Focaccia
This focaccia is a tall, high-hydration Italian bread made from 00 flour and fine semolina, fermented in the refrigerator for 48–72 hours, baked hot in a pan of pooled olive oil and finished with za’atar, fresh rosemary and flaky sea salt, a genuinely multi-day recipe that asks for very little active effort. A long cold fermentation, rather than a same-day rise, is the technique this whole dough depends on for its flavour and structure — the yeast works slowly in the cold to build the organic acids, esters and aromatic compounds that give the crumb its depth, and the extended mixing that develops the gluten first is what lets a dough at approximately 86.5% hydration hold its gas for up to three days, the same slow-fermentation principle that applies whenever bread should taste of more than yeast. The pooled olive oil on the tray is what fries the underside into a crisp, golden crust. The blend of 00 flour and semolina is what gives a tender, extensible crumb together with structure and colour. The payoff is a focaccia with real contrast — a crackling, deeply golden crust, an airy, olive-oil-rich interior and a savoury, herbal finish of za’atar, rosemary and salt crystals.
Prep Time :
30 min
Cook Time :
22 min
Ferment Time :
48–72 hr
Servings :
8
30 min
22 min
48–72 hr
8
Ingredients
For the Focaccia Dough
• 720g 00 flour — this one on Amazon
• 240g fine semolina — this one on Amazon
• 830g water, warmed to 27–30°C
• 7g instant yeast
• 30g extra-virgin olive oil, plus generous additional amounts for greasing and finishing — this one on Amazon
• 19g fine sea salt
• Cooking spray, for greasing the bowl and the pan
For the Topping
• Za’atar seasoning, to taste — this one on Amazon
• 1 sprig fresh rosemary, leaves stripped and roughly chopped
• Flaky sea salt, to taste — generous but not excessive
Optional Additional Toppings
• Green or black olives, pitted
• Sun-dried tomatoes
• Thinly sliced red onion
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Directions
- Test the Yeast
Before mixing any dough, test the yeast, because this 10-minute step can save three days of wasted waiting. Pour the 830g of water, warmed to 27–30°C, into a medium bowl or measuring jug, add the 7g of instant yeast and whisk until it dissolves. Cover with a cloth or plastic wrap and leave undisturbed for 5–10 minutes, until the surface shows visible foam or a creamy, slightly bubbly layer. If the water is still completely flat after 10 minutes, the yeast is dead, damaged by water that was too hot, past its date or stored badly, so start again with fresh water and yeast. That test is what guarantees the dough will actually rise in the refrigerator instead of emerging dense after 48–72 hours. - Mix the Dough
In the bowl of a stand mixer, combine the 720g of 00 flour and 240g of fine semolina, fit the dough hook and add the foamy yeast water. Mix on low speed for 8–12 minutes, stopping occasionally to scrape down the sides of the bowl so all the flour is incorporated. After 8–12 minutes, add the 30g of olive oil and the 19g of fine sea salt, adding them now rather than with the liquid because early salt slows yeast activation by drawing water away from the yeast cells, and early oil coats the flour before the gluten network has formed. Continue mixing on low to medium-low speed for a further 10 minutes, for 18–22 minutes in total. That extended mixing is what builds a gluten network strong enough to hold the gas of the long ferment at approximately 86.5% hydration. - Slap and Fold
Use a bowl scraper to transfer the dough to a clean, un-floured work surface. It will look extremely wet and sticky, which is completely correct at this hydration, so do not add flour and do not oil the surface. Pick the dough up from the near and far edges, lift it clear of the surface, slap the bottom down firmly and fold the top portion over itself like closing a book, then rotate 90 degrees and repeat. Work continuously for 2–3 minutes, until the dough releases from the counter more cleanly, pulls together and feels more elastic when lifted, although it will stay tacky. That visible change is the gluten aligning and strengthening, which is what makes the dough manageable without extra flour. - Cold Ferment 48–72 Hours
Generously grease a large bowl or container with cooking spray, choosing one big enough to hold roughly 2–2.5 times the volume of the dough, then drizzle olive oil over the greased interior. Use the bowl scraper to transfer the dough in, working carefully so you do not deflate it, and drizzle a little more olive oil over the surface. Cover with a greased lid or plastic wrap pressed directly onto the dough and refrigerate for a minimum of 48 hours and a maximum of 72 hours, noting the time it goes in because this recipe takes at least two days from here. Do not exceed 72 hours. That window is what builds the flavour, because beyond it the yeast exhausts the available sugars and rising acidity begins to break down the gluten. - Transfer to the Oiled Pan
