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Focaccia Bread with Big Bubbles and Pissaladière-Style Toppings

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A bakery-style focaccia with a golden crust and airy, bubbly interior, made using a simple no-knead, no-mixer method. Serve plain with flaky sea salt or topped pissaladière-style with caramelized onions, olives, and anchovies for a bold Mediterranean twist.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 22 hours 55 minutes
  • Yield: 10 slices
  • Category: Bread
  • Method: Baked
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2¼ teaspoons (7 g) active dry yeast
  • 2 tablespoons warm water (80–100°F)
  • 2 cups (470 g) water
  • 1 tablespoon (15 g) olive oil, plus 2–3 tablespoons for pan and drizzling
  • 4 cups (560 g) all-purpose flour, fluffed and leveled
  • 2 teaspoons (10 g) sea salt
  • Flaky sea salt, for topping
  • Fresh rosemary or other sturdy herbs, finely chopped and oiled (optional)
  • 2–3 large yellow or white onions, sliced and caramelized
  • 1 cup pitted olives
  • 12–14 anchovy fillets
  • Sea salt, to taste (for topping)

Instructions

  1. In a large mixing bowl, dissolve yeast in 2 tablespoons warm water and let sit for 15 minutes until foamy.
  2. Add remaining water, 1 tablespoon olive oil, flour, and salt. Stir with a spoon until a shaggy dough forms. Cover and rest for 30 minutes.
  3. Perform four stretch-and-folds at 30-minute intervals (total of 1½ hours). Cover and refrigerate for 18–48 hours. For same-day option, rest at room temperature for 30–40 minutes instead.
  4. Remove dough from fridge and do one more set of folds. Oil a 9×13-inch pan with 2–3 tablespoons olive oil. Transfer dough to pan, cover, and let rise at room temp for 2–4 hours.
  5. Preheat oven to 450°F. Gently stretch dough to edges and dimple surface with fingertips. Drizzle with olive oil.
  6. For plain focaccia, sprinkle with flaky sea salt and herbs. For pissaladière-style, top with caramelized onions, press in olives, and add anchovy fillets.
  7. Bake 20–25 minutes until deeply golden brown. Cool in pan for 10 minutes, then on a rack for another 10 minutes before slicing.

Notes

  • Use a well-oiled metal pan to ensure crisp edges and easy release.
  • Overnight fermentation develops the best flavor and airy texture.
  • Anchovies can be omitted for a vegetarian version.
  • Customize toppings with cherry tomatoes, garlic, or herbs.
  • Focaccia is best slightly warm but also keeps well at room temperature.

Nutrition

Find it online: https://savorymomskitchen.com/focaccia-bread-with-big-bubbles-and-pissaladiere-style-toppings/