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.
5,163 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Made this for Christmas lunch and everyone devoured it! I also got so many compliments and someone even asked for the recipe. Who needs a family recipe when they have this one!
So nice to hear, Maya! Glad your friends and family approved 🙂
my name is also maya and i also made this for xmas lunch?!?!?! 3rd year in a row and counting!
Great to hear! Thanks so much for writing 🙂
The best foccocia recipe! A family favorite! My kids love helping with the dimples.
Great to hear Rebecca! Love that your kids help with the dimples 🙂
So delicious, this recipe honestly worked wonders
The most soft pillowdy airy focaccia I’ve ever had! My family loved it!
Thankyou 😍😍
Great to hear, Eyisha! Thanks for writing 🙂
I have made this three times focaccia three times now and every time it has gone down a treat. I made it most recently on Christmas day and the family loved it so much my dad requested more be made for the next day!
Great to hear, Hayley! Thanks so much for writing and sharing this. Merry Christmas to you and your family 🙂
This turned out perfect, absolutely delish. Not even strict about the times yes overnight but not sure how many hours. Same thing the next day, just took it out and I think it was more than 4 hours before I baked it up. So good, so easy!
Great to hear Terrylee! Thanks for writing 🙂
This is the best recipe! I have made it many times at this point, and it always turns out amazing. My go-to add-ins are garlic and sun-dried tomatoes, sprinkled with dried oregano, basil, parmesan, and flaky sea salt on top. My preference is to add the garlic and sun-dried tomatoes into the dough before the fridge, as opposed to on top before cooking — i find they infuse the dough with a better flavor throughout and are less likely to burn. Thank you for this fool-proof recipe!
Great to hear, Kira! Thanks so much for writing and sharing your notes. So helpful for others wanting to add add-ins and toppings. Garlic + sun-dried tomatoes in the dough sounds delicious 🙂
Excellent recipe. Just the right crisp of the crust and soft, pillowy center.
Great to hear, Jamie! Thanks for writing 🙂
Hi! I’ve made this recipe a couple times and it always tastes great! But I’ve had the same issue each time I make that there is way too much flour left over when I mix it and I need to knead the dough slightly to thoroughly incorporate the flour. This is confusing to me because I thought it was supposed to be a high water content dough. Am I just measuring incorrectly or am I missing something? Usually I end up removing some of the flour and kneading it slightly and it works out fine.
Hi! Are you using a scale to measure? Do you live in a very dry environment?
I use a scale sometimes and sometimes not. It gets pretty dry where I live in the winter time which is when I usually make this recipe so that could be a factor.
Definitely use the scale for consistency purposes. You could definitely add a little bit of water until the dough resembles the texture of the dough in the video or the photos above.
I unfortunately have the same issue
Are you using a scale to measure? What type of flour are you using? Do you live in a dry environment?
Hi Alexandra, thanks for the reply! I used the scales for the all purpose flour and the measuring cups for the water Should I just stick to the measuring cups?. Not a dry environment 😊
No, stick to using the scales! I think you just need to mix a little bit more and aggressively with the spatula. I would reference the first step of the video. It takes some elbow grease to fully incorporate the flour, but it should all be absorbed after that initial mix. If you need to knead by hand a little bit to incorporate the flour, that is fine, too. But definitely stick to using the scale!
Have attempted to bake a focaccia many times with mostly average results. However, I followed your recipe exactly, stage by stage and achieved almost perfection. It did need a further 8 minutes in the oven. Excellent crust to top and bottom… perfect for thinly sliced salami and a huge chunk of peccorini nero. My Italian mama alway baked a focaccia between Christmas and New Year, to scoff down with various leftovers or a bowl of tuscan bean soup… Thank you for sharing this easy to make and very special Italian bread. All the best, Marco.
So nice to read all of this, Marco 🙂 Salami + Pecorino Nero sounds divine as does Tuscan bean soup. Thanks so much for writing. Happy New Year 🎉
Can I make this recipe with King Arthur Unbleached Self-Rising Flout versus All Purpose?
I typically use All-Purpose but picked up Self-Rising by mistake at the grocery store.
Hi! Nancy, you can try, but I’m not sure how much the flavor will be affected given that self-rising flour contains leavening agents like baking powder/soda as well as salt. It’s worth a shot! You can make the recipe once as is, and depending on the results use less salt the next time around.
I’ve made it multiple times over the past few years. It’s always great but the last time I did it I added a bit more water than called for so it was really more wet and sticky than normal when I put it in the fridge. It was easily the best of the dozens of times that I have made it. I would agree that it should go right in the preheated oven in a timely manner as suggested.
Amazing, I made it once and felt like a professional. It was easy and fast and the end result was loved by all.
Thank you
Great to hear, Liliana! Thanks for writing 🙂
Total hit with the family!
Great to hear, Sara!
My dough is in the fridge doing its thing and looking good. My question is: I have an oven with bake and roast modes. The difference between the two is that bake mode circulates the hot air in a more gentle way while the roast does the same but also has additional heating elements at the top of the oven to help with higher intense heat. I use bake mode for cakes and quiches but roast for casseroles and roasting meats. Which mode should I set it on?
Hi! I might start on the bake mode. You can always crank it up or switch it to roast mode at the end to get a little more color — you can get incredible color in just a couple of minutes at the very end of the baking process if needed.
Looks super I’ll try it both ways. But won’t the 3 hour version need sugar (directions said just skip the overnight rise, but no mention to add sugar)
Thanks for a Great recipe and clarification
No need! The yeast will activate without any sugar, and the olive oil will promote some nice browning.
