Easy Focaccia Recipe – Thin Crust, Soft & Fluffy
This artisan-style focaccia uses a slow, cold fermentation to develop incredible flavor and texture. After resting in the fridge for up to 48 hours, the dough bakes into a golden, crisp-edged bread with a tender, chewy center. Perfect for dipping, sandwiches, or enjoying warm with olive oil.
Servings :4 people
Ingredients
Slow-Fermented Focaccia (48-Hour Dough)
- 2 cups (300)grams 00 flour
- 1 ½ cups (200g) (200g) bread flour
- 2 ¼ teaspoons (7g) active dry yeast
- 1 ½ cups (350g) lukewarm water (tepid, not hot)
- 1 teaspoon sea salt (optional, adjust to taste)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- Semolina, for the pan (optional, for a crisp base)
- Flaky salt and toppings (fresh rosemary, cherry tomatoes, olives, etc.)
Instructions
- Activate the yeast (optional but recommended for reliability): In a small bowl, whisk the yeast into the lukewarm water. Let it sit for 5–10 minutes until foamy.Tip: If your yeast doesn’t foam, it may be expired, or the water was too hot or cold.
- Mix the dough: In a large mixing bowl, combine the 00 flour, bread flour, and salt. Add the activated yeast mixture and olive oil. Mix with a spatula or wooden spoon until a very soft, sticky dough forms.
- First rest — cold fermentation:Drizzle a little olive oil over the dough to prevent drying out. Cover the bowl tightly with plastic wrap or a lid and refrigerate for 36–48 hours. This slow fermentation develops deep flavor and an airy, open crumb.
- Bring to room temperature: Remove the dough from the fridge and let it sit, still covered, for 2–3 hours until puffy and bubbly.
- Prepare the pan: Line a 9×13-inch baking tray with parchment paper. Sprinkle the base generously with semolina and drizzle with olive oil. Gently tip the dough onto the tray — don’t pull or stretch it. Let it naturally spread, nudging it lightly with oiled hands if needed.
- Final rise: Let the dough rest in the tray, uncovered, for 30–45 minutes while you preheat your oven to 450°F (230°C). It should puff up slightly during this time.
- Dimple and drizzle: Drizzle the top with olive oil, then press your fingertips into the dough to create deep dimples. Top with flaky salt, rosemary, or any desired toppings.
- Bake: Bake for 25–30 minutes until golden brown on top and the edges are crisp.
- Cool and serve: Cool on a rack for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
Tips for Success
- Always use lukewarm water — too hot will kill the yeast, too cold will slow it down.
- Don’t over-handle the dough; keeping the air bubbles intact creates the light, airy texture.
- The longer the fermentation, the more flavorful your focaccia will be.
- The dough will be very soft and sticky — this is what gives you the airy, bubbly texture. Avoid adding extra flour.
- Handle the dough gently: when pressing in dimples with your fingers, don’t press all the way through to the tray — this dough is thin, so just press lightly.
- To prevent toppings from burning, use a pastry brush to lightly coat rosemary or other herbs with olive oil.
- For maximum flavor, allow the dough to ferment for the full 48 hours in the fridge.
- Leftovers keep well in an airtight container for up to 2 days and toast beautifully.
Nutrition
Serving: 1servingCalories: 67kcalCarbohydrates: 1gProtein: 0.3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 582mgPotassium: 6mgFiber: 0.2gSugar: 0.003gVitamin A: 0.01IUVitamin C: 0.003mgCalcium: 1mgIron: 0.1mg
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