Focaccia is the bread for anyone who would rather not knead. Time does the work: a wet dough rests in the fridge overnight, and the next day you have an airy loaf with a golden base.
Black Month pack What you need for one tin
The tin should measure about 25 × 35 cm.
- 500 g strong white flour
- 400 ml water
- 15 g fresh yeast, or 4 g dried yeast
- 2 tsp salt
- 4 tbsp olive oil
- Flaky salt and rosemary for the top
How to make it
- Stir the yeast into the water. If you use dried yeast, mix it into the flour instead.
- Add the flour and salt, and stir to a wet dough with no dry patches. Do not knead.
- Pour 1 tbsp oil over, cover and let the dough stand for 30 minutes.
- Wet your hands and fold the dough in towards the middle four times. Rest for 30 minutes, then repeat once.
- Cover and put the bowl in the fridge for 8 to 24 hours.
- Pour 2 tbsp oil into the tin, add the dough and let it rise on the worktop for 1 to 2 hours, until airy and filling the tin.
- Heat the oven to 230 °C. Drizzle over the rest of the oil and press your fingers right down to the base. Sprinkle with flaky salt and rosemary.
- Bake in the middle of the oven for 20 to 25 minutes, until the top is golden.
- Lift the focaccia straight onto a wire rack so the base does not turn soft.
Good things on top
- Classic: Rosemary and flaky salt.
- Mediterranean: Cherry tomatoes and olives, pressed into the dough.
- Sweet and salty: Thin slices of red onion and a little flaky salt.
How to look after focaccia
Focaccia is at its best on the day. Cut the rest into pieces once it is completely cold, and put them in the bread bag in the fridge or the freezer. Five minutes in the oven at 180 °C brings them back to life. How to reheat bread properly is explained in reviving dry bread.
Bivoks™ bread bag299 NOKCotton and linen with beeswax on the inside. Measures 30.5 × 43 cm, closes with a clip and can go in the freezer.
Frequently asked questions
Does focaccia have to stand overnight?
No. Double the yeast and let the dough rise for about 2 hours at room temperature. A night in the fridge still gives more flavour and bigger bubbles.
Why did my focaccia turn out dense?
Most often it rose for too short a time in the tin, or the dough got too much flour. It should be wet and feel airy before it goes in the oven.
Can focaccia be frozen?
Yes. Freeze it in pieces once it is completely cold, and warm the pieces in the oven.
Can I use plain flour?
Yes. Plain flour works fine. Strong flour gives slightly bigger holes.
Do you bake baguettes too? See keeping baguettes crisp.
Room for both bread and baguette
The Bread duo is a Bivoks™ bread bag and a baguette bag in one set, for everything you bake yourself.
See the Bread duo →- 365-day guarantee