Welcome to my delicious page!

Keep up to date


  1. Elly says

    Hello, I am making this bread and unsure what size pan I should use. Is it okay if the pan is a rectangular 11” x 13” x 2” or is this too big? Thanks so much! Excited to try this!!!

    • Giulia says

      Hi! Your directions say that you should leave the focaccia to rise for 24 hours, but at what temperature?

      • daenskitchen says

        Leave it to rise in the fridge. It can even go as long as 48 hours for the first rise. The second rise should be in a warm spot. Hope that helps!

          • Char says

            I think I know where I went wrong, I used instant Yeast and did the first step. After reading the comments I should have skipped that step of letting it soak for a few minutes.

          • daenskitchen says

            It does sound like there was an issue with your yeast! Let me know if it works out for you next time!

  2. Erica says

    Thank you so much for the recipe! If it’s possible to add weight measurements in grams at some point that would be greatly appreciated! 🙏

    • Kasia says

      I did everything exactly like the recipe and my doe after 50 minutes (not 25/30) came out raw and soggy. And I couldnt for the life of me get it out of the pan, despite using a lot of pił

      • daenskitchen says

        I am sorry to hear it did not work out! Did you have the oven temp at 200 degrees Celsius / 400 F?

    • Terese says

      Hi I’m wondering do you have to make the garlic confit oil or can you just use olive oil without the garlic. I love garlic but I don’t like it that much and think it will be to garlicky once cook and I just add garlic once the doe is ready to go in the oven .

      • daenskitchen says

        You can leave the garlic confit out if you like! If you want a more mild garlic flavour you can use some garlic infused olive oil.

    • daenskitchen says

      Yes you can! Just skip the first step of activating the yeast into the water and directly add it to the flour and salt mixture.

  3. Jenna says

    What should the internal temperature be? I prepped it last night and had to use more flour. Now it’s in the oven and it looks so good! My oven is off for temperature so its a guessing game and i possibly baked it too low of a temp. so I’m just asking to know for future reference. So far it looks amazing! Can’t wait to eat it for dinner haha

    • daenskitchen says

      For the first rise, it should be kept in the fridge so the temperature is very cold. For the second rise, you want it to be in a warm spot while covered with a tea towel so the warm air does not dry the top of the bread. You can leave it in your oven with the light on or in a small room with no drafts!

  4. v says


    i dont have a long deep dish pan. would it be ok to split the dough in half and use two brownie pans? would that lessen the baking time?

    • daenskitchen says

      This should be fine! I don’t think the cooking time will be altered but just keep an eye on it when it bakes.

    • daenskitchen says

      I have not tried gluten free flour but I am working on a GF focaccia recipe as I have had many requests for it. It will be posted soon!

      • Katarzyna says

        Hi I checked the australian values but it seems to be inadequate. The amount of water and flour seem too high, my yeast does not activate at all.
        Could you please the measures in g (for the flour) and in ml (for the water) ?

        Many thanks

          • Ellie says

            Hi! I absolutely love this recipe but my dough always comes out raw/undercooked? I used a large dish and cooked it on 200°c for 40 minutes and it’s still undercooked! Any ideas what I’m doing wrong?

          • daenskitchen says

            Thank you! I really don’t know what could be going wrong there! Is that on the conventional oven setting or fan forced?

  5. LA Higgins says

    I made this & it is delicious! Here’s my question, my dough was perfect & rose very well, but the bread came out “crumby” but not dry. I’d like to get a chewier texture. Any ideas what would help?

    • daenskitchen says

      It sounds like your dough had a little too much flour! Next time this happens, add a little more water.

  6. Aline says

    Hello! I made the dough for thé foccacia 18hours ago and it is in the fridge but it hasn’t even rose up a little since then 🙁 any guess on what the problem could be?
    Thanks a lot for any advice!

    • daenskitchen says

      It sounds like there was an issue with your yeast! It could have been out of date or not activated correctly. You can also use instant yeast for this recipe and skip the first step of activating it in the water with honey.

        • daenskitchen says

          If you are using instant yeast then there is no need to proof it! You can just add it directly to the flour with the same amount of water.

    • daenskitchen says

      You can do it in a shorter time but for the best result I recommend leaving the dough to rise for as long as possible.

  7. Susie says

    Hello there! Let me start off by saying I’m not a fan of baking because of the preciseness it calls for; however, your tik tok video won me over and gave me the courage! I made this my weekend project and it is everything I hoped for!
    Thank you for providing such great easy to follow instructions!