Grease a large rimmed baking sheet, ideally a standard half-sheet pan of 33 × 46cm, with cooking spray, then drizzle olive oil generously across the whole surface including the corners, so it pools slightly and the pan looks distinctly oiled. Take the dough from the refrigerator and, with oiled hands and the bowl scraper, ease it onto the pan without deflating the gas structure. Gently stretch it from the edges toward the corners with your fingertips, working gradually and evenly. If the cold dough springs back, stop and let it rest for 10 minutes before continuing. That generous oil is what fries the bottom into a crackling, golden crust. - Proof for 2–3 Hours
Place a second rimmed baking sheet upside down over the dough to create an enclosed, humid proofing tent, then wrap both sheets together in plastic wrap to seal it. Leave the dough at room temperature for 2–3 hours, until it has risen noticeably, looks puffy and airy, and jiggles gently when the pan is shaken. During the final 30 minutes, preheat the oven to its maximum setting, 260–290°C / 500–550°F. That room-temperature proof is what lets the cold, handled dough warm up and re-expand, which an unproofed focaccia cannot do. - Dimple and Top
Unwrap the proofed dough and drizzle olive oil generously and without hesitation over the entire surface, so it pools in the dimples and bastes the focaccia as it bakes. Pressing your fingertips firmly into the dough to make the traditional dimples creates wells that hold the oil and toppings, but skip them if you want the largest possible interior bubbles, because every dimple compresses some of the gas structure. Scatter the za’atar over the surface, then the chopped rosemary, then a generous but measured scattering of flaky sea salt, and press on any optional olives, sun-dried tomatoes or red onion. That visible, occasional salt crunch is what finishes every bite. - Bake and Cool
Bake for 20–25 minutes, until the top is deeply golden brown with darker, slightly charred patches at the thinnest edges and a probe thermometer inserted into the centre reads approximately 93°C / 200°F. Aim for a genuinely dark amber colour, not pale gold, and if your oven tops out at 230°C expect a paler top that takes a few extra minutes to colour. Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack and slice while still warm. That deep colour is what delivers the correct crust texture and flavour.
*Notes :
- The 48–72 hour cold fermentation deserves genuine recognition as the technique most directly responsible for this focaccia’s flavour and open crumb. The yeast and bacteria work slowly at refrigerator temperature, building acids, esters and aromatic compounds while the gluten traps the gas, and beyond 72 hours the sugars run out and the dough weakens.
- The extended 18–22 minutes of mixing, followed by the slap-and-fold, deserves the same attention that any very wet dough requires, because 830g of water to 960g of flour cannot hold its gas without a strong gluten network. Under-developed gluten at this hydration produces a dough that collapses and bakes up dense instead of open.
- Delaying the 30g of olive oil and 19g of fine sea salt until 8–12 minutes into mixing deserves genuine respect as the detail most directly responsible for good yeast activity and early gluten development. Salt added at the start draws water away from the yeast cells, and oil added early coats the flour before the gluten network has formed.
- The pooled olive oil on the pan deserves attention as a genuine, checkable requirement rather than a loose suggestion of generosity. It should visibly gather in the corners, because that oil is what fries the underside during the bake, while the finishing oil in the dimples bastes the surface and carries the flavour of the topping.
Why This Recipe Works
This recipe works because every decision builds on the one before it toward the same crisp-outside, airy-inside result. Extended mixing develops enough gluten to hold the gas of a 48–72 hour cold ferment at high hydration, and that slow fermentation supplies the tang and aromatic depth no same-day dough can reach.
The 00 flour and semolina blend provides a tender crumb with structure and colour, while generous olive oil fries the base and bastes the top. A hot oven finishes the job, giving a deeply golden crust over a soft, open interior.
Ingredient Breakdown
00 Flour
The tender base — finely ground and moderate in protein, it gives the dough a soft, extensible crumb and the tender interior of Italian focaccia.
Fine Semolina
The structural choice — coarser, higher-protein durum wheat adds strength, a nutty flavour, golden colour and a crisper exterior than 00 flour alone.
86.5% Hydration (830g Water to 960g Flour)
The critical ratio — this extreme moisture level creates the large, irregular air bubbles that a drier dough cannot produce.
Generous Olive Oil (Dough, Pan, and Finish)
The defining ingredient — it fries the underside, bastes the surface and carries fruity richness through crumb and crust.
Fine Sea Salt (19g, Added After Mixing)
The flavour foundation — added once the gluten has started to form, it seasons the dough without slowing the yeast.
48–72 Hour Cold Ferment
The critical flavour technique — slow fermentation builds the acids, esters and aromatic compounds that make the focaccia taste complex and slightly tangy.
Za’atar, Rosemary and Flaky Salt
The finishing touch — earthy za’atar, piney rosemary and crunchy salt crystals all bloom in the olive oil as the focaccia bakes.
