Overnight Focaccia

Imagine waking up to the smell of golden, olive oil-kissed bread wafting through your kitchen. That’s the beauty of overnight focaccia—its deep, chewy texture and crisp, bubbly top are born while you sleep. With just a few humble ingredients and a little patience, this rustic Italian bread transforms into a showstopper that practically begs to be torn apart and shared. It’s soft and pillowy inside, perfectly salty and crackly on top, and trust me, it’s worth every bite.

Behind the Recipe

The first time I made focaccia, I remember feeling amazed that something so simple could taste so extraordinary. My grandmother used to bake it every Friday—her dough resting overnight on the counter, covered with a checkered cloth, absorbing the sounds and smells of our home. In the morning, she’d dimple it with her fingers, drizzle it with olive oil, and scatter sea salt like fairy dust. That memory lives on in every bite of this bread.

Recipe Origin or Trivia

Focaccia hails from the Ligurian region of Italy, particularly the coastal city of Genoa. It’s one of the oldest types of bread, dating back to ancient Rome. Traditionally cooked on a hearth or stone, focaccia was a staple among peasants and fishermen, prized for its versatility and ability to last for days. Over time, regional varieties emerged—some sweet, others savory, often topped with herbs, onions, or olives. In many ways, focaccia is the canvas of Italian baking, inviting endless creativity.

Why You’ll Love Overnight Focaccia

This isn’t just any bread—it’s your new obsession waiting to happen.

Versatile: Slice it for sandwiches, dip it in soups, or serve it with dips—the possibilities are endless.
Budget-Friendly: Made with pantry staples, it’s an affordable way to impress.
Quick and Easy: The overnight rest does all the work while you rest too.
Customizable: Add herbs, olives, sun-dried tomatoes, or whatever toppings your heart desires.
Crowd-Pleasing: It’s impossible to resist a tray of golden, puffed focaccia fresh from the oven.
Make-Ahead Friendly: Prepare the dough the night before and bake it fresh in the morning.
Great for Leftovers: It stays soft and flavorful for days—if it lasts that long.

Chef’s Pro Tips for Perfect Results

To help you master this heavenly bread, here are some insider tips:

1. Use high-hydration dough for that open, airy crumb. Don’t be afraid of the stickiness—it’s a good thing.
2. Let the dough ferment overnight at room temperature for maximum flavor and texture.
3. Generously oil your pan to create that iconic crispy crust and prevent sticking.
4. Dimple deeply but gently—you want to create texture, not deflate the dough.
5. Finish with flaky sea salt and herbs for added bursts of flavor and aroma.

Kitchen Tools You’ll Need

Making focaccia doesn’t require fancy gadgets—just a few trusty tools:

Mixing Bowl: For combining and resting the dough.
Measuring Cups and Spoons: Accuracy matters here.
Bench Scraper or Silicone Spatula: To handle the sticky dough.
Baking Pan (9×13 inch): Metal pans yield the crispiest bottoms.
Plastic Wrap or Lid: To cover the dough during resting periods.
Pastry Brush (optional): For evenly spreading oil and toppings.

Ingredients in Overnight Focaccia

Each element in this recipe plays a key role in creating focaccia’s signature texture and flavor. Here’s what you’ll need:

1. All-Purpose Flour: 500 grams (about 4 cups) adds structure and chew.
2. Warm Water: 400 grams (1 2/3 cups) hydrates the dough for a soft interior.
3. Instant Yeast: 1/4 teaspoon provides a slow, even rise overnight.
4. Salt: 10 grams (2 teaspoons) enhances the bread’s flavor.
5. Olive Oil: 60 grams (1/4 cup) plus more for drizzling creates a rich crust and golden top.
6. Flaky Sea Salt: 1–2 teaspoons for topping, adds bursts of salty crunch.
7. Fresh Rosemary (optional): 1 tablespoon, finely chopped infuses herbal aroma and flavor.

Ingredient Substitutions

Out of something? No worries. Here are some easy swaps:

All-Purpose Flour: Use bread flour for extra chew.
Instant Yeast: Use active dry yeast, but bloom it in water first.
Fresh Rosemary: Substitute with dried rosemary or thyme.
Olive Oil: Avocado oil works, though flavor will differ.

Ingredient Spotlight

Olive Oil: This golden liquid does more than add flavor. It crisps the crust, keeps the dough supple, and gives focaccia its signature richness.

Flaky Sea Salt: Not your average table salt—these crystals deliver a satisfying crunch and visual appeal, elevating every bite.