    • daenskitchen says

      Hello! It sounds like this may be for fahrenheit. I have listed the oven temperature in Celsius. If your oven doesn’t go any lower than 170 degrees celsius, you can cook the garlic on the stovetop on a very low heat for the same amount of time.

  8. CH says

    This was absolutely amazing! Making the confit and bread was actually really simple and it was so delicious. Everyone loved the bread and it was fun to make! Will be trying more recipes from you, no doubt.


  9. Bonnie Cutforth says

    An amazing recipe! Thanks so much! I saw your sandwich video, and was inspired to “properly” cook for the first time in AGES. I can’t wait to feed my family and friends this amazing sandwich for lunch today 🙂 Bread is on second rise now.

  10. Lisa says

    Hi! I followed your recipe and the dough is rising for the second time right now, I can’t wait to taste it! I was just wondering how long and how you can store the baked focaccia. And if you want to use it the next day or after, would you put it back into the oven for a bit? Thanks in advance and thanks for the recipe!

    • daenskitchen says

      The bread is definitely the best when eaten on the day it’s made however, there are a few options to maintain its freshness. You can slice it up and freeze it on the day it’s made and simply defrost it when ready to serve. I would also lightly toast it in the taoster or with a drizzle of olive oil on a pan. You can also store it in a bread bin or wrap it in plastic wrap and leave on your bench for up to 3 days. It wont be as fresh or nice as the day its baked but it would also be lovely slightly toasted. I hope that helps!

    • Milou says

      After adding the ingredients together, my dough is super wet and there is no way i can stretch and fold. Would you have any idea where i went wrong?

      Thank you!

      • daenskitchen says

        The dough is very hydrated yet you should still be able to stretch and fold it after a 10 minute rest! Did you measure out your ingredients?

      • Sara W says

        5 stars
        I also did, first time it attached to the glass badly and kind of ruined it. Then I tried with parchment which was lovely but it absorbed some of the moisture. The final and best try was with butter greased pan. Easy release!

        • daenskitchen says

          oh no! That has happened to me before with certain types of baking dishes. I always oil my pan very well and I have found the best one to use is a non stick baking tray.

    • daenskitchen says

      I think the cooking times will change with GF flour. I have had a lot of requests for a GF version so I will get working on a recipe!

  11. Emily says

    5 stars
    I have tried to make good bread for years. I’m pretty impatient when it comes to cooking/baking so the process of waiting on anything to rise was too overwhelming. However, your tik tok video of this recipe won me over and I thought I’d give it a try. Wow, am I ever glad I did!
    I was surprised how easy it was! I’ve never had such a successful rise and bake on a bread. Thank you for this recipe and for the video- it really helped with the steps of what the dough was supposed to look/feel like!

  12. Ula says

    Hi! Wart to prepare for breakfast can the second rise be longer than 4? Can I leave it for the night? Or not really?

    • daenskitchen says

      Hello! I wouldn’t leave the second rise for longer than 4 hours! If the spot is warm enough, it can rise within an hour! The first rise can be left for up to 72 hours.

  13. Kristen says

    I don’t have tea towels and my bread is already in the fridge rising. Could I sub with plastic wrap or payment paper? Thanks!

    • daenskitchen says

      I would just place something over the top that is loose so it gets some air into it. If you’re in a humid climate it may even be okay uncovered but I recommend covering it as it can dry out the top. Parchment paper would be best or loose fabric.

  14. Dani says

    5 stars
    Absolutely lovely recipe! My only snag was the bread had to be chiseled out of my baking dish and lost half of the lovely crunchy crust on the bottom. Should I have not used a ceramic baking dish? I used the correct amount of olive oil in the bottom of the pan and followed your recipe to a T. Perhaps more oil in the bttom of the baking dish? Despite the snag it was still a big hit with everyone for our dinner party!

    • Erin says

      I had the same issue. Baked in a le Creuset cast iron. It looks scrumptious but can’t get it out. My dough was perfect and had enough oil. I’ll try placing parchment next time.
      This was super easy recipe. Love the rising in refrigerator. My second rising was 3 hours in an o en proofer. Pic perfect except I could not get it out of pan

      • daenskitchen says

        Oh no! I am sorry that happened. I have had this issue with enamel cookware before and I have lined it with baking paper to help solve the issue.

