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focaccia bread

Focaccia Bread: 9 Professional Secrets for Bakery-Quality Results at Home

Authentic Italian focaccia with a golden, crispy crust, tender and airy interior, and generous olive oil throughout. This bakery-quality flatbread uses a high-hydration, no-knead dough with overnight cold fermentation for complex flavor.

  • Total Time: 8 hours 45 minutes (minimum)
  • Yield: 12 servings (one 9x13-inch focaccia)

Ingredients

For the Dough:

  • 4 cups (500g) bread flour
  • 2 teaspoons instant yeast
  • 2 teaspoons fine sea salt
  • 2 teaspoons granulated sugar
  • 1¾ cups (400ml) lukewarm water (90-95°F)
  • ¼ cup (60ml) extra virgin olive oil, plus more for coating

For the Pan and Topping:

  • 4 tablespoons extra virgin olive oil (for pan)
  • 3-4 tablespoons extra virgin olive oil (for topping)
  • Flaky sea salt
  • 2-3 sprigs fresh rosemary, leaves stripped
  • Freshly cracked black pepper (optional)

Instructions

  • Mix dough: In a large bowl, whisk together flour, yeast, salt, and sugar. Add water and ¼ cup olive oil. Stir vigorously until no dry flour remains and dough becomes slightly elastic, about 3 minutes.
  • First rise: Coat dough with 1 tablespoon olive oil, cover bowl, and let rest at room temperature for 30-45 minutes.
  • Fold: Wet your hands and perform a series of folds: reach under the dough, stretch up, and fold toward center. Rotate bowl and repeat until you’ve folded all sides. Cover and rest 30 minutes. Repeat this process two more times (3 folds total, with 30-minute rests between).
  • Cold fermentation: Cover bowl tightly and refrigerate for 8-72 hours (18-24 hours is ideal).
  • Prepare pan: Remove dough from refrigerator. Pour 4 tablespoons olive oil into a 9×13-inch pan, spreading evenly. Let dough rest at room temperature for 30 minutes.
  • Transfer: Gently transfer dough to oiled pan, flip to coat both sides with oil. Gently stretch toward corners without forcing. Cover and rest 30 minutes.
  • Stretch and rise: Stretch dough to fill pan corners using oiled fingers. Cover and let rise at room temperature for 45-60 minutes until puffy.
  • Preheat: Heat oven to 425°F during the last 15 minutes of rising.
  • Dimple and top: Drizzle 3-4 tablespoons olive oil over dough. Press fingertips straight down to pan bottom across entire surface, creating deep dimples. Scatter rosemary over surface, sprinkle generously with flaky salt and pepper.
  • Bake: Bake 20-28 minutes until deep golden brown. Cool in pan 5 minutes, then transfer to a wire rack. Let rest at least 10 minutes before cutting.

Notes

  • Dough will be very sticky—this is correct for focaccia
  • Don’t skip the cold fermentation; it’s essential for flavor and texture
  • Use high-quality extra virgin olive oil for best flavor
  • Dimple confidently all the way to the pan bottom
  • Focaccia is best served the day it’s baked
  • Can be frozen for up to 3 months
  • Author: Emy Hayer
  • Prep Time: 20 minutes (plus 8-72 hours fermentation)
  • Cook Time: 25 minutes
  • Category: Breakfasts
  • Method: No-Knead, Cold Fermentation, Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourrecipesguide.com/2026/01/03/focaccia-bread-recipe/