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The Best, Easiest Focaccia Bread Recipe
By Alexandra Stafford · alexandracooks.com
Makes 2 loaves
12 hrs 50 min (mostly overnight rise)
A high-hydration focaccia with a crisp, dimpled crust and airy crumb, made with an overnight cold fermentation.
| prepLine two 8- or 9-inch pie plates or one 9×13-inch pan with parchment paper or grease with butter | ||||||||
| prepPreheat oven to 425°F / 220°C | ||||||||
| 4 cups / 512 g all-purpose flour or bread flour | Mix flour, salt & yeast; add water, stir until sticky dough forms | Rest 30 min, then stretch & fold dough 8–10 times until smooth | Coat dough with oil, cover & refrigerate 12 hrs to 3 days | Deflate dough, divide into 2 pieces, place in oiled pans, coat with oil | Rest at room temperature 3–4 hrs | Sprinkle rosemary, drizzle oil, dimple with fingers, sprinkle flaky salt | Bake 425°F / 220°C, 25–30 min until golden & crisp | Cool on rack 10 min, then serve |
| 2 to 3 teaspoons / 10 to 15 g kosher salt | ||||||||
| 2 teaspoons / 8 g instant yeast | ||||||||
| 2 cups / 455 g lukewarm water | ||||||||
| 1 tablespoon olive oil (for coating dough) | ||||||||
| 1 to 2 teaspoons whole rosemary leaves, optional | ||||||||
| 2 tablespoons olive oil (for dimpling and finishing) | ||||||||
| flaky sea salt, such as Maldon | ||||||||
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