how it turns out. Because it is such high hydration, it is very forgiving, so you may find you get as good results using less water.
This focaccia is fabulous! Impressive and simply delicious!
Wonderful to hear this, Diane! Hope you are well xo
Hi, we are in the Winter month , can I just leave the dough in the room temperature (about 11 degree) instead of Fridge ?
You could, though I worry about it rising too much … I think even in winter months, you’re better off using the fridge. There is something magical about a cold fermentation.
Amazing Focaccia recipe! It taste delicious…thanks for share.
Wonderful to hear this, Isabel!
Your two focaccia recipes are seriously the best! And they’re incredibly easy! I see results from other recipes and they’re never a true focaccia. They’re too dense and crumbly. Whereas your recipe is highly hydrated, full of large air holes, crispy and light. You’ve seriously perfected a no fuss recipe! I recommend this to everyone possible. I make it weekly myself. If I have starter discard I will replace some of the flour/water with discard and still use the yeast and it comes out just as delicious and with no waste 🙂
Wonderful to hear this, Veronica! Thanks so much for writing. And thank you for sharing your discard tip: brilliant!
I love this recipe because it is so easy to make and no fuss and has been failproof since the first time i tried it. Word of warning if you’re in Asia – do not use warm water – I use plain water – bec of the heat in our countries – it prevents overfermentation.
Wonderful to hear this, Moush! And thank you for the tip re water.
This was so good! Thank you for sharing. My kids loved it. It was gone within 4 hours.
Wonderful to hear this, Melissa!
This is delicious! Made it for my family for dinner and i think they’re going to love it (: thank you so much! will definitely try more of your recepies in the future. Much love❤️
Wonderful to hear this, Adar!
This is my go to focaccia!! I share this recipe as if it is my own. Love it w all my heart. One question – how do you typically store it? I typically throw it in a zip-loc bag or put plastic wrap over the pan but regardless of what I do the salt kind of melts into the bread. Do you have a solution to this??
Hi Brooke! So nice to hear this. There really is no solution for the salt melting into the bread on days 2 and beyond. I think a ziploc is the best method of storing — it keeps the bread the freshest the longest. The only thing to do is to reheat the dough on subsequent days — it truly revives beautifully in the either the toaster or the oven or the grill — we’ve been grilling a lot of day-old focaccia these days … so good.
I’ve tried multiple focaccia recipes and this one is by far the best, and also easier than a lot of other ones. I like to top it with fresh rosemary! I’ve made this multiple times and it gets devoured immediately. This is the only focaccia recipe I’ll ever use now, thank you!
Wonderful to hear this, Rosemary!
Delicious 😋 this recipie is fantastic, I put nigella seeds and pink flacked salt on mine, my husband has already eaten half of it. Definitely a keeper Ali. Thankyou.
Wonderful to hear this, Shauna!
This was seriously one of the easiest and most delicious things I’ve ever baked. I didn’t add more oil at the last step and while my bread was less beautiful (not golden brown), it was still super delicious with all of that olive oil and rosemary flavor. I added fresh rosemary and basil and they went really well with the bread. I forgot to do the deflate the dough step and instead basically just divided the dough into two doughballs and it still worked out. Thank you for such an easy and delicious recipe!
Wonderful to hear this, Linda! The fresh herbs sound fabulous!
I love this bread! Even my daughter did and that says a lot. I was wondering if wanted to add whole wheat flour how much would you suggest? Thanks!
Hi Sylvia! Wonderful to hear this. I always suggest starting small … I wouldn’t use more than 1 cup (128 g) here, and then adjust the amount based on your results — add more next time if you like it; add less if you don’t 🙂
This turned out really nice. The texture was perfect. I added rosemary. Next time I think I’ll add some tomatoes and olives for a bit more flavor.
I try to do this several time and always the second rise when i do the dimples the whole dough drop and flatten half the size of the risen one.
What did i do wrong
Hi Trang! Questions: are you using a scale to measure the flour and water? I’m wondering if you’re maybe waiting too long before you dimple it. How many hours is the dough sitting at room temperature before you dimple it?
Alexandra,
I left the dough out in the kitchen for more than 4 hrs. Is that may be why ?
By the way, your dough recipe is a keeper….
I think it’s possible that the second rise was too long … bummer! Glad you like the base recipe even so. Hope you give it another go.
Omg ! This is the easiest bread recipe ever !! No. Need to make any other kind of bread ! I love love this yummy recipe . The whole family loved it !!
Wonderful to hear this, Lucie! Thanks for writing 🍞🍞🍞🍞🍞
Truly the most easiest focaccia to make. Me and my family finished the entire thing in a few hours. I love you 👁️👄👁️
Wonderful to hear this, Bella!