If you’ve ever dreamed of baking bakery-quality bread right in your own kitchen, I have the perfect recipe for you: the Easiest Focaccia Bread Sandwich-Ready with Overnight Cold Proof Recipe. This method is a true game-changer because it transforms simple pantry staples into irresistibly pillowy, airy focaccia with a crispy golden crust. What makes it so special is the cold proofing step, which creates unmatched texture and depth of flavor with almost no fuss. Plus, this dough is designed with sandwiches in mind, offering a perfect slab to stack your favorite fillings. Let me walk you through how to make this stunning bread that feels so indulgent yet is downright easy.
Ingredients You’ll Need
The magic of focaccia lies in its simplicity, and this recipe truly celebrates minimal ingredients, each playing an essential role in flavor, texture, and color. From the flour that forms the backbone to the olive oil that lends richness and a golden crust, every element is carefully chosen to ensure your focaccia bites are a delight from crust to crumb.
- 4 cups (512 g) all-purpose or bread flour: The foundation for your dough; bread flour gives extra chew, while all-purpose provides a tender crumb.
- 2 to 3 teaspoons (10 to 15 grams) kosher salt: Balances the flavors perfectly without overpowering, and sprinkles of flaky sea salt on top add a delightful crunch.
- 2 teaspoons (8 g) instant yeast: Provides a reliable rise and airy texture; active dry yeast works too with a short activation step.
- 2 cups (455 g) lukewarm water: Hydrates the flour for that supple, sticky dough, made by mixing boiling and cold water to the right temperature.
- Butter for greasing pans: Helps prevent sticking and adds a subtle richness to the crust edges.
- 4 tablespoons olive oil, divided: One of the secrets to focaccia’s signature moist crumb and crisp, flavorful crust.
- Flaky sea salt (such as Maldon): Adds bursts of delicious saltiness on top of the baked bread.
- 1 to 2 teaspoons whole rosemary leaves (optional): Aromatic herb that elevates flavor and gives a rustic touch, but you can leave it out if you prefer.
How to Make Easiest Focaccia Bread Sandwich-Ready with Overnight Cold Proof Recipe
Step 1: Mix the dough
Begin by whisking together your flour, salt, and instant yeast in a large bowl. Then add the lukewarm water all at once and use a rubber spatula to gently combine until a sticky, shaggy dough forms. Cover the bowl and let it rest for 30 minutes. This rest helps hydrate the flour fully and kickstarts gluten development, which is crucial for focaccia’s chewy texture.
Step 2: Stretch and fold (optional but highly recommended)
After the first rest, wet your hand and gently stretch the edge of the dough upward then fold it towards the center. Rotate and repeat this 8 to 10 times around the dough’s edge. This technique strengthens the dough by building an elastic but airy structure that will help create those signature large bubbles in your focaccia. It’s a quick step that makes a remarkable difference.
Step 3: Cold proof in the fridge
Lightly oil the surface of your dough with olive oil to prevent drying and stickiness, then cover tightly with a lid or plastic wrap. Pop the dough in the refrigerator for at least 12 hours, ideally up to 3 days. This slow, cold fermentation allows flavors to develop deeply and lends your focaccia incredible lightness and airiness that’s hard to achieve with a quick rise.
Step 4: Prepare pans and shape dough
Grease two 8 or 9-inch pie plates or a single 9×13-inch pan with butter or oil, depending on your equipment. Pour a tablespoon or two of olive oil into the pans. Using two forks, deflate the dough gently by pulling it away from the bowl sides and folding it toward the center, then divide if using two pans. Roll each piece in the oil to coat and place into pans as rough balls. Let the dough rest at room temperature for 3 to 4 hours to come to full rise.
Step 5: Dimple the dough and add toppings
Preheat your oven to 425°F and position a rack in the center. Oil your hands and use all your fingers to press deep dimples evenly across the dough’s surface, stretching gently as needed. This is what creates the focaccia’s classic texture and pockets for olive oil to pool. If using rosemary, sprinkle it on now, then drizzle more olive oil and finish with flaky sea salt for that perfect balance of flavor and crunch.
