Easy No-Scale Homemade Focaccia

Ingredients

• 2 cup warm water (105-110°F)
• 1 tsp yeast
• 1 tbsp honey or sugar
• 3 cup bread flour
• 1 tsp salt
• 2 tbsp olive oil (for the dough)
• olive oil (for oiling the pan and drizzling on top)
• parmesan cheese (topping)
• cheddar cheese (topping)
• flaky salt (for finishing)

Steps

1. 1

   In a large mixing bowl, combine 2 cups of warm water (105-110°F), 1 teaspoon of yeast, and 1 tablespoon of honey or sugar. Mix briefly and let it sit for a few minutes until the yeast 'wakes up' and becomes slightly foamy.

2. 2

   Add 3 cups of bread flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Mix until the ingredients are fully combined and a shaggy dough forms.

3. 3

   Let the dough rest undisturbed for 20 minutes to allow the gluten to begin forming naturally.

4. 4

   Perform a series of 'stretch and folds': every 20 minutes, reach under one side of the dough, pull it up, and fold it over the top. Rotate the bowl and repeat until you have folded all sides. Do this 3 times total over the course of 1 hour.

5. 5

   After the final stretch and fold, cover the bowl tightly and refrigerate overnight. The dough should become airy and bubbly by the next day.

6. 6

   Generously oil a 9x13-inch baking pan with olive oil. Gently transfer the cold dough to the pan and shape it slightly to fit.

7. 7

   Cover the pan and let the dough rise at room temperature for about 3 hours, or until it has doubled in size and looks very jiggly.

8. 8

   Preheat your oven to 425°F (220°C).

9. 9

   Drizzle the top of the dough with more olive oil. Use your fingertips to dimple the dough all over, pressing down to create deep craters.

10. 10

    Add your desired toppings. The author recommends a combination of shredded parmesan, cheddar, and flaky salt.

11. 11

    Bake for 25–30 minutes until the crust is deep golden brown and crispy.

Notes

This recipe is highly customizable. While the author used cheddar and parmesan, you can also use rosemary, olives, or garlic. The overnight cold ferment in the fridge is key for flavor and texture development.

Nutrition per serving

• bread
• focaccia
• baking
• no-scale
• vegetarian
• side dish
• overnight
• beginner-friendly