Easy Overnight Focaccia Bread
Servings: 12 servings
Yields: 1 loaf
Calories: 199kcal
This easy overnight focaccia bread recipe is airy in the center, crisp on the bottom, and infused with savory, herbaceous flavor. It's perfect for serving as an appetizer or side dish or using to make restaurant-worthy sandwiches!
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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.
Notes
Note 1: For the lightest texture, do not skip the gentle stretch-and-fold step.
Note 2: Olive oil is key for flavor, crust, and an airy crumb; don’t skimp.
Note 3: Baking time may vary slightly depending on your oven; check for a golden top and crisp bottom.
Note 4: This recipe works well with variations: add olives, caramelized onions, or shredded cheese.
Storage: Store cooled focaccia in an airtight container at room temperature up to 3 days, or freeze for up to 3 months. Reheat in a 350°F oven for 10–15 minutes to refresh the crust.
Nutrition
Servings: 1 slice
Calories: 199kcal
Carbohydrates: 33g
Protein: 5g
Fat: 5g
Sugar: 0.1g
Sodium: 67mg
