This is my third try at focaccia, and I’m so happy with how this one came out. The first two were flat, oily messes with zero big bubbles, so I followed the cold ferment method this time.

I mixed the dough late at night, around 80% hydration, and stuck it straight into the fridge for 18 hours. No kneading, just a couple of gentle folds before refrigeration. This morning I transferred it to an oiled pan, let it warm up for 90 minutes, then did the dimples. I was scared I’d deflate all the bubbles, but it worked out.

Topped with extra virgin olive oil, flaky sea salt and fresh rosemary. Baked at 425°F for 22 minutes. The edges are crispy, and the crumb is soft and pillowy.

It’s not perfect. Some spots are darker than others, and a few dimples closed back up while proofing. I’m wondering if I rushed the final proof a little.

What’s your go-to trick for keeping dimples open until baking? Any favorite topping combinations I should test next?