The Best, Easiest Focaccia Bread Recipe
By Alexandra Stafford · alexandracooks.com
12 hrs 50 min + 25–30 min bakeMakes 2 loaves
A cold-fermented focaccia with a crisp, dimpled crust and airy crumb, made with an overnight rise and finished with olive oil, rosemary, and flaky sea salt.
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| prepLine two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper or grease with butter or nonstick spray. | |||||||||
| prepPreheat oven to 425°F / 220°C. | |||||||||
| 512 g all-purpose flour or bread flour | Whisk flour, salt & yeast; add water & mix | Rest 30 min, then stretch & fold 8–10 times | Coat with oil, cover & refrigerate 12–72 hrs | Deflate dough, split & place in oiled pans | Rest at room temperature 3–4 hrs | Sprinkle rosemary, dimple with oiled fingers | Top with flaky sea salt | Bake 425°F / 220°C, 25–30 min until golden | Cool on rack 10 min before serving |
| 2 to 3 teaspoons / 10 to 15 g kosher salt | |||||||||
| 8 g instant yeast | |||||||||
| 455 g lukewarm water | |||||||||
| 1 tablespoon olive oil (for bowl & pan bottoms) | |||||||||
| 3 tablespoons olive oil (for dimpling & toppings) | |||||||||
| 1 to 2 teaspoons whole rosemary leaves (optional) | |||||||||
| flaky sea salt, such as Maldon | |||||||||
| butter for greasing (as needed) | |||||||||
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