Comparing Focaccia Recipes: A Side-by-Side Bake-Off
We baked five internet-famous focaccia recipes to discover which delivers the very best flavor, crumb, and ease for home bakers.
Focaccia is one of the most beloved homemade breads, prized for its crisp exterior, pillowy crumb, and rich olive oil flavor. The internet offers countless focaccia recipes, but which one is truly the best? We put five of the most popular and highly rated focaccia recipes to the ultimate test, baking them side-by-side in a real kitchen to evaluate their flavor, texture, difficulty, and overall appeal. Whether you’re an experienced baker or new to bread-making, read on to find out which focaccia recipe reigns supreme.
Why Compare Focaccia Recipes?
Anyone who searches for focaccia recipes online will quickly discover that there are as many techniques as there are bakers. Some recipes promise lightning-fast results, while others require slow overnight fermentation. Ingredients and ratios vary, and so do the techniques for mixing, proofing, and finishing. Because home bakers often struggle to decide which focaccia recipe to try—or wonder if more effort yields better bread—we set out to answer these pressing questions:
- Does a long, cold fermentation really make better focaccia than a speedy method?
- How do baker-favorite recipes differ in taste, texture, and appearance?
- Is it worth hunting down specialty ingredients, or will pantry staples suffice?
- Which recipe balances ease and reward for the average home cook?
Our Testing Methodology
We selected five of the most popular focaccia recipes from trusted sources, ranging from food bloggers to renowned bakers. Each recipe was followed exactly as written, with special effort made to use the same brand of flour, olive oil, and salt for consistency. Here’s how the process worked:
- All focaccia loaves were baked within a single 48-hour period in a home oven.
- Recipes varied in fermentation time (some overnight, some same-day).
- Tasting and scoring considered flavor, crumb, airiness, crust, ease, and overall enjoyment.
- We noted differences in ingredients, hands-on techniques, and suggested equipment.
This way, we were able to evaluate each recipe on a level playing field and provide honest, head-to-head comparisons.
Meet the Focaccia Recipe Contenders
The recipes chosen for comparison represent a variety of backgrounds and techniques. Here’s a snapshot of each:
| Recipe Source | Fermentation Time | Techniques | Pan Size |
|---|---|---|---|
| Alexandra’s Kitchen | Overnight (Refrigerator), up to 3 days | No-knead, high hydration, cold fermentation | 9×13-inch pan |
| Bon Appétit | Overnight (Refrigerator) | Stand mixer, olive oil overload, lots of water | Half sheet pan |
| Serious Eats | Overnight, room temp | No-knead, easy mix, high hydration | Half sheet pan |
| Smitten Kitchen | Rapid, same-day | Classic method, moderate mixing, fast rise | 9×13-inch pan |
| King Arthur Baking | Overnight (Refrigerator) | No-knead, gentle stretching | Half sheet pan |
Recipe Breakdown: Techniques and Ingredients
Each focaccia recipe follows a similar skeleton—flour, water, salt, yeast, olive oil—but how they get combined and handled creates remarkable differences. Here’s a closer look at the approaches:
1. Alexandra’s Kitchen Overnight Focaccia
- Standout Feature: A super-simple, no-knead dough that benefits enormously from a cold, overnight rise. Extremely forgiving, with a pillowy, open crumb.
- Key Steps: Mix the dough in 5 minutes, slick with olive oil, cover, refrigerate (up to 3 days), then let rise at room temp before baking. Generous olive oil in pan and topping.
- Pros: Effortlessly pillowy, deeply flavorful, easy for beginners.
- Cons: Requires planning ahead for chill and rise times.
2. Bon Appétit Focaccia
- Standout Feature: Emphasizes hydration and uses a stand mixer to build gluten quickly, with large dimples and a dramatic crust.
- Key Steps: Combine flour, salt, yeast, water. Mix at high speed; refrigerate overnight. Shape and proof in a large, oiled half-sheet pan; top with lots of olive oil and flaky salt before baking.
- Pros: Big open holes, crisp and well-oiled crust, impressive rise.
- Cons: Stand mixer required; high oil yield may be messy for some.
3. Serious Eats Focaccia
- Standout Feature: Aimed for weeknight ease with an overnight room temperature rise instead of refrigeration. No-knead method.
- Key Steps: Mix wet dough, let it ferment on the counter overnight, shape, and bake in a well-oiled sheet pan. Sprinkled with salt and optional herbs.
- Pros: No special equipment, flavor rivals long-fermented recipes.
- Cons: Slightly less dramatic hole structure compared to cold-fermented loaves.
4. Smitten Kitchen Rapid Focaccia
- Standout Feature: Quick-turnaround, ready in an afternoon. Less fermentation, classic crumb.
- Key Steps: Mix and proof dough, punch down, second rise in pan, top with olive oil and salt, bake. Process from start to finish in about 3 hours.
- Pros: Perfect for spontaneous baking; still delivers classic focaccia flavor.
- Cons: Not as pillowy or open-crumbed as recipes with longer rises.
5. King Arthur Baking Focaccia
- Standout Feature: Focus on ease for home bakers, with special tips for stretching dough and variations.
- Key Steps: Mix wet dough, cold ferment overnight, stretch in pan, dimple with fingers after second rise, then bake.
- Pros: Consistent, easy to follow, very customizable with toppings.
