Focaccia Bread Recipe (VIDEO)
Focaccia Bread with a crisp chewy crust, airy soft center, and amazing garlic rosemary topping. Watch the video tutorial and see how easy it is to make homemade Focaccia (and you don’t have to wait overnight).
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We love homemade bread recipes from Soft Dinner Rolls to Biscuits and Banana Bread. There’s nothing like the aroma of freshly baked bread and Focaccia is about to become your new favorite.
Focaccia Bread Video Tutorial:
There’s nothing like freshly baked Focaccia bread. This one was inspired by our favorite Chicken Bacon Avocado Sandwich on Focaccia. It bakes up thick and beautiful so it’s perfect as a side with dinner or sliced in half for sandwiches.
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What is Focaccia?
Focaccia (pronounced fuh-kaa-chuh) is a classic Italian bread. The name focaccia is derived from the Roman “panis focacius,” which means “hearth bread” indicating that it was originally baked in coals back in Roman times.
It is considered a flatbread and the texture is similar to pizza dough. It’s baked with a generous amount of olive oil in the pan which creates a crisp edge. It can be made a hundred different ways by changing up the toppings that sit in the classic dimples on top.
Ingredients for Italian Focaccia
The key to making great focaccia is using a generous amount of extra virgin olive oil which creates a crispy and flavorful crust.
- Flour– use all-purpose flour or bread flour for focaccia.
- Yeast – get one packet (7grams) of instant yeast. The label should say “quick-rise” or “rapid rise.” The right yeast is key to making this bread in about 4 hours from start to finish.
- Honey – helps activate the yeast and balances flavor
- Salt – we use fine sea salt for the dough and sauce then sprinkle kosher salt over the top before baking.
- Water – use filtered warm water (105˚-115˚F).
The Best Topping for Focaccia
While the dough is proofing, I like to make the topping early so the oil gets infused with wonderful garlic and rosemary flavor which soaks into the dough dimples. Combine the oil, water, garlic, rosemary, and salt, and vigorously whisk to combine.
How to Make Focaccia
- Proof Yeast – Combine water, honey, and yeast and let sit 5-7 minutes until foamy.
- Make the Dough – Combine flour and salt then mix in the yeast mixture with a wooden spoon until a moist mass of dough forms without streaks of flour. Add 1 Tbsp olive oil and mix it in with your hands. Cover and rest for 30 minutes.
- Develop Gluten – Perform 4 stretches and folds, allowing the dough to rest covered for 30 minutes between each set. Turn the bowl between each stretch and fold and pull the dough gently without tearing it. See the video tutorial for a demonstration.
Pro Tip: When handling moist dough, dip hands in water to keep the dough from sticking to your hands.
To Form Italian Focaccia Bread
- Mold to the Pan – after the fourth stretch and fold, immediately transfer it to a 9×13 pan coated with 1/4 cup olive oil. Turn the dough and gently stretch to the edges. If it is difficult to stretch, rest 15 minutes and try again then cover and rest 45-60 minutes.
- Dimples – dip fingers in water and poke fingertips into dough going straight down in a quick motion like playing the piano. Go over the dough 2-3 times to create plenty of dimples.
- Add Toppings and Bake – Re-whisk topping then drizzle it evenly over the top of the dough. Bake at 450˚F for 22-25 minutes until golden brown. I aim for 25 minutes for a crisp crust. Immediately transfer bread to a wire rack and rest 10 minutes before slicing.
Common Questions
Focaccia is a flat bread with a texture that is similar to good pizza dough.
This recipe produces a crisp chewy crust with a soft and airy center. If your bread ends up dense or tough, be sure to measure flour correctly and check that your yeast is still active.
There could be a few reasons – use a thermometer to ensure your water temperature is 105-115˚F so you don’t kill your yeast. Check that your yeast isn’t expired – if it doesn’t form a foamy later in the first step, discard and start over with fresh yeast. Also, measure flour correctly.
You can use a jelly roll pan for flat bread, or cut the recipe in half and bake in a 9-10″ cast iron skillet or cake pan.
Yes. Bread flour and all-purpose flour can be substituted equally in this recipe.
How to Serve Focaccia
- Side Dish – serve focaccia like you would dinner rolls. We love to pair it with Zuppa Toscana or Italian Wedding Soup.
- Sandwich Bread – when baked in a 9×13 pan, the focaccia is easy to slice in half for sandwiches. It makes the best ever BLT Sandwich and of course our Chicken Club Sandwiches.
- With a Dipping Sauce – you’ll love this restaurant-style bread dip: In a small dish, combine equal parts extra virgin olive oil and balsamic vinegar with a sprinkle of black pepper.
Make-Ahead
- Room Temperature – loosely cover focaccia in plastic wrap for 2 days at room temperature.
- Freezing: When the bread has cooled to room temperature, wrap in several layers of plastic wrap and freeze for 2 months. Freeze the bread the same day it’s made and it will taste fresh when thawed.
- Thawing: Thaw at room temperature or speed thaw in the microwave at 15-second intervals until no longer frozen.
- Reheating: Once thawed, place on a baking sheet and bake uncovered in oven at 350˚F for 8 minutes, or in an air fryer at 350˚F for 3-4 minutes until warmed through.
I hope you’re inspired to make homemade Focaccia bread. It will make you feel like a pro baker and it’s really simple with very little active time.
More Bread Recipes
If you love this Focaccia bread, then you won’t want to miss these bread recipes.
- Crusty French Bread
- Cheesy Garlic Bread
- Dutch Oven Seed Bread
- No-Knead Bread Recipe
- Chocolate Chip Banana Bread
Focaccia Bread Recipe
Ingredients
Focaccia Dough Ingredients:
- 1 1/2 cups warm water, 105-115 F
- 1 tsp honey
- 7 g instant yeast/ rapid rise yeast, 1 packet or 2 1/4 tsp
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 Tbsp extra virgin olive oil, for the dough
- 1/4 cup extra virgin olive oil , for the pan
For the Topping:
- 2 Tbsp extra virgin olive oil
- 2 Tbsp water
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 1/2 tsp fresh rosemary, finely chopped from 2 sprigs
- 1 tsp kosher salt or flaky salt, to sprinkle the top
Instructions
- Proof the yeast: Pour warm water into a measuring cup and stir in 1 tsp honey. Stir in 1 packet of yeast and proof for 5-7 minutes or until surface is foamy.
- Make the Dough: In a large mixing bowl, whisk together 3 3/4 cups flour and 1 1/2 tsp salt. Pour in your yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough mass forms. Add 1 Tbsp olive oil and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.
- Make the Topping: In a small bowl, combine 2 Tbsp oil, 2 Tbsp water, 2 minced garlic cloves, 1 1/2 tsp finely chopped rosemary, and 1/2 tsp salt. Whisk vigorously until well combined and set aside
- Develop Gluten: Once dough is rested, use the stretch and fold method to develop gluten strands (see video for a demonstration). Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest 30 minutes at room temp. Perform 3 more stretches and folds, letting it rest covered for 30 minutes each time. Right after the last stretch and fold, transfer to an oiled baking pan.
- Mold to the Pan: Pour 1/4 cup extra virgin olive oil into a NON-STICK 9×13 baking pan to coat the bottom. Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges. Cover and proof 45-60 minutes until well risen and puffy.
- Create Dimples: Dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, like pushing keys on a piano. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
- Add Toppings and Bake: Re-whisk the topping if it has separated then drizzle evenly over the top. Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 450˚F for 22-25 minutes until golden brown (we prefer 25 minutes for a crisp edge). Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing. Cut into squares to serve or slice lengthwise for sandwiches.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
any tips for making either the dough or bread ahead of time?
thanks
Hi Sara! See my “make-ahead” notes above for tips on making the bread ahead of time.
If you want to make just the dough, here is what one of my readers said, “I made the focaccia and refrigerated it overnight. Took it out in the morning and baked it. It was fantastic! I decorated it with rosemary shaped like a Christmas tree and added grape tomatoes.” I hope this is helpful!
Reply
Hi Natasha,
I have tried many focaccia recipes, but they always did not turn out right! This recipe is the best of every single focaccia recipe I have tried and has awesome straightforward directions. My family loves it and I always make it for the holidays.
Could you make more bread on your website?
Thanks for all you do and for making baking and cooking feel so easy now!
Great to hear that you love our recipe! I’ll try to add more bread recipes but you can also check my existing bread recipes here.
Wowww! This bread turned out soooo good! Planned to freeze it for Thanksgiving but my husband and son were around when it came out of the oven so…I’ll be making another loaf tonight. It was so beautiful, crispy, fluffy, flavorful, etc. and I can’t believe “I” made it. Thank you, Natasha!
You’re very welcome, Jaclyn! thank you for trying my recipe!
I have made this several times. Easy to follow recipe, just time consuming. The focaccia never lasts more than a few hours after I pull it out of the oven
Have you ever tried using a Danish dough whisk? Those things are amazing for bringing together things like bread dough or cookie dough with little to no effort.
Thank you so much for sharing that with me!
I made it tonight and everyone loved it! This is so delicious, so flavorful, crispy and airy and no overnight waiting time! It looks like bread that is served at a fancy Italian restaurant. Served it tonight with your chicken marsala recipe. I always use your recipes as a no fail, dinner winner, thank you once for another amazing recipe! BTW, love your new cookbook! 🙂
Hi Jenny, thanks so much for your awesome comments and review. I appreciate it!
I was so excited to make this recipe. I forgot to put the olive oil in the dough before the rest can I get the olive oil in it some other way
HI Linda, I think it will still be ok since there is alot of olive oil that works into the dough a bit, later in the process.
This focaccia recipe is absolutely delicious and so easy. Love the crustiness and the soft tasty center. Definitely our new favorite bread to make. Thank you so much, Natasha.
YUM!!!
You’re very welcome, Andrea! I’m so glad you loved it.
Watched the video.
Made the bread.
Ate the bread.
everybody ate the bread.
It’s as amazing as every other recipe of yours! Thank you!!
That’s just awesome! Thank you for sharing your wonderful review, Heather!
I made this focaccia today. Amazing!!! Definitely will make this again. Next time, I’d like to try baking it in a half-sheet pan, for sandwiches that aren’t overly large. Would the oven temp remain the same, with a shorter bake time? I would also like to top with (for example) red onion…should I still use your oil & garlic mixture?
Hi Janice! You can experiment with it. The baking temperature could stay the same, you’ll just need to watch it as it may bake faster.
Every recipe I try from your site is amazing. Haven’t had anything that didn’t work. Thank you so much. I made this foccacia today and omg I wish I could put a picture
That’s just awesome! Thank you for sharing your wonderful review, Mariana!
Hi I’m kamille I did this recipe today and it smells delicious I really like the garlic smell even if my dad doesn’t likes i dont care I really think it’s a good recipe
Hi Kamille! I’m so glad to hear that! I hope its as good as it smells!
This is my all time favorite recipe. So easy so good ! Once I made 2 loaves and they were gone that day. My mom’s favorite bread.
I’m so glad you enjoyed it!
I have made a few of your recipes, and they all seem to have too much salt… and I am a salt addict, so that’s saying a lot! I reduced the salt by half the second time I made this bread, and it was still on the salty side. I appreciate the easy-to-follow, clear instructions in all your recipes.
Hi Anna! I’m glad you love the recipes. Thank you for the feedback. You can definitely adjust the amount of salt you use based on preference.
Incredible! I’ve already been sharing this recipe with everyone who tries it. Question though; It says “easy to freeze.” How do you freeze it (as dough or finished), and can the same texture be recreated after freezing?
Hi Robin, we have the full freezing and thawing instructions within the recipe post, see the “Make-Ahead” section. I hope that helps.
This came out so tasty! Definitely will be one of my go to recipes. I freeze lots of stuff and this freezes well. Toast it up in an air fryer and its great.
That’s so great! It sounds like you have a new favorite, Paul!
Followed the recipe exactly and it turned out amazing. My husband can’t get enough of it. Definitely will be a staple in this household. Thank you so much. Looking forward to the new cook book!!
That’s awesome! Thank you so much for sharing that with us, we’re so happy that you enjoyed our Focaccia Bread Recipe!
If I want to make jalepeno cheese focaccia would I just add that right before I bake instead of adding the topping you have in the recipe? Or should I just add that to the topping you have in recipe?
Hi Sharon! I haven’t tested it myself but it should be fairly easy to experiment with either mixed in or as a topping. Let us know how it turns out.
First bread recipe that turned out as advertised. And I used half bread flour, half 00 flour. Had to adjust the moisture but it came out high, beautiful and golden, brown and delicious. My new go-to recipe for focaccia for sure. Loved it!!
So glad you loved it! Thank you for sharing.
The recipe turned out great, I’ve really enjoyed it and will definitely make it again. However, I noticed that the dough from the dimples was not exactly cooked all the way through, it was a bit soggy. What have I done wrong? (Btw, your recipes are amazing, I’ve tried many and was not disappointed.)
Hi Ramona, it’s hard to say with out being there, it sounds like it may have needed a bit more time in the oven. I wish I could be more helpful.
Best focaccia bread recipe EVER! I’ve made this recipe many times and it’s never ever failed! We usually try to make two loaves bc my husband loves it for sandwiches! I purchased a nonstick pan to make this but only have one so I’ve also made it in a glazed stone pan which is roughly 9 x 13. It just needs a little help to release. The other day my daughter was worried bc one of hers wasn’t rising as well as another. I let it rest extra time and then put it in the oven and sprayed some water in the oven to humidify. It rose well in the oven, turned out great! Just curious, has anyone doubled this and baked it in a larger commercial size pan? Our church youth group is doing a spaghetti fundraiser and I’d like to make this for a crowd. If anyone has any ideas (especially Natasha) I’d be happy to hear them! ❤️
Hey Anne, that’s awesome. I’m so glad that you love this recipe a lot! It should be fine to double the recipe. We’d love to know how it goes if you try that!
Hi Anne, yes, this is an amazing recipe! I’ve doubled it several times, and it turns out perfect. I usually make one with Natasha’s exact recipe (garlic, Rosemary, etc. ) and for the other one I use her pizza sauce recipe and add mozzarella and medium cheddar and pepperoni and it is the best, fluffiest pizza you’ve ever had!
Thank you so much for your awesome comments and feedback, we appreciate it!
Thank you for this recipe.
This is the best.
I love focaccia. Have tried so many different recipes. And all have failed horribly UNTIL yours. The best.
That’s so great! It sounds like you have a new favorite, Gabrielle!
Spent 4/5 hours (was in no hurry, and allowed extra time for dough to grow…), but unlike most recipes I’ve tried recently, this worked perfectly and the results were extremely light and tasty. Impressed…
Hi Rich! I’m so glad to hear that. Thank you for your feedback. 🙂
It looks great.Can I use sugar instead of honey and if so, how many tsp?
Hi Rachelle, I have not tested that to advise but you might have to do some experiment on that one.
For sugar I did the same amount as the honey and came out perfect.
I substituted tue honey for 1 TBLS of sugar and it was amazing! That was the only change I made. So so good!
Thank you so much for sharing that with us!
First time making this and it was absolutely delicious and flavorful
Thank you!!!
It’s my pleasure, so glad you loved it!
Delicious and thank you again for the videos! It was so easy to follow your instructionso and helpful to see the gluten stretching example. Whole family loved and we will definitely make again.
You’re welcome! I’m so happy you enjoyed it, Stephanie! We enjoy making these videos for you! I hope you get to try more recipes soon!
This was the best bread ever!! I still can’t believe that I was able to make it. It was so easy and the video tutorial was super helpful! I ate this whole pan pretty much by myself! Can’t wait to make again! So flavorful and delicious!
That’s so great! It sounds like you have a new favorite, Rebecca! This bread truly is DELICIOUS!
I made it today, and you’re so great at giving directions it was impossible to screw it up. Thank you for the recipe, spouse and I just taste tested it. It is amazing! I will make it again for sure.
Hi Alicia! I’m so glad the steps were helpful and easy to understand. Thank you for sharing.
I made the focaccia last night and it was excellent. I’ve made other recipes but they never gave this result. It was easy to make,tasty and the crisp outside texture contrasts with the softer inside. Perfect for sandwiches, toasted with a little butter or just out of the oven. This is going to be my weekly go to recipe.
I’m happy to know that this is going to be on our weekly recipe. Thank you for your review!
After I do the fold and stretch steps, and I get it into the baking pan, can I refrigerate overnight and bake in the morning? If so, how long should I have it out of the refrigerator before baking it?
Hi Beth! That will work! Here’s what one of my readers shared: ” I made the focaccia and refrigerated it overnight. Took it out in the morning and baked it. It was fantastic! I decorated it with rosemary shaped like a Christmas tree and added grape tomatoes.” I hope this is helpful!
First time ever attempting to make foccacia and it tastes absolutely amazing! I cant believe i made it actually lol. Going to make this again and again!
Thank you for such a wonderful recipe!
Hi Jody! That’s wonderful. It really is simple to make and the results are amazing! Thank you for the feedback.
Delicious!
Natasha in the video the oven temperature shows 400F 22-25min. But you say bake at 450F and the recipe as well.
Just in case so you know that.
Hi, at 6 minutes and 20 seconds in the video I said 450˚ which is the correct temperature and it matches the written recipe. Can you tell me specifically where you heard or saw 400?
Hi Natasha, love your recipes and everything you do!
So in the video at 6:24, the video reads “400oF” at the bottom left.
Oops we didn’t catch that. 450˚F is correct. It’s too late to fix it at this point without re-uploading the entire video. I wish there was an easier way.
FYI–The 7g measurement of yeast is wrong. 1 packet is ~21 grams! I realized this too late; hopefully no one else repeats this mistake!
Hi Earl, it sounds like you are using a different size packet than what is considered standard. 1 packet of yeast weighs 7 grams or ¼ ounce and is also equal to 2 ¼ teaspoons.
This bread is fabulous! A crowd pleaser for sure! I followed the directions and timing! Came out perfect!
Great to hear, Betsy! Thank you for the review.
I need to time this right when I attempt it. By my calculations it’ll take 3.5 hours, at least, start to finish. Am I correct?
Hi Dawn! Roughly about 4hrs from prepping to making, resting, and then baking.
I was short on time, ended up cooking after 4 turns and 20 min. Rest, still delicious 😊
Can this recipe be doubled so it can fit a 12 × 16 focaccia pan
That should be fine. We’d love to know how it goes if you try!
Followed the instructions without making any changes and it turned out perfectly. Crispy, flavorful crust and an airy delicate interior. My family devoured it so quickly and couldn’t stop talking about how amazing it was. This recipe is surely a keeper. I’ll need to double it next time to keep up with the demand. Thanks again!
I’m so glad you loved the recipe, Charlie! Thank you for sharing.
Can dried rosemary be used? I live in a small community and my options are very limited. This looks really good and I love the taste of Rosemary.
Hi Connie! Yes, that should work fine.
This looks so good! I will need to do some prep a day ahead of time. I’m wondering if refrigeration should be done before or after the folding.
Hi Laurie, I would refrigerate it after the rise and then bring it back to room temperature the next day before finishing it off.
Absolutely delicious! I make this often and love trying new herbs and veggies in it too!
So glad you loved it, Amanda! Thank you for sharing.
I have never made bread before. I followed this recipe perfectly, with the exception that I cooked it in a 12″ cast iron skillet. IT WAS PERFECTION!!! Tasty, crispy outside and soft fluffy inside. Half was gone in an hour with just two of us stuffing our faces. This one’s a keeper. Thank you!!!
Hi Lisette! That’s wonderful. Thank you for sharing, I’m glad you found a keeper!
Hi Natasha
I love all your recipes including chicken pot pie and banana bread. I tried this one today, reading your comments below i made sure the yeast and water mixture was foamy before I added it to the flour+salt mix but the 3 3/4 cup flour was too much and the dough was very dry so I had to add 1/2 cup warm water to make it sticky like in your video. I did spoon the flour and added it to the measuring cup. Maybe next time I will start with 3 cups and then add more if needed. Also rise was not as much , could be the temperature of our house.
Hi Prerna, it’s hard for me to say what went wrong without being there, but it sounds like you’re taking the proper steps. I would go through the ingredient list and process once more to ensure nothing was altered. I also recommend ensuring your ingredients are not expired. I hope you give this a try again soon.
I am just about to try this recipe…the video says 3 3/4 cup flour. It also says to zero out your scale and measure out 470 grams of flour. When I measured out 470 grams of my bread flour it was 3 cups and maybe a couple extra little spoonfuls (not measured only kept adding until it was 470 grams). I will see how this works using the measurement from the scale…
Hi Liz, when we measure flour, we spoon the flour into the measuring cup. If you push the cup into the flour bin, you can get up to 25% too much compacted flour. I hope that helps.
Yesterday I made Natashas Tuscan chicken recipe (so easy and delicious) and today this divine focaccia! It takes a long time and a lot of steps. But turns out perfect! This is definitely going in my repertoire of favorites! I followed the recipe to a T. Today it was raining in sunny California so the day called for beef barley soup with this focaccia. I made a huge batch to share with 4 households. Surprisingly, if you cut this loaf in half lengthwise, and then cut each half into narrow slices
1” to 1 1/2” thick, I got 25 slices out of it. Enough for 15 people total to try, with some getting seconds. Great crunchy exterior and soft chewy interior. You’ve got to try this!!!
That’s great, Paulette! Thank you for sharing.
I was a little hesitant trying my hand at baking as I am not a baker but my local bakery I normally buy my focaccia from sold out before Thanksgiving so I tried my hand at making it. This was pretty easy to make- I definitely either overproofed the dough or didn’t have the water warm enough when I made the yeast because it did not rise like the one in your video. The dough was still a bit sticky and kept tearing during the folding so I’m not sure what I’m doing wrong there. I was discouraged when putting it in the oven when I saw how flat it was compared to yours after the last set- but I was pleasantly surprised to see it rise quite a bit in the oven. It didn’t brown as nicely as yours did, even after 25 mins and was not as high, but it was delicious! I was pretty proud of how well it came out being my first time baking bread- your video was super helpful! I’m excited to serve it tomorrow with my favorite Boursin cheese. Thank you for the wonderful recipe! Am going to try again to see if I can improve to get it closer to yours:)
Hi Erin, the temperature of the ingredients and the room can definitely impact the rise. If it wasn’t rising fast enough, you might consider putting it into a warm 100˚F oven (some ovens don’t go below 150 so just warm it to 100 and turn it off) that may help with proofing. Also, make sure your yeast is at room temperature rather than cold if you refrigerate your yeast.
Hi Natasha,
Love this recipe!
Would I be able to substitute dry yeast for instant?
Hi Phyl! The right yeast is key to making this bread in about 4 hours from start to finish. That is why we are using rapid rise.
The Focaccia Bread recipe is perfection. I’d love to share photos of mine, but it looks just like yours. I changed nothing! Excellent!
That’s wonderful! So glad it turned out. You can always tag me on Instagram or Facebook @natashaskitchen.
This recipe is easy and delicious. I’ve made it a few times now, my family loves to make sandwiches with the bread! Thanks for all the great recipes.
Thank you for your good comments and feedback, Sandra!
I love making this Focaccia bread recipe and my family loves it. It’s easy and fun to make and it’s neat that you can dip your fingers in water to do the stretching and folding so the dough doesn’t stick to your hands. It comes out perfect every time and since it freezes so amazingly well, thaws and reheats quickly, I like to keep some on hand in the freezer. I’m making a few batches now as a “make ahead” for Thanksgiving dinner. Thank you for sharing such a great recipe Natasha!!!
Sounds like a great plan! Thank yu for sharing this with us, we appreciate your comments and feedback!
Hi! Can you make this the night before and keep in the fridge until morning?
Hi Isabella. I would refrigerate it after the rise and then bring it back to room temperature the next day before finishing it off.
Natasha,
I am SOOOO Excited right now!!!! I have been following you for quite sometime and making the recipes that I can legally eat on my diet( well, I do cheat sometimes when they look really yummy, shhh) Anyway, never made bread before and was very afraid to try due to failing. I made Focaccia bread ( my favorite) Followed recipe, watched video and guess what? I Succeeded!!!! So YUMMY. THANK YOU for sharing your talents and humor with the world. You are AWESOME!!!!
God Bless You and Yours!!!!!
Hello Dawn, thank you so much for sharing that awesome review with us! Hope you’ll love all the recipes that you will try.
This is so delicious and my family loves it. Do you think I could double the recipe so I can make two at once?
Hi Kelly! That should be fine.
I made one last weekend. I thought it did not go well until I go it out of the oven and my friends ate it all. What worried me was the fact it seemed I did not get the same result as you. But it worked in the end and I will do it again : )
I’m so glad the flavor and taste were still there! I hope you give it another try soon! Ensure there were no substitutions to the process or ingredients for the optimal outcome.
