This fluffy focaccia recipe is by far the most popular recipe on my site, and for good reason! Through countless experiments, I’ve developed a delicious, from-scratch bread with a crisp exterior and a soft, fluffy inner crumb. An overnight rise in the refrigerator slows fermentation and builds a ton of complex flavor.
See why so many readers love this focaccia recipe!
"This recipe is a keeper! I did a 26hr fermenting period and followed the instructions as I am very much a novice at bread. All of my previous attempts at bread making have been embarrassing. But this! My focaccia using your recipe was beautiful, perfectly crispy on the outside, so fluffy on the inside. I have been craving this kind of focaccia bread, which I used to order all the time from a restaurant now thousands of miles away. You just helped me make restaurant-quality focaccia myself at home…on the cheap. Thank you for sharing this recipe!" - KF ★★★★★
Table of ContentsHide
- What is Focaccia?
- Typical Variations
- What Makes This Recipe Special
- Key Ingredients
- How to Make Crispy and Fluffy Focaccia
- Focaccia Variations
- Serving Suggestions
- FAQ
- Jump to Recipe Instructions
- References
What is Focaccia?
Focaccia is loosely described as a flat baked bread from Italy. It is similar to pizza dough, and can be eaten in many ways — eaten plain, dipped into olive oil, made into a sandwich, or even cut up for croutons or a panzanella salad.
I’ve made focaccia many times, but I never realized just how many different variations of this bread existed until I began researching to develop my own version. In my experiments, I learned about fermentation time, pan sizes, pan thickness, and how oven temperature could yield dramatically different results.
A Short History
Historians believe focaccia was either invented by the Etruscans in Italy or by the Ancient Greeks. That said, it’s difficult to nail down a specific time or event that led to its creation, as many cultures developed their own version of flatbread from ancient times.
Of the word focaccia, The American Mag notes it “comes from the Latin panis focacius, where ‘panis’ means bread and ‘focacius’ is the word for ‘the center of the fireplace,’ where this popular food was once baked.”
Typical Variations
In Italy, there are many different types of flatbread, from focaccia to pizza bianca to schiacciata. Though focaccia is challenging to define, most varieties contain these similarities:
- Ingredients: Almost all focaccia varieties use flour, water, salt, oil, and yeast.
- Two rising periods: In the first period, the dough is mixed together, then set to rest and rise (also called bulk fermentation). In the latter period, the dough is deflated, then transferred to a pan for a second rise.
- Dimpling: Before baking, the dough is dimpled using your fingers. Some focaccia variations require light dimpling, while others are more aggressive.
- Baked: In my research, I found all varieties were baked in an oven.
But there are also differences in oven temperature and even toppings. Focaccia Genovese uses a salt brine and bakes at a lower temperature than pizza, while Focaccia di Recco is paper-thin dough stuffed with cheese, yielding a thin, crispy pastry. Then you have Tuscan Schiacciata which is typically topped with rosemary or grapes and Focaccia Barese (from Bari) which uses semolina and boiled potatoes.
What Makes This Recipe Special
Given the many variations, there is no way to create a “perfect” focaccia that suits everyone’s preference. That said, this recipe is my favorite way to do it! I’ve tested and adjusted this many times to achieve a crunchy exterior and moist, soft, and airy interior.
The recipe is simple, but it takes time. You can’t speed it up; and in my opinion, you wouldn’t want to. Here, the dough undergoes a slow, cold fermentation in the fridge through an overnight rise and develops a complex flavor and optimal texture.
I highly recommend trying this focaccia recipe as written, then experimenting with different variables to achieve your perfect focaccia.
Key Ingredients
Focaccia uses very few ingredients, but each one is pivotal to the success of the recipe.
- Flour: Flour with a high protein content (at least 11%) is essential for strong gluten formation leading to that fluffy texture we know and love! I typically use bread flour or Antimo Caputo’s 00 Flour. In a pinch, you can use King Arthur’s all-purpose flour, which has a protein content of 11.7%.
- Water: This type of focaccia has a higher hydration, meaning the ratio of water to flour is quite high. The high hydration level gives the bread a moist and spongy texture.
- Instant Yeast: I’m a huge proponent of instant yeast. Unlike active dry yeast, instant yeast can be added directly to dry ingredients, while active dry yeast traditionally needs to be “activated” in water to dissolve (in the last few years, commercially available active yeast allegedly does not need activation, but I recommend doing it to confirm the yeast is actually still alive). Note: Do not purchase ‘RapidRise’ style Instant Yeast; this form of yeast does not do well for longer rises and will not fare well in the fridge.