- Cons: Slightly firmer, less airy crumb than highest hydration loaves.
Tasting Notes and Texture Comparisons
After baking and cooling, all loaves were cut and sampled side-by-side. Here’s how they stacked up in critical categories:
| Recipe | Crust | Crumb (Interior) | Olive Oil Flavor | Ease |
|---|---|---|---|---|
| Alexandra’s Kitchen | Thick, crisp, deeply golden | Super pillowy, open holes, moist | Rich but not greasy | Easiest (no knead or mixer) |
| Bon Appétit | Very crisp, shattering outer layer | Large bubbles, chewy, airy | Intense, buttery olive oil | Most demanding (mixer, sticky dough) |
| Serious Eats | Good crunch, not as thick | Very soft, moderately open crumb | Balanced, assertive | Easy (forgiving method) |
| Smitten Kitchen | Soft, light brown | Fine crumb, less open holes | Classic but milder oil taste | Quickest |
| King Arthur Baking | Moderate, even browning | Soft and slightly springy | Customizable, less overt | User-friendly |
Key Takeaways from the Bake-Off
- Cold fermentation (especially overnight in the fridge) undeniably produces a more flavorful and airy focaccia with a chewier bite and bigger holes. But it does require advance planning.
- Higher hydration recipes result in more open, lighter crumbs but are trickier to handle and usually demand at least a stand mixer or some experience with sticky doughs.
- Olive oil quantity matters. While all focaccias require a generous amount, some recipes yield a much oilier loaf, which may not suit every palate or use case.
- Quick recipes are good for beginners or time-pressed bakers, but don’t develop as much complex flavor.
- Herbs and toppings (rosemary, cherry tomatoes, garlic, flaky salt) can be added to any recipe for customization but won’t drastically affect the base loaf’s quality.
Which Is the Best Focaccia Recipe?
While each focaccia had its merits, one stood above the rest for its crowd-pleasing texture, taste, and simplicity. Alexandra’s Kitchen Overnight Focaccia emerged as the favorite. With a minimal-ingredient, no-knead approach and forgiving instructions, it consistently produced a bread that was luxuriously soft, wonderfully airy, and gorgeously crisp on the outside. Both novice and experienced bakers will find success with this recipe—and the flavor develops even further with an extra day or two in the fridge.
Essential Tips for Making Focaccia at Home
- Be generous with olive oil. It’s crucial for texture, browning, and signature flavor.
- Let the dough rest longer whenever possible. An overnight chill in the refrigerator is well worth it.
- Use a nonstick or well-oiled pan. Prevents sticking and promotes golden crust all over.
- Dimple deep and with purpose. Use well-oiled fingertips to create classic focaccia divots that help distribute oil and salt.
- Finish with flaky salt and fresh herbs. Sea salt like Maldon adds crunch and savoriness; rosemary, garlic, or cherry tomatoes are classic.
- Cool before slicing. Letting the focaccia sit for 10-20 minutes after baking makes slicing easier and crumb more stable.
Focaccia Variations and Toppings to Try
Once you’ve mastered the basic recipe, experiment with flavorful toppings and creative spins:
- Fresh rosemary or thyme
- Roasted garlic cloves
- Caramelized onions
- Sliced cherry tomatoes or olives
- Grated parmesan or pecorino cheese
- Everything bagel spice
- Sun-dried tomatoes, capers, or anchovies
Feel free to halve the loaf horizontally and use for sandwiches, or cube leftovers for croutons in salads and soups.
How to Store and Reheat Focaccia
- Cool completely before storing to avoid condensation and sogginess.
- Wrap tightly in plastic or place in an airtight container at room temperature for up to three days.
- For longer storage, freeze slices for up to three months; thaw and reheat in a 350ºF oven for 10-15 minutes to refresh the crust.
- Never refrigerate unfrozen focaccia, as it stales quickly.
Serving Ideas for Focaccia
- Serve warm as an appetizer or side with soups and salads.
- Transform into hearty sandwiches by slicing and stuffing with your favorite fillings.
- Cube for topping hearty salads or serving with cheese boards.
- Pair with dips such as olive tapenade, whipped ricotta, or marinated feta.
Frequently Asked Questions (FAQ)
Q: Can I skip the overnight rise?
A: While a longer rise develops superior flavor and texture, several recipes offer quick methods. However, the best results come from letting the dough ferment at least 12 hours.
Q: What flour is best for focaccia?
A: Standard all-purpose flour works well for all the tested recipes. For chewier texture, bread flour can be substituted.
Q: How do I know if focaccia is fully baked?
A: The edges and underside should be deeply golden and crisp; interior temperature should read 200ºF. The finished loaf will sound hollow when tapped.
Q: My dough is extremely sticky. What should I do?
A: This is normal for high-hydration focaccia. Coat your hands with olive oil to handle the dough, and avoid adding extra flour.
Q: Can I make focaccia gluten-free?
A: Focaccia relies heavily on gluten structure, so substitutions are tricky. Seek out recipes developed specifically for gluten-free flours for best results.
Final Thoughts
Baking focaccia at home is immensely rewarding, no matter which recipe you use. For consistently impressive results with minimal effort, Alexandra’s Overnight Focaccia stands out. However, any of these top-rated recipes will bring you closer to golden, olive-oil-rich Italian bread heaven. Don’t be afraid to experiment and make your focaccia truly your own.