Seldom have I made a recipe EXACTLY as described and had it come out so perfectly. The hints on preventing sticking by both buttering and oiling the pan were right on (I missed a spot on my 9×13 pan and of course it stuck in that spot!). It got raves from the dinner party we attended last night.
Great to hear, Sue! Thanks so much for writing and sharing this. Happy New Year!
Made this for New Years Eve party and it was a big success! Only issue was it didn’t rise very much when baked. The dough rose HEAPS but then it was more like a flat bread when it baked, any tips or anything that might have caused this??
Hi! Questions: did you do the fridge rise for the first rise? When you removed it from the fridge, did you shape it into a ball before transferring it to the pan? Finally, how long was the final rise before baking?
Fantastic recipe! I left it to ferment in the fridge for about 48 hours due to a last-minute change of New Year’s Eve plans. I baked this afternoon to serve with lasagna & my family devoured it. I baked it in 2 9″ round cake pans. We don’t care for rosemary so I topped one with everything bagel seasoning & the other with minced garlic, olive oil & sea salt. They turned out beautifully crispy on the outside & light & fluffy inside. I made a bread dip with olive oil, balsamic vinegar & Italian seasoning which made a nice accompaniment to the bread. Love your recipes & this one is definitely a keeper!
Fantastic recipe! I left it to ferment in the fridge for about 48 hours due to a last-minute change of New Year’s Eve plans. I baked this afternoon to serve with lasagna & my family devoured it. I baked it in 2 9″ round cake pans. We don’t care for rosemary so I topped one with everything bagel seasoning & the other with minced garlic, olive oil & sea salt. They turned out beautifully crispy on the outside & light & fluffy inside. I made a bread dip with olive oil, balsamic vinegar & Italian seasoning which made a nice accompaniment to the bread. Love your recipes & this one is definitely a keeper!
So nice to hear this, Shauna! Love the sound of all of your toppings and seasonings 🙂
This was the first bread I made properly and it worked so well! I’ve made it 3 times now and it’s always yummy! The only thing is the bottom isn’t as crispy as it looks on the recipe – I use a glass baking tray and used british plain flour if that makes any difference. Also, if I wanted to half the recipe, should I half all the ingredients but keep the same proving times?
Great to hear, Athena! I would try a metal baking pan if you have one — glass won’t brown as well. And yes re halving ingredients but keeping the proofing times the same.
Are you using a scale to measure? You may have better luck using bread flour, too, if you can get your hands on some 🙂
I use this recipe, at least three times a week!
Great to hear, Disne! Thanks for writing 🙂
This was my first time making focaccia and this recipe couldn’t be simpler! It turned out AMAZING. It is super fluffy and soft inside with a perfectly crispy and chewy crust. Rosemary and flakey salt are the perfect toppings. This is seriously incredible, and I can’t believe how easy it was.
So nice to read this, Nicki! Thank you for writing 🙂
Wonderful recipe and good tips! Mine came out perfect the first time!
Great to hear, Lucia! Thanks for writing 🙂
Soo good and simple! Have made this three times now. Added Asiago cheese to the last one and everyone loved it! This will be my go to from now on.
Yum! Love this idea. Thanks for writing 🙂
I make this bread often, easy and tastes great. I love all her recipes.
Thank you, Cassie!
This recipe is amazing! Thank you, Thank you! Today I made it for the 3rd time and it disappeared just as quickly as the previous times. We are snowed in for a blizzard and it was a perfect accompaniment to our smokey chipotle chili. I still can’t get over how simple it is to make, why haven’t I been making focaccia sooner? The directions are clearly stated and explained and the results are simply divine!
Great to read all of this! Thanks so much for writing and sharing 🙂
I’ve made this recipe probably more than 30 times. I bring it to any big event, my friends, roommates, and family all beg me to make it and I am more than happy to oblige.
I’m vegan so I substitute the butter for vegan butter and it tastes so good.
My favorite thing to do is make a sandwich with the bread, vegan mozzarella, vegan prosciutto, arugula, balsamic glaze, roasted a little bit with the broil, then enjoying!
Thank you for the literal best recipe I have in my index.
It’s so nice to read all of this, Brookelyn! Thanks so much for writing and sharing all of this. I have a vegan friend who visits every few months. I’m going to make her this sandwich next visit. She’ll be in heaven 🙂
Should I bake it in the middle or lowest rake in my convection oven?
Either would probably be fine, but I’d suggest the middle 🙂
Just curious about the 1/4 cup of olive oil divided…does some go into the dough and the rest is for the pan(s)?
Thanks so much for your time
Hi! 2 tablespoons go in the pan, and 2 tablespoons are drizzle on top.
What should I do if I left the bowl in the fridge overnight but it still hasn’t doubled in size?
If you are short on time, you can remove the bowl and let it continue to rise at room temp until it doubles; then proceed with the recipe. If you are not in a rush, just leave the bowl in the fridge for another day or two.
This is my first time ever making bread of any kind and it turned out amazing! I was a bit scared cause the dough didn’t rise much in the fridge but after leaving it on the counter for 4 hours afterwards, you could see some beautiful bubbles forming. If I was able to make this work without even measuring cups (I just proportioned the water and flour with a random coffee mug) anyone can make this. Can’t wait to make this recipe again but with some delicious toppings next time!
Great to hear, Karla! Thanks so much for writing and sharing this… so encouraging for others 🙂
I’m a home cook and definitely not a baker! Made this to rave reviews from friends and family!
Great to hear Ruthie! Thanks for writing 🙂