Flavor Structure Explained
This focaccia follows a layered balance model:
- Airy fermented crumb (long cold fermentation, semolina)
- Caramelised crust (olive oil, high-heat baking)
- Aromatic topping layer (za’atar, rosemary, flaky salt)
- Subtle tang (cold fermentation)
- Savoury richness (olive oil)
The crumb establishes the base with a soft, airy texture and deep wheaty flavour, while the long ferment adds a subtle tang and nutty complexity. The crust delivers the contrast, crisp, golden and caramelised, with slight bitterness at the edges and an almost fried quality from the oil. The topping defines the aromatic finish with herbal intensity, earthiness and bursts of salt. Olive oil runs through crumb and crust alike, and that richness ties this focaccia together.
Common Mistakes to Avoid
- Skipping the Yeast Test – This sends you into a 48–72 hour wait with dead yeast, which bakes into a dense, flat bread. Always confirm foam on the surface before mixing any dough.
- Under-Mixing the Dough – This leaves the gluten too weak to hold its gas structure at this hydration, so the dough slackens during the long ferment. Always complete the full 18–22 minutes of mixing.
- Deflating the Dough During Transfer – This knocks out the gas built over 48–72 hours and produces a tight, heavy crumb. Always work gently with oiled hands and a bowl scraper.
- Skipping the Final Proof – This sends cold, handled dough straight into the oven before it has re-expanded, producing a significantly denser focaccia. Always proof for the full 2–3 hours until puffy.
- Baking in a Cool Oven – This gives a pale, soft focaccia without the crackling crust and golden colour the recipe depends on. Always preheat to the maximum setting, ideally 260–290°C.
- Being Sparing with Olive Oil – This leaves the base pale and the surface dry instead of fried and basted. Always let the oil pool in the pan and drizzle the top generously.
Variations
Olive Version
Press 120g of pitted green or black olives, or a mix of both, lightly into the dough after dimpling, so they toast slightly in the oven and give pockets of briny, savoury intensity.
Sun-Dried Tomato and Parmesan Version
Scatter 80g of drained, roughly chopped oil-packed sun-dried tomatoes over the surface and add 40g of finely grated Parmesan in the final minute of baking, so it crisps without burning.
Caramelised Onion Version
Cook 3 large onions in olive oil over low heat for 35–40 minutes until deeply golden, then spread them over the dimpled dough with fresh thyme leaves and flaky salt before baking.
Plain Olive Oil and Salt Version
Leave off every topping except the flaky salt and the olive oil drizzle, which exposes the fermented dough and the oil completely and suits dipping in olive oil and balsamic.
Storage & Make-Ahead
The make-ahead step is the dough itself, which can rest covered in the refrigerator for 48 to 72 hours but no longer, and the baked focaccia is at its best within the first few hours, when the crust is crispest.
Keep leftover focaccia at room temperature in a paper bag or loosely wrapped in cloth for up to 2 days, then reheat it in a 200°C oven for 5 to 8 minutes to restore some crispness.
Slice the focaccia first for freezing, wrap the pieces individually in plastic and freeze for up to 1 month, then reheat from frozen in a 200°C oven for 10 to 12 minutes.
Sliced horizontally, the focaccia makes an excellent sandwich base, because the crumb absorbs dressings and juices without turning soggy, and it is equally good torn for dipping in olive oil and aged balsamic or served beside soups.
For crostini or bruschetta, cut the focaccia into 1cm rounds or chunks, brush with a little extra olive oil and toast at 190°C for 8 to 10 minutes until completely crisp.
Frequently Asked Questions
Why does this focaccia need a 48–72 hour cold ferment instead of a same-day rise?
The slow, cold fermentation builds the organic acids, esters and aromatic compounds that give the bread a complex, slightly tangy flavour. A shorter ferment still bakes into bread, but it tastes plainer, so plan ahead.
Why is the dough mixed for 18–22 minutes, and can it be done by hand?
At this hydration the gluten needs long mechanical development to hold its gas. By hand, mix until a rough dough forms, then slap and fold for 15–18 minutes using a bench scraper.
Why does focaccia sometimes bake up dense instead of airy?
The usual causes are under-developed gluten from too little mixing, dead or weak yeast, deflating the dough on the way to the pan, or skipping the 2–3 hour final proof.
Why is 00 flour used instead of bread flour?
Its fine grind and moderate protein give a more tender, extensible dough, and bread flour makes a chewier focaccia. All-purpose flour is the best substitute if 00 is unavailable, with a slightly less refined texture.
Are there other classic focaccia, sandwich, or dip dishes worth trying?
Garlic Butter Focaccia offers another classic focaccia direction worth exploring. Focaccia Pizza with Tomato and Mozzarella and Mortadella Focaccia Sandwich with Stracciatella are also worth trying for focaccia-based meals, and Greek Ladenia with Tomato and Red Onion and Roasted Garlic Hummus offer other dishes worth exploring.
