The Best, Easiest Focaccia Bread Recipe

I've made it twice. Great both times, the first time I did not measure by weight and had to add water until it looked a bit wet. The 2nd time I did it by weight and it bubbled up after I made the finger prints like in the pictures. I didn't have time to cold proof either time I made it. I am now addicted to this bread.

One stretch and fold when taking it out of the fridge, 2nd proof 4 hours. I covered the foccaccia in cherry tomatoes halves, mozzarella and blobs of pesto before putting it in de oven. Delicious!!

This was so good and quite hands off. We loved the texture and taste of the bread. I replaced about a cup of the AP flour with whole wheat flour and it worked well. We added halved cherry tomatoes face up and some grated cheddar cheese, which was great! When doing the room temperature rise, I put all the dough on a baking pan and covered it with another baking pan, which worked well. If you plan 24hrs ahead, this is a great recipe!