  15. Bonnie says

    Just made this and in the fridge rising. However, I didn’t have all purpose flour on hand and used whole wheat. How do you think it will turn out? Just curious cause it’s done now. Can’t wait to taste this, it looks absolutely scrumptious!!

  16. Ben says

    So, I gave this a go, my dough is in the fridge resting. However, I didn’t use lukewarm water, just room temperature. What effect will that have?

    Also, can you keep the dough longer than 48h before using it?

    • daenskitchen says

      As long as it was warm enough for the yeast to activate it in. Was your water frothy and bubbly? You can keep it for up to 72 hours. The longer the better!

    • daenskitchen says

      I would not recommend doing that as it will be too hot and will cook your focaccia! If your oven has a light, leave it in the oven with the light on. You can also leave it on top of your fridge if that is slightly warm or in a warm room of the house!

  17. Cat says

    I am at the making of the confit part… I submerged the garlic in olive oil and followed for temperature and time to the recipe. But mine are burned…

  18. Diane Oregon says

    5 stars
    Very airy focaccia! Next time I’ll try the confit tomatoes and garlic. I just added chopped garlic and halved cherry tomatoes to the top. This made a lot of dough! Next time i will freeze half after the first rise.

  19. Maricar says

    Love ❤️ love garlic 😁 Thank you so much for this recipe this is like heaven for me. I made it and my family devoured it in seconds 🤣.

  20. Mina says

    Hello, so my dough is on its first rise in the fridge right now. However, I just took a look, and I must have used a bowl that was too small, because the dough is pressing against the plastic wrap on the top right now and I am concerned it is going to overflow. What do I do?

    • daenskitchen says

      Oh no! Did it turn out okay? You could have tried transferring it to a bigger bowl but I am worried that would disrupt the rising process.

  21. Emily says

    5 stars
    I’ve never made focaccia before but the recipe looked so easy and I just adore garlic too! My focaccia came out of the oven absolutely perfect, crunchy and golden on the top and bottom and soft and fluffy on the inside! Thanks for an amazing recipe, I’m going to make this everytime I have people over!

  22. Francesca Willwerth says

    Do i leave it to rise another 24 hrs after the first 24 hr rise? If not then how long should the second rise in the oven with the light on be?

    • daenskitchen says

      Hello. The second rise can be anywhere from 2 – 4 hours. Just depending on how warm the climate is as the bread will rise quicker in a warmer environment.

  23. Kerry says

    5 stars
    Hello! Amazing recipe – I just made mine and it looks incredible, I can’t wait to taste it.
    One query though – all went well from mixing to rising, however when covering it with a tea towel for the final rise, while there was a LOT of oil on the top of the bread, it still soaked into the tea towel and a lot of the dough stuck to the towel itself. Can I use a sheet of baking paper to prevent sticking if I then place the tea towel over the top?
    Thankyou again!

    • daenskitchen says

      Oh no I am sorry to hear that! You can easily use plastic wrap. It won’t stick to the bread if there is enough oil on top.

  24. Salomé says

    5 stars
    Hi, is it alright to let it rise much longer the second time ? Like instead of 2-4h leave it overnight ? I want it to be really fresh but I have to leave quite early in the morning

  25. Viara Mileva says

    5 stars
    I am the stupid one. I put 2,5 cups of lukewarm water, 2 cups cold water, 0,5 cup boiling water. Because when printed the recipe has no punctuation and all the letters are in one color. I had to add more flour. I am waiting for the result tomorrow. I will have focaccia for the next two weeks.

    • Lyn Willson says

      I just did EXACTLY the same thing. It explains why my mix was like chunky milk. I added an extra 2 cups of flour to try to get it to hold into a dough. Thinking the flour amt was out. My dough is still very very wet but has doubled in the first rising. So we’ll see what happens when it cooks. Wish me luck.

  26. Sadie says

    Hi, I’ve made your recipe multiple times and when it turns out it is really good. But I would say it only rises for me about 50% of the time.
    I never change the measurements and I follow the directions each time. I only add they yeast when I see the foam and I’ve watched videos to make sure that this is actually when it is active, but when the dough doesn’t turn out right it is dry and doesn’t really come together very well.
    I don’t know what I’m doing wrong. Do you have any ideas?

    • daenskitchen says

      It sounds like it might have something to do with the weather and environment you are in! The spot you are leaving it to rise could either be too cold or too hot. It needs to be in a warm spot for the second proof! Or it could be an issue with your yeast.

  27. NT says

    Hi, any chance this could be cooked equally well in less than 2.5 hrs? If so, what temp for the oven would you recommend (& with/out fan?)?
    Thank you!

