Description
This overnight focaccia recipe yields fluffy, golden bread with a crispy crust, developed flavor, and no kneading required.
Ingredients
4 cups (512 g) all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water
Butter for greasing
4 tablespoons olive oil, divided
Flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves (optional)
Instructions
1. In a large bowl, whisk together flour, salt, and yeast. Add water and stir until sticky dough forms.
2. Rub surface with olive oil, cover the bowl, and refrigerate for at least 12 hours or up to 3 days.
3. Line pans with parchment or grease with butter or spray. Add olive oil to the center of each pan.
4. Use forks to deflate dough, divide if needed, and transfer to pans. Roll dough in oil to coat.
5. Let rest uncovered at room temperature for 3–4 hours.
6. Preheat oven to 425°F. Sprinkle rosemary and more oil on top, then dimple with your fingers.
7. Sprinkle with flaky salt and bake for 25–30 minutes until golden and crisp on the bottom.
8. Transfer to a wire rack and cool for 10 minutes before slicing.
9. Store at room temp for 3 days or freeze for 3 months. Reheat at 350ºF for 15 minutes.
Notes
For quicker prep, allow dough to rise at room temperature until doubled, about 1.5–2 hours, and reduce second rise to 30 minutes.
Use bread flour if you’re in a humid area or prefer chewier texture.
Don’t skip the oil — it prevents the dough from drying during the overnight rise.
A digital scale ensures better measurement accuracy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian