This easy soft delicious Focaccia is the perfect recipe to make with Refrigerator Dough. Make your own traditional, Pugliese or even grated cheese Italian focaccia. It’s wonderful on its own, as a side dish or even as a snack.
Refrigerator Dough is a popular recipe on the site and thanks to a reader I decided to make it again and create a few more recipes. This was one of our favourites. Nothing like a homemade focaccia to make a meal more inviting!
Table of Contents
- 1 pound Refrigerator dough
- 2-3 sprigs rosemary
- Oregano – optional
- Rock salt
- Olive oil
- Black olives
- Cherry or grape tomatoes
- Cheese – shredded firm mozzarella, gruyere or my new favourite provolone (dolce)
What is Refrigerator Dough?
With four simple ingredients stirred together, this basic recipe is perfect to have on hand as it allows you to keep your dough in the fridge for up to two weeks! No kneading or heavy mixing needed, it is pretty much a hands-off recipe. You use a bit at a time and leave the rest for other loaves.
An easy dough that is perfect for a new baker who wants to try making their own homemade bread or anyone that loves to have fresh bread at the ready. You only need four ingredients and one bowl to make it. Let it proof for a couple of hours, then you just stick it in the refrigerator. Once it proofs, you can use it for up to two weeks.
You can actually use the dough after a couple of hours of proofing but believe me it is so much better to wait at least 24 hours. It will be one of the best breads you will ever make or try.
How to make Refrigerator Dough Focaccia
Remove the dough from the fridge and sprinkle the top of the dough with a little flour. Remove about a pound of dough (450 grams) and place the remaining dough in the fridge.
Gently and quickly, do not over knead form the dough into a ball, place in a lightly greased bowl, cover with a clean tea towel and let rise in warm draft free area for 1 1/2 to 2 hours or until doubled.
Divide the dough into 2 or even 3 rounds (I made 2 6 inch and 1 9 inch rounds).
Let sit 10 minutes, then gently press the dough into desired oiled pans.
Make dents in the dough with your finger tips. Top the dough with your desired toppings, for example chopped fresh rosemary, oregano, rock salt, shredded cheese, sliced tomatoes and olives and of course a drizzle of olive oil.
Bake in a hot 425F oven for about 15-25 minutes. Serve immediately.
What is Focaccia Bread?
Focaccia can be either a very soft dough or less soft but with a lightly crunchy crust. A focaccia can be drizzled with olive oil and rock salt and chopped rosemary before baking or why not try a Pugliese Focaccia with sliced olives and grape or cherry tomatoes?
The dough will remain soft with a crunchy bottom, thanks to the olive oil that is drizzled on the bottom of the pan.
How to eat Focaccia Bread?
Focaccia Bread is perfect for making a simple sandwich. Italians love to slice the focaccia through the centre. Open it up and fill it with some amazing Italian prosciutto, mortadella or salami and a slice of cheese preferably something strong like a goat cheese. So good!
Not only that, but why not make a couple and cut them up and fill a basket to be served along with a cheese or cold cut platter for get togethers or just because?
If you love to try different focaccia recipes why not try this Easy Sourdough Focaccia for your next lunch?
How to store Focaccia bread
Store the bread in an airtight container or bag at room temperature, it will keep for two days.
Can you freeze the baked bread?
You can also freeze the baked Focaccia, wrap the bread tightly in plastic then place in an airtight freezer bag or container. It will keep up to one month in the freezer. Thaw the bread at room temperature then warm it up in the oven.
I hope you find this recipe for Refrigerator Dough Focaccia as delicious as we did. Let me know what you think. Enjoy!
More Refrigerator Dough Recipes
Refrigerator Dough Focaccia
- 1 pound refrigerator dough
- 2-3 tablespoons olive oil
- 1-2 tablespoons chopped fresh rosemary
- ½-1 teaspoon oregano (optional)
- 1-2 teaspoons rock salt
- 8-10 cherry or grape tomatoes (halved)
- 8-10 pitted olives (halved)
- ¼-½ cup grated firm mozzarella (gruyere or provolone)
- Remove the refrigerator dough from the fridge and sprinkle the top of the dough with a little flour. Remove about a pound of dough (450 grams) and place the remaining dough in the fridge.
- Gently and quickly, do not over knead, form the dough into a ball, place in a lightly greased bowl, cover with a clean tea towel and let rise in warm draft free area for 1 ½ to 2 hours or until doubled.
- Divide the dough into 2 or even 3 rounds (I made 2 6 inch and 1 9 inch rounds). Let sit 10 minutes, then gently press the dough into the desired oiled sized pans.
- Pre-heat oven to 425F (220C).
- Make dents in the dough with your finger tips. Top the dough with your desired toppings, for example chopped fresh rosemary, oregano, rock salt, shredded cheese, sliced tomatoes and olives and of course drizzle with olive oil before baking. Bake for approximately 15-25 minutes. Serve immediately. Enjoy!