- Kosher Salt: Salt assumes many roles in baking, from strengthening gluten to creating better elasticity and lowering stickiness. And there’s the obvious one: providing flavor! Salt also slows down fermentation, which is super important as we mentioned in helping develop flavor. In my recipe testing, I use Diamond Crystal Kosher Salt (DCKS). You can use any kind of salt you like, but because DCKS has less “saltiness”, I’ve noted how to adjust your salt levels according to the type of salt you’re using.
- Extra-virgin Olive Oil: Olive oil adds so much flavor and moisture to this focaccia. That being said, you don’t need to use your fanciest olive oil here, especially for the dough! I recommend an everyday olive oil for the dough. For dimpling and drizzling, you can use a more premium variety.
How to Make Crispy and Fluffy Focaccia
Ready to get started? Let’s walk through each step below so that you can feel confident in making your best focaccia!
Step 1: Mix the dry ingredients
Step 2: Add the wet ingredients
Step 3: Mix the dough
Use a wooden spoon or spatula to slowly begin incorporating the wet ingredients into the dry. Continue mixing until the dough no longer has any dry spots. Sometimes it’s easier to get your hands dirty and finish mixing by hand. It will be incredibly sticky at this point.
Step 4: Complete 4 sets of stretch and fold
💡What is a stretch and fold?💡
A stretch and fold is a gluten strengthening technique in breadmaking where you pick up and stretch your dough and fold it onto the other side. It helps strengthen your dough without kneading — it’s a much more lax way to create gluten.
If you visualize your dough as a rough rectangle with four corners, one “set” of a stretch and fold means: 1) picking up the dough from one corner, stretching it upwards until it feels taut, then folding it onto the opposite corner, 2) rotating the bowl 180 degrees, then stretching and folding again, 3) rotating the bowl 90 degrees, stretching and folding, 4) turning the bowl 180 degrees, stretching, and folding again onto the other side.
In total, each “set” involves rotating, stretching, and folding 4 times, with a 30 minute break to allow the gluten to relax. Therefore, 4 sets means you’re stretching and folding sixteen times. The accompanying photo and video below demonstrate the technique.
Step 5: Chill and ferment the dough
Step 6: Bring the dough to room temperature
1- Punch down the dough to remove any excess air bubbles, and transfer it to your baking pan.
2- Make sure to generously oil the baking pan!
3-The dough will initially resist stretching after taking it out of the fridge.
4- Between intervals of stretching and resting, the dough will fill the pan over the course of an hour.
Step 7: Dimple and top the dough
Drizzle some olive oil all over the top of the dough, then sprinkle with flaky salt and any desired toppings.To dimple the dough, firmly press down with the tips of your fingers.
Step 8: Bake!
Bake the focaccia in the oven until golden-brown and crispy on the top and bottom. Remove from the oven and allow to cool completely before digging in!
Focaccia Variations
The beauty of this recipe comes from how many variations you can try.
- Temperature: I like to start the focaccia at 500°F, but I’ve also baked it solely at 450°F or even 550°F. The higher the temperature, the sooner the outside will brown and form a crust.From my experimentation, I noticed higher temperatures with a thinner dough lead to crispier focaccia. On the other hand, lower temperatures with thicker doughs yield a softer crumb.
- Fermentation Time: This dough can be refrigerated for up to 72 hours. The longer the ferment, the more the flavor develops. Additionally, longer fermentation times yield bubblier focaccias.
- Liquids: I’ve successfully subbed apple cider and other beverages for some of the water, producing a moist interior with a slight sweetness. Play around with hard cider, beer, even orange juice — the sky's the limit! I recommend subbing 20% - 50% of the water.
- Toppings: Thinly sliced red onion, olives, garlic, woody herbs like rosemary, grapes, chilies, cheese, and za’atar spice all make great toppings. Tomatoes are delicious as well, though raw tomatoes can make the crust a bit soggy, so pre-cook them first to remove some moisture. Note: Some ingredients (like garlic) can burn at a high baking temperature, depending on what you use. I find that a pre-cooked soft, garlic confit or roasted garlic is ideal.
- Pan Shape/Size: I typically bake this focaccia in a non-stick aluminized steel 9x13 pan for a thicker, fluffier bread. You can also bake it in an 18x12 pan for a thinner, sandwich-style one (but scale the recipe 20% if so). I’ve also used cake pans and cast iron pans. Keep in mind, baking times may vary if you use a different type of pan!
