This easy overnight focaccia bread recipe is inspired by my favorite Italian restaurants, but tastes even better! Thanks to my simple process, it’s virtually foolproof and always turns out with a crisp crust, airy texture, and delicious herbaceous flavor.
If you’ve never had focaccia, you’ve been seriously missing out! It’s one of my favorite foods, next to chocolate, of course.
Think of it kind of like homemade pizza dough meets flatbread, or in some cases, garlic bread. That said, it’s truly a creation of its own and is surprisingly easy to make.
Table of Contents
Why you’ll love this recipe
- Minimal ingredients. You only need 8 base ingredients for a simple focaccia bread recipe, and one of them is water!
- The preparation process is pretty hands-off. Most of the prep time is in resting and baking the dough. All you have to do is whisk, fold, and poke.
- Baked focaccia is super versatile. Of course, the bread is delicious on its own, but I love to add mix-ins for even more flavor, kind of like adding mix-ins to sourdough bread.
As written, this recipe makes enough for 12 pretty generous servings, meaning it’s great to serve as an appetizer or side dish at family dinners and special gatherings!
Pin this now to find it later
Pin ItKey Ingredient Notes
- Flour – Use one of two types of flour for this recipe. All-purpose flour is easy and always turns out great, but I prefer bread flour for a slightly chewier texture.
- Salt – Don’t skip this! It’s crucial for adding flavor to the bread.
- Instant yeast is designed to work in half the time of other types of yeast, keeping this recipe super easy.
- Olive oil is crucial for any good homemade focaccia bread recipe, adding rich flavor and creating a crisp, golden crust! Choose a high-quality olive oil that you love the taste of.
How to make easy focaccia bread
1. Make the dough
- Whisk the dry ingredients in a large bowl.
- Add the water, and mix until the dough comes together in a sticky, shaggy ball. I find a spatula or wooden spoon works best!
- Cover the bowl, and let the dough rest for 30 minutes. This allows the flour to hydrate, which is crucial for the best taste and texture.
2. Proof Overnight
- Gently stretch and fold the dough. To do so, gently wet your hands, stretch one end up, and fold it over the center.
- Then rotate the bowl and repeat the process until all the edges are filled in. This step is technically optional, but I highly recommend doing it to achieve a light, airy texture!
- Grease a large bowl with oil, and coat the dough. Then, cover the bowl, and chill the dough in the fridge.
3. Bake
- Butter a 9×13-inch pan and drizzle oil evenly over it.
- Transfer the dough to the pan, gently pressing it out to fit, and set it aside to rest until it’s puffy. This typically takes 1-2 hours!
- Preheat the oven to 425°F, and use oiled fingertips to create deep dimples in the dough.
- Drizzle more oil on top, and sprinkle rosemary evenly over the dough (if desired), followed by flaky salt.
- Bake until the focaccia is golden brown on top and crisp on the bottom.
- Cool on a wire rack for a few minutes before slicing, and enjoy!
Make sure the toppings stick
Use your fingers to gently press the toppings into the dough, so they stay put and don’t fall off.
Add mix-ins
Experiment with mix-ins and toppings like cheese, olives, cherry tomatoes, figs, or plums for a fancy loaf.
Expert Tips
- Embrace sticky dough! Unlike other types of dough, focaccia dough is meant to be wet. So, resist the urge to add more flour. The sticky consistency is what creates the signature air pockets and light, open crumb we want.
- Don’t skip the cold proof. I have tested this recipe as a one-day focaccia loaf, but the rest makes a huge difference. The slow fermentation process improves the bread’s flavor and elasticity, creating a bakery-worthy result.
- Be gentle when handling the dough. When transferring, dimpling, and topping the dough, use a light touch. Pressing too firmly can deflate the air bubbles you worked so hard to develop.
- Keep an eye on the oven. Every oven is different. So, keep a close eye on your focaccia bread recipe, and adjust the baking time as needed. You’ll know the focaccia is done when it’s golden brown on top with a crisp bottom. Be careful not to let it burn!
Serving Suggestions
I love to serve this easy focaccia bread recipe as a side dish or appetizer with main courses like pesto ricotta stuffed pasta shells, easy brown butter pasta, or slow cooker ham, corn, and potato soup.
It’s also fabulous on an appetizer platter alongside cheesy bacon crackers, shrimp cocktail, and roasted stuffed dates.
Or, try using it as a base for pizza or sandwiches! Layer on your favorite meats, cheese, fruits, veggies, and condiments, such as basil pesto, hot honey, or even orange cranberry sauce for a gourmet-tasting lunch or dinner at home.
Make Ahead
Rest the prepared dough for at least 24 hours. Or, let it chill in the fridge for up to 36 hours before baking. Just don’t let it go any longer than that, or it won’t turn out as airy or crisp!
Storage
Store cooled focaccia in an airtight container at room temperature for up to 3 days. Or, freeze it for up to 3 months.
To serve, thaw frozen bread in the fridge overnight. Then, reheat it in the oven at 350°F for 10-15 minutes, or just until it’s warmed through and the crust is crisp again. It will taste as good as new!
FAQs
Resting the dough and allowing it to chill is crucial for the best focaccia! This allows the flavor to develop and creates an airy, almost pillowy interior.
Focaccia bread contains healthy fats from olive oil, but it contains essentially the same ingredients as most bread recipes. They can all be part of a well-balanced diet! Of course, please be sure to consult your doctor with any specific questions or concerns.
Some recipes call for two bakes, the second requiring the dough to be covered. However, for this overnight focaccia recipe, I leave the dough uncovered to achieve a crispy exterior.
More Easy Bread Recipes
Easy Overnight Focaccia Bread
Ingredients
- 4 cups (500 g) all-purpose flour or bread flour
- 2–3 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups (480 ml) lukewarm water ~95°F
- 4 tablespoons (52 g) olive oil divided
- Butter for greasing pan
- Flaky sea salt such as Maldon or coarse pretzel salt
- 1–2 teaspoons fresh rosemary leaves optional
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the water and mix with a spatula or wooden spoon until the dough comes together in a sticky, shaggy ball.
- Cover the bowl and let it rest for 30 minutes to allow the flour to hydrate.
- After the initial rest, perform 1 gentle round of stretch-and-fold: lightly wet your hand, grab an edge of the dough, stretch it upward, and fold it over the center.
- Rotate the bowl and repeat until all edges have been folded in. This step is optional but helps develop gluten for a light, airy texture.
- Lightly grease a large bowl with 1 tablespoon of olive oil and coat the dough.
- Cover tightly and refrigerate for 12–24 hours. The long, cold proof develops flavor and encourages an open crumb.
- When ready to bake, generously butter a 9×13-inch pan (or similar) and drizzle with 1–2 tablespoons olive oil.
- Transfer the dough into the pan, gently pressing it out to fit. Let it rest at room temperature for 1–2 hours until noticeably puffy.
- Preheat the oven to 425°F.
- Use oiled fingertips to create deep dimples in the dough.
- Drizzle 1–2 tablespoons of olive oil over the top, sprinkle with rosemary (if using) and flaky salt. Press the toppings slightly into the dough.
- Bake for 25–30 minutes, until golden brown on top and crisp on the bottom.
- Remove from the pan and cool on a wire rack for 10 minutes before slicing.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
Nutrition
