Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe

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

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. Why?

• It’s a no-knead, 4-ingredient dough that 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.

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:

1. High hydration dough . This focaccia is 88% hydration.
2. Long , cold, slow fermentation. This dough ferments in the fridge for at least 18 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 long , cold fermentation is beneficial to dough because during a slow fermentation allows enzymes in both the flour and the yeast to 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:

1. The long, cold, refrigerator rise.
2. 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.

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.

How to Make Focaccia Bread, Step by Step

Gather your ingredients: 4 cups (512 g) flour, 2 teaspoons (12 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

1. 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.
2. 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.

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.

PS: Cinnamon-Sugar Focaccia

Description

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest for a minimum of 18 to 24 hours (or up to 3 days) in the fridge will yield extra-pillowy and airy focaccia. However, if you are pressed for time, you can make this from 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.

• Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. Do keep in mind that you sprinkle sea salt over the dough before baking, which adds to the saltiness. If you are sensitive to salt use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt.

• 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.

• 4 cups ( 512 g ) all-purpose flour or bread flour, see notes above

• 2 to 3 teaspoons ( 10 to 15 grams) kosher salt, see notes above

• 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

1. 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. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (9/17/2025), but if time permits, do it: I find it makes for an especially bubby focaccia. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
2. Cold proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid (ideally) 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 not using a hard lid. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
3. 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.)
4. 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).
5. 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.
6. 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.
7. 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.

Notes

To Make Muffin Tin Focaccia:

1. Make the focaccia through step 3.
2. Butter a muffin tin + 2 small ramekins or a crème brulée dish.
3. Drizzle oil into each muffin well.
4. Deflate the dough, then use two forks to portion it into small pieces, dropping the pieces into each well — each well will be 3/4 to nearly full. Drizzle with more oil. Turn each piece to coat in the oil.
5. Let the dough rise again until it puffs above the rim, 30-45 minutes. Drizzle with more oil, then dimple. Sprinkle with sea salt and fresh rosemary.
6. Bake at 425ºF for roughly 20-25 minutes. If necessary, brush with more oil out of the oven.

• Prep Time: 18 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Oven
• Cuisine: Italian

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

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. Why?

• It’s a no-knead, 4-ingredient dough that 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.

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:

1. High hydration dough . This focaccia is 88% hydration.
2. Long , cold, slow fermentation. This dough ferments in the fridge for at least 18 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 long , cold fermentation is beneficial to dough because during a slow fermentation allows enzymes in both the flour and the yeast to 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:

1. The long, cold, refrigerator rise.
2. 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.

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.

How to Make Focaccia Bread, Step by Step

Gather your ingredients: 4 cups (512 g) flour, 2 teaspoons (12 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

1. 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.
2. 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.

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.

PS: Cinnamon-Sugar Focaccia

Description

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest for a minimum of 18 to 24 hours (or up to 3 days) in the fridge will yield extra-pillowy and airy focaccia. However, if you are pressed for time, you can make this from 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.

• Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. Do keep in mind that you sprinkle sea salt over the dough before baking, which adds to the saltiness. If you are sensitive to salt use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt.

• 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.

• 4 cups ( 512 g ) all-purpose flour or bread flour, see notes above

• 2 to 3 teaspoons ( 10 to 15 grams) kosher salt, see notes above

• 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

1. 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. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (9/17/2025), but if time permits, do it: I find it makes for an especially bubby focaccia. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
2. Cold proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid (ideally) 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 not using a hard lid. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
3. 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.)
4. 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).
5. 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.
6. 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.
7. 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.

Notes

To Make Muffin Tin Focaccia:

1. Make the focaccia through step 3.
2. Butter a muffin tin + 2 small ramekins or a crème brulée dish.
3. Drizzle oil into each muffin well.
4. Deflate the dough, then use two forks to portion it into small pieces, dropping the pieces into each well — each well will be 3/4 to nearly full. Drizzle with more oil. Turn each piece to coat in the oil.
5. Let the dough rise again until it puffs above the rim, 30-45 minutes. Drizzle with more oil, then dimple. Sprinkle with sea salt and fresh rosemary.
6. Bake at 425ºF for roughly 20-25 minutes. If necessary, brush with more oil out of the oven.

• Prep Time: 18 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Oven
• Cuisine: Italian

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

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. Why?

• It’s a no-knead, 4-ingredient dough that 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.

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:

1. High hydration dough . This focaccia is 88% hydration.
2. Long , cold, slow fermentation. This dough ferments in the fridge for at least 18 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 long , cold fermentation is beneficial to dough because during a slow fermentation allows enzymes in both the flour and the yeast to 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:

1. The long, cold, refrigerator rise.
2. 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.

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.

How to Make Focaccia Bread, Step by Step

Gather your ingredients: 4 cups (512 g) flour, 2 teaspoons (12 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

1. 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.
2. 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.

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.

PS: Cinnamon-Sugar Focaccia

Description

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest for a minimum of 18 to 24 hours (or up to 3 days) in the fridge will yield extra-pillowy and airy focaccia. However, if you are pressed for time, you can make this from 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.

• Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. Do keep in mind that you sprinkle sea salt over the dough before baking, which adds to the saltiness. If you are sensitive to salt use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt.

• 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.

• 4 cups ( 512 g ) all-purpose flour or bread flour, see notes above

• 2 to 3 teaspoons ( 10 to 15 grams) kosher salt, see notes above

• 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

1. 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. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (9/17/2025), but if time permits, do it: I find it makes for an especially bubby focaccia. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
2. Cold proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid (ideally) 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 not using a hard lid. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
3. 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.)
4. 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).
5. 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.
6. 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.
7. 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.

Notes

To Make Muffin Tin Focaccia:

1. Make the focaccia through step 3.
2. Butter a muffin tin + 2 small ramekins or a crème brulée dish.
3. Drizzle oil into each muffin well.
4. Deflate the dough, then use two forks to portion it into small pieces, dropping the pieces into each well — each well will be 3/4 to nearly full. Drizzle with more oil. Turn each piece to coat in the oil.
5. Let the dough rise again until it puffs above the rim, 30-45 minutes. Drizzle with more oil, then dimple. Sprinkle with sea salt and fresh rosemary.
6. Bake at 425ºF for roughly 20-25 minutes. If necessary, brush with more oil out of the oven.

• Prep Time: 18 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Oven
• Cuisine: Italian

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

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. Why?

• It’s a no-knead, 4-ingredient dough that 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.

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:

1. High hydration dough . This focaccia is 88% hydration.
2. Long , cold, slow fermentation. This dough ferments in the fridge for at least 18 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 long , cold fermentation is beneficial to dough because during a slow fermentation allows enzymes in both the flour and the yeast to 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:

1. The long, cold, refrigerator rise.
2. 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.

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.

How to Make Focaccia Bread, Step by Step

Gather your ingredients: 4 cups (512 g) flour, 2 teaspoons (12 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

1. 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.
2. 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.

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.

PS: Cinnamon-Sugar Focaccia

Description

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest for a minimum of 18 to 24 hours (or up to 3 days) in the fridge will yield extra-pillowy and airy focaccia. However, if you are pressed for time, you can make this from 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.

• Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. Do keep in mind that you sprinkle sea salt over the dough before baking, which adds to the saltiness. If you are sensitive to salt use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt.

• 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.

• 4 cups ( 512 g ) all-purpose flour or bread flour, see notes above

• 2 to 3 teaspoons ( 10 to 15 grams) kosher salt, see notes above

• 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

1. 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. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (9/17/2025), but if time permits, do it: I find it makes for an especially bubby focaccia. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
2. Cold proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid (ideally) 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 not using a hard lid. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
3. 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.)
4. 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).
5. 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.
6. 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.
7. 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.

Notes

To Make Muffin Tin Focaccia:

1. Make the focaccia through step 3.
2. Butter a muffin tin + 2 small ramekins or a crème brulée dish.
3. Drizzle oil into each muffin well.
4. Deflate the dough, then use two forks to portion it into small pieces, dropping the pieces into each well — each well will be 3/4 to nearly full. Drizzle with more oil. Turn each piece to coat in the oil.
5. Let the dough rise again until it puffs above the rim, 30-45 minutes. Drizzle with more oil, then dimple. Sprinkle with sea salt and fresh rosemary.
6. Bake at 425ºF for roughly 20-25 minutes. If necessary, brush with more oil out of the oven.

• Prep Time: 18 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Oven
• Cuisine: Italian

Description

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest for a minimum of 18 to 24 hours (or up to 3 days) in the fridge will yield extra-pillowy and airy focaccia. However, if you are pressed for time, you can make this from 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.

• Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. Do keep in mind that you sprinkle sea salt over the dough before baking, which adds to the saltiness. If you are sensitive to salt use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt.

• 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.

• 4 cups ( 512 g ) all-purpose flour or bread flour, see notes above

• 2 to 3 teaspoons ( 10 to 15 grams) kosher salt, see notes above

• 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

1. 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. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (9/17/2025), but if time permits, do it: I find it makes for an especially bubby focaccia. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here .
2. Cold proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid (ideally) 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 not using a hard lid. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
3. 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.)
4. 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).
5. 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.
6. 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.
7. 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.

Notes

To Make Muffin Tin Focaccia:

1. Make the focaccia through step 3.
2. Butter a muffin tin + 2 small ramekins or a crème brulée dish.
3. Drizzle oil into each muffin well.
4. Deflate the dough, then use two forks to portion it into small pieces, dropping the pieces into each well — each well will be 3/4 to nearly full. Drizzle with more oil. Turn each piece to coat in the oil.
5. Let the dough rise again until it puffs above the rim, 30-45 minutes. Drizzle with more oil, then dimple. Sprinkle with sea salt and fresh rosemary.
6. Bake at 425ºF for roughly 20-25 minutes. If necessary, brush with more oil out of the oven.

• Prep Time: 18 hours
• Cook Time: 30 minutes
• Category: Bread
• Method: Oven
• Cuisine: Italian

Find it online : https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

This is one of my favorite meals: roasted roasted cauliflower, drizzled with schug, piled over a lemony yogurt sauce. Here, you roast cauliflower and onions with olive oil and a mix of spies (cumin, coriander, smoked paprika, and cayenne). The combination of the charred vegetables with the creamy yogurt sauce and herby schug is irresistible!

