Mary Ann's Blog
Tips for Making Focaccia
January 22, 2026
1. Choose bread flour for more gluten.
2. Retard (slow the rise) the dough once made and after the first rise, covered in the refrigerator
3. Make dough up to 48 hours ahead of baking time for better flavor development
4. Use your fingers to stretch and dimple the dough before adding toppings. Do not deflate air bubbles by using a rolling pin
5. Keep the toppings simple
6. Add cheese a few minutes before focaccia is ready to come out of oven to allow it to melt and not burn
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