Description
This overnight focaccia bread recipe creates the most incredible golden, crispy, olive oil-drenched Italian flatbread with minimal effort. The cold fermentation develops amazing flavor while you sleep, and the dimpled top holds pools of garlicky oil and herbs. Perfect for serving as an appetizer, alongside soup, or for sandwiches!
Ingredients
Dough
- 4 cups (500 g) all-purpose flour
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 2 teaspoons fine salt
- 1⅔ cups (400 ml) warm water (about 105–115°F / 40–46°C)
- ¼–½ cup olive oil (for oiling pan and drizzling)
Topping (Classic)
- 2-3 tablespoons olive oil
- Flaky sea salt
- Fresh rosemary sprigs (optional)
- Freshly cracked black pepper (optional)
Instructions
In a large bowl, whisk together the flour, instant yeast, sugar, and salt until well combined. Add the warm water and stir with a wooden spoon or dough whisk until a shaggy dough forms. Cover the bowl with plastic wrap or a clean towel.
Place the covered bowl in the refrigerator overnight for about 12–18 hours. This slow, cold fermentation is where the magic happens! The dough will double in size and develop incredible flavor and texture.
The next day, here’s where we get generous with that olive oil! Pour ¼ to ½ cup of olive oil into your baking sheet or 9×13-inch pan — seriously, don’t be shy! This oil is what creates that gorgeous, crispy bottom crust. Transfer the chilled dough into the oiled pan. Using oiled fingers (yes, oil your hands!), gently press and stretch the dough so it spreads evenly to the edges.
Cover the pan loosely with a towel or plastic wrap and let the dough rise at room temperature for 30–45 minutes until it puffs up slightly. You’ll see it become lighter and airier.
Preheat your oven to 425°F (220°C). Now for the fun part! Drizzle 2-3 tablespoons of olive oil all over the surface of the dough. Using your fingertips, press deep dimples all over the dough — really go for it! Press down firmly to create those signature focaccia craters. These dimples will hold pools of olive oil and seasoning, creating amazing pockets of flavor.
Sprinkle flaky sea salt generously over the top, tuck in fresh rosemary sprigs, and add a few cracks of black pepper if you like a little warmth.
Bake in the preheated oven for 20–25 minutes, until the top is gorgeously golden and crisp, and the bottom sounds hollow when you tap it. The aroma will be absolutely intoxicating! Remove from the oven and let it cool slightly before slicing.
Notes
The Stretch Test: When stretching your dough in the pan, if it keeps shrinking back, it means the gluten is tight. Just let it rest for 5-10 minutes and try again. Patience is key!
Don’t Overbake: Watch your focaccia closely in the last few minutes. You want golden brown, not dark brown. The bottom should be crispy but not burnt.
Common Mistakes to Avoid:
- Using hot water (kills the yeast)
- Not using enough oil (results in dry, dense bread)
- Rushing the rises (flavor won’t develop properly)
- Shallow dimples (you need those deep pockets!)
- Prep Time: 15 minutes + First Rise Time: 12-18 hours (overnight, inactive)
- Cook Time: 20-25 minutes + Second Rise Time: 30-45 minutes
- Category: Bread
- Method: No-Knead
- Cuisine: Italian