Airy, crispy, deeply nutty and savory, this sheet pan sesame focaccia is the perfect canvas for a sandwich and makes a gorgeous appetizer for your next dinner party.
This sheet pan sesame focaccia is inspired by Eataly’s super light and airy focaccia. I wanted something that wasn’t too doughy or dense, something that could be served on its own, next to a plate of olive oil and balsamic, or, better yet, alongside a big fat tower of whipped butter.
The result is a dough that needs time to develop its deep flavors and comes out crispy and golden on the outside with plenty of airy pockets on the inside.
Despite requiring some planning and a long fermentation time, most of the work here is passive, done entirely by the hard-working lactic acid bacteria. For you, that means minimal kneading and folding – just a lot of patience. But it’s all worth it in the end!
It All Starts with a Biga
This is a typical no-knead, high-hydration focaccia, but unlike many recipes out there, it starts with a biga.
Biga is a stiff Italian pre-fermented dough starter made from flour, water, and a tiny pinch of yeast that sits out overnight. It builds deep flavor, strengthens the gluten, and creates a crispy crust with a soft, airy interior in breads like focaccia.
This recipe uses a slightly wetter biga, so don’t be alarmed if yours isn’t a stiff block of dough.
This simple step drastically improves the flavor and texture of your focaccia, and I really think it’s worth taking the time to make.
Because of the long fermentation, this focaccia develops such a deep, nutty flavor instead of a one-dimensional one. The crumb is incredibly airy, with lots of air pockets, and the texture is light and tender on the inside and crisp on the outside. You won’t need much to complement it.
FAQs
What makes this sheet pan sesame focaccia different?
This sheet pan sesame focaccia starts with a biga, an Italian pre-fermented dough starter made the day before. It adds extra depth of flavor, strengthens the dough, and helps create that light, airy crumb and crisp, golden crust. It takes a little extra planning, but most of the fermentation time is completely hands-off.
Do I have to make the biga?
I highly recommend it! The biga is what gives this focaccia its deep, nutty flavor and light, airy texture. It’s a simple step that takes just a few minutes to put together, and the overnight fermentation does most of the work for you.
Is this a no-knead focaccia?
Yes. This is a high-hydration, no-knead focaccia, so there’s no intensive kneading required. Instead, you only need a few rounds of stretching and folding. That helps develop the gluten while the long fermentation builds flavor and structure.
Can I freeze focaccia?
Yes! Let the focaccia cool completely, then wrap tightly and freeze. When you’re ready to eat it, reheat it straight from frozen in a hot oven until warmed through and crisp around the edges.
If you make this sheet pan sesame focaccia bread, please let me know in the comments! I’d love to hear from you.
More Homemade Bread Recipes
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Sheet Pan Sesame Focaccia
Ingredients
Equipment:
Biga:
- 53g water, room temperature
- Tiny pinch of active dry yeast
- 81g all-purpose or bread flour
Dough:
- 214g water, lukewarm
- 1.8g active dry yeast
- Biga
- 22g olive oil
- 270g all-purpose or bread flour
- 7g sea salt
Garnishes:
- Sesame seeds
- Flaky sea salt
For serving (optional):
- Whipped butter
- Radishes, thinly sliced
Instructions
Make the biga:
- In a medium bowl, combine the water and yeast, stirring until fully dissolved. Add the flour and mix by hand or with a spatula until thoroughly combined. The dough should be soft and shaggy. Transfer it to a container (like a mason jar), cover, and leave it to ferment at room temperature for at least 8 hours and up to 24 hours (I find 16 hours is usually the sweet spot). By that point, the biga will have risen and just begun to recede; it should be slightly bubbly, soft, and airy.
Mix the final dough:
- The next day, in a large bowl, whisk the lukewarm water with the yeast, stirring to dissolve. Add your biga, using a spatula to mix and dissolve it into the liquid as much as you can. Mix in the olive oil. Add the flour and salt, mixing with a rubber spatula until a sticky dough forms and no dry streaks remain. Cover the bowl and let it rest for 30 minutes.
- Stretch and fold: Wet your hand and grab an edge of the dough; pull it up and stretch it towards the center. Repeat this process, stretching and folding 8-10 times, rotating the bowl with each pull. As you go, you will notice the dough getting smoother and developing more structure. Watch this video for guidance.
- Overnight Proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 12 hours and up to 3 days.
- Prep the pan and deflate: Generously grease your baking sheet with butter, then drizzle the center with olive oil. Take your cold dough out of the fridge. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center, just like you did during the stretch and fold process. Do this four times, rotating the bowl with each fold (technique from Alexandra's Kitchen).
- Place the dough ball onto the prepared baking dish and coat it with olive oil. Allow it to rest in the pan, uncovered, until it has doubled in size, at least 2 hours and up to 4 hours. The dough is ready when you poke it with a finger and it springs back slowly, leaving a small, visible indentation. If it springs back quickly, the dough isn't ready yet.
- Set a rack in the middle of the oven and preheat it to 425°F (220°C).
- Lightly oil your hands. Using your fingers, gently press straight down into the dough to create deep dimples while simultaneously nudging and stretching the dough out to fill the corners of the pan. Drizzle the surface with more olive oil, sprinkle it with flaky sea salt, and top with the sesame seeds.
- Bake until puffed and golden brown on top, and the underside is crisp and golden, about 20-30 minutes.
- Let the focaccia cool, then slice it into small rectangles. Serve with whipped butter and sliced radishes, if desired.
Video
@heythereannao A warm, sunny day, a light, airy focaccia, a tower of butter. What more could a girl want? #bakingtok
♬ Inspirational piano and strings, post-classical 10(1373065) - arachang
