Overnight Focaccia

If you’ve ever dreamed of making bakery-style focaccia at home with minimal effort and maximum flavor, this Overnight Focaccia recipe is your new go-to. With a simple ingredient list and a no-knead approach, this foolproof recipe delivers a golden, crispy crust and an airy, tender crumb that will leave you wanting more. Whether you’re a seasoned baker or a curious beginner, this method is approachable and yields incredible results—especially when you let the dough rest overnight.

In this blog post, we’ll walk you through the ingredients, method, tips, variations, and ways to serve this Italian classic. Whether you’re making it as a side for dinner, a sandwich base, or a party appetizer, focaccia is always a hit. So roll up your sleeves and let’s dive into one of the easiest and most rewarding breads you’ll ever make.

Why Overnight Focaccia?

Letting focaccia dough rest overnight in the refrigerator allows for fermentation to work its magic. This slow rise improves flavor, develops gluten without the need for kneading, and makes the dough easier to handle. The result is a bread that’s crispy on the outside, soft and airy on the inside, and full of rich, complex flavors. Plus, it gives you the flexibility to prep ahead—just mix the dough the night before, and bake it fresh the next day.

Ingredients You’ll Need

The beauty of focaccia lies in its simplicity. Here’s what you’ll need:

• 400g all-purpose flour – This provides structure and texture. Bread flour also works if you prefer a chewier texture.
• 320g room temperature water – Hydration is key to that signature soft crumb.
• 1 tsp instant dry yeast – Just enough to give a steady, slow rise.
• 1 tsp honey – Feeds the yeast and adds a subtle sweetness.
• A drizzle of olive oil – Enhances flavor and keeps the dough moist.
• 1 tsp salt – For flavor balance and gluten development.

Step-by-Step Instructions

1. Mix the Dough

In a large mixing bowl, combine the water, instant dry yeast, honey, and a drizzle of olive oil. Stir until the yeast and honey are mostly dissolved. Then add the flour and salt. Mix well with a spoon or spatula until you have a sticky, shaggy dough. Don’t worry—it’s supposed to look messy! Cover the bowl with a towel or plastic wrap and let it rest for 30 minutes.

2. Stretch and Fold

Now it’s time to strengthen the dough. Using wet hands, perform a stretch and fold: grab one edge of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl and repeat this process around all sides. Perform this method twice, resting the dough for 30 minutes between each set.

3. Coil Folds

After the stretch and folds, it’s time for coil folds. Gently lift the middle of the dough from underneath and allow it to coil onto itself. Do this once, then let the dough rest for 30 minutes. Repeat one more time for a total of two coil folds.

4. Cold Fermentation

Cover the bowl tightly and place it in the refrigerator overnight. This slow, cold fermentation is what deepens the flavor and makes the dough easier to handle the next day.

5. Shape and Final Rise

The next day, take the dough out of the fridge and let it sit at room temperature for about 15–20 minutes. Then transfer it to a generously oiled, non-stick baking pan. Spread the dough gently to the edges with your fingertips. Don’t force it—it will gradually relax as it warms up.

Let the dough proof until doubled in size, which may take up to 4 hours depending on the temperature of your kitchen. This is crucial for that light, airy structure.

6. Top and Bake

Once your dough is puffy and bubbly, preheat your oven to 200°C (392°F). Drizzle the top generously with olive oil, then use your fingers to dimple the dough all over—this is the classic focaccia texture. At this point, you can add your favorite toppings like rosemary, cherry tomatoes, garlic, olives, or flaky sea salt.

Bake for 20 to 25 minutes, or until the focaccia is deeply golden and crispy around the edges. Let it cool slightly before slicing. Enjoy warm or at room temperature.

Tips for Success

• Use a kitchen scale: Measuring ingredients by weight ensures accuracy, especially with high hydration doughs like focaccia.
• Don’t skip the rest times: Each resting phase helps the gluten relax and structure to build naturally.
• Oil is your friend: Use plenty of olive oil in the pan and on top of the dough for flavor and a crispy crust.
• Be patient: The dough might seem sluggish straight out of the fridge, but it will come to life as it warms up.

Topping Ideas for Your Focaccia

Focaccia is endlessly customizable. Here are a few delicious topping combinations:

• Classic Rosemary and Sea Salt – Timeless and aromatic.
• Cherry Tomato and Basil – Fresh and summery.
• Caramelized Onion and Thyme – Sweet, savory, and sophisticated.
• Black Olive and Red Pepper Flakes – A Mediterranean twist.
• Parmesan and Garlic – Bold and cheesy.

How to Serve Overnight Focaccia

Focaccia is as versatile as it is delicious. Here are some favorite ways to enjoy it:

• As a side: Pair it with soups, pastas, or salads.
• For sandwiches: Slice horizontally and fill with your favorite meats, cheeses, and veggies.
• As an appetizer: Cut into small squares and serve with olive oil and balsamic vinegar for dipping.
• For breakfast: Toast it and top with avocado, eggs, or cream cheese.

Storage and Reheating

• Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze slices.
• Reheating: To re-crisp, warm in a 180°C (350°F) oven for about 5–10 minutes or pop it in a toaster oven.

Final Thoughts

There’s something magical about making bread from scratch, and this Overnight Focaccia recipe is a fantastic place to start. With its stress-free preparation, flexible timing, and mouthwatering results, it’s a must-have in your baking rotation. Whether you’re preparing a casual dinner or hosting a gathering, this focaccia will earn rave reviews every single time.

So go ahead—give it a try tonight, let the dough rest while you sleep, and wake up to the promise of fresh, golden focaccia straight from your oven. Your taste buds will thank you.