Go Back
–+ servings
Squares of fluffy focaccia bread on a wooden board, next to a plate of two sandwiches.

Easy Overnight Focaccia Bread

developed & tested by:

Carissa Erzen
This easy focaccia bread is made with just five simple ingredients to create its pillowy interior & golden crust that stays soft for days. There’s no kneading wet, sticky dough, and no babysitting with stretches-and-folds. Just mix it & forget it!
Leave your rating!
Print Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Rise Time 18 hours
Total Time 18 hours 30 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 12 servings
Calories 192 kcal

Equipment

Ingredients
 
 

Bread Dough

  • 2¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons granulated sugar
  • 1¾ cups warm water (between 105-115°F or 40-46°C)
  • 2 tablespoons olive oil
  • 4 cups all purpose flour
  • 1½ teaspoons salt (use fine sea salt or table salt)

Toppings

  • 1 tablespoon olive oil
  • flaky sea salt

Instructions
 

Day One: Mix & Ferment the Dough

  • In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it’s foamy on top. If it’s not foamy, your yeast might be expired.
  • Add the olive oil and stir it into the foamy yeast mixture.
  • Add the flour and salt on top, then mix for a minute with a large wooden spoon or silicone spatula until there’s no visible pockets of dry flour and it forms a soft, wet dough.
  • Cover the mixing bowl tightly with plastic wrap (to retain moisture so it doesn’t dry out) and let it rise at room temperature for 1-2 hours (to jump start fermentation).
    • Anywhere in this time frame is good, depending on your schedule. The dough should begin to rise, but it probably won’t double in size by the time it goes into the fridge.
  • Transfer the bowl to the fridge for 12-16 hours (for slow, cold fermentation).

Day Two: Proof & Bake

  • Generously grease a 9x13 inch baking dish with butter.
  • Dump the dough from your mixing bowl onto the center of the baking dish. Use your fingers to press the dough into all the edges and corners of the baking dish. Cover the dish with plastic wrap and let it rise at room temperature for 4 hours, or until it’s puffed up and jiggles on top when you shake the baking dish.
  • Preheat the oven to 450°F (230°C).
  • Coat your fingers in olive oil (don’t skip this, or else the dough will stick all over your fingers!) Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish, like you’re playing the piano. Aim to have the dimples spread about 1 inch apart from each other, all over the surface of the dough.
  • Drizzle two tablespoons of olive oil over all the dough, and (optional) sprinkle flaky sea salt on top.
  • Bake for 20-22 minutes, or until the focaccia is golden and puffed up. Cool for at least 20 minutes before slicing.

Notes

  • Baking Pan: I like baking my focaccia in a ceramic baking dish, but swap in a metal dish to get a crispier crust if that’s your preference.
  • Olive Oil: The quality & flavor of your olive oil makes a big difference here, so now’s the time to splurge on a fancy one, or one with infused flavor. 
  • Salt: Same goes for the salt. I use non-iodized table salt (for the best flavor & distribution) in my dough, then some hefty pinches of flaky salt on top.

Nutrition

Serving: 1 square (of 12)Calories: 192kcalCarbohydrates: 34gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 292mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 0.002mgCalcium: 7mgIron: 2mg
Keyword easy focaccia bread
Did you make this recipe?Leave a comment below - I love hearing from you!