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The Best Focaccia Bread

Byamazingfoodstv


Want to know the secret to incredible focaccia every time? A cold, refrigerator rise. This focaccia bread recipe is nearly foolproof (especially if you use a digital scale) and incredibly delicious. It’s one of my favorite breads to make year-round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but remember: you have to plan ahead as it needs that overnight, refrigerator rise.

Find the full recipe here:

–⏱️Timestamps⏱️—
0:00​​ Whisking together the flour, salt, and instant yeast.
0:14 Adding lukewarm water and mixing to combine.
0:31 Drizzling mixed focaccia dough with olive oil.
0:45 Transferring dough to the fridge for an 18-hour rise.
0:49 Preparing the 9×13-inch pan for baking.
1:00 Deflating the dough and shaping it.
1:25 Transferring dough to prepared pan.
1:39 Dimpling the focaccia dough.
2:05 Sprinkling focaccia dough with flaky sea salt.
2:22 Transferring the pan to the oven to bake.
2:28 Removing the focaccia dough from the oven.
2:46 Slicing the baked focaccia bread.

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38 Comments

  7. I make mine with different spices for instant,I could make one with only rosemary, one with oregano, one with a sprinkle of zaatar, one with sesame and oregano. I make sure I use nothing but EVOO. no butter whatsoever. It might not be called Focaccia, however, when your in the kitchen, your experiment, and take it to another level just like any other food.

    Btw, the video presentation was straight forward, no music, no talking, and under 5 minutes.

  8. I followed the directions, even used King Arthur flour and the french yeast, but my dough turned out heavy, not stretchy like yours. Do you have any thoughts on why? I'm in the day 2 stage and wonder if I should do anything differently before continuing the process.

  12. I've made this recipe many times here in Germany but today is the first time that the contents of my bowl looked like the video. I used 550 type flour and less water, which together made the difference. I'll say, everyone has always absolutely loved this recipe when I made it previously, but my dough came out at a higher hydration because of the flour difference and was way more difficult to handle. I'm excited to see how I like the result now that I have finally achieved the actual consistency shown in the video 😀

  15. Mmh dont know why, everyone seems to really enjoy this recipe, but mine came out with a really dense and crumbling texture (more like toast) and not so fluffly and crispy focaccia should be, dont know what went wrong…

  16. Unbelievably easy and delicious with a fantastic texture and appearance. My first time making it and kept the dough in the fridge for 24 hours the end result was amazing. I didn't use the extra salt at the end but definitely it is needed. Thanks for sharing your recipe.

  21. This is the easiest, best looking and best tasting Focaccia I ever made and will be my new go-to recipe. It turned out PERFECT, with a crisp, crunchy crust, and soft, chewy interior full of holes and bubbles. Made my dough around 11 a.m. for baking around 4 p.m. the next day and it was flawless. Only change I made was to add the topping I use in another Focaccia recipe, which means brushing on a mix of EVOO, water, chopped garlic and rosemary. Then I added cracks of salt and into the oven. To me this is a no-fail kind of recipe. I do a lot of cooking and baking so have moderate amateur level skills, and I think this would be an ideal start for first-timers and will be ideal for this old-timer too! Thanks for this amazing recipe and great guidelines!

  22. Hi There, I live in a high altitude climate. When I add 2 cups water the dough is soupy. Should I start with 1 1/2 c water and add more if needed? Will this recipe work using bread flour? Do you recommend using a scale for the flour? Thanks for sharing.

  23. the most straight-forward recipe i've found . i've always been intimidated by baking. my mom made bread often . sadly, she's gone and i dont have her for reference . she never made focaccia , but her baked goods were fabulous . this is something i could do . or would at least try. perhaps my biggest take away will be "it's flour, water, yeast, oil salt. how difficult could it be ?" …wish me luck

  25. Not really sure how this happened but I used the exact measurements with my digital scale per the recipe and it is still too loose to even make a ball before going in the fridge. I am going to cross my fingers, cover it, and hope for the best and 12 hours.

  26. I made it twice already. The first time I used AP flour and it came out great and bubbly inside, but it was a bit salty. The second time I baked it with bread flour and reduced the salt, it didn't create a lot of bubbles but it proofed really well and tasted great! I think you need more olive oil, that what makes the focaccia taste amazing!

  35. This is the best. I literally did nothing, mixed ingredients together, slathered it in oil, dumped it in the fridge, punched holes in it and threw it in the oven. Viola, fresh bread. It tastes so goddamn good you would think i spent hours kneading it. Mine almost tasted like a square baguette, really really good, the texture is chewy and fluffy, the crust is soooo crispy!!

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