Giada’s mom, Veronica, is famous within the family for her focaccia. After living in Rome for so many years, she set out to recreate the city’s beloved bread. The secret is in the slow, overnight proofing in the refrigerator: this slow fermentation develops a richer flavor profile, as the yeast has more time to break down into sugars. The result is a mildly fruity, lightly sweet focaccia. The slower process also allows for more gluten development, which gives it a perfectly spongy, chewy, yet airy texture.
However, if you’re running short on time, we love our easy Italian focaccia as well, which results in a fluffier bread.
Category
Bread
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
3 cups (512g) 00 or pizza flour
2 ¼ teaspoons instant yeast, such as Caputo
- 1 ¾ teaspoons fine kosher salt
- 2 cups lukewarm water*
-
6 tablespoons olive oil, divided
- 3/4 teaspoon Maldon sea salt flakes
- Fresh rosemary, optional
- *Chef’s note: water should be just warm to the touch, not hot. Too hot of water will prevent the yeast from working.
Instructions
- In a large mixing bowl, whisk together the flour, salt, and yeast. Gradually add the lukewarm water to the dry ingredients, stirring to combine with a silicone spatula. Mix for just 2 or so minutes, until the ingredients are all combined and there are no dry streaks remaining. The dough should be very sticky and gummy.
- Drizzle the dough with 2 tablespoons of olive oil. Use your hands to rub the olive oil into the exposed sides of the bowl as well. Cover the bowl with plastic wrap. Place in the refrigerator for 12 hours to slowly proof.
- After the 12 hours, remove the dough and let it come to room temperature for 3 hours.
- Line a 9x13-inch sheet pan with parchment paper. Transfer the dough to the baking dish. Drizzle the dough with another 2 tablespoons of olive oil, and gently press the dough into all corners of the dish. Cover with plastic wrap, and let the dough rest for another 3 hours, until it has risen slightly and has visible bubbles on the surface.
- Preheat the oven to 425° F. After the final proofing, remove the plastic wrap. Drizzle the top with a final 2 tablespoons of olive oil and use your fingers to gently dimple the dough all over. Sprinkle with Maldon sea salt flakes, and optionally, fresh rosemary. Bake in the preheated oven for 30 to 35 minutes, until the focaccia is crispy and golden.
- Remove the focaccia from the oven and place it on a rack to cool down. Slice and serve as desired.
Let’s Cook
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Gold-Wrapped Extra Virgin Olive Oil
- Discount Price Member
- $30.00
- Regular Price / Regular
- $33.00
- Unit Price
- /per
Gold-Wrapped Extra Virgin Olive Oil
- Discount Price Member
- $30.00
- Regular Price / Regular
- $33.00
- Unit Price
- /per
4 comments
Can the gluten free pizza flour be used in this recipe with no other changes?
We haven’t tested it, so we can’t say for sure—but we do have a tried-&-true gluten-free pizza dough recipe that might be just what you’re looking for! 🍕✨ Follow that, & you’ll be on your way to a similar delicious results!
This has been a big hit with friends. If there is any left over they grab pieces as they walk out the door. I’ve made it 3 times now with modest alterations. Kindly, explain why so much olive oil. It just seems unnecessary, 2TBLSP, 2TBLSpn, & 2TBLSPN. What don’t I understand? Also, why instant yeast versus regular yeast? Thank you!!
Ciao Robert! Great questions! Most focaccia recipes actually call for even more olive oil, but we found that this amount strikes the perfect balance for that golden, crispy crust while keeping the dough light & fluffy. As for the yeast, we used instant yeast because it’s the most readily available for home bakers, but feel free to swap in regular yeast if you’ve got it on hand! 🍞✨