Description
This is the best and easiest homemade focaccia bread recipe that yields golden, crisp, and fluffy bread with a delightful texture. Made with simple ingredients like flour, salt, yeast, and olive oil, it involves a slow, cold fermentation for enhanced flavor and an easy hands-off approach. The dough is baked with olive oil, sea salt, and optional rosemary for a classic Italian taste, perfect for sandwiches or serving alongside meals.
Ingredients
Units
Scale
Dough Ingredients
- 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)
For the Pan and Topping
- 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 and mix with a rubber spatula until all the liquid is absorbed and a sticky dough ball forms. Rub the surface of the dough lightly with olive oil.
- Cold fermentation: Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap, and place it immediately in the refrigerator. Let the dough rest for at least 12 hours, up to 3 days, to allow slow fermentation and flavor development.
- Prepare pans: Line two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper or grease thoroughly with butter or nonstick spray. Pour a tablespoon of olive oil into each pie plate or 2 tablespoons into the larger pan.
- Divide and rest dough: Remove dough from the fridge. Using two forks, deflate the dough by pulling it toward the center and rotating the bowl. Split the dough into two equal portions if using smaller pans, or leave whole for a larger pan. Roll each piece in the olive oil inside the pan until coated and form rough balls. Let the dough balls rest at room temperature for 3 to 4 hours to rise. No cover needed during this rise.
- Preheat oven & prepare dough surface: Set a rack in the middle of the oven and preheat to 425°F (220°C). If desired, sprinkle rosemary leaves evenly over the dough. Pour a tablespoon of olive oil on each dough round (two tablespoons if one large pan). Rub hands with oil and use all fingers to press down firmly, creating deep dimples all over. Stretch dough gently if needed to fit the pan perfectly. Sprinkle flaky sea salt over the top.
- Bake: Place the pans in the oven and bake for 25 to 30 minutes until the underside is golden brown and crisp. Remove from oven and transfer focaccia to a wire rack.
- Cool and serve: Let cool for 10 minutes before slicing and serving. If halving for sandwiches, let cool completely.
- Storage instructions: Store completely cooled focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze up to 3 months. Reheat wrapped focaccia at 350ºF (175ºC) for 15 minutes to revive the crust before serving.
Notes
- Use instant yeast for quick mixing; if using active dry yeast, proof first and adjust water temperature.
- Cold fermentation enhances flavor and texture but can be skipped by using a warm place to rise for 1-2 hours.
- Greasing pans thoroughly prevents sticking, especially for glass or heavier dishes.
- Olive oil slicked on dough surface prevents drying and crust formation during cold proofing.
- Flaky sea salt and optional rosemary elevate the bread’s flavor profile.
Nutrition
- Serving Size: 1 slice (about 1/12th of a loaf)
- Calories: 180
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
