Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
This post may contain affiliate links. Please read my disclosure policy.
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.
4,847 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Hi. First off, your bread recipe is amazing. So easy, so delicious.
It’s fall, so I was hoping to incorporate sweet potato or pumpkin without having to use a different focaccia recipe.
Would incorporating that be similar to adding tomatoes to the dough?
Thank you
Hi! Apologies for the delay here. Are you thinking about adding roasted sweet potato or pumpkin or more like canned pumpkin purée?
No worries, it’s amazing how you’re still replying to this and that’s all the more appreciated. Canned Pumpkin purée definitely, but if I were to do sweet potato, then probably overcooked roasted sweet potato, ha.
I might try adding 1 cup of purée without adjusting the water; then depending on how it works out, use less water next time around — if the dough feels too soupy. And if there isn’t enough pumpkin flavor, you can add more purée next time around too.
I figured it was time to thank you. I’ve been using this recipe for a couple years now. It never fails me and my family loves it! I just passed the link to my daughter to try. I usually put garlic butter and rosemary on top. Delicious!
Yum! That sounds so good. Thanks for writing and sharing 🙂
This is the most delicious focaccia recipe ever! My favourite thing to bake and eat by far.
Great to hear!
This recipe is AMAZING! I have been so afraid to attempt to make focaccia until I came across this recipe. Talk about easy!!! It turned out beautifully; crispy, brown and perfect (with the exception of it completely sticking to my “non-stick” pan but that was all me.) This will be a weekly staple in our house! I cannot thank you enough! My family thanks you too!🙏🏼🙏🏼🙏🏼
So nice to read this, Nicole! Thanks so much for writing and sharing. Bummer about the nonstick pan… butter + oil will help 🙂
I’ll add to the chorus of people- I wanted to make this for a long time, and I finally did, and the result was some of the best focaccia I’ve ever had. One of the best things I’ve ever made. It looks just like your photo. If I knew it was so easy, I’d probably have done it sooner.
I left my dough cold-proofing in the fridge for over 3 days due to my schedule, and it baked up perfectly. I used the same USA Pan that you used.
Who knew that making amazing focaccia was so simple?
So nice to read this, Nathaniel! Thanks so much for writing and sharing all of this… so encouraging for others 🙂
How cold do you keep your fridge? I’m in the middle of this recipe currently and even though I kept it in the fridge for 24 hours my dough didn’t rise nearly as much as expected, maybe increasing in size by a factor of 1.1. I’ve made sure the yeast is alright and I haven’t made any alterations to the recipe that might have killed the yeast, so I’m thinking that maybe the temperature has slowed the growth of the yeast as I keep my fridge at 2-4C (a bit below 39F)
That’s definitely possible, and it’s also possible that the colder temperatures outside are affecting the rise… the flour you start with might be colder than usual, and even that subtle factor can affect the rise. I would just leave it for another day or two; then proceed with the recipe.
Hi Ali,
I’ve made your recipe several times now. It gives me great joy sharing this bread! Its always a huge success and enjoyed by all my friends and family. So delicious, beautiful and easy peasy! Just follow the directions, bread flour is wonderful in this recipe. Topped with fresh rosemary, thyme, garlic, cherry tomatoes, kalamata olives salt & pepper, wow!!!! Thank you 😋
Woohoo! Great to read all of this. Thanks for writing and sharing all of your notes. Yum to all of your topping suggestions 🙂
Hi, may I ask how and when you put on the toppings? I was thinking of a thin layer of sauce, fresh moz. How would I top with artichoke hearts? Thanks.
I have made this focaccia per the recipe and I love it. I di the quick version though – did not rise overnight.
This bread is amazing! I’ve made several times and it always comes out amazing. Adding dried herbs before the proof, and some Parmesan cheese before you dimple, makes a fantastic garlic, herb, and cheese bread for sandwiches.
Yum! Great to read all of this. Thanks for writing 🙂
I made this fococcia today and it was super! Thanks for a great recipe. We
just bought your Pizza book! Diane
Thank you Diane! So nice to read all of this 🙂
Made it a few times now and it’s always delicious. It’s a big hit. I made it as directed, and also made it by adding sauce and cheese like a pizza.