  28. EDEL says

    Hello!!! See you from Cuba and I love these recipes for preparing breads and Italian food in general! It’s super delicious and even more so when we make it at home, I love the way you interact with us!! I have a question, is it possible to use whole wheat flour to prepare the focaccia and would it be necessary to make any changes to the times or quantities? Thank you for your wonderful, delicious and healthy recipes.

    • daenskitchen says

      Thank you so much! I have never tried it with whole wheat flour so I am not too sure! Let me know if you make it and how it turns out 🙂

  29. Emily says

    I’m doing a half batch of this recipe as a full batch made too much for me to eat at once, will that affect the baking time?

  30. Sandra Barnes says

    Hi, I dont have FLAKY SEA Salt—I have course kosher salt (tiny rocks) and fine table salt—which should I use and what quantity, because flakes are much different in size from course and fine salt. THX!

  31. Diana says

    I’m really excited to try out this recipe, my daughter is eager to help with it. I was just wondering if using 001 Italian flour would work for this recipe. I’ve made no-knead bread with the Italian flour and it turned out yummy but not sure if it’ll work with the focaccia. So I was wondering if you might know if its okay to use it or should I stick to bread flour? Thank you again for sharing such a tasty recipe.

    • daenskitchen says

      I haven’t tried it with 00 flour. Only all purpose or bread flour. I am not too sure if it would work out but let me know if you do try it that way!

  32. Annie says

    Thank you for your recipe! I tried it for the first time and we love it. However, we haven’t finished it and the next day it’s getting soft. I tried to bake it again and it got hard and chewy. How should I preserve it the right way?

    • daenskitchen says

      Bread is very tricky to keep fresh! I usually wrap mine up in plastic wrap and freeze it the day it was made. When I am ready to eat it, I pop it into my toaster or air fryer. I am glad you enjoyed the recipe!

  33. Marissa says

    5 stars
    I saw you on TikTok and had to try this recipe. I had never made any type of bread before and am so glad my first attempt was this focaccia. This came out exactly like the picture, truly splendid and delicious. I am looking forward to making this again and again. Thank you!

  34. Penelope Shuwarger says

    We love this recipe. I used a sheet ban the first few times and it worked great. Not as big a rise because it spread more, but is very nice. This time I used a cake pan and it is lovely also. High rise and more air bubbles.

    My Mum was a fabulous bread maker and always said to dampen the tea towel before covering so the dough does not stick as much. Her teacher was a French pastry chief. Then she taught us the best way to tell if the baking is complete, whether it be cookies, cakes, pies or breads. I know this may sound bad to some, but here goes. When lifting the pan from oven put a good amount of spit on your finger and pop it fast to the middle of the pan. If it sizzles the baked goods are done. If it doesn’t sizzle put it back in to bake a bit longer. It works every time.

  35. Saxa says

    5 stars
    Hey! I saw your reel on FB and decided to try immediately as you made it look so effortless and I’m so glad I did! I let it rise for 24hrs and then placed it next to a baking oven for 3.5 hours. It had the perfect chew and was so soft. I’m glad it worked so well for the first try. I went crazy with the toppings and it came out perfect so thank you so much for sharing this recipe!! I want to try it again but with gluten free flour. Do you think I can substitute 1:1 and maybe add a tsp of xantham gum? Would love to hear from you x

    • daenskitchen says

      So happy to hear that! I have never tested it with GF flour but let me know if you do and how it turns out!

  36. Stephanie Elkort says

    5 stars
    I saw this recipe on Instagram two days ago. I’m not generally a talented bread baker, so I avoid bread altogether. However, this recipe seemed simple and I had all the ingredients, so I decided on a whim to try. Best decision ever! Every stage of preparation was indeed easy and looked just like the video. I live in the US and the measurements were just right. The finished product was absolutely scrumptious, and I was especially pleased with the crumb –light and airy. Can’t wait to do it again for guests. I already shared the recipe with a friend and she will be trying this weekend. Thank you so much for helping me to overcome my fear of baking any bread!

    • daenskitchen says

      It may have been the olive oil you used but as long as it tasted delicious I wouldn’t worry about it too much!

  37. Fer says

    Hi I have a question is it white bread flour or all purpose flour for this recipe?

    Which one did you use. I’ve done it 3 times with all purpose but it doesn’t come out fluffy like yours. I let it rest 24 hours in fridge and 3 hours in warm room but even though it’s good the texture is definitely not the same.

