Bake the Best Focaccia—And Turn It into Edible Art

An easy, foolproof recipe for beginner and experienced bakers!

This is essentially a knead-free dough! As you’ll see, it calls for a long rest period in the refrigerator, which allows the gluten to develop naturally, giving the focaccia its airy, pillowy texture without any kneading.

All you need to do is mix the ingredients, let time and a “cold ferment” do the work, then gently shape and dimple the dough before baking. Letting it rest in the fridge for 18 to 24 hours, or even up to 3 days, makes it extra fluffy and airy.

If you’re short on time, though, or in a

rush to consume the best focaccia ever, you can complete it in about 3 hours.

Ingredients