Great to hear, Tessa! Thanks for writing 🙂
My daughter brings this to family functions as her appetizer because everyone loves it so much! My nephew told her it was the best focaccia he has ever tasted. It’s an expected appetizer from her now! It’s fun to see the next generation enjoy baking/cooking/etc. as they keep these traditions going for their families.
It is so much fun 🙂 Love reading all of this, Maria! Thanks so much for writing and sharing.
I have made this fantastic focaccia bread several times. I have been drizzling melted butter on the top just prior to placing it in the oven and it seems to brown more this way. Also- I live in Denver so I use Hungarian High Altitude AP flour and don’t have to change the measurements at all for perfect bread! I usually add fresh rosemary and sea salt generously to the top. I ALWAYS use parchment paper to line my pan, regardless of the size I am making. This way, I don’t have to worry about the dough sticking at all! Just parchment paper alone works great in any pan – glass, metal, aluminum, etc. NO extra oil or butter needed! It’s also then easy to lift the bread out of the pan and cool on a rack just prior to cutting and serving. Make sure the parchment paper overlaps the edges of the pan so you have something to grab.
Great to read all of this, Gail! Thanks so much for writing and sharing your notes. I had no idea there was “high altitude flour”… so helpful for those baking at elevation. Great tips!
Great recipe I use it all the time! I am curious why you don’t incorporate olive oil into the dough when mixing. Most other recipes do so I am genuinely just curious!
I find that the crumb of the focaccia is lighter without any oil in the dough — I’m very generous with the drizzling of the oil in the pan and over the dough, so oil definitely seeps in and provides flavor and browning 🙂
I have always been intimidated by yeast! Your recipe broke the spell! I absolutely love it and am asked to share the recipe with everyone who tastes it. The way the recipe instructs to make the water lukewarm is brilliant- I wish every recipe was as precise as this one.
My family and friends reap the benefits of this bread and we all thank you!
Yay! So nice to read this, Sue 🙂 Thanks so much for writing and sharing this.
This recipe has changed my life. I was going to try and wait until tomorrow to give myself time to calm down, but I can’t. I made the dough two days ago and split it tonight between a cast iron skillet pizza (I used the focaccia as the base) and a garlic-herb focaccia. This was my first time making focaccia EVER and BOTH of these dishes turned out incredible. I made some roasted garlic olive oil and topped the focaccia with fresh thyme and rosemary as well as a few cloves of garlic. The pizza sauce I made from scratch and then was a bit unruly with the toppings. This focaccia was the PERFECT base for this pizza. I will never recover, and my husband agrees. THANK YOU SO MUCH FOR THIS.
Awwww, it’s so nice to read all of this, Shannon! Thanks so much for writing and sharing all of these notes — so helpful and inspiring for others 🙂
Simply wonderful
Great to hear, Donna!
I use this recipe all the time to make foccasia bread! Easy and works well for people who work a 9-5 because I make it up at night around 9pm and in the fridge it goes all night until lunch next day, do stretch and folds and put in big dish then it sits in the oven with the light on and by the time I get home 4 hrs later, it’s ready to dimple and bake! Just in time for stew night!
So nice to read all of this, Christine! Thanks so much for writing and sharing your notes. So helpful for others.
I was making my previous focaccia with kneading, this is so much better and easier !
Thank you for sharing this delicious recipe !
I’m making it weekly at this point.
However I’m going to make it tonight, could I get away with having the dough sit out at room temp for 1 hour as opposed to 3-4 ?
I’m pressed for time before a Halloween party.
Shoot…. I’m too late here. What did you end up doing? I think the longer room temperature rise creates a lighter, airier focaccia.
Can you use “00” flour ?
00 flour will make for a much wetter dough, and you may not get as good browning or as light and airy a crust — I love 00 flour for my Neapolitan style pizzas made in my outdoor oven, but I don’t get as good results with it in my home oven.
Excellent outcome~ first time all purpose flour was good but because I live in south florida the second time I used bread flour and was perfect and more fluffy.
Thanks
Great to hear! Thanks for writing and sharing your notes 🙂
Has been on repeat bc it’s a hit with all of my family members. Love how doable this is, the cold fermentation alleviates the annoyance of having to plan a day around bread baking. Love the different pan options, super helpful. Also this pairs extremely well with multiple butternut soups especially roasted butternut roasted garlic.
