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
