Description
This easy no-knead Overnight focaccia bread recipe has a light, airy texture and a golden crust. It’s perfect for beginners, with an overnight fermentation for incredible flavor!
Ingredients
Units
Scale
- 4 cups (500g) bread flour
- 2 tsp kosher salt
- 1 tsp instant yeast
- 1 3/4 cups (415ml) lukewarm water
- 4 tbsp olive oil, divided
- Flaky sea salt (for topping)
- Optional toppings: fresh rosemary, cherry tomatoes, garlic
Instructions
- Mix Dough: Combine flour, salt, yeast, water, and 2 tbsp olive oil in a bowl. Mix until sticky dough forms. Cover and rest for 30 minutes.
- Refrigerate: Place the dough in the fridge for 18–48 hours.
- Prepare Pan: Grease a baking pan with olive oil. Stretch dough to fit and rest for 2–4 hours at room temperature.
- Dimple and Bake: Dimple dough, drizzle with olive oil, and sprinkle with sea salt. Bake at 425°F (220°C) for 25–30 minutes.
- Cool: Let the bread cool slightly before slicing and serving.
Notes
For extra crunch, sprinkle sesame seeds on top before baking.
Add roasted vegetables or cheeses for a loaded focaccia.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Cuisine: Italian
Nutrition
- Calories: 190 kcal
- Fat: 6g
- Carbohydrates: 30g
- Protein: 5g