There’s something truly comforting about homemade focaccia bread. I love how its golden, crispy crust gives way to a soft, airy inside, all infused with the fragrant aroma of rosemary and olive oil. Baking this bread reminds me of cozy afternoons in the kitchen, where simple ingredients come together to create something warm and inviting—perfect for sharing with family and friends. This recipe is adapted from Alexandra Stafford’s Overnight Refrigerator Focaccia, a no-knead, 4-ingredient method that yields irresistibly pillowy and flavorful bread.
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 8 teaspoons active dry yeast
- 2 cups lukewarm water
- Butter for greasing
- 4 tablespoons olive oil, divided
- Flaky sea salt, to taste
- 1 to 2 teaspoons fresh rosemary leaves (optional)
Instructions:
- Prepare the Dough
In a large mixing bowl, combine the lukewarm water and yeast. Let it sit for about 15 minutes until it becomes foamy. In a separate bowl, whisk together the flour and salt. Gradually add the yeast mixture to the dry ingredients, stirring with a rubber spatula until a sticky dough forms. Drizzle a little olive oil over the dough, cover the bowl with plastic wrap, and let it rise at room temperature for 1.5 to 2 hours, or until it doubles in size.
- Shape the Dough
Grease a 9×13-inch baking pan with butter, olive oil, or cooking spray. Transfer the dough to the pan and use your fingertips to gently stretch it to the edges, being careful not to deflate the bubbles. Between pulls let it rest briefly and stretch again. Cover the pan and let the dough rise for another 45 minutes.
- Dimple and Season
Preheat your oven to 425°F and position a rack in the center. Brush 1 tablespoon of olive oil across the surface of the risen dough. Then lightly coat your hands with oil and press your fingers into the dough to create deep dimples. Finish with a generous sprinkle of flaky sea salt and dried rosemary.
- Bake the Focaccia
Place the pan in the oven and bake for 25 to 30 minutes, until the top is golden brown and crisp. Remove from the oven and transfer the focaccia to a cooling rack. Let it rest for 10 minutes before slicing and serving. For sandwiches, allow it to cool completely before cutting.
Enjoy your homemade focaccia!
Activating the yeast is the first crucial step in making focaccia. Warm water wakes the yeast up, encouraging it to become foamy and alive — a sign that it’s ready to work its magic. This process helps the yeast start producing carbon dioxide, which makes the dough rise and become light and airy.
Once the yeast mixture is bubbly and active, it’s combined with the dry ingredients—flour and salt. Mixing these together forms a shaggy, sticky dough that might feel a bit rough but holds all the potential for a soft, fluffy bread. After mixing, the dough is transferred into a greased bowl and covered to rest. This allows the yeast to do its work, causing the dough to rise and double in size, creating those irresistible bubbles and texture that make focaccia so delicious.
Once the dough has completed its first rise, it’s time to transfer it to a generously greased 9×13-inch pan. Gently ease the dough into the pan, using your fingertips to stretch it toward the edges. It might resist at first or fall a little short of fully covering the corners—don’t worry. During the second rise, the dough will relax and expand, naturally filling out the pan.
While the quick same-day version with a total of about 5 hours of rising time is still incredibly delicious, this recipe truly shines when given the chance to rest overnight in the fridge. The cold, slow fermentation deepens the flavor and gives the focaccia a chewier texture, along with larger, more dramatic air pockets throughout the bread. It’s a small step that makes a big difference if you have the time to plan ahead.
Once the dough has risen in the pan and puffed up nicely, it’s time for the most fun and satisfying step—adding the dimples. Lightly oil your hands and press your fingertips all over the surface of the dough, creating deep pockets that will trap the olive oil and seasonings. There’s something so enjoyable about this part—it’s playful and tactile, and it gives the focaccia its signature look.
After dimpling, drizzle more olive oil over the top and sprinkle generously with flaky sea salt. If you’re using rosemary, now’s the perfect time to scatter a bit across the surface. The oil, salt, and herbs settle into the dimples, infusing the bread with flavor and creating a beautifully golden, textured crust once baked.
Your focaccia is done when it’s beautifully golden brown on top, with crisp edges and a slightly chewy center. The aroma is rich and savory, and the crust should sound slightly hollow when tapped. Let it cool for a few minutes in the pan, then transfer it to a rack or board to finish resting before slicing into the warm, fragrant bread.