A few weeks ago, I wrote about Joshua McFadden’s twice roasted carrots , one of many delicious vegetable dishes I had made from his cookbook, Six Seasons . I’ve since discovered another one: roasted squash with yogurt, walnuts and spiced green sauce.

The spiced green sauce, I learned, is called schug (pronounced skoog, sometimes spelled zhug), originating from Yemen, a blend of herbs, chilies, and toasted spices. Josh describes it as a “workhorse recipe,” and notes that at his restaurant, Ava Gene’s, they use it on everything: vegetables, grilled meats, and snacks of all kinds.

With one taste, I could see why. t’s a perfect match for sweet, roasted delicata squash, but Josh has other serving ideas, too: spread over grilled flatbread, seasoned in a pita pocket with sliced leg of lamb, and drizzled over roasted red peppers and crumbled feta, all of which sound delicious.

I can endorse two other applications: 1. spread over toasted bread and layered with sliced salt-and-vinegar beets and 2. drizzled over roasted cauliflower and onions, as here.

Roasted Cauliflower with Schug

The recipe below is in fact the same formula as the roasted squash recipe: roasted vegetables + schug + lemony yogurt sauce. Here, the cauliflower and onions are tossed with olive oil, cumin, coriander, smoked paprika, and cayenne, but you could roast them simply with olive oil and salt.

What I love about this dish is that you can replace the cauliflower or squash with any vegetable you like that takes well to roasting—flanked by creamy yogurt and herby schug, anything will taste good.

A few notes: If you want to make it vegan, you could replace the yogurt sauce with a tahini sauce ; if you want to bulk up this dish, you could serve it with some chickpeas ; for a meaty variation, you could throw in some chicken, rubbed in the same spice mix, on the sheet pan and roast it alongside the cauliflower.

The possibilities are endless. I’m dreaming of making falafel , drizzling it with schug , tahini sauce , and pickled turnips. As always, I’ll keep you posted .

Here’s the play-by-play: Cut up a head of cauliflower.

Season it with ground cumin and coriander, along with smoked paprika, cayenne, salt, and olive oil:

Meanwhile, make the yogurt sauce: yogurt, lemon juice and salt.

Ready to assemble?

Smear some yogurt sauce over a plate.

Have the schug nearby …

Pile the roasted cauliflower over top and drizzle with schug.

Serve with bread, of course.

Here’s the roasted delicata squash with the schug and yogurt sauce:

Description

Inspired by a roasted butternut squash with yogurt and schug in Joshua McFadden’s Six Seasons .

If you don’t feel like toasting and grinding whole spices, you can use ground.

Regarding parsley and cilantro: I have simply been using 1 standard (vague, I know) grocery store bunch of each. In other words, each is not massive, each is not tiny. I measured the first time I made it; I haven’t measured since. For cilantro, you can use stems and all. For parsley, I cut off the thick stems at the end of the bunch, but otherwise, I don’t worry about plucking off each leaf.

If you don’t have green chilies, I’ve had success making this without them and a pinch of crushed red pepper flakes, adding more to taste.

I served this with toasted day-old overnight focaccia , but naan or pita would be particularly good — all of this bundled in a wrap would be delicious. Chickpeas would be nice alongside here, too.

• 1.5 teaspoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon smoked paprika
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 head cauliflower, cut into florets
• 1 onion, sliced
• 3 tablespoons extra virgin olive oil + 1/2 cup
• 1/2 cup deribbed, seeded, and roughly chopped fresh hot green chilies, such as serrano ( 2 to 4)
• 2 to 3 garlic cloves, smashed and peeled
• 2 cups lightly packed cilantro leaves, see notes
• 2 cups lightly packed flat-leaf parsley leaves, see notes
• zest from one lemon
• juice from one lemon, about 3 tablespoons , divided
• salt and freshly cracked black pepper
• 1 cup Greek yogurt
• naan, pita, or other bread for serving

1. Preheat the oven to 425ºF. In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle. Transfer 1.5 teaspoons of the mixture to a small bowl. This is for the schug. Transfer the remaining spice mix (you should have a heaping tablespoon) to another small bowl and stir together with the smoked paprika and cayenne—this is for the cauliflower.
2. Get the cauliflower in the oven: Rub a small amount of olive (or neutral) oil over a rimmed sheet pan. Transfer the cauliflower, onions, and smoked paprika spice mix to the sheet pan. Add 3 tablespoons of olive oil and a teaspoon of salt. Toss to coat, spread in an even layer, transfer pan to the oven, and roast for about 30 minutes, tossing once after about 20 minutes.
3. Meanwhile, finish making the schug: Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth—you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.
4. Make the yogurt sauce: Stir together the yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Taste. Adjust seasoning to taste.
5. To finish: smear the yogurt sauce over a large platter. Top with the roasted cauliflower. Drizzle some of the shkug over top. Serve immediately, passing more schug on the side.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Oven, Roasting
• Cuisine: Middle Eastern