My favorite focaccia recipe! It turned out amazing and your recipe is extremely easy to follow!
So glad it turned out, Carol. Thank you for the wonderful review.
I have made this recipe several times now and we just love love it! Turns out perfect each time. This is the first time making it at a much high altitude so hopefully it will turn out just as well. I have also followed you for so long and made so many of your recipes….I have been married 59 years and was so tired of cooking and making the same old things that following you has helped me to keep cooking. You inspire me.
That’s wonderful, Gaynell! I’m so glad to be an inspiration for you! Thank you so very much for putting a smile on my face. 🙂
Loved this recipe. I did cheat for time on step 4 and only did one stretch/fold. I figured this might mean smaller bubbles but it was still fluffy and crunchy.
Great! I’m glad it turned out. Thank you for the review, Marnie.
I added Italian herbs to the dough for a more savoury flavour. Turned out great every time!
Nice, thanks for sharing! Glad that additional herb worked great too.
Wow Natasha, My family devoured this. I was hoping for leftovers the next day… It turned out exactly like your video. If I may suggest an idea, I used ‘no stick’ foil paper to line my 9 x 13 pan and it worked beautifully! Slid right out. Thank you so much! Keep bringing us fabulous recipes like this please!
Hi Anna, thank you for your review and tip, we appreciate it!
Hey Natasha,
Thank you so much for sharing this wonderful recipe with us. I let it rise in the fridge overnight and then Performed the 4 stretches and folds, allowing the dough to rest covered for 30 minutes between each set. after the fourth stretch and fold, I let it rest for an hour.
It tasted so nice – as its only me I have frozen the half.
Thank you
Hanna
Thank you for the great feedback Hanna! You’re welcome. 🙂
Thank you Natasha for this recipe, its super delicious and it taste so much better than in a grocery store!!! I will be baking focaccia all the time now!
You’re very welcome, Elena! I’m glad you liked it.
Just made this and it turned out amazing! It tastes so good and the crunch is awesome!!!
I’m so glad you enjoyed it, Cassie!
Made this today, and I’m just blown away by how good it is! I’ve never made one of your recipes that I didn’t enjoy, but this is, hands down, my favorite.
Happy to hear that you loved the recipe!
This recipe is WONDERFUL!!! Crispy crust, fluffy interior and so tasty! My kids and I can’t get enough of it. Thank you so much for developing and sharing this recipe.
That’s wonderful to hear. Thank you, Erin.
Hello Natasha, just curious as to why you are activating the instant yeast. I thought you could just mix it with the dry ingredients and then add the water.
Thanks
Hi, I like to make sure it’s working and active before I spend all that time making the bread. I’ve had sad situations before where the yeast was expired.
What a great recipe ! I have made it twice letting it rise in the fridge overnight and it works beautifully. I also used bread flour and it gets a super crispy crust. Thanks for the microwave tip, that’s a keeper for proofing my sourdough!
Hello Julie, thanks for sharing that with us. Good to hear that it is always a success when you make this recipe!
Hi Natasha!
I love this recipe and was wondering if I can refrigerate the dough overnight? Should I just do the first 39 minute rise and then do the folding after the dough comes to room temperature tomorrow? Thank you !
Hi Giovanna, I would refrigerate and then bring it back to room temperature the next day before finishing it off.
Consistent, reliable, flexible, easy, delicious recipe! Love the personality in the video too!
Thank you for your good comments and feedback, Stef. We appreciate it!
Just made this today and it’s amazing! So worth the labour!
Once question, how do you store it if not freezing it right away?
Hi Sonia, it’s rewarding, isn’t it?! I have these instructions in my notes, loosely cover the bread in plastic wrap for 2 days at room temperature.
Hi Natasha! If we do the microwave trick how long do we let it rise for since it speeds up the process?
Hi Ashley, you can speed thaw in the microwave at 15-second intervals until no longer frozen.
Made it!
Started it yesterday, put in fridge overnight and finished this morning.
Topped with olive oil, garlic, rosemary and sun dried tomato.
Sounds great! I’m glad you like the recipe, Kathi.
I never have time to make bread that needs proving like this, bit being in covid iso we have heaps of time! This is an easy and delicious foccacia and will definitely be making it again!
I’m so glad you tried it and loved it, Kasee! Thank you so much for sharing that with me!
Why are there no comments on this? Love this recipie, super simple. My family LOVES it for deep dish pizza too!
Hi Shelby, this recipe has 300+ comments, you can see them all in the comments section 🙂 Thank you so much for your lovely review! I’m so glad you & your family loved it!
This focaccia recipe has good flavor. Thank you for posting the “nutrition information,” however your serving size is missing. I ran your recipe through the Myfitnesspal online recipe calculator and it came out as 225 calories for one serving if you cut the entire slab of focaccia into twelve pieces (which I did–I cut four rows of 3 pieces per row). Thanks for the recipe!
You’re welcome and thank you for sharing that with us.
I made your recipe. It was good and I will likely make it again. About your nutrition information, thankyou for supplying that, however, it does not state what the serving size is for that 217 calories per serving.
I am a great cook so I am told I tell them my food is great because I love cooking. I follow you and use many of your recipes, everyone has been great and my guests rave over them.
That’s just awesome! Thank you for sharing your wonderful review, Connie!
I was looking for a focaccia recipe that didn’t require an overnight refrigeration. Even though I had to rush the last prove (about 35 min instead of 45-60) AND even though I had to use a Pyrex 9×13 dish, it came out great. Nicely browned on bottom and top, and a nice crunch along with great flavor. I’m very much a novice but even my wife was impressed! Thank you — blessings.
I used your damp towel in the microwave trick to help with shortening the last prove time. Great hint.
Nice, glad you tried that one!
You’re welcome! Good to know that it turned out great and your enjoyed it!
Can this be made in a stand mixer? And, if so, how would the instruction differ.
I love all of your recipes.
Hi Leslie, I haven’t tried that for this recipe, but this one is done pretty quickly, so it worked by hand really well.
Just baked this bread! I give it 10000 stars, thanks it’s now one of our families favorites. I have tried other bread recipes in the past, and they have never turned out well… but this recipe turned out excellent! I will bake this again.
Hi Mary, thank you so much for the amazing review. I’m so happy you loved the recipe! I saw your second message and migrated your stars to this comment. Thank you again!
I was a little worried at first because my dough seemed to be a lot wetter/stickier than the video, but it baked up perfectly. Will definitely add this recipe to our regular rotation!
I’m so happy to hear it turned out perfect! That’s so great, Norman!
Hi Natasha! I made this focaccia a few times and it always came out perfect! Love your recipes
Giovanna
That’s just awesome! Thank you for sharing your wonderful review, Giovanna!
I tried this bread and it didn’t turnout well. It didn’t raise very much and the olive oil on top made it seem greasy. My yeast was fine and I’ve made other breads with success.
Hi Kathi, there could be a few reasons – I recommend using a thermometer to ensure your water temperature is 105-115˚F so you don’t kill your yeast. Check that your yeast isn’t expired – if it doesn’t form a foamy later in the first step, discard and start over with fresh yeast. Also, measure flour correctly.
I am excited to try this recipe but I’d like to know if I can make the dough in my bread machine and expect the same results.
Hi! I haven’t tried it in a bread machine, but that may work. If you experiment, let me know how you liked the recipe.
Made the focaccia and the first batch was so dry I started over because I thought I may have miss measured. Second batch the dough was again very dry and not at all sticky. I added more warm water and was able to get the needed results. What could I have done wrong to have such a dry mix?
Bread turned out great with the minor adjustments.
Hi Rhonda, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
That explains it. I’ve tried making 3 batches now, first one I threw out. Second one I added more water and it turned out good. Today I’m making and I dug into the bag, scrapped off a firmly packed 3 3/4 cups. Thus I have another dry batch. I just tried pulling and laying over and it’s way to stiff. I guess I need to throw this one out too.
Natashas Kitchen: I just made another batch and made sure the flour was fluffy and the dough is exactly the way it’s supposed to be. THANK YOU!
That is awesome, I’m glad it turned out to be awesome!
Hi! My oven has a proof setting. Should I out the dough in there throughout the develop gluten process or only for the final proofing?
Hi Katy, that may work, be mindful if it goes above 110°F then you can deactivate the yeast and it won’t rise properly.
This recipe and technique worked perfect. We had it with beef stew tonight. Great compliment to our meal.
Hi Natasha,
I tried your focaccia recipe today and it was delicious!!!! My family enjoyed it and it disappeared from the table in 5 min. Thank you for making cooking look fun and easy. I enjoy watching your videos and have been trying a few of your recipes from time to time.
You’re very welome. Thank you for trying my recipe and thank you for the review. I am happy to hear it was enjoyed!
Natasha – this is absolutely DELICIOUS, minimal effort except for your time, but the payoff is so worth every minute. I added black olives and some crispy onion bits on top along with EVOO with rosemary/garlic!! Will be making for family and friends. Thanks for sharing this recipe.
Hi Robin, that’s great! Thanks a lot for your good comments and feedback, I hope your family will love it too!
This is an AMAZING Focaccia Bread recipe! I have saved your this recipe for sometime now in my bookmarks! I am so glad I did because it was absolutely delicious. I should have started earlier instead of 2:30pm..but it was a good after dinner snack.LOL.
I changed Rosemary to fresh Thyme since my husband doesn’t care for Rosemary.
I also sautéed 1 minced garlic clove, some chopped fresh thyme & dash of kosher salt, put it aside too cool and used it for the oil to add into dough recipe instead of plain oil because I love garlic so much!
I followed all your steps and it came out perfect. Golden and fluffy with crunchy crust. Natasha you are my go to gal and I always know I will be making something delicious. You are my favorite!
Is there any way you can post a chicken paprikash with nokedli recipe? I know its not a Ukrainian dish, but I am sure you have done it! I love it.
Thanks so much for sharing so many recipes.
Thank you so much for sharing that with us, Joanne! I appreciate those recipe suggestions! On my way to look them up!
Big hit with the family, especially my grandson! I was surprised how easy it was to make. Thanks Natasha! Love your recipes and videos! Keep ‘em coming!
That is the best when kids & the family loves what we moms make. That’s so great!
I’ve tried focaccia in the past and it was an epic fail. But not with this recipe! It was so delicious. Thank you for the great instructions. This recipe is a keeper!
Love it! Thanks for the great review, Annette.
Natasha,loved this easy recipe.My bread came out perfect and delicious.Thank you for all the great recipes you post.It’s a big 5star from me.
You’re welcome, Divina. Thank you for your fantastic feedback!
I have made this recipe several times and have had requests to make it for other people as well. I love doing the stretch and fold. For the first one, I leave the dough in the bowl like you do bot for the next three, I lift the dough from the bowl (with fingers moistened) and do the stretching in mid-air. I can get the dough looking like a pork loin! So much fun but my wife just smile at me when I do this. Also, after the last stretch, I add the olive oil to the mixing bowl and do the turning in there. I put a piece of parchment paper in the bottom of my baking pan and spray the sides with cooking oil. Then I dump my dough into the pan and stretch it to the corners before the final proofing. The paper under the dough makes getting the baked bread out of the pan a simple process.
Thanks for your detailed review and for sharing your experience with us! I’m glad you liked the end result of the recipe.
Excellent recipe. My question, where did you get your flour canister? Thanks
Hi Michelle, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
OMG! It’s only been three days since I made this & ate the entire thing! I can’t stop thinking about how good it was & am trying to resist making it again!! The recipe is super easy to make & absolutely delicious!!
Hello Lori, that’s great feedback! Nice to know that you loved this recipe and you found a new favorite. Thank you for the excellent review!
Everything was going well until the stretch and fold process. It doesn’t look moist and doesn’t look more puffed between each fold. I used the microwave tip between each stretch and fold without realizing that maybe it’s deactivating the yeast based on what I read in your comment section…. :/ I’m so sad I’ve spent a few hours making this 🙁 Will have to see how it turns out. Also is it bake at 450F or 400F? Your video said both and I’m confused.
Hi Ashley, we bake it at 450˚F for 22-25 minutes until golden brown.
I was wondering the same regarding the microwave trick in between each fold. Did you receive an answer to this question?
I made the focaccia and refrigerated it overnight. Took it out in the morning and baked it. It was fantastic! I decorated it with rosemary shaped like a Christmas tree and added grape tomatoes.
It sounds amazing! Thank you for sharing that with us, Ami.
Hi Natasha. It is an amazing recipe. For the focaccia, Can I use fresh yeast?