Step 6: Bake to golden perfection
Slide your pans into the oven and bake for 25 to 30 minutes until the focaccia’s bottom is golden and crisp while the top is beautifully dimpled and inviting. Remove from the oven and transfer the loaves to a rack; let them cool for about 10 minutes before slicing. Cooling before slicing helps preserve the focaccia’s texture, especially if you plan to use it for sandwiches.
How to Serve Easiest Focaccia Bread Sandwich-Ready with Overnight Cold Proof Recipe
Garnishes
A simple drizzle of good-quality extra virgin olive oil right before serving instantly perks up the focaccia’s flavors. Fresh herbs like basil, thyme, or more rosemary add fragrant notes, while a sprinkle of freshly cracked black pepper or chili flakes can add a little kick. Don’t underestimate the power of a little sea salt right before serving – it wakes up the bread beautifully!
Side Dishes
This focaccia pairs wonderfully with fresh, vibrant salads such as arugula with lemon vinaigrette or caprese salad. It’s also fabulous alongside soups, particularly creamy tomato or minestrone, where you can dip and savor each bite. Even a simple charcuterie board with olives, cheeses, and cured meats turns this focaccia into a stunning centerpiece.
Creative Ways to Present
Use your focaccia as a base for layered sandwiches loaded with fresh mozzarella, roasted vegetables, or deli meats. You can halve it horizontally for stacked sandwiches or cut it into squares for casual finger food. Toasting slices lightly enhances the flavor and texture, perfect for bruschetta or open-faced sandwich platters.
Make Ahead and Storage
Storing Leftovers
Once your focaccia has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and tasty for up to 3 days, making it perfect for preparing ahead of time or enjoying over several meals.
Freezing
If you want to enjoy focaccia later, freezing is your friend. Wrap whole or sliced focaccia well in plastic wrap and place it in a freezer bag to prevent freezer burn. It will keep quality for up to 3 months, so you can always have sandwich-ready bread on hand.
Reheating
To revive the glorious crust and warm the bread through, reheat in a 350°F oven for about 15 minutes. This simple step refreshes the focaccia perfectly, bringing back that crisp exterior and soft, chewy interior you love.
FAQs
Can I make this focaccia recipe without the overnight cold proof?
Yes, you can speed things up by letting the dough rise at room temperature until doubled, about 1.5 to 2 hours. However, the texture won’t be quite as airy or flavorful as with the overnight rise, so if you have the time, the cold proofing is worth it.
What if I only have active dry yeast instead of instant yeast?
No problem! Just sprinkle the active dry yeast over lukewarm water and let it sit for about 15 minutes until foamy before mixing it into the flour. This activation step ensures your dough rises beautifully.
Can I add toppings like olives or sun-dried tomatoes?
Absolutely! Add them just before baking by pressing them gently into the dough. These toppings complement the focaccia’s flavor beautifully and add bursts of taste in every bite.
What kind of pan should I use for sandwich-sized focaccia?
A 9×13-inch baking pan is ideal for a thicker focaccia slab perfect for sandwiches. Alternatively, a rimmed sheet pan will yield a thinner loaf that’s great for slicing and layering. Just remember to adjust rising times accordingly.
Why do I need to oil the dough before refrigerating?
Lightly coating the dough with olive oil prevents the surface from drying out and forming a crust during the long cold proof. It also helps with easy handling and contributes to the focaccia’s rich flavor and moisture.
Final Thoughts
I cannot recommend this Easiest Focaccia Bread Sandwich-Ready with Overnight Cold Proof Recipe enough if you want a stunning homemade bread that feels indulgent but is surprisingly simple to make. The overnight cold proof is truly the secret ingredient that brings bakery-quality texture and flavor right to your kitchen counter. Whether you top it simply with flaky salt or build towering sandwiches, this focaccia will quickly become your go-to bread for any occasion. So grab your ingredients, plan ahead just a bit, and get ready to savor some of the best focaccia you’ve ever tasted!
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Easiest Focaccia Bread Sandwich-Ready with Overnight Cold Proof Recipe
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
- Diet: Vegetarian
Description
This is an easy and foolproof focaccia bread recipe that yields extra-pillowy and airy focaccia by using a cold, refrigerated dough method. The recipe requires only 4 main ingredients, 5 minutes of hands-on time, and benefits from a slow ferment in the fridge for depth of flavor and superb texture. Perfect for slab sandwiches or as a delicious artisan bread, this focaccia offers a crispy golden crust with tender, dimpled interiors enhanced by olive oil and optional rosemary.