Serving Suggestions
Try this focaccia alongside a creamy crab stew, tender & juicy steak, one-pot brothy beans, or lemony mussels!
FAQ
Does the focaccia still rise in the refrigerator?
Yes, it’s expected that the dough will still rise in the fridge! The fermentation will be slower than at room temperature, but you should still see visible bubbling and rising.
What can I serve with my focaccia?
I love eating this focaccia alongside my white bean soup, mushroom bourguignon, or this skillet chili.
How long does this bread take to bake?
It takes around 20 to 30 minutes, depending on the temperature of your oven and the baking pan you use!
How long does this focaccia last?
Focaccia is best enjoyed the same day it's made but will continue to taste fresh for 2 to 3 days at room temperature as long as it's stored in an airtight container or plastic bag.
How do I reheat leftover focaccia?
Leftover focaccia can be reheated, wrapped in foil in the oven, at 350°F/177°C, for 5 to 10 minutes until warmed through.
Did you try this recipe? I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
Note: This post was last updated on 11/6/2022 to provide step-by-step photos and clearer instructions. I also doubled the amount of yeast in the bread for a bubblier texture. If you tried this recipe prior to these changes, and liked the result, feel free to use 1.6 grams (½ teaspoon) instant yeast instead of 3.2 grams.
Print RecipeSHOP INGREDIENTS
Crispy and Fluffy Focaccia (No-Knead) Recipe
5 from 25 votes
36 comments
My no-knead focaccia dough recipe has a crispy, bubbly outer crust, a fluffy inner crumb, and a delicious flavor from an overnight rise in the fridge.
Yields: 12 servings
Author: Karishma Pradhan
Prep Time 30 minutes minutes
Cook Time 25 minutes minutes
Inactive Time 1 day day 2 hours hours
Total Time 1 day day 2 hours hours 55 minutes minutes
Equipment
Ingredients
- 600 g high-protein 00 flour or bread flour, for 00 flour, I recommend Antimo Caputo
- 3.2 g instant yeast
- 18 g diamond-crystal kosher salt, if using any other type of salt (Morton, Sea Salt, etc.) and measuring by volume, measure ½ of the volume listed.
- 450 g room temperature water
- 30 g extra-virgin olive oil, plus more for dimpling and topping
Makes:9 x 13inch rectangle
Instructions
In a large bowl, combine 600 g high-protein 00 flour or bread flour, 3.2 g instant yeast, and 18 g diamond-crystal kosher salt using a wooden spoon.
Make a well in the center of the bowl, and pour in 450 g room temperature water and 30 g extra-virgin olive oil. With a wooden spoon or your hands, slowly begin incorporating the dry ingredients into the wet ingredients.
Continue mixing until fully incorporated and no dry bits remain, about 3 minutes. The dough will feel very wet and sticky.
Cover the bowl with plastic wrap and allow the dough to rest, covered, for 20 minutes.
Bulk Fermentation: Perform four sets of stretch and fold every 30 minutes over the course of 2 hours (see recipe post for visual demonstration).
After each set of stretch stretch and fold, keep the dough covered with plastic wrap, allowing it to rest in between each set. If the dough feels too sticky, moisten your hands with water for easier stretching.
At the end of the 2 hours, the dough should have risen slightly and shown some signs of bubbling/yeast activity. If it doesn't show any signs of activity, let sit at room temperature for another hour.
Cover the bowl with plastic wrap, then chill in the fridge for a minimum of 24 hours up to 72 hours.
After allowing the dough to ferment, remove the bowl from the fridge. Generously grease the entirety of your baking pan with at least 2 tablespoons of extra-virgin olive oil.
Punch down the dough with your hands. Then, using a bench scraper or your hands, tilt the bowl and scrape the dough onto the oiled pan in one piece. Coat the dough with the oil from the pan on all sides. Ensure the smoother side of the dough remains face-up.
Stretch the dough gently towards the edges of the pan. It will likely resist a lot of stretching initially. Stretch the dough approximately every 20 minutes until it stretches all the way to the corners of the pan, about 1 hour.
TIP: I often place my hands on the underside of the dough to stretch, as I think it stretches more easily and evenly.
Let dough rest, uncovered, for an additional 2 to 4 hours until it reaches room temperature, doubles in size, and appears quite bubbly. About an hour before the dough has fully risen, adjust the oven rack to the middle of the oven and preheat the oven to 500°F/260°C.
Once the dough has risen, drizzle another 2 tablespoons of olive oil evenly over the top. Generously top with flaky sea salt (or kosher salt), and add any toppings.
