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The Best, Easiest Focaccia Bread Recipe

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4.1 from 11 reviews

This is a simple and foolproof recipe for making the best, soft, and flavorful focaccia bread at home with minimal ingredients and effort. The dough is mixed, cold-proofed overnight in the refrigerator for optimal flavor and texture, then baked until golden and crisp with a delightful dimpled top and fragrant rosemary and sea salt accents.

  • Total Time: 18 hours 30 minutes
  • Yield: 2 servings

Ingredients

Dough

  • 4 cups (512 g) all-purpose flour or bread flour
  • 2 to 3 teaspoons (10 to 15 g) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)

Toppings and Finishing

  • 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

  1. Make the dough: In a large bowl, whisk together flour, kosher salt, and instant yeast. Add lukewarm water and mix with a rubber spatula until a sticky dough ball forms and all ingredients are absorbed.
  2. Stretch and fold (optional): Cover the bowl and rest for 30 minutes. Then using a wet hand, stretch and fold the dough around 8 to 10 times by pulling edges towards the center to develop gluten and create a bubbly texture.
  3. Cold proof: Rub the dough surface lightly with olive oil to prevent drying. Cover the bowl and refrigerate immediately for at least 12 hours and up to 3 days for optimal flavor development.
  4. Prepare pans: Line two 8- or 9-inch pie plates or one 9×13-inch pan with parchment or grease with butter or nonstick spray.
  5. Divide and rest dough: Pour 1 tablespoon oil per pan (or 2 tbsp for the larger pan). Deflate dough and divide into two equal pieces if using smaller pans. Roll dough balls in oil to coat and place in pans. Rest dough for 3 to 4 hours at room temperature until risen.
  6. Preheat oven and add toppings: Preheat oven to 425°F placing rack in the middle. Sprinkle rosemary leaves if using. Drizzle 1 tablespoon olive oil over each dough round (2 tbsp for larger pan).
  7. Dimple the dough: Using oiled hands, press all fingers straight down firmly to create deep dimples while gently stretching dough to fill the pan if needed. Sprinkle with flaky sea salt evenly on top.
  8. Bake the focaccia: Bake in the oven for 25 to 30 minutes until golden brown and crisp on the underside. Remove from oven and transfer to a cooling rack. Cool 10 minutes before serving or cool completely if using for sandwiches.
  9. Store the focaccia: Once completely cooled, store in an airtight container at room temperature up to 3 days or freeze up to 3 months. Reheat at 350°F for 15 minutes to restore crust before serving.

Notes

  • Using instant yeast is preferred, but active dry yeast can be substituted by activating it first.
  • The overnight cold proof in the refrigerator enhances flavor and texture but can be shortened if time is limited.
  • Greasing pans with butter is recommended for glass pans to prevent sticking, while olive oil alone may suffice for metal pans.
  • Allowing the dough to rest and rise at room temperature after shaping helps develop the final airy texture.
  • Reheating leftover focaccia in the oven revives the crisp crust and freshness.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://avascooking.com/the-best-easiest-focaccia-bread-recipe/