The Best Focaccia Bread

Full recipe here: alexandracooks.com/2018/03/02/overnight-refrigerat…

Thanks for posting the essentials without 15 minutes of story attached!

Love how the video went straight to the recipe! Thank you for not going into an elaborate intro, wish more recipe videos were like this.

I’ve made it 7 times now. I add cherry tomatoes, carmelized onions, rosemary, thyme and marinated artichoke hearts. I find it needs a longer cook time. 40 minutes works for me. So depends on oven. Awesome recipe. Thx.

THANK YOU for not adding obnoxious music and unnecessary “story time”!!

Thumbs up not only because it looks delicious, but also cause I really appreciated the fact that there was no silly music or useless talking, but just natural sounds. The kids's voices in the end were so cute. EDIT: I've made this twice and it's awesome 👍

I made this yesterday with 480 g flour (4 cups) and sprinkled rosemary on top before baking. Then ate it with homemade chicken salad. Oh my gosh scrumptious!

I followed your recipe and method, but half of the ingredients plus a teaspoon of Italian Herbs in the dough, and this was the most successful focaccia so far, with crispy on the outside and soft and bready on the inside. Definitely worth the test and taste! 👍🏻

When you put your fingers into the dough it so oddly satisfying to watch.

Heres a list of the ingredients if anyone needs em :) 4 cups (512 g) all-purpose flour 2 teaspoons (10 g) kosher salt 2 teaspoons (8 g) instant yeast 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water butter for greasing 4 tablespoons olive oil, divided flaky sea salt, for garnish i personally just brushed butter and sprinkled some parsely 1. Combine flour, yeast and salt .then add the lukewarm water until the flour has absorbed all the water 2. Form the dough in a ball shape in the bowl and coat it with olive oil.cover the bowl with plastic wrap and let it refrigerate for 12 hours. 3. After letting it rest.get a pan . Pour some olive oil in it.around one two tbsp is enough. Roll the dough in the pan to coat it. Then let it rest for 3 to 4 hours. 4. After its deflated. Coat yo fingers with some olive oil and poke some holes in the dough and bake at 200c for 25 min. And for the americans mybe it was 400f . Ouh yea. Don forget to sprinkle the salt before baking it in the oven. I didnt have those so i just baked it without the salt. Brushed some butter after baking and sprinkled parsley . Loved it :)) hope dis helps if anyone needs it

Try it by pouring a 1/4 cup of warm water over the whole bread before baking. It gives the bread a nice crunch on the outside and real soft inside. My grandmother in Italy makes it that way at her restaurants. It's delicious

This really is the best focaccia recipe ever!! I made the dough last night and baked it today. The whole house still smells like the tastiest warm bread ever. Huge thank you for sharing this with us!! This will be my go to recipe from now on. The whole family loved it. We still have a few pieces left and they already ask me to make it again. It’s so crunchy but fluffy and delicious, it’s insane. Thanks again!! ❤️❤️

I have made this recipe TWICE since someone brought it to my attention 4 days ago. It is amazing! Both loaves have come out beautifully.

Tried this recipe today and it turned out heavenly! Highly recommended. Thank you.

Literally just subscribed to her because she cut the bs and simply went straight to the point!

I'm so surprised at how simple the recipe is and the result is a fantastic soft and chewy focaccia. Thank you for sharing.

Just put my dough in the fridge I’m so excited!! Update: I added cherry tomatoes & IT WAS SO GOOD!! Will def make it again!

That Foccacia is Phenomenal, I love how your dough develops nice super fat bubbles on the surface before it goes in the oven. Those are the tell tail signs of a brilliant Foccacia , guaranteed next time I make my Focaccia I'm trying your method. Nice Job for real👌

I just made this and oh my goodness! It came out perfect! I’ve tried making focaccia previously (2 attempts) and they always came out flat and dry. I’m guessing it was because I didn’t coat the dough before refrigerating. Thank you, for this will be my forever focaccia recipe I follow! ❤️

This is the easiest, best looking and best tasting Focaccia I ever made and will be my new go-to recipe. It turned out PERFECT, with a crisp, crunchy crust, and soft, chewy interior full of holes and bubbles. Made my dough around 11 a.m. for baking around 4 p.m. the next day and it was flawless. Only change I made was to add the topping I use in another Focaccia recipe, which means brushing on a mix of EVOO, water, chopped garlic and rosemary. Then I added cracks of salt and into the oven. To me this is a no-fail kind of recipe. I do a lot of cooking and baking so have moderate amateur level skills, and I think this would be an ideal start for first-timers and will be ideal for this old-timer too! Thanks for this amazing recipe and great guidelines!