Ingredients
Main Ingredients
- 4 cups (512 g) all-purpose flour or bread flour
- 2 to 3 teaspoons (10 to 15 grams) kosher salt (preferably Diamond Crystal kosher salt)
- 2 teaspoons (8 g) instant yeast (or active-dry yeast mixed with lukewarm water as noted)
- 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
For Greasing and Baking
- Butter for greasing pans
- 4 tablespoons olive oil, divided
- Flaky sea salt, such as Maldon, for sprinkling
- 1 to 2 teaspoons whole rosemary leaves (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, kosher salt, and instant yeast. Add the lukewarm water. Using a rubber spatula, mix until the liquid is fully absorbed and ingredients form a sticky dough ball. Cover the bowl and let rest for 30 minutes.
- Stretch and fold the dough (optional): Wet your hand and lift an edge of the dough, pulling it toward the center. Repeat this stretch and fold process 8 to 10 times around the dough’s perimeter. This step improves dough texture and bubble formation but can be skipped if short on time.
- Cold proof the dough: Lightly rub olive oil over the dough surface to prevent drying. Cover the bowl with a lid or plastic wrap and immediately refrigerate for at least 12 hours, preferably up to 3 days. This slow fermentation enhances flavor and texture.
- Prepare baking pans: Line two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper or grease generously with butter or nonstick spray. Pour 1 tablespoon olive oil into each pie plate or 2 tablespoons if using a 9×13-inch pan.
- Deflate and divide dough: Using two forks, gently release the dough from the bowl sides, pulling it toward the center and rotating the bowl to form a rough ball. If using two pie plates, split the dough in half and place each piece in a pan, rolling the dough ball in oil to coat evenly. If using one 9×13-inch pan, don’t split dough.
- Room temperature second rise: Let the shaped dough rest uncovered for 3 to 4 hours at room temperature until puffed and airy. No need to cover the dough during this rise.
- Preheat oven: Set a rack in the middle of the oven and preheat to 425°F (220°C).
- Add toppings and dimples: If using, sprinkle whole rosemary leaves over the dough. Pour a tablespoon of olive oil over each dough round (or two tablespoons for the larger pan). Lightly oil your hands and press down using all your fingertips to create deep dimples in the dough, gently stretching it to fill the pan. Sprinkle flaky sea salt evenly on top.
- Bake the focaccia: Place pans in the preheated oven and bake for 25 to 30 minutes until the underside is golden and crisp and the top is beautifully golden.
- Cooling and serving: Remove focaccia from oven, transfer to a cooling rack, and let cool for about 10 minutes before slicing. For sandwiches, let it cool completely before slicing in half.
- Storage: Once completely cooled, store focaccia in an airtight container or bag at room temperature for up to 3 days, or freeze for up to 3 months. To refresh crust on subsequent days, reheat in a 350°F oven for 15 minutes.
Notes
- Plan ahead: The dough benefits greatly from an overnight cold ferment of at least 12 hours to 3 days. This yields the best texture and flavor.
- If short on time, you can let the dough rise at room temperature for 1.5 to 2 hours until doubled, then proceed with baking. The second rise will take only 30 minutes in this case.
- Different pans affect focaccia thickness: Two 9-inch pie plates produce medium thickness, one 9×13-inch pan yields a thicker focaccia, and a 13×18-inch sheet pan produces thinner focaccia suitable for sandwiches.
- Use a digital scale to measure flour and water for accuracy.
- Salt amount can be adjusted based on salt sensitivity. The sea salt sprinkled on top adds extra saltiness; use 10 grams salt if sensitive, or up to 15 grams if not.
- Instant yeast is recommended, but active dry yeast can be used by blooming in lukewarm water for 15 minutes until foamy.
- You can use all-purpose or bread flour; bread flour is preferable in humid conditions for better structure.
- The stretch and fold step is optional but helps improve dough bubble formation.
- Ensure to generously oil the dough surface before refrigeration to prevent drying and crust formation.
- Reheat focaccia on subsequent days at 350ºF for 15 minutes to revive its crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
