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.
5,168 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Do you have the Nutrition Facts for this recipe? (: It is so yummy!! Perfect focaccia!
I do not! So sorry. You can enter the ingredients into My Fitness Pal Dot Com or other similar site.
I am in the process of making this (dough is currently in the fridge) but I have a question about the 2nd rise. Can I put the dough in a proofing oven to decrease the time for the 2nd rise. If so, what temperature do you recommend? Thanks!
You can, but I would just keep a very close watch — sometimes proofing ovens are too hot and they’ll cause the dough to over-ferment. I’ve never used a proofing oven, so I’m not sure how to advise temperature wise? What are the options? 75F ish?
I love this recipe. Super simple to make and easy to customize.
Is it possible to freeze the dough for future use?
Yes, after the first rise! Ball it up; then freeze it.
Very interesting recipe – love the final product as depicted. My question is the actual hydration. If my math is correct it is 89% (455/512). The dough on the video does not seem to be close to that. I know you stated one could use bread flour (I think that would decrease the water by about 10%). If your numbers are correct, my choice would also be to add water a bit at a time until the proper consistency if met (as you stated). I’ve always used metric to eliminate that.
I am an experienced baker and I know your recipe is a keeper, but I would appreciate your thoughts before I try the recipe.
Hi! I’m using SAF active dry yeast (brand new) and followed the instructions and my yeast isn’t “foaming” after 15 minutes, I waited even longer and I even tried again a second time. Should I still proceed?
Yes, still proceed!
I made cinnamon rolls 2 wks ago and my yeast didn’t rise, started over and added 1 tsp of sugar. Yeast loves sugar.. I know it goes against no sugar in this bread but it’s a way to activate the yeast we have
The best recipe! Easy to follow with perfect results. A winner in this house tonight. Thank you!
Great focaccia that my 9yo requests! I top it with dried rosemary, sundried tomatoes (I use the oil they’re packed in for the dimpling step), Kalamata olives, and today caramelized onions. Great for a sandwich with goat cheese, arugula, and grilled veggies!
Yum! Great to hear. Thanks so much for writing and sharing this 🙂
Absolutely delicious!! And so easy that I almost feel guilty accepting any compliments about how good this bread is. Almost… Thanks!!
🤣🤣🤣 Great to hear this!! Thanks so much for writing and sharing 🙂
This bread is absolutely amazing! The roasted garlic is just perfect with it!
I do have a question- I made a double batch and it turns out I don’t need the other pan, but the dough has been sitting out on the counter for about 2 hours. Can I still put it in the fridge for use for another day?
Hi! I’m likely too late here, but yes, absolutely: I’d ball it up, transfer it to a vessel that will allow for room to grow, cover it, and stash it in the fridge. As long as the dough is protected, it can stay there for as long as 3 days… sometimes longer.
What can I use instead of Flaky salt? I don’t have any right now…
Kosher salt will work.
Hi! I made this and loved it! Question – have you attempted adding sourdough discard to it, and if so- any advice on how much to add and what adjustments you would make to the recipe? New to sourdough and trying to get more discard used up….. thanks!!!
I haven’t but I do have a sourdough focaccia recipe: Simple Sourdough Focaccia: A Beginner’s Guide
Hello,
It’s not clearly indicated at what point in the process you can add the optional rosemary.
Hi There! I made this and I loved it. I used two 9-inch round nonstick cake pans that worked really well for this, and I was curious if I could cut this recipe in half. Thank you!
Quick question. I’ve been using your recipe
For over a year. However, I didn’t make any breads for a few months… and I swear you used to have a note about a salt brine. Did you edit it to remove that? Could you reinstate the salt brine aspect or reply with it here? Please and thank you.
Love the recipe but on my dry active yeast it says to bloom with sugar yet you just say to sprinkle on top of warm water. No sugar mentioned. Makes me sad because Im just winging it and if it doesnt work wasted time and money.
I’ve made this multiple times – it does not need sugar to activate the yeast.
Update! It worked! Everything turned out perfect. I had it all week and it stayed crispy on outside and soft in middle. Perfection.
Oh yay! Great to hear. Thanks for reporting back 🙂
Fabulous recipe! Turned out amazing!
Great to hear, Julia! Thanks for writing 🙂
Amazing! Such good and helpful notes, tips, didn’t have any trouble 🙂
Turned out amazing after a 3 day cold-rise!
Great to hear! Thanks for writing 🙂
Hi Ali, i made this bread, and the cumb was fantastic, so delicious, thank you for introducing me to high hydration bread, what a difference. However, my version did rise a bit too much in the fridge, im wondering if there is a temp the fridge should be at? i think mine is 37F, so maybe that is a bit too high? thanks!
Great to hear, Trevor! A few thoughts: you could use cold water as opposed to lukewarm; you could also reduce the amount of yeast to 1 teaspoon. Also: make sure you’re using a vessel large enough to accommodate the growth: I use a 4 quart bowl.
