This easy, crispy and spongy focaccia is sure to make even the most picky Italian friends approve!
Now, this isn’t my first time around the block attempting authentic focaccia. Nor do I think it will be my last. I think the types of focaccia I’ve tried are divided into two major types. The super bubbly and airy sandwich focaccia, and slightly denser more moist dipper-bread focaccia (which is what this leans towards). If you like a big bubblier dough, look at my notes for what adjustments it would need.
I think both have their place in the world, and both definitely compete for the best style. However, something about having dippable bread that absorbs whatever you choose just gives it that extra lil’ bonus!
To start, I’d recommend reading through my notes – that some decisions were made out of choice and preference, not need.
My Suggestions
Now, this is my personal preference, but I think using active dry yeast so much easier than the alternative frozen/fresh yeast (who has time for that!?) Jk, maybe one day I will. But in all seriousness, blooming your fresh dry yeast makes a world of difference. In other words, toss that 18 month old jar that has been sitting in the back of the fridge. Fill a cup with 1/2 cup’s worth of warm water and sprinkle your yeast on top. Leave it for 5-10 mins. This is what we call blooming the yeast, it activates all that good stuff which will give your focaccia the much needed rise later.
You want to combine your dry ingredients first (flour, salt) and then mix in all your wet ingredients (olive oil, water). In one bowl. Yes, it’s that easy! And what you end up with is a very wet, slightly lumpy looking dough.
Next, you want to wrap this baby up and just plop it in the fridge overnight. When wrapping, I highly recommend using saran wrap AND a towel over top (in my case I got one of those dough bowl covers from the dollar store, but you can find similar ones here). I’ve also heard of an amazing hack using shower caps!
But back to the recipe! By morning, your dough should look something like this:
Isn’t it just beautiful?
Gently gather the dough into a ball by scraping the sides into the center and just rolling it in the bowl a little bit. I prefer to use a rubber spatula, since the dough is cold and your girl is a wimp when it comes to cold kneading.
Prepare your pan with a good drizzle of oil, and plop the dough onto the surface. It will resist being stretched, but gently tug it a little bit and add a good helping of olive oil on top. Then allow it to rise and relax for another hour. Preheat the oven to 450 Fahrenheit about 15 mins before the time is up.
You want to very generously oil everything. When the dough has risen, simply push the dough around on the pan. It will be slick, but kind of fun to just squish it into the corners. Don’t be afraid, every dimple is just another beautiful vessel for flavor.
As a side mention, I spent so many years looking for the perfect baking pans that don’t bend in the oven, and I cannot recommend the USA pan enough. Yes, it’s pricier, but it will LAST. I’ve had this baby for years now and it is still so nonstick, so easy to clean, and believe me it has been through a LOT.
Pinch off some rosemary sprig pieces and spread around on your dough. Add salt and pepper to taste (I highly recommend sea salt or flaky Maldon salt). Drizzle yet again with some more olive oil, and it is ready to bake!
Pay no mind to the Evoolution Leek Olive Oil, my regular oil bottle just looked too dingy for photos lol!
Plop that tray of goodness into the oven on the middle rack and set a timer for 20-25 minutes, or until golden on the edges, with some light golden bits on the top.
The fragrance is to die for alone, but obviously the best part is the flavor! This focaccia is so soft, pillowy, yet a bit spongy, with a stunning crisp outer shell that makes a heavenly crunch as you cut into it.
Drizzle some more olive oil, or prepare a little dipping bowl of olive oil, salt, oregano herb, and balsamic vinegar. It is heavenly together!
I hope you enjoy this simple, yet impressive and satisfying bread that the Italian’s have graciously gifted the world. I feel like when Spring and Summer is around the corner it’s just the perfect dish to make you feel excited for patio seasons and Aperol Spritzes! But if you’re looking for more inspo for the season, check out my other Spring favorites like Coconut Almond Muffins, Blueberry Scones, or my Lavender Lemon Loaf for something sweet!
The BEST Overnight Rosemary Focaccia
Ingredients
- 3 ½ cups all-purpose flour
- 2 tbsp active dry yeast
- ½ cup warm water (for the yeast)
- 2 cups water
- 1 tbsp sea salt
- ¼ cup olive oil (save half for drizzling)
Instructions
- In a small bowl combine ½ cup of warm water and 2 tbsp of active dry yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt.
- To the same large bowl, add in 2 cups of water, yeast mixture, and a generous drizzle of olive oil. Mix until a sticky moist dough forms.
- Cover the bowl with saran wrap and place in the fridge overnight.
- When the dough has risen, scrape down the sides to form a ball using a spatula. You want to move it around a little, but no need to knead it or over-mix.
- Prepare a 9×17 baking sheet by drizzling olive oil and smearing it all over to avoid sticking.
- Transfer the dough onto the sheet, drizzle with olive oil, and gently pull and tug it into a flatter shape (it does not need to reach the edges of the pan), but just enough so it starts relaxing it's way towards the edges.
- Let rest for 1 hour.
- Preheat oven to 450℉.
- Squish the dough out into the desired shape using your fingers. Don't be afraid to create. dimples. If you feel you've overdone it with the squishing (dimples are more than 1/2" to one another, allow the dough to rest for another 15 minutes before proceeding.
- Tear off little bits of rosemary and spread out onto the dough. Drizzle some olive oil again, and sprinkle with sea salt (and pepper – optional).
- Bake for 20-25 minutes, until the edges are golden.
- Let rest for 10 minutes, and enjoy!
Notes
- Add 1/2 tsp of dry yeast to you blooming mixture.
- Rest the dough for 18, not 12 hours.
- Then after rolling it up into a ball again, allow to rise for another 2 hours at room temperature.
- Transfer to the pan, and, again, allow to rest for 1 hour. This will ensure your bubbles are big and ballooned. Squish them carefully so you don’t get rid of all the air in the dough.
- Bake at 450 degrees on the middle rack for 20 minutes – no more, and then BROIL for 1 minute.
- Remove and cool for 10 just as the other recipe.