Moisten your hands with a bit of olive oil. Dimple the dough by gently pressing your fingers into the top of the dough.
Bake in the oven for about 10 minutes until golden brown on top.
Rotate the pan 180°, then reduce the heat to 450°F/232°C and bake for another 10 to 15 minutes until golden brown on the top and bottom.
Note: To test if the bread is browned on the bottom, I remove it from the oven and use a metal spatula to carefully lift it up and check the coloring. As long as the pan is non-stick (or lined with parchment), it should lift up relatively easily.
If you find the bottom is browning too quickly compared to the top, you can move the pan to a higher rack. If the top is browning too quickly, tent with foil. If both sides are browning too quickly, turn heat down to 425°F/218°C.
Remove from the oven, then drizzle with a bit more olive oil (about 1 to 2 teaspoons).
Cool for 10 minutes, then transfer focaccia to a cooling rack or cutting board to cool completely before slicing.
Once cooled to room temperature, slice the bread as desired and enjoy!
Notes
Flour: Choose a flour with a high protein content (at least 11%) for nice gluten formation. In a pinch, King Arthur all-purpose flour may be used.
Yeast: For a very bubbly focaccia, increase yeast amount by 50%.
Extra-virgin olive oil: A super premium olive oil isn't necessary for the dough itself. For dimpling and drizzling, feel free to use a nicer bottle.
TIPS:
- For best results, use a scale.
- For a crispier bottom, bake your focaccia directly on top of a preheated baking steel.
- Equipment: If you're using a pan that is less non-stick, make sure to put a bit more oil on the bottom and/or lay some parchment paper down.
- Storage: Focaccia is best enjoyed the same day it's made but will continue to taste fresh up to 3 days when stored in an airtight container or plastic bag.
- Leftovers: Leftover focaccia can be reheated, wrapped in foil in the oven, at 350°F/177°C, for 5 to 10 minutes until warmed through. You can make croutons by cutting up leftover focaccia into bite-sized cubes, tossing them with olive oil, salt, and pepper, and baking at 375°F for 6 to 10 minutes until crispy. I also make breadcrumbs by grinding the stale bread in a food processor.
Nutrition
Calories: 203kcal | Carbohydrates: 36g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 584mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 9mg | Iron: 0.5mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
References
https://theamericanmag.com/a-brief-history-of-seductive-focaccia/
https://www.google.com/books/edition/Delizia/nB6NtvQhYDYC?hl=en&gbpv=1&bsq=history%20of%20focaccia
Welcome! I'm Karishma.
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Reader Interactions
5 from 25 votes (13 ratings without comment)
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David
I have spent a year in search of the best focaccia recipe, and this is it! Other recipes have produced a bread that has a cornbread-like consistency. Still others have produced a soft, non-crispy crust. This one is as close to perfect as I have found. I love it!Reply
Karishma
David, I can't tell you how happy this makes me! I'm so glad you enjoyed the recipe. Thanks so much for the comment 🙂
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Antonia
What is the serving size for these nutrition facts?
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Karishma
Hi Antonia, the nutrition facts are based on 12 servings from a 9-inch by 13-inch pan by 2-inch pan. So each serving is probably similar to the size of a larger bread roll. Hope that helps!
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Deepti Singhal
Look at the amazing browned crust of this Focaccia. I love the idea of 26hrs of fermenting. I am sure that the time was totally worth it. I made whole wheat Focaccia sometime back. I am not aware of the good quality of bread flour that we can get in India. Would you be able to suggest any good brands? Also, if they are APF or wheat-based? Thanks so much.Karishma
Great question! I did a bit of research, and here's what I found. I'd definitely recommend ordering online. On Amazon, I'd recommend Josef Marc (https://www.amazon.in/Josef-Marc-Farine-Strong-Bread/dp/B07PDGYXB8/ref=sr_1_7?keywords=bread%2Bflour&qid=1700147618&sr=8-7&th=1), Raw Himalayas (https://www.amazon.in/Raw-Himalayas-Unbleached-Sourdoughs-Baguettes/dp/B0BJ751L3X/ref=sr_1_6?keywords=bread%2Bflour&qid=1700147618&sr=8-6&th=1#customerReviews), or TWF (https://www.amazon.in/TWF-Bread-Flour-T55-Unbleached/dp/B0C4Z3C7VN/ref=sr_1_5?keywords=bread+flour&qid=1700147618&sr=8-5#customerReviews). These are all strong, higher protein bread flours.
