Making bread can often feel intimidating, but this Joanna Gaines-inspired Focaccia is the recipe that changed everything in my kitchen. Inspired by the famous overnight refrigerator method, this is a “no-knead” miracle that produces a loaf with a golden, fried-in-olive-oil crust and a pillowy, airy center.

Whenever I make this at home, the process feels like a slow, rewarding ritual. You mix it the night before, let the fridge do all the hard work, and wake up to dough that is ready to be dimpled and baked. It brings that rustic, Magnolia Table charm to your dinner table with almost zero effort.

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Why I Love This Method

The Texture: Because it sits in the fridge overnight, the flavor develops beautifully, and you get those giant, characteristic “bubbles” in the dough.
No Kneading Required: You don’t need a fancy stand mixer or tired arms. A bowl and a spatula are all you need.
The Olive Oil Crust: The bottom of the bread basically fries in the pan, creating a crunch that is absolutely addictive.
Versatile: It’s the perfect canvas for whatever herbs are growing in your garden.

What Makes Focaccia Bread Different?

If you’ve ever wondered why focaccia feels so much more indulgent than a standard loaf of sandwich bread, it comes down to two things: hydration and olive oil.

Unlike many breads that require a stiff dough, focaccia is a “high-hydration” dough, meaning it has a very high water-to-flour ratio. This is what creates that incredibly airy, pillowy interior with those beautiful large air bubbles. Additionally, while most breads are baked on a dry surface, focaccia is essentially “shallow-fried” in the pan. The generous amount of olive oil creates a bottom crust that is crispy, golden, and flavorful, separating it from the drier crusts of a baguette or sourdough.

What You’ll Need (Ingredients)

All-Purpose Flour: I find AP flour gives it a perfect chew without being too tough.
Kosher Salt: Essential for seasoning the dough.
Instant Yeast: For a reliable, easy rise.
Lukewarm Water: To activate the yeast and keep the dough hydrated.
Extra-Virgin Olive Oil: Be generous! This is what gives focaccia its signature flavor and texture.
Flaky Sea Salt: For that final, crunchy finish.
Fresh Rosemary: My favorite traditional topping.

How I Make It at Home (Step-by-Step)

The Mix: In a large bowl, I whisk together the flour, salt, and yeast. I add the lukewarm water and stir with a spatula until a sticky, shaggy ball forms.
The Overnight Rise: I drizzle a little olive oil over the top, cover the bowl tightly with plastic wrap, and pop it into the fridge for at least 12 hours (up to 3 days!).
The Transfer: The next day, I grease a 9×13 metal baking pan with plenty of olive oil. I gently “pour” the cold dough into the pan. I don’t force it to the corners yet—I let it rest for about 2 to 4 hours at room temperature until it naturally spreads out and gets bubbly.
The Dimpling (The Fun Part!): I drizzle more olive oil over the top. Using my fingertips, I press deep into the dough to create those iconic dimples. You want your fingers to touch the bottom of the pan!
Toppings: I sprinkle on fresh rosemary and a generous amount of flaky sea salt.
Bake: I bake it at 425 for 20–25 minutes until the top is golden brown and the bottom is crisp.

Top 3 Pro Tips

Metal Over Glass: Always use a metal baking pan. Metal conducts heat faster, which “shallows-frys” the bottom of the dough in the olive oil, giving you that golden, shatteringly crisp crust.
The Temperature Rule: Aim for lukewarm water 105. If the water is too hot, you’ll kill the yeast; too cold, and it won’t wake up.
The Deep Dimple: When you press into the dough, push your fingers all the way down until you feel the bottom of the pan. This creates pockets for olive oil and salt to pool, preventing the bread from rising like a standard loaf.

How to Store & Reheat

Storage: Focaccia is best on day one, but you can store leftovers in an airtight container or bag at room temperature for 2 days.
Reheating: To bring back that “fresh-from-the-oven” crunch, I highly recommend using a toaster oven or air fryer. A few minutes at 350makes the outside crispy again. Avoid the microwave, as it will make the bread chewy.

Make-Ahead Recipe: How to Prep Like a Pro

This recipe is built for the busy home cook. Because it uses a cold-fermentation process, you can easily fit it into your schedule:

The 3-Day Window: You can mix this dough and leave it in the fridge for up to 72 hours. I actually find that day two or three has even better flavor than day one!
The “Freeze-and-Bake” Method: You can freeze the dough after the initial overnight rise in the fridge. Punch it down, put it in a freezer-safe bag, and keep it for up to one month.
- To Use: Thaw it in the fridge overnight, then proceed with the “Transfer and Room Temp Rise” steps as usual.
Pre-Baking: If you’re hosting a dinner party, you can bake the focaccia a few hours early. Just leave it in the pan and give it a quick 5-minute “refresh” in a 375 oven right before serving to bring back the crunch.

What to Serve With

Dipping Oil: A simple bowl of high-quality olive oil, balsamic vinegar, and cracked black pepper.
Soup’s Best Friend: This is incredible served alongside a hot bowl of tomato basil soup or a hearty beef stew.
Sandwich Base: I often slice a square in half and use it for a gourmet turkey and pesto sandwich.

Variations & Add-ins

Garlic & Parmesan: Add minced garlic to the oil before dimpling and top with freshly grated parmesan.
Garden Focaccia: Use cherry tomatoes, red onion, and bell peppers to create a “flower” design on top.
Sweet & Salty: Try topping with thinly sliced peaches and a drizzle of honey after baking.

Focaccia Toppings: Get Creative

While I love the classic rosemary and sea salt, I often use the top of my dough as a canvas for whatever is in my pantry. Here are my favorite home-tested combinations:

The Savory Garden: Thinly sliced red onions, cherry tomatoes (halved), and kalamata olives. As they bake, the onions caramelize and the tomatoes burst into little pockets of jammy flavor.
The Cheesy Garlic: Top with minced garlic mixed with olive oil and a heavy sprinkle of shredded parmesan or mozzarella during the last 5 minutes of baking.
The “Everything” Focaccia: Use Everything Bagel seasoning for a salty, seedy crunch that makes it perfect for breakfast sandwiches.
The Sweet & Salty: Thinly sliced pears or figs with crumbled gorgonzola and a drizzle of balsamic glaze after it comes out of the oven.
Potato Focaccia: Shave Yukon Gold potatoes paper-thin (use a mandoline if you have one) and layer them on top with plenty of black pepper. They turn into crispy “chips” on top of the soft bread!

More Ways To Enjoy This Quick Focaccia!

Frequently Asked Questions

Why didn’t my dough rise in the fridge?

Don’t worry! Cold dough rises very slowly. As long as you see some bubbles, it’s working. The real “poof” happens during the 2–4 hours it sits at room temperature in the pan.

Can I use bread flour?

Yes! Bread flour will give you a slightly chewier, more structured loaf, but all-purpose works beautifully for a softer bite.

What is the best pan to use?

I swear by a metal baking pan. Glass or ceramic doesn’t conduct heat as well, so you won’t get that deep, golden-fried crust on the bottom.

Nutrition Facts

(Based on 1 square, assuming 12 servings per pan)

Nutrient	Amount Per Serving	% Daily Value
Calories	195 kcal	—
Total Fat	8g	10%
Sodium	310mg	13%
Total Carbs	28g	10%
Fiber	1g	4%
Protein	4g	8%