Focaccia Bread

This Overnight Focaccia recipe offers a simple method to create a cozy, salty, and crispy bread with a soft middle, ideal for those who want homemade goodness without the fuss of constant supervision.

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Prep Time 15

Cook Time 30

Total Time 3 15

Course Bread, Snack

Cuisine Italian

Servings 8 servings

Calories 210 kcal

Ingredients

Dough Ingredients

4 cups All purpose flour Bread flour can be used for a chewier texture.
1.5 cups Warm water Water temperature should be comfortably warm, not hot.
2 teaspoons Instant yeast Active dry yeast can also be used.
2 teaspoons Salt Flaky salt recommended for top sprinkling.
1/4 cup Olive oil Use a high-quality oil you enjoy the taste of.

Toppings

to taste Rosemary Can be sprinkled on top after dimpling.
to taste Flaky salt For sprinkling on top before baking.
to taste Olive oil Drizzle on top before baking.

Instructions

Preparation

In a big bowl, stir together flour, salt, yeast, and warm water until no dry flour remains. The dough will look shaggy and sticky.
Pour a little olive oil over the dough, turn it to coat, cover the bowl, and place it in the fridge overnight (12 to 24 hours).

Baking

The next day, generously oil a baking pan.
Tip the dough into the pan. If it resists stretching, let it rest for 15 minutes, then gently stretch again.
Cover the pan and let the dough sit at room temperature until puffy, usually 1 to 2 hours.
Oil your fingers, dimple the dough all over, drizzle more olive oil, and add salt and any additional toppings.
Bake at 425°F (220°C) for 20 to 30 minutes until deeply golden.
Let it cool for at least 10 minutes before slicing.

Notes

Keep leftover focaccia in a sealed container at room temperature for 1-2 days. Rewarm in the oven to restore the crust.

Keyword Bread, Easy Bread Recipe, Focaccia, homemade, Overnight