Alternatively, if you can find vital wheat gluten, you could try adding a tablespoon of that to an all-purpose flour blend to increase the protein content.
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Vivienne
OhMyGod!! I made this, & it's SO delicious - such an easy recipe to follow! I even did the 70hours for the fermentation - pretty exciting stuff..
But I had to cut it out of my pan at the end of the 2 baking periods, & the base was still a bit 'blonde'. I feel this is not quite right, but I followed the recipe exactly - but I can't help feeling there's a step missing:
Your instructions say 'Rotate the pan 180°, then reduce the heat to 450°F/232°C and bake for another 10 to 15 minutes until golden brown on the top and bottom', but at no point do you say to remove the half cooked bread from the pan... Are we supposed to do that? Otherwise, how do you assess the colour of the base if it's still in the pan?
This recipe is DEFINITELY a Keeper, I just want to clarify this tweak. Thank you SO much for giving this to us - it's incredible, & you're both brilliant and generous.Reply
Karishma
Hi Vivienne,
Thanks so much for your feedback! I'm so glad you enjoyed despite the baking hiccup. I have a few thoughts/questions to help you achieve the most foolproof process.
1. In terms of assessing the color of the base, I usually use a metal spatula to lift up the bread and check the coloring. But this is a great call-out, and I'll make sure to add a note about this in the future. The caveat, here, is that my focaccia isn't sticking to the pan and pretty easily lifts out; I don't have to cut it out, so it makes it much easier to check this. And so I think ensuring that your bread doesn't stick to the pan is probably the most important next step.
2. I'm a bit surprised your base was still blonde - if anything I usually have to move the pan to a higher rack to finish cooking because my base ends up quite browned. The two things I could see leading to that are: a) the material of your baking pan or b) the temperature of your oven.
Let me know what kind of baking pan you used, so we might be able to troubleshoot that! For example, if it's less conductive, then maybe that's why it didn't brown as much? If it's less non-stick, I advise lining it with parchment paper before baking to prevent stickage or using a bit more oil. As to the temperature of your oven, do you use an oven thermometer? Could it be possible that your oven runs a little cold?
Reply
Vivienne
Hey Karishma, thanks so much for your reply.
I use a porcelain baking dish for cooking, & I thought I had enough oil in the bottom of it - it was quite oily.
And yes, my oven only goes to 250C. - should I put it higher in the oven? Fan Forced is supposed to make the heat even, so if I do it at 250C Conventional, the temperature should be higher towards the top of the oven...?
BTW, I've just taken half my loaf over to friends, my tasting guinea pigs, & they absolutely LOVED it! Definitely a keeper recipe - thank you so much.Karishma
Okay, sounds like oil isn't the issue then! I think it might be due to using a porcelain dish, which isn't as conductive as metal; typically, it heats more slowly and that may be why the bottom was still blond. And because metal pans get hotter, they can promote more browning and create more of a non-stick crust.
That said, I think there are other things you could try if you don't have a metal baking pan! If you noticed that the top of your focaccia got a nice browning while the bottom was more blond, you could definitely try conventional to see if that helps. And even though heat rises (so the top of the oven can be hot), if your heating element is at the bottom of the oven you might want to try baking on the lower rack -- the direct heat might create more develop more browning on the bottom. Finally, since your oven only goes to 250C, you may need to bake it for longer, assuming that doesn't dry it out.
Hopefully that's helpful 🙂 My guess is one of the issues I outlined above (or a combination) might be leading to the textural differences you're seeing.
Daniel
The name doesn’t lie! This is truly the fluffiest focaccia I’ve ever had. The only problem is that I ate it all so quickly!I paired this bread with a lamb ragu for one meal and your mushroom bourguignon for another. I also made breakfast sandwiches and gave a slice to my neighbor who also loved it!
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Karishma
Hi Daniel,
So happy you enjoyed the recipe! Love that you were able to use it in so many ways!
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Andy
I loved every single piece of my Focaccia, thank you so much for so good recipe, it was my first time making foccacia and I was little nervous but everything turned out so good!! ❤️🙏🏻Reply
Karishma
Hi Andy,
I'm so happy you enjoyed the recipe! Focaccia can definitely seem intimidating but with the right tools it's very achievable!
Reply
Claudia A.
Perfect every time! I’ve tried a handful of focaccia recipes but this one has the best flavor and texture. Crispy and fluffy indeed, you’ll be left with a focaccia worth showing off.Reply
Karishma
Hi Claudia, thank you for your kind review! So happy you enjoyed.