Nutrition Facts
( Per Serving — 1/8 of the focaccia )
Calories
~540 kcal
Protein
14 g
Fat
14 g
Carbs
90 g
Calories
~540 kcal
Protein
14 g
Fat
14 g
Carbs
90 g
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Focaccia
Ingredients
Method
- Before mixing any dough, test the yeast, because this 10-minute step can save three days of wasted waiting. Pour the 830g of water, warmed to 27–30°C, into a medium bowl or measuring jug, add the 7g of instant yeast and whisk until it dissolves. Cover with a cloth or plastic wrap and leave undisturbed for 5–10 minutes, until the surface shows visible foam or a creamy, slightly bubbly layer. If the water is still completely flat after 10 minutes, the yeast is dead, damaged by water that was too hot, past its date or stored badly, so start again with fresh water and yeast. That test is what guarantees the dough will actually rise in the refrigerator instead of emerging dense after 48–72 hours.
- In the bowl of a stand mixer, combine the 720g of 00 flour and 240g of fine semolina, fit the dough hook and add the foamy yeast water. Mix on low speed for 8–12 minutes, stopping occasionally to scrape down the sides of the bowl so all the flour is incorporated. After 8–12 minutes, add the 30g of olive oil and the 19g of fine sea salt, adding them now rather than with the liquid because early salt slows yeast activation by drawing water away from the yeast cells, and early oil coats the flour before the gluten network has formed. Continue mixing on low to medium-low speed for a further 10 minutes, for 18–22 minutes in total. That extended mixing is what builds a gluten network strong enough to hold the gas of the long ferment at approximately 86.5% hydration.
- Use a bowl scraper to transfer the dough to a clean, un-floured work surface. It will look extremely wet and sticky, which is completely correct at this hydration, so do not add flour and do not oil the surface. Pick the dough up from the near and far edges, lift it clear of the surface, slap the bottom down firmly and fold the top portion over itself like closing a book, then rotate 90 degrees and repeat. Work continuously for 2–3 minutes, until the dough releases from the counter more cleanly, pulls together and feels more elastic when lifted, although it will stay tacky. That visible change is the gluten aligning and strengthening, which is what makes the dough manageable without extra flour.
- Generously grease a large bowl or container with cooking spray, choosing one big enough to hold roughly 2–2.5 times the volume of the dough, then drizzle olive oil over the greased interior. Use the bowl scraper to transfer the dough in, working carefully so you do not deflate it, and drizzle a little more olive oil over the surface. Cover with a greased lid or plastic wrap pressed directly onto the dough and refrigerate for a minimum of 48 hours and a maximum of 72 hours, noting the time it goes in because this recipe takes at least two days from here. Do not exceed 72 hours. That window is what builds the flavour, because beyond it the yeast exhausts the available sugars and rising acidity begins to break down the gluten.
- Grease a large rimmed baking sheet, ideally a standard half-sheet pan of 33 × 46cm, with cooking spray, then drizzle olive oil generously across the whole surface including the corners, so it pools slightly and the pan looks distinctly oiled. Take the dough from the refrigerator and, with oiled hands and the bowl scraper, ease it onto the pan without deflating the gas structure. Gently stretch it from the edges toward the corners with your fingertips, working gradually and evenly. If the cold dough springs back, stop and let it rest for 10 minutes before continuing. That generous oil is what fries the bottom into a crackling, golden crust.
- Place a second rimmed baking sheet upside down over the dough to create an enclosed, humid proofing tent, then wrap both sheets together in plastic wrap to seal it. Leave the dough at room temperature for 2–3 hours, until it has risen noticeably, looks puffy and airy, and jiggles gently when the pan is shaken. During the final 30 minutes, preheat the oven to its maximum setting, 260–290°C / 500–550°F. That room-temperature proof is what lets the cold, handled dough warm up and re-expand, which an unproofed focaccia cannot do.
- Unwrap the proofed dough and drizzle olive oil generously and without hesitation over the entire surface, so it pools in the dimples and bastes the focaccia as it bakes. Pressing your fingertips firmly into the dough to make the traditional dimples creates wells that hold the oil and toppings, but skip them if you want the largest possible interior bubbles, because every dimple compresses some of the gas structure. Scatter the za’atar over the surface, then the chopped rosemary, then a generous but measured scattering of flaky sea salt, and press on any optional olives, sun-dried tomatoes or red onion. That visible, occasional salt crunch is what finishes every bite.
- Bake for 20–25 minutes, until the top is deeply golden brown with darker, slightly charred patches at the thinnest edges and a probe thermometer inserted into the centre reads approximately 93°C / 200°F. Aim for a genuinely dark amber colour, not pale gold, and if your oven tops out at 230°C expect a paler top that takes a few extra minutes to colour. Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack and slice while still warm. That deep colour is what delivers the correct crust texture and flavour.