    Wondering if it’s the flour I’m using?

      • Fer says

        I re did it and used the bread flour… it was slightly better.

        For the video did you let yours rest in the fridge for 24 or 48 hours?


  38. Midge says

    Hi. This recipe looks great and I want to try it to go with our Boxing Day salad. However, at that time of year my fridge is already very full and I don’t think I would have room for a large bowl of rising dough. As my house is always cold in December (we hate central heating!) do you think it would work to leave the dough rising for 24-48 hours in a cold room for its first proofing?

  39. Camila Marte says

    I did this recipe for my very first focaccia and it was wonderful! I left it for 48 hours and then 3 hours for the second rise in the oven with the light on (awesome tip, thank you!). It was gorgeous and smelled wonderful. My family didn’t even let the focaccia rest after baking and asked me to cut right away 😂 Best focaccia I’ve ever had!

  40. Michelle says

    I’m not sure about the update to this recipe. About two weeks ago I make a fantastic loaf using your previous recipe. It worked like a dream. I wish I’d saved the recipe because you’ve changed both the quantities and method (the latter albeit slightly). I’ve just tried using this new version. I added the liquid to the flour and got something akin to pancake batter. I had to keep adding extra flour in an attempt to recreate the ‘shaggy dough’ of your previous recipe. It still doesn’t look right. My ingredients are very fresh and I cook with precision, so I weighed everything accurately. I’m only glad the ingredients are so cheap, because I have a feeling this is going to be a disaster.

    • daenskitchen says

      I have made the updated recipe hundreds of time so it should work out for you if you follow it! I have also linked the old recipe above the recipe box.

    • Milou says

      I have this problem too! Dough way too wet to work with, had to add extra flour. Stretch and fold impossible. Only a slight rise both times. Dimpling impossible. Still raw after baking 30 min at 200°C. 🙁 really not sure where i went wrong

      • daenskitchen says

        I am not too sure what went wrong here either! I have tested this recipe so many times and the dough should always be able to form into a ball. Did you leave it to rest before the first stretch and fold?

        • Milou says

          Yes, I followed the recipe to a T. I only skipped the honey step as i used instant yeast. I accidentally clogged my drain by trying to get rid of all the wet dough clinging to my hands after each attempt at stretch and fold :,) I love the look of the focaccia and would really love to make it successfully but i am afraid the same issues will arise if i dont change anything

          • daenskitchen says

            The dough will come together if the measurements are followed correctly. Ensure you mix it very well in the first step and leave it to rest ofr 10 minute intervals between the stretch and folds.

  41. Alexandra says

    5 stars
    I followed your base recipe but chose my own toppings, and it was far and away the best bread I’ve ever made in my life! Thank you so much for sharing this recipe 🙂

  42. Kate says

    I’m not much much of a baker as my heart lies in cooking and I absolutely adore your focaccia recipe. It’s easy and delicious and perfect for non-bakers like myself. I’ve made it many times, to go with soups, to go with charcuterie and cheese boards and to simply enjoy as is, maybe with a little fleur de sel and authentic Italian olive oil. However it was served, it has never failed to make everyone enthusiastic. Thanks!

  43. Bea says

    Please please please fix your interface for mobile view, I love your recipes but navigating this website through phone is just terrible. Jump to recipe button doesnt work, font size and alignment are a mess. Also measurements are not captioned in your video so we have to come here to view, please don’t make it so hard to view. I won’t even mind ads as long as this website is viewable.

  44. Susan says

    5 stars
    This is some of the best (and easiest) Focaccia I have ever made – and I’ve baked a LOT. The first time I made it, I didn’t bother with the Garlic Confit. This time, I did the garlic confit and wow.. a HUGE difference in flavor and taste. I will never not use it again. I might even experiment with a variety of oils, like Meyer Lemon and Chili, or other. I made mine in a 9×13 pan as the recipe recommends, but it can easily bake up in a slightly larger pan, although you might need to check for quicker baking times. I used fresh rosemary and flaked Maldon Sea salt for the top and my Super Bowl Football Crowd really, really loved it. I used half of it to serve with my chili and the other half I sliced in half horizontally and made Muffaletta Sandwiches with an Olive Salad. Oh my!

  45. Luke says

    5 stars
    I made the garlic confit and put it on top but by the end of the bake it turned a bit hard and chewy. Bread turned out great but garlic tasted a bit burnt. Any advice on this?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating