24-Hour Focaccia (Recipe)

Making focaccia at home is simpler than you might think, and the results are nothing short of extraordinary. This recipe produces a soft, airy bread with a golden crust, perfectly paired with the fragrant flavors of dried oregano, juicy cherry tomatoes, sweet red onions, and garlic. Be sure to check out the video right below for a visual guide and see how we do making our version of focaccia!

Ingredients

For the Dough:

• 500g bread flour

• 200g all-purpose flour

• 490g water (lukewarm, about 90°F / 32°C)

• 4g instant yeast (1 tsp)

• 17g fine sea salt (3 tsp)

• 30g olive oil (plus more for greasing and drizzling)

For the Toppings:

• 2–3 tsp dried oregano

• 200 g cherry tomatoes (halved)

• ½ small red onion (thinly sliced)

• 3 garlic cloves (thinly sliced)

• Flaky sea salt (for finishing)

• Olive oil (for drizzling)

Instructions

1. Prepare the Dough (Day 1)

• Autolyse: In the bowl of a stand mixer, combine the bread flour (500 g), all-purpose flour (200 g), and 440 g of water (reserving 50 g). Mix on low speed with a dough hook or by hand until no dry flour remains. Cover with plastic wrap or a damp towel and let rest for 30–45 minutes to allow the flour to hydrate and the gluten to develop.

• Activate the Yeast: Dissolve the reserved 50 g of water (lukewarm, about 90°F) with 4 g of instant yeast. Stir and let sit for 2–3 minutes to ensure the yeast is fully hydrated.

• Mix the Dough: After the autolyse, add the yeast mixture, salt (17 g), and olive oil (30 g) to the bowl. Mix on low speed to incorporate, then knead on medium-low speed for 6–8 minutes until the dough becomes smooth, elastic, and slightly sticky.

• First Rest: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour.

• Cold Fermentation: Place the covered bowl in the refrigerator and let it cold ferment for 20 hours to develop flavor and structure.

2. Shape and Second Rise (Day 2)

• Remove from the Fridge and Rise: Take the dough out of the refrigerator and leave it in the same bowl, still covered, to rise at room temperature for 3 hours. The dough should become bubbly and puffy.

• Prepare the Pan: Generously coat a 9x13-inch baking tray (or half-sheet pan) with olive oil, ensuring the bottom and sides are well-greased.

• Shape the Dough: Gently transfer the dough into the prepared pan. Use your fingertips to stretch and spread it into the corners. If it resists, let it rest for 10 minutes and try again. Avoid deflating the dough.

3. Prepare and Add Toppings

• Dimple the Dough: Drizzle 2–3 tablespoons of olive oil over the dough’s surface. Use your fingertips to press deep dimples all over, redistributing the air bubbles evenly.

• Add Toppings: Arrange the cherry tomato halves (cut-side up), thinly sliced red onion, and garlic slices evenly across the dough. Sprinkle generously with dried oregano, drizzle with more olive oil, and finish with a pinch of flaky sea salt.

4. Bake the Focaccia

• Preheat Oven: Preheat your oven to 450°F (230°C). Let the dough rest with the toppings while the oven heats.

• Bake: Bake the focaccia for 20–25 minutes, or until golden brown and crispy around the edges.

• Cool and Serve: Let the focaccia cool in the pan for 5–10 minutes before transferring to a wire rack. Slice into squares and serve warm.

Roasted Tomato Garlic Dipping Sauce

Ingredients

• 10 oz cherry tomatoes (or leftover topping ingredients)

• 4–5 roasted garlic cloves (adjust to taste)

• 1 medium shallot, thinly sliced

• 2 tbsp olive oil, plus more for drizzling

• 1/4 tsp salt, or to taste

• 1/8 tsp black pepper, or to taste

Optional Additions

• 1/4 tsp dried Italian herbs (oregano, thyme, or basil)

• 1/8 tsp chili flakes (for heat)

• 1 tsp balsamic vinegar (for sweetness)

• 1–2 tbsp water or stock (to adjust consistency)

Instructions

1. Roast the Ingredients: Preheat your oven to 400°F (200°C). Spread the cherry tomatoes, shallots, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and optional herbs or chili flakes. Roast for 20–25 minutes until caramelized.

2. Blend the Sauce: Transfer the roasted ingredients to a blender. Add a small splash of olive oil and water (or stock) to reach your desired consistency. For added depth, stir in balsamic vinegar.

3. Adjust Seasoning: Taste and adjust with more salt, pepper, or chili flakes if needed.

4. Serve Warm: Pour into a bowl, drizzle with olive oil, and garnish with fresh basil or parsley if desired.

Soft, Airy, Crispy, and Golden

There’s nothing quite like the aroma of freshly baked focaccia filling your kitchen, and with this recipe, you’ve made one of the most versatile breads out there. Whether you enjoy it as a snack, a side dish, or the base for a sandwich, your homemade focaccia will impress everyone who tries it.