The Fluffiest Focaccia
Focaccia is truly one of the easiest breads to make at home. Even when I was just starting out and knew almost nothing about baking, focaccia was one of the first breads I could confidently make at home. With a good recipe and a little time, it’s surprisingly simple to make — and the result is always so worth it.
Easy Overnight Focaccia
Ingredients
500g bread flour
420g lukewarm water (35–42°C / 95–108°F)
10g salt
5g dry yeast
25g honey or granulated sugar
20g olive oil
A container with a lid for proofing
Directions
Add all the dry ingredients to a large mixing bowl.
Pour in the lukewarm water and mix well until there are no dry spots or visible flour left.
Cover the dough with a lid and let it rest for 20 minutes.
After 20 minutes, perform one round of stretch and folds, folding the dough once from each of the four sides.
Repeat the stretch-and-fold process every 20 minutes, for a total of 4 rounds.
Once the folds are complete, cover the container and place the dough in the refrigerator to cold-proof overnight.
The next day, take the dough out of the refrigerator and let it sit at room temperature for about 1 hour.
Transfer the dough to a 9×13-inch baking pan.
Preheat your oven to 500°F and let it fully preheat for about 20 minutes.
Before baking, drizzle olive oil evenly over the dough and sprinkle with a generous amount of flaky or finishing salt.
Reduce the temperature to 400°F and bake for 18–22 minutes, or until the focaccia is beautifully golden brown.
