Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don’t feel like waiting that long, leave it out at room temperature until doubled in size—three to four hours.
Ingredients
10–12 servings
Step 1
Whiskone ¼-oz. envelope active dry yeast(about 2¼ tsp.),2 tsp. honey, and2½ cups lukewarm waterin a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
Step 2
Add5 cups (625 g) all-purpose flourand5 tsp. Diamond Crystalor1 Tbsp. Morton kosher saltand mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Step 3
Pour4 Tbsp. extra-virgin olive oilinto a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
Step 4
慷慨的黄油烤盘,厚13 x9”focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour1 Tbsp. extra-virgin olive oilinto center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique fromAlexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
Step 5
Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining1 Tbsp. extra-virgin olive oiland sprinkle withflaky sea salt．烤佛卡夏直到膨化和黄金en brown all over, 20–30 minutes.
Step 6
Hold off on this last step until you're ready to serve the focaccia: Melt4 Tbsp. unsalted butterin a small saucepan over medium heat. Remove from heat. Peel and grate in2–4 garlic cloveswith a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)
Step 7
Brush garlic-butter all over focaccia and slice into squares or rectangles.
Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.
Leave a Review
Reviews (27)
Back to TopSo quick and easy. Making the dough the night before and putting in fridge is great! The 9 X 13 baking pan make a great thick bread for sandwiches. I love baking in my convection toaster oven, so fast! Leftover pieces also toast nicely. A++
Todd
Bay City Michigan
9/28/2022
I added fresh Rosemary to the top on the first cook, to die for!
Raedwulf
The Okanagan
2/6/2022
All of you skipping the butter and garlic should live a little! It turns this good easy bread into the one everyone begs you to make again and again. Try it with the baked feta tik tok pasta (minus the pasta, just dip this bread - with the garlic butter) at your next cocktail party.
Quack
12/24/2021
Love this! I found it didn’t need the additional butter brushed on at the end. This recipe is easy and absolutely delicious! Added chopped fresh rosemary along with the sea salt/olive oil topping. I have been making focaccia for decades and this is my family’s absolute favourite recipe!
cookinvictoria
BC
4/26/2021
I don't much care for working with dough. But this was easy! I will definitely make it again.
iggylmc
colorado
4/24/2021
This is good, easy and fun. Just used rosemary, garlic and sea salt, nothing else. Froze well.
derderians
Goshen, NY
4/20/2021
Wow. This has gone into HEAVY rotation. Throw in some chopped fresh rosemary if you want to die and go to heaven. Freeze leftovers and pop into the toaster to accompany later meals. So easy, so delicious!
judyross
Pennsylvania
2/18/2021
Exceptional! I serve it with my favorite olive oil with oregano, fennel seeds, chili flakes, and salt. I was shocked to find we all liked this more topped with olive oil than butter.
kdso
Seattle, WA
2/12/2021
Easy recipe to follow; each step takes but a few minutes and the rest is wait time. Made it in the baking pan and got a large, attractive, and delicious bread. Didn't bother with the garlic butter - it doesn't really need it. I'll make this often.
candjpascual8327
Florida
2/10/2021
Good heavens! This is THE most delicious bread...possibly the most delicious ANYTHING I’ve ever tasted! Will be making this one again and again.
whitt6
Lakewood, CO
2/1/2021
So easy and so good! I made it gluten free, using half regular Cup4Cup baking mix and half whole grain Cup4Cup. I used garlic infused olive oil in the pan and right before baking, plus rosemary on top. Came out great.
marycosola
Bay Area, CA
2/1/2021
This is so good. Honestly, I like it even better reheated. I make it in a 13x9 inch pan, skip the garlic butter and cut it into squares and freeze. From frozen, I reheat at 300 degrees F for 20 minutes or so and it comes out so crispy and delicious.
tracyet
South Carolina
1/11/2021
First bread/focaccia attempt. It was a little overproofed unfortunately, but still a nice crust and interior. Flavour was a little lacking but didn’t use the butter/garlic...so could have been that. Also used Pyrex to bake and had a lot of difficulty removing from the pan
ritajoyholmberg6443
Vancouver, BC, Canada
12/27/2020
Made this wonderful focaccia today. Prepared as directed, but added maldon salt and dried rosemary before baking. Skipped the butter/garlic. Enjoyed the crisp crust and tender crumb, warm from the oven, as a late afternoon snack with a glass of red wine. Simple perfection.
tosaterri
Wauwatosa, WI
12/4/2020
Excellent! I couldn't have been more pleased with the results. It just makes so much!
vagent
Elvas, Portugal
11/22/2020
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