Hi Maria, that should work fine. If you try this recipe, please share with us how it goes.
I only gave it 4 stars because I want to see how mine turns out. I have a party tomorrow mid-morning and I didn’t want to be rushed so I prepared my dough and put it in the fridge. I’ll take it out in the morning with plenty of time to bake it. Will let you know how it comes out. My kitchen smells incredible prepping the dough!!
I hope you love this recipe, Ami!
How can you give something 4 stars when you haven’t even baked it yet??? That’s not even fair. Hope you can bake it and give it a true rating.
This is Easily the best bread I have ever made and will be my go to bread recipe. I also added olives and sun dried tomatoes. I have made it three times already. It is the bread I had as a child and never knew what it was. I also eat it for breakfast with some strawberry jam. Fantastic!
Aae, I’m glad you found your new go-to recipe. That is a delicious combo and always an all-time favorite!
Hi, I have done a few of your recipes successfully. Your best pizza is a regular on our table every other week. I am thinking of using this focaccia recipe for a cold tomato pizza.
Can I use a Corningware dish to bake
I’m so glad you’re enjoying my recipes, Claudine!
Amazing as always while following your recipe!
Dear Natasha, is there a way of making this gluten free? Would it be just as easy as changing to rice flower? Would you make any changes in the process/ other ingredients then?
Kind regards
Hi Kristina, I haven’t tried this as a gluten-free version so I can’t speak to that. I wish I could be more helpful with that question.
I love everything you make!!!!!!
What are the steps if using a stand up mixer?
Hi Laura, I haven’t tried that for this recipe, but this one is done pretty quickly, so it worked by hand really well.
Good Morning,
I am suffering from what you said was “over proofing” my dough
How do I fix this 😩
Hi Kenya, if it’s over-proofed it’s hard to say if it will recover, but you can try rescuing the over-proofed dough, by pressing down on the dough to remove the gas, then reshape and reproof.
I have been looking for the perfect bread recipe for years and hands down, after I made this I flared my hands in success exclaiming, “I did it! I did it!” This bread is delicious!!!! Thank you!!!
Yay, thanks for the wonderful review. I’m happy that you finally found your new favorite bread recipe!
Love all your videos, huge fan! I made this yesterday and my bread got stuck in the pan.. any ideas why?? The only thing I did different is use bread flour instead of all purpose. Could it be the pan? What kind of pan do you use? Thanks 🙂
Hi Abby, it is critical to use a non-stick pan and make sure to use the correct amount of oil which definitely helps to prevent sticking. Lastly, make sure the oven is fully preheated before putting the bread into the oven.
Just made this ooooh….😄
soo delicciouus thank youu!!
but mine was a bit more stodgy and not as bubbly or airy as yours….. i think thats because i didnt wait long enough for the yeast, am i right?
Hi Jena, that is probably the case if the rising times were cut short. I’m so glad you enjoyed it anyways.
I’m wondering which digital thermometer you are using. I have an instant read analog thermometer for meat but would like one like yours. Thanks and love all your recipes.
Hi Peg, we love our Thermapen! You can find it HERE. It’s on sale right now 😉
I. LOVE. IT! I’ve tried already many of your recipes, but never made bread. I tried this one, and put black olives in the finger holes, before baking it. I didn’t have a fitting baking pan, so I just rolled it out with a rolling pin on an oven tray with some baking paper underneath. Worked out perfectly well. Next time I’m going to try your French wreath bread.
I’m so glad it worked out perfectly, Jan! That’s so great!
Ok this is my second review, but I had to add how addictive this bread is AND how forgiving it’s been with a toddler helping turn the spread out the dough. We make this at least weekly. We even made 2 today, one exactly as written and the other with a sweet topping (half tablespoon cinnamon and 3 tablespoons sugar with the same 2:2 oil and water mix): both amazing and didn’t taint each other cooking at same time in my oven. Thx so much again for sharing this recipe!
You’re so welcome! I’m glad you and your family love this recipe, thanks for sharing that with us!
I made this recipe just last night and this was first attempt at ever trying to make focaccia or bread in general! The recipe and the video tutorial was everything and just really helped to bring it al together! I was beyond proud and excited when I took the focaccia out of the oven! Thank you Natasha for making me a bread baker!!
You are so welcome, Lovely! I’m so happy to have read your feedback, thank you for sharing that with us.
Can you use bread flour and get the same results?
Hi Judy, Yes. Bread flour and all-purpose flour can be substituted equally in this recipe.
I made this recipe for a family dinner. I must admit that I did not do the stretch and fold as described. I was in a hurry and did stretch and pull my way two times. This recipe is amazing! My entire family loved it and it looked beautiful. This recipe is easy and delicious. We will make again and again. Well done Natasha!
Thanks for that awesome review, Sue! We appreciate your feedback.
AMAZING! Amazingly tasty and easy. I was making this to copy a local restaurants pesto bread recipe, and we ended up eating the entire thing before I ever got the pesto made. So easy too; my 3.5 year old helped me stretch the dough, so huge bonus that it was fun and kid-friendly! Thanks for sharing!
You’re most welcome, Kelly. Glad you enjoyed making this recipe with your kid, thanks for sharing that with us!
NOOOOOOOOOO!!!!
When I woke up this morning, my very first thought was not coffee as usual but “leftover focaccia”. I ate a piece while making my coffee.
I test baked it yesterday because a neighbor, has been brining fresh garden veggies to me & mentioned buying some focaccia bread. I had never eaten or baked focaccia before yesterday.
Today, I will make again to take to my neighbor and may bake another “test” for myself!
Soooooooo easy!!!
Soooooooo yummy!!!
Thank you!!!!!
You’re welcome, Lori! Thank you for your good review and feedback.
Oh my!!!! I made this bread and all I have to say is it’s dangerous. I ate half of it myself. Can’t be making it too often 🤪. When you talked about the smell when it bakes you weren’t kidding, my husband got early out of the shower when it was baking and all my kids followed their noses downstairs to the kitchen. Thank you so much for such easy delicious 🤤 and easy recipe.
Haha totally understand what you mean. Thanks for your great review, I’m happy to know that you all loved it!
Excellent recipe! I added caramelized onions. Reheated the leftover foccacia the next day for unexpected company. It was perfect with a glass of wine.