So nice to read all of this, Andrea! Thanks so much for writing and sharing this 🙂
This recipe is amazing. Made it a bunch last year, hubs talked about all summer and is stoked im making it today. Focaccia came up as a subject last xmas, and my brother and I went to compare recipes, and we both use this one! Its so easy and delicious! Thank you so much for this recipe!
That’s so funny, Bex! Love reading this. Thanks so much for writing and sharing 🙂
Hi, i want to try making this recipe. But i only have an old fashioned stove top portable oven that doesn’t show the temperatures and i don’t have a baking thermometer. Can i still make this foccacia? And what do you recommend for the heat i need to bake this?
Thank you ♡
I would set it for 425ºF. Just keep an eye on it. If it’s browning too quickly, lower the temperature.
Have made this twice and it is so easy and delicious. I made it for a dinner party and everyone couldn’t stop eating it.
Great to hear, Lisa! Thanks so much for writing and sharing 🙂
I’ve made this two times previously, following the instructions to the letter and it’s turned out fantastic. However, today, I had just put the plastic wrap on the bowl and was about to put it in the refrigerator when I was distracted with a phone call, forgot about it and let it rise for about 3 hours before I remembered and stuck it in the fridge. The instructions say refridgerate immediately – will there be any issues or anything special I need to do (or have I ruined it?)
It will be fine! It’s very forgiving. If it were to happen again, I’d consider deflating it — not sure how much rise you saw during those first 3 hours — just so that the dough doesn’t spill out of your bowl in the fridge.
Yes!!!! Finally, the secret to absolutely perfect focaccia!! Dangerously good folks!!
So great to hear, Carmen! Thanks for writing 🙂
This focaccia recipe is fantastic! My parents, who lived in Spokane, Washington, raved about a focaccia they had at a restaurant and asked me to recreate it. After unsuccessfully contacting the restaurant, I tried this recipe and was blown away by the results. They said it was far superior to the restaurant’s version. I use it for everything from soup-bread to snacking and dipping in oil. I’d love to experiment with other flavors, like pizza or cinnamon rolls. Are there any adjustments I should make to ensure proper baking and proofing?
So nice to hear this, Tyler, and apologies for the delay here! First, thanks so much for writing and sharing all of this. Regarding pizza, I use this dough for my Sicilian-style pizzas, which are parbaked: Homemade Sicilian-Style Pizza. I also use it for pissaladiere: How to Make Pissaladière Both of those posts should give you an idea on the process. I have yet to make a sweet version of this focaccia, but this is my favorite cinnamon roll recipe: The BEST Overnight Brioche Cinnamon Buns
Love this recipe and made it SO many times now!
It’s my go-to focaccia recipe and an easy choice to make when I want to impress people!
Great to hear, Haggar! Thanks for writing 🙂
This is an amazing recipe! I made the classic rosemary focaccia, as well as a basil pesto and mozzarella loaf. I infused my olive oil with garlic for a little extra flavour! This was my first time making focaccia, and I give this recipe a 100/10 score for easiness 🙂 I brought some to my boyfriend and he absolutely LOVED it, and begged for more hehe <33 If you want a delicious, easy-to-make treat, try this recipe!
Happy baking,
Em (he/him)
I’m so happy to read all of this, Em! Basil pesto-mozz loaf sounds delicious. Thanks so much for writing 💕💕
Easy to follow recipe (and great video). Followed the recipe exactly with the exception of toppings (added roasted garlic and rosemary, going to do jalapeno cheddar next). I cannot believe how easy this is. I’ve been using a recipe for years that’s great but requires a lot of kneading, and this one is so much simpler and just as delicious. Letting the dough rest in the fridge for a couple days really makes the bread so delicious. Wonderful recipe. This is definitely going to be frequently used!
Great to hear, Jo! Thanks so much for writing and sharing all of these notes. Roasted garlic sounds delicious 🙂
This recipe is a 10/10! I paired it with your whipped ricotta and it was a hit. Thank you for another great recipe!
Great to hear, Annalisa! Thanks so much for writing and sharing this 🙂
This is the only foccacia recipe I use and it always turns out great. I almost always skip the overnight rise and still comes out wonderful especially for sandwiches or to use as a premade pizza crust!
Great to hear, Catherine! Thanks so much for writing 🙂 🙂 🙂