Many thanks! Will try you recommendations thanks again!
Love love love this recipe; another huge hit with the family! Can be customized with a variety of toppings or used to make pizza bread! Very versatile and super simple to make.
Great to hear, Maykala! Thanks for writing 🙂
Hi again Ali. Worked much better with cold water. It was brainy for sure, to get more brainy looking is that longer time in the fridge? I did about 24hrs.
Thanks my family loves your bread! And i love being the male who can bake, well thanks to you!
Trevor
So nice to read this, Trevor 🙂 Thanks so much for writing. I think you potentially will see a more bubbly/brainy surface with longer time in the fridge. I do love a 2-day cold ferment. And then, being patient with the room temp proof is key, too: 3.5-4 hours.
What type of flour are you using?
Ok thanks. I was concerned about over proofing. I’ll try that, I let it rise for about 3 hrs. And try a longer time in fridge.
I am using ap.
One other question, it doesn’t seem to be as brown as yours or as crusty, for more crust, would higher heat or longer baking be something to try?
Many thanks again Ali.
Hi! Apologies for the delay here. What brand ap flour? It’s not bleached is it? When you run out of ap flour, you could try bread flour. I love KAF bread flour.
Definitely try increasing the temperature by 25 degrees or so from the start — keep an eye on it and turn it down if it’s browning too quickly. You could also try being a little more generous with the oil on top.
What material is your baking pan?
This is my go to recipe for focaccia! It’s so delicious; and I also make it for friends and family when they need meals. I feel like a professional when I make it lol!
So nice to hear this, Barbara! Thanks so much for writing and sharing 🙂
I made this bread just a few days after finding this recipe, I haven’t made any yeast bread in probably forty years. It turned out perfectly! I made it exactly as written with fresh rosemary. Five stars!
Great to hear, Michael! Thanks so much for writing and sharing this 🙂
Great recipe, great tips and excellent result! Thank you for sharing it! <3
Great to hear, Gerga! Thanks for writing 🙂
I am a bread novice and started with bagels; then, I came upon this recipe by googling the best focaccia recipe. I can see why many other chefs have referred to Alexandra’s tips. It is simple yet complex. I’ve made it twice, and they were both hits. The second batch was better than my first time making it. Now, I have found what works for me using this fantastic recipe. It was a hit at work; my friends love it, and it tastes so good. I do have to admit that letting the dough rest in the fridge as long as possible yields a fluffier interior with a crust outside. My home smells completely of olive oil, bread, and especially rosemary. This was the only recipe I tried when I googled, and this was the highest-rated one, too. It’s easy to comprehend and not complex like other kinds of bread. I love it and will continue to use this recipe whenever I make focaccia. I may step out of my comfort zone and decorate it to make it look artsy. Thanks for making me feel like the best baker when I’m only a baby beginner.
Awww it’s so nice to read all of this, Lisa 🙂 Thanks so much for writing and sharing all of this… so encouraging for other newbie bread bakers. Happy Baking!
I folded the quarters of my dough 2x after pulling it from the fridge in an overnight rise. Is it ruined? It was a little tough. I know you said no kneading/fussing over the dough but I saw it in other recipes and it looked cool! I have about 2 hours for it to go to get to room temperature and then I want to pop it in the oven.
It shouldn’t be ruined! How did it turn out?
Loved this recipe. I think I overproofed mine a bit for the second proofing as I put it in the oven that still had residual heat from cooking a pie earlier. Still great though and I will definitely make again. I added chopped olives, pesto and a lovely guérande salt on top and served it with spaghetti bolognese. A hit! Thank you.
Yum! All sounds delicious, Marcia 🙂 Thanks so much for writing!
I’ve used multiple focaccia recipes and not only is this the easiest, it is the tastiest. I get tons of compliments on the recipe.
I’ve made this 4 times now. It always comes out great! It is so easy that it isy go-to bread recipe now.
Great to hear, Nancy! Thanks for writing 🙂
Oh wow. Thanks for your easy to follow directions. I have been wanting to try foccacia and it’s so good. I’m afraid I am going to eat before I even get stuff to make sandwiches. I did order the USA Pan you recommended as I own their 8×8 square pan. I didn’t line mine with parchment and my foccacia came out without any issue with just using olive oil.
Great to hear, Diana! Thanks so much for writing and sharing these notes. I love the USA pans.
I love this focaccia, so simple and delicious!! I have made this recipe several times and it always comes out perfect! Thank you so much.
One question: have you tried any sweet focaccia? I would like to know if you recommend adding honey or sugar to the dough and how much it would be considering the proportions of the recipe.
I have not tried a sweet focaccia, Luci! I know other people have with success, however, so I think you could definitely add as much as 1/4 cup of honey or sugar.