I can eat this all day long! I’m so happy you enjoyed that, Linda!
Thanks so much for the fantastic recipe! I made it for friends, and they raved it as the best focaccia they ever tasted! Will definitely make this one again. So simple and delicious.
Hello Amanda, thank you for your good comments and feedback. Glad to know that you and your friends enjoyed this recipe!
I made this today and it turned out delicious. Easy to follow recipe, almost fool proof. I used fresh rosemary from my garden. The focaccia has a nice fluffy texture, great chew, and deep flavor. Definitely a keeper.
That’s just awesome! Thank you for sharing your wonderful review, Doug!
Love love this recipe! My family demands it fresh 2-3 times a week and it being so easy, I don’t mind doing it! Thanks for this awesome recipe Natasha!
You are so welcome, Holly. That makes me happy, thank you for your review!
Truly the best video ever for a beginner! I failed twice before I finally found the instructions of your tutorials.
I’m so glad the video was helpful!!
What are some other toppings that could be used? I was thinking of sundried tomatoes and olives.
Hi Shirley! I bet those would work great here!
Sounds amazing, will try those for my next batch!
Hey
If I wanted to add cherry tomatoes and onions as a topping, would the cook time remain the same or would I have to add foil so it doesn’t burn?
Hi Ari, I haven’t tried this with tomato to advise on the outcome. If you experiment, I’d love to know how it works out!
I do love your channel and your recipes . Dont know where I am going wrong. The first time it worked. Now I cant get it to rise the last time, once it is in the 9×13 inch pan. HELP
Hi Kenya, could you be over-proofing your dough or using too hot of an oven?
Not sure…. LOL Now that I know what over-proofing is I will try again. I didnt know this was possible
THANK YOU!!!
This bread is amazing! I will definitely make this again.
That’s so great! It sounds like you have a new favorite, Beth!
I’m making this for the first time right now. So excited for the finished product. One thing that is not clear: do I do 4 stretch and folds with a 30 minute rest in between before putting in the 9 X 13 pan? Or, 3 stretch and folds with a 30 minute rest and after the 4th stretch and fold the dough goes into the pan without the 30 minute rest? I watched the video twice and read the instructions and I can interpret it both ways. Can you clarify? Thank you!
Hi Joan, after the 4th stretch and fold, the dough goes into the pan to rest for 30 minutes. In step 4, I wrote: “Right after the last stretch and fold, transfer to an oiled baking pan.” I hope that helps.
OMG! So easy, so much fun to make, and absolutely delicious!!! I am making this 3x/week and giving it to all my neighbors. They love it too!!! Crunchy sides and tender inside. The topping is perfect! Thank you for an absolute keeper of a recipe!
That’s so great! It sounds like you have a new favorite, Roberta!
Wow! I had no idea focaccia was so easy to make – I did not need to know this ;). My family says it’s the best bread I have ever made. Thank you for another great recipe and video!
So easy! I’m glad you gave this a try, Nancy! Thank you so much for sharing that wonderful review with me.
Hi! Natasha Can I use vegetable oil instead of olive oil ?
Hi xtina, the oil is one of the star ingredients and really matters here since it imparts. flavor, so a nice olive oil is the way to go. Vegetable oil may still work.
Wow! Great recipe! Since I saw this a few weeks ago, I have probably made 2-3 loaves a week! I give it to neighbors, and they love it too! It is easy and fun to make, and absolutely delicious. It also freezes well. Great for mealtime or for sandwiches.
Wow, that’s so nice of you to share it! I’m glad you love this recipe, thanks for your great review and feedback.
I just this recipe as we were having some friends over and Oh My God it is amazing!!! Everyone loved it not a single piece left!
I just have one question, when it baked and I went to take it out of the pan it got stuck, and when I tried to take it out the button was crumbled a bit. (Mind you we still ate it no worries). I followed your instructions and poured oil in the pan before baking. Any reason why it got stuck and what can I do for next time? Thankyou
HI Analise, a non-stick pan helps a ton and also to use the generous amount of oil that is called for (it seems like a lot but it is important). I have a much easier time in my nonstick 9×13 metal pan than my ceramic 9×13 casserole dish where it has gotten stuck. I’m so glad you loved it!
Thankyou for answering. I was wondering if placing a baking paper at the bottom would ruin the baking process. So ill know for next time. Thankyou
Hi Analise, are you referring to parchment paper? This recipe doesn’t really need it, but I also can’t advise how it will turn out without trying that. If you experiment, I would love to know how it goes.
Tried it again today with baking paper. It worked just fine 😊 So happy with the result
Thank you so much for sharing that with me, Analise!
This is the best bread. I’ve made it 4 times already. I added tomatoes to the top of mine also.
I’m so happy you found a favorite on my blog, Debbie!
Hi, Natasha! I just wanted to jump on here and let you know I made this focaccia recipe yesterday and oh, my, word! It was so incredibly delicious!
My whole family was raving about how good it was. We all loved the chewy and crunchy texture and it wasn’t difficult at all! Also, the flavor was amazing!
I will be using nothing but this recipe going forward. Thank you!!!
That’s just awesome! Thank you for sharing your wonderful review, Meenaxi!
Hi Natasha, love your work, I’ll attempt this recipe for a dinner party but I’m very nervous when it comes to making any bread, so I wanted to make this in advance. Would you recommend making the entire bread 1x day in advance and just leaving it chilled to be reheated the day after, or leaving the dough chilling overnight to bake on the day of the party so it’s more fresh?
Hi Juliana, both ways work great! We’ve made it ahead, and the same day, it depends on your comfort level/ which is more convenient.
Would it be better left on the counter overnight if made in advance, instead of in the fridge, which can dry baked goods out more?
I Julue, great question. My concern is it would overproof and you would exhaust your yeast. The best route would be to make it according to the recipe instructions for best results.
Thx for your reply. I must have misunderstood the original question. I thought Juliana was deciding between baking it in advance and then refrigerating it overnight vs. making the dough to bake the following day. I was weighing my own options with it that way fir an event. 😊
Natasha,
I made this recipe last month and it is absolutely amazing!
I want to try making 1/2 the recipe in a 9 inch cake pan this time around. Any idea on the approximate bake time for that?
Thanks!!!
Hi AG, I haven’t tried it in a 9-inch pan to advise on bake time. It will likely need to be adjusted. If you happen to try it out, I’d love to know how it went!