Overnight No Knead Focaccia
This easy Overnight No Knead Focaccia has a soft, airy interior, a little chew, and crisp golden edges. Mix and fold the dough the night before, refrigerate it right in the baking pan, then dimple and bake it fresh in the morning.
Servings: 12 Servings
Calories: 171kcal
Equipment
- 9-inch baking pan OR
Ingredients
- 2 ¾ cups bread flour or all purpose flour
- 1 ½ teaspoons instant yeast
- 1 teaspoon kosher salt
- 1 ¼ cups warm water, about 105 to 110 degrees F
- 4 tablespoons olive oil divided
- Additional olive oil for drizzling
- Flaky sea salt for finishing
Optional Rosemary-Garlic Topping
- 2 tablespoons olive oil
- 1 sprig fresh rosemary leaves only, finely chopped
- 1 clove garlic grated
- ½ teaspoon kosher salt
Instructions
- Add the bread flour, instant yeast, and kosher salt to a large mixing bowl and whisk very well to evenly distribute the yeast and salt.
- Add the warm water and 2 tablespoons of olive oil to the dry ingredients.
- Mix very well until everything is completely combined and you have a uniform, loose dough with no pockets of dry flour. Cover the bowl and place it in a warm spot in your kitchen for 15 minutes.
- Uncover the dough and perform the first set of folds. Using a moistened hand, a bowl scraper, or two forks, grab the dough at one edge, pull it up, and fold it over to the opposite side.
- Turn the bowl 90 degrees and repeat until you have gone all the way around the bowl for a total of four folds. Cover the bowl and let the dough rest for another 15 minutes.
- Repeat the same set of four folds. Cover the bowl again and let the dough rest for a final 15 minutes.
- Add the remaining 2 tablespoons of olive oil to a 9 x 9-inch baking pan and scrape the dough into the pan. Drizzle the top with a little more olive oil and use your fingertips to gently coax the dough toward the corners.
- It does not need to reach all the way. Cover the pan with plastic wrap and refrigerate overnight, up to 12 hours.
- In the morning, preheat the oven to 450 degrees F. Remove the focaccia dough from the refrigerator, uncover it, and let it sit at room temperature for about 45 minutes.
- Drizzle the dough with a little more olive oil. Press your fingertips deeply into the dough, almost to the bottom of the pan, creating dimples across the surface.
- Sprinkle with flaky sea salt and bake for 25 to 30 minutes, or until deeply golden brown. Let the focaccia rest in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
- OPTIONAL ROSEMARY GARLIC FOCACCIA
- Combine the olive oil, chopped rosemary, grated garlic, and kosher salt. After the dough has rested at room temperature, drizzle the rosemary garlic oil over the top instead of using plain olive oil.
- Use your fingertips to dimple the dough deeply, pressing some of the rosemary and garlic into the dimples as you go. Bake as directed.
Video
Notes
Bread flour: I prefer bread flour because its higher protein content gives the dough more gluten structure, resulting in a slightly chewier texture and a more open, airy crumb. You can substitute the same amount of all-purpose flour. The focaccia will still be soft and airy, but it will be a little more tender with slightly less chew and structure.
Active dry yeast: You can substitute an equal amount of active dry yeast for the instant yeast, but proof it first. Stir the yeast into a few tablespoons of the warm water with a small pinch of sugar and let it sit for 5 to 10 minutes, until foamy. Add it with the remaining water and continue with the recipe.
Dough texture: Focaccia is a high hydration dough, so it should be loose, wet, and sticky. Do not add extra flour to make it easier to handle. Moisten your hand, scraper, or forks instead.
Pan sizes: For the regular 1x recipe, use a 9 x 9-inch square baking pan for a thick, fluffy focaccia. You can also bake the 1x recipe in a 9 x 13-inch quarter sheet pan, also called a small sheet pan, for a slightly thinner focaccia with more crisp edges. For a smaller focaccia, click the .5x button on the recipe card and bake the dough in a loaf pan. For a larger, thick focaccia, click the 2x button and bake the doubled recipe in a standard 9 x 13-inch cake pan.
Shaping: Do not force the dough all the way into the corners when you first transfer it to the pan. Gently coax it outward and stop when it begins to resist. It will relax and spread as it rests.
Storage: Store leftover focaccia tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Reheating: For the best texture, reheat focaccia in a 350 degrees F oven for 5 to 10 minutes, until warmed through and crisp around the edges. Individual pieces can also be reheated in a toaster oven or air fryer for a few minutes.
Nutrition
Calories: 171kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 293mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg
