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Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
As important as refrigerating the dough is using a high hydration dough, meaning a dough with a high proportion of water relative to the flour. The high proportion of water will create a dough with beautiful air pockets throughout. (Incidentally, this is the secret to making excellent pizza dough as well as light, airy sourdough sandwich bread.)
Moreover, and this is getting a little scientific, but during the long, cold fermentation: enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning, again rendering sugar unnecessary. Cool, right?
Pictured above is a cross between pissaladire and tomato focaccia. I love the addition of tomatoes to pissaladire because it adds a freshness and brightness, a hit of acidity to offset the sweet caramelized onions and salty anchovies, olives, and capers.
One of my favorite things to do with either the rounds of focaccia or the 913-inch slab of focaccia is to make a giant sandwich: simply halve the whole finished loaf of focaccia in half crosswise; fill it as you wish, close the sandwich; then slice and serve.
Yes, you can. In fact, in my cookbook, Bread Toast Crumbs, I do not employ an overnight rise. Start-to-finish it can be made in about three hours. The finished bread will not be as pillowy, but it will still be light, airy, and delicious.
To skip the overnight rise, simply let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below!
This is my first time to make froccacia and it turned out alright. Eventhough I muck it up a bit halfway through because I had to change the pan, still turned out good. Thank you for this easy to follow recipe.
I absolutely love this recipe and your instructions/ video are so very helpful. I have made this focaccia recipe several times for entertaining and as a gift to others. Next time, I am going to be selfish and make it just for ME! Thank you!
Thank you so much for this recipe. I let mine rest about 32 hours, mashed roasted garlic with olive oil and herbs de provence for my topping after making the holes and some flaky sea salt you recommended, which was so great.
Alexandra thanks so much for the recipe.I set my dough for 20 hours in the fridge. I decorated the top with green onion, black olives, sliced garlic cloves, and fresh rosemary. The freshata came out marvelous.
First attempt ever at foccacia and it turned out amazing. Dough sat for 2 days and the final texture was airy and perfect. Topped with roasted garlic, tomato, sauteed shallots, rosemary. Such an easy to follow recipe!
I may have used this recipe as a base when I had extra preferment lying around, and no clue what to do with it. I used 3.5 cups of flour, because I prefer a wetter dough that is more like a batter. (How foccaccia is made at the bakery I work at)
I let it mix on my mixer to get nice and glutinous.
Because of the preferment, I put the dough in the pans straight away. Let rise, then dimple and more olive oil. A touch of sea salt, and then into the oven.
I used a flavoured olive oil (tuscan herb) and it brought so much flavour to the foccaccia. My family devoured this in less than 24 hours. I have another one rising on the table right now.
One of the best mistakes I ever made.
I am wondering if I can use gluten free King Arthur Flour for this? I love bread and having issues with wheat makes it difficult for me and bread. Any suggestions would be appreciated very much.
Thank you,
Sherian McLaughlin
Hello. Thanks for recipe for focaccia which I am making for first time. I followed instructions in your description (not in your printable recipe). Therefore, I did not make dough balls. I just refrigerated overnight & put dough in baking dish as described. Hope it turns out. Looked ok when I put it in oven!
I've hit a bit of a snag and could really use some help. I've got a bunch of photos in HEIC format, and I'm struggling to view heic files on Windows 10 (and potentially Windows 11) setup. It seems like my current setup just isn't cutting it for these types of files. I'm wondering if anyone has recommendations for a best HEIC viewer that's compatible with Windows 10 or 11? I'm looking for something straightforward and user-friendly since I'm not exactly a tech wizard. Any advice or suggestions would be super appreciated. Thanks in advance!
After a bit of research and trying out a few different applications, I found a couple of solutions that worked well for me. First, I discovered that Microsoft actually offers a HEIC file extension support in the Microsoft Store, which, once installed, it seems doesn't allow me to view HEIC files directly in the Windows Photos app, I don't why.
I also tried out a third-party app called TunesBro HEIC converter. It not only let me view HEIC files seamlessly but also offered the option to convert them to JPG if needed. This was super handy for sharing photos with friends who couldn't view HEIC files or for uploading to websites that only accept JPG.
Google Photos is a popular photo sharing and storage service developed by Google. It allows users to upload, share, and manage their photos and videos from any device. It supports a wide range of photo and video formats, including the High Efficiency Image File Format (HEIC). HEIC is a format used by Apple's iOS devices for storing high-quality images in smaller file sizes compared to traditional formats like JPEG. However, HEIC is not as widely supported on non-Apple platforms, which can create challenges when sharing or viewing these files.
Once uploaded, Google Photos automatically converts HEIC files to a compatible format for easy viewing across all devices. Simply click or tap on an image to view it. You can also use Google Photos' editing tools to enhance your images.
Are you open to installing a third-party app for viewing HEIC files, or would you prefer a solution that integrates directly into Windows 10/11, like a codec or feature update? This could help narrow down the best recommendation for your setup!
Encouraged by that success, I also decided to give TunesBro HEIC Converter a shot, especially since I often need to convert photos for sharing with friends and family or for use on websites. The ability to easily convert HEIC files to JPG has been a game changer for me. It's incredibly user-friendly and the batch conversion feature has saved me so much time.
I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?
Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.
I discovered another great way to prevent guac from going brown. Put it in a bowl, smooth it down, and then cover it completely with a layer of sour cream. When you want to eat it the next day, just mix it all together. It also works for a third day :)
Delicious recipe, however I found that the lime juice and cilantro was a bit overpowering since I love the pure flavour of avocado. So I would dial those back to about half next time.
Thanks for the recipe Lisa!
There was a time in the BA test kitchen when everyone had their own go-to banana bread recipe. Then, after baking a bunch of loaves (14, to be exact), we aligned on this tender, ultra-moist banana bread as our collective favorite. Readers agree: With over 1,000 rave reviews, this easy recipe consistently produces bakery-quality results.
There are lots of other ways to mix it up too: For a heartier loaf, swap up to 25% of the AP flour for whole wheat flour, or for an easy on-the-go option, portion the batter into a muffin tin to make banana muffins (note that the cook time will be shorter, start checking at 30 minutes). But we like this banana bread best as is: Spread thick-cut slices with cream cheese or softened butter for serving. And if you have any left over, wrap it tightly in plastic wrap or store in an airtight container.
Reduce speed to low, add dry ingredients, and mix until just combined. Add 4 large very ripe bananas, peeled, mashed (about 1 cups), and mix until just combined. Fold in cup chopped bittersweet or semisweet chocolate and/or cup chopped raw walnuts if using with spatula. Scrape batter into prepared loaf pan; smooth top.
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