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OvernightClassic pan focaccia
Classic Italian Focaccia
A tall, olive-oil-rich focaccia with a crisp base and an open, tender crumb — the reference recipe everything else on this site builds from.
Collection · 7 recipes
Overnight Focaccia
A long, cold ferment is the single easiest upgrade to focaccia flavor — and it splits the work across two days so nothing feels rushed.
These doughs also handle better cold: a wet, slack dough firms up in the fridge and is far easier to coax into the pan.
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Classic Italian Focaccia
A tall, olive-oil-rich focaccia with a crisp base and an open, tender crumb — the reference recipe everything else on this site builds from.
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OvernightBiga-preferment high-hydration focaccia
Biga Focaccia (Stiff Italian Preferment for Strength and Flavor)
A robust, chewy focaccia with a milky-wheaty aroma and a strong, well-structured open crumb — built on a biga, the stiff Italian preferment prized for backbone.
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OvernightRustic high-hydration blistered focaccia
Focaccia di Voltri (Rustic High-Hydration Ligurian Focaccia)
The blistered, rustic sister of Genoese focaccia: a very wet, long-worked dough baked over a dusting of cornmeal into a crackly, big-holed crumb with charred bubbles and a whisper of grit on the base.
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OvernightNo-knead high-hydration focaccia
No-Knead Focaccia (Stir, Wait, Dimple, Bake)
A tall, cloud-soft focaccia with a golden oiled crust — made with one stir and a long unhurried rise, no kneading and no folding at all.
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OvernightCold-fermented high-hydration focaccia
Overnight Focaccia (Cold-Fermented for Deeper Flavor)
A deeply flavored, wine-scented focaccia with a blistered, open crumb and lacquered oiled crust — the dough does its work overnight in the fridge.
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OvernightPoolish-preferment high-hydration focaccia
Poolish Focaccia (Preferment for Flavor and an Open Crumb)
A sweet-smelling, nutty focaccia with a wonderfully open, custardy crumb — built on a poolish, the loose overnight preferment that gives artisan bread its aroma.
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Make aheadSourdough high-hydration focaccia
Sourdough Focaccia (Naturally Leavened, No Commercial Yeast)
A tangy, complex focaccia with a blistered open crumb and a wheaty, faintly sour aroma — raised entirely on an active sourdough starter.