Cold Rise Focaccia Dough Recipe
Rustic Focaccia Bread from Cold Rise Dough (the Same Dough You Use for Pizza)
If you’ve already mastered my cold rise pizza dough recipe, here’s a great twist you can try: use the same dough to make focaccia bread.
Italian focaccia is a classic for bread lovers. It’s all about airy texture, olive oil richness and those signature dimples that hold herbs and toppings. With just a few minor adjustments, you can transform my pizza dough into a golden, crisp‑edged focaccia bread that’s perfect as an appetizer, side dish or sandwich bread.
I make this focaccia in my wood-fired brick oven, but you can cook it in any type of oven.
Focaccia Dough Ingredients
(The same base as my cold rise pizza dough)
1 pound bread flour
1.5 teaspoons active dry yeast
1.5 teaspoons white sugar
1 teaspoon salt
1 tablespoon olive oil (plus more for drizzling)
¾ to 1 cup warm water
Instructions
Step 1: Mix the Dough
Prepare the dough exactly the same as you would for pizza (more details in the Cold Rise Pizza Dough post): dissolve yeast in warm water, add sugar, salt and olive oil, then mix into the flour with a dough hook. Adjust hydration carefully (adding very small amounts of flour or water as needed) until the dough is smooth and slightly sticky.
Step 2: Cold Fermentation
Lightly oil the dough and place it in a closed container. Refrigerate overnight (or up to 48 hours for deeper flavor).
Step 3: Day of Baking
Remove dough from fridge and let rest at room temperature for 2 hours.
Transfer the dough into a well‑oiled rectangular or round baking pan (9x13 works well). I used anodized aluminum pans for the brick oven.
Gently stretch the dough to fit the pan.
Step 4: Dimple and Top
Drizzle the top of the dough with olive oil.
Use your fingertips to press dimples all over the surface.
Sprinkle with coarse sea salt.
Add optional toppings to your liking, such as fresh rosemary, cherry tomatoes, caramelized onions, or olives.
Step 5: Bake Your Focaccia
Preheat oven to 450°F (230°C).
Bake for 20–25 minutes, until golden brown and crisp on top.
Cool slightly before slicing.
Why this Focaccia Dough Works so Well
Bread Flour: Provides chew and structure.
Cold Rise: Deepens flavor, just like with the pizza it makes.
Olive Oil & Dimpling: Signature focaccia technique that creates pockets of flavor and crisp edges.
How to Serve Your Home-Made Focaccia
If you plan to serve your focaccia for guests, try a couple of different ideas (beyond sandwich bread) such as:
Slice into squares for appetizers.
Served warm with olive oil and balsamic vinegar for dipping.
Note: if you want to slice into squares, choose a square pan instead of a round one.
It’s Time to Bake Focaccia
Cold rise dough isn’t just for pizza—it’s a versatile base that can be adapted into focaccia and beyond. With this companion recipe, you’ll have another way to impress guests and enjoy the rich, yeasty flavour that only slow fermentation delivers.
I love this dough recipe because it gives double duty for both great pizza and great focaccia. Well worth learning.