Focaccia bread

 If you’ve never made homemade focaccia before, this is the recipe that will absolutely win you over. It’s low-effort, incredibly forgiving, and delivers that dreamy combination of a crispy, golden crust with a soft, airy interior. The best part? The fridge does most of the work for you.

I made it BLT with the focussion bread. I sliced it in half so it wouldn't be too thick. If it's probably one of the best blt's I've had.

There’s something so satisfying about a dough that comes together in minutes and transforms overnight into bakery-worthy bread. This focaccia is exactly that—simple ingredients, minimal hands-on time, and a result that feels a little bit magical.

I will leave a link below to the original recipe. She's got a lot of great tips.

I added basil to the first one I made. You can add any flavorings you want to it. Roasted garlic. I've also made it where I talked it with artichoke hearts, Parmesan cheese, Italian herbs and dried tomatoes. You can try all sorts of different add in toppings for this.

Ingredients

4 cups (512 g) bread flour

2 to 3 teaspoons kosher salt

2 teaspoons instant yeast

2 cups (455 g) lukewarm water

4 tablespoons olive oil, divided

Flaky sea salt (I love using Maldon for that perfect finish)

Make the Dough

In a large bowl, whisk together the flour, salt, and yeast. Pour in the water and mix with a rubber spatula until everything comes together into a sticky dough. It won’t look perfect—and that’s exactly right.

Cover the bowl and let it rest for 30 minutes. Then comes the magic: stretch and fold the dough right in the bowl about 8 to 10 times, working your way around the edges. You’ll feel it change from shaggy and sticky to smooth and elastic—such a satisfying moment.

Let It Rest (The Easy Part)

Drizzle a little olive oil over the dough, cover the bowl, and pop it in the fridge. Let it rest for at least 12 hours, but up to 3 days if that works better for your schedule. This slow rise is what gives the focaccia its incredible flavor and texture.

Shape & Second Rise

Line a 9×13-inch pan with parchment paper and drizzle in about 2 tablespoons of olive oil.

Using two forks, gently deflate the dough by pulling it away from the sides and toward the center, rotating the bowl as you go. Transfer the dough to the prepared pan and roll it around in the oil so it’s nicely coated.

Let the dough rest at room temperature for 3 to 4 hours. It will relax, spread, and get beautifully puffy.

Dimple & Bake

Preheat your oven to 425°F and position a rack in the center.

Drizzle the remaining olive oil over the dough. Rub a little oil on your hands, then use your fingers to press deep dimples all over the surface. Gently stretch the dough if needed so it fills the pan. Sprinkle generously with flaky sea salt (and rosemary if you’re feeling fancy).

Bake for 25 to 30 minutes, until the top is golden and the bottom is crisp.

Cool & Serve

Transfer the focaccia to a cooling rack and let it sit for about 10 minutes before slicing. It’s perfect warm, whether you’re serving it as a side, dipping it in olive oil, or turning it into the best sandwich bread ever.

Storage Tips

Once completely cooled, store in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. To bring it back to life, just pop it in a 350°F oven for about 15 minutes—it’ll taste freshly baked all over again.

This is one of those recipes you’ll come back to again and again. It’s simple, reliable, and always impressive—whether you’re serving it with dinner or just sneaking a warm piece straight from the pan.

Go checkout the original recipe for this great easy focaccia.

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/