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Sandra N
Growing up in Europe and visiting Italy weekly I have had so many focaccias - this one is a perfect match to the authentic focaccia, truly!!
I used a kitchen scale and doubled the yeast, used less salt (8 vs 12 g, iodized Morton, but will use 12 g next time as the recipe indicates perfect amounts) - cold rise in the fridge for 24 hours and the result was amazing!!!! Followed the recipe and tutorial closely and it pays off!! Thank you - this recipe will become our home staple!!!Reply
Karishma
Wow, I am so humbled by this comment! So happy to hear it echoed the focaccia you grew up with 🙂
Reply
Tammy
The best Focaccia bread I've ever made or had!! I was so proud of myself. Followed recipe exactly, my second rise was less time cause I live in a very humid state. Used the next day for Italian sandwiches and it was just as good. Thanks so much!Reply
Karishma
Hi Tammy,
I love to hear that! Thanks for the notes on the second rise time -- it's always good to adjust depending on your climate!
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MR
Ok I’m back and this was baking day!!!! Amazing!!!!! Thank you sooooo much. I feel so confident making this now!!!!I let my ferment 34 hours. It came out perfectlyReply
Karishma
Wonderful! This comment made my day 🙂 I love to see that you feel so confident with this recipe! Thanks so much for your feedback.
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MR
Just wanted to know…. When I refrigerated mine, it still rose…. Should I cook it now or wait until tmrw… I’m scared my yeast won’t have enough flour to rise in the oven
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Karishma
Good question. It's totally normal for the dough to rise a bit in the fridge; yeast activity slows down, but it's still happening. Once you take it out of the fridge, the dough will deflate as you transfer it to a pan for the second rise. During the second rise, you'll want to make sure to bake it when it's puffy, bubbly, and a bit jiggly - that means it's proofed properly. And then when you put it in the oven to bake, it will rise a little bit more in the first few minutes.
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MR
Ok thank you will let you know how it goes
KF
This recipe is a keeper! I did a 26hr fermenting period and followed the instructions as I am very much a novice at bread. All of my previous attempts at bread making have been embarrassing. But this! My focaccia using your recipe was beautiful, perfectly crispy on the outside, so fluffy on the inside. I have been craving this kind of focaccia bread, which I used to order all the time from a restaurant now thousands of miles away. You just helped me make restaurant-quality focaccia myself at home…on the cheap. Thank you for sharing this recipe!
Reply
Karishma
Wow, I am so happy to hear you loved it! Thank you so much for your feedback 🙂
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Markus
A perfect focaccia 🙏 i just did it in one day, and used 1x 45 min 1x 20 min for resting the dough and 1 x 30 min directly in the pan before putting it in the oven 20 min at 250 degrees 20 min at 200 degrees really delicious 👍🙏 Thx for sharingReply
Karishma
Really happy to hear that even with the modifications it turned out well! Thanks so much for leaving a comment.
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Lee
AMAZING RECIPE !!! this is the 3rd focaccia recipe i've tried and by far the best - super bubbly and really light and crispy cant believe it haha (I added a bit more yeast as suggested and also even removed it from fridge rise at about 18 hours - still amazing!!)
Reply
Karishma Pradhan
Hi Lee,
I'm so happy to hear that! Good to know that you enjoyed the recipe, even with a shorter rise time.
Best,
KarishmaReply
Maria
This recipe is perfect! Thank you so much. I’ve been searching for so long. Do I refrigerate the focaccia or leave it out?Karishma
So glad you enjoyed! You can leave it out at room temperature for 2-3 days as long as it's stored in an airtight Ziploc bag or container.
M C Feudi
Can the dough be frozen ?
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Karishma Pradhan
Hi! Good question. I have never frozen the dough myself, but here's what I would try:
1) Make the dough, and complete the stretch-and-folds as indicated in the recipe.
2) Instead of putting the dough into the fridge, form the dough into a rough ball or disc shape and freeze, uncovered, on a baking tray for 2 to 3 hours until firm. Then transfer the ball into a sealed ziploc bag or airtight container for up to 1 month.
3) When ready to defrost the focaccia dough, thaw it in the refrigerator, covered, allowing it to ferment for 24 hours to 72 hours to get the maximum flavor.
4) Proceed with the rest of the recipe (i.e. taking it out of the fridge, allowing it to rise again at room temp, then baking).That being said, I'd recommend trying the recipe without freezing first so you have a feel for what each step is supposed to look like. Hope that helps!
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