Instructions for Making Overnight Focaccia

Here’s how to bring this rustic beauty to life. It’s easier than you think—just follow along step by step:

1. Preheat Your Equipment:
   If baking the next morning, remove the dough from the fridge and let it come to room temperature. Preheat your oven to 450°F (232°C) about 30 minutes before baking.
2. Combine Ingredients:
   In a large bowl, mix the flour, salt, and yeast. Add water and stir until a shaggy dough forms. Add olive oil and mix with your hands or a spatula until combined. Cover and let rest for 5 minutes.
3. Prepare Your Cooking Vessel:
   Generously coat a 9×13-inch pan with olive oil. Transfer the dough to the pan and gently stretch it to fit. It’s okay if it doesn’t reach the edges—give it time.
4. Assemble the Dish:
   Cover and let the dough rest overnight at room temperature (or up to 18 hours). In the morning, drizzle more olive oil on top, then use your fingers to dimple the dough all over. Sprinkle with sea salt and rosemary.
5. Cook to Perfection:
   Bake in the preheated oven for 20–25 minutes until puffed and golden brown with crispy edges.
6. Finishing Touches:
   Let cool slightly in the pan before transferring to a wire rack. Brush with a bit more olive oil if desired.
7. Serve and Enjoy:
   Slice into squares or tear by hand. Serve warm or at room temperature, and don’t forget to share—if you must.

Texture & Flavor Secrets

Focaccia is all about contrasts—pillowy interior against crispy, golden crust. The long fermentation builds deep, complex flavor, while the olive oil-rich dough creates a moist crumb that stays tender for days. The dimpling technique allows oil and salt to pool in delicious pockets, adding both visual and textural intrigue.

Cooking Tips & Tricks

These small tips make a big difference:

• Use cold water if your kitchen is warm to slow fermentation.
• Allow the dough to fully ferment overnight for better flavor.
• Use a metal pan for the crispiest bottom crust.
• Drizzle oil before and after baking for that signature glossy finish.

What to Avoid

Avoid these common mistakes for bakery-level results:

• Overworking the dough—it should remain wet and sticky.
• Skipping the long ferment—it’s key to great texture.
• Using too little oil—it helps with both flavor and release.
• Underbaking—golden color equals flavor and crunch.

Nutrition Facts

Servings: 12
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 12–18 hours (including overnight rest)

Make-Ahead and Storage Tips

This bread is made for prepping ahead. The dough rests overnight and develops flavor while you sleep. Once baked, focaccia keeps well at room temperature for up to 2 days in an airtight container. For longer storage, freeze slices wrapped in foil and reheat in the oven for that fresh-baked taste.

How to Serve Overnight Focaccia

Serve it warm with a small bowl of olive oil and balsamic vinegar for dipping. Pair it with a fresh tomato salad, a hearty soup, or use it as the base for gourmet sandwiches. It’s also divine with a simple smear of ricotta or pesto.

Creative Leftover Transformations

Transform your leftovers into something new and exciting:

• Focaccia Grilled Cheese: Toast slices with mozzarella and sun-dried tomato.
• Bread Salad (Panzanella): Cube and toss with cucumbers, tomatoes, and vinaigrette.
• Focaccia Croutons: Cube, bake, and sprinkle on soups or salads.

Additional Tips

• Use flaky sea salt for the ultimate crunch and visual appeal.
• Try adding sliced olives, cherry tomatoes, or caramelized onions before baking.
• Let the bread rest at least 10 minutes before cutting to avoid sogginess.

Make It a Showstopper

Presentation matters, especially for a bread this beautiful:

• Garnish with fresh rosemary sprigs and a drizzle of olive oil.
• Serve on a wooden board for a rustic look.
• Cut into uneven chunks for a more artisanal feel.

Variations to Try

Here are some fun ways to switch things up:

• Garlic-Herb Focaccia: Add minced garlic and thyme to the dough.
• Tomato Basil Focaccia: Press cherry tomatoes and fresh basil into the top.
• Onion Focaccia: Add caramelized onions before baking.
• Cheesy Focaccia: Sprinkle with shredded mozzarella and Parmesan.
• Whole Wheat Focaccia: Substitute half the flour for whole wheat flour.

FAQ’s

Q1: Can I refrigerate the dough instead of leaving it at room temperature?

Yes, but allow extra time for it to warm up before baking.

Q2: Can I use fresh yeast?

Absolutely. Use about 8 grams, dissolved in water first.

Q3: What if my dough doesn’t rise overnight?

Check your yeast’s freshness or try placing it in a warmer spot.

Q4: Can I bake this in a cast iron skillet?

Yes, just make sure it’s well-oiled.

Q5: How do I know when it’s fully baked?

Look for deep golden edges and a hollow sound when tapped.

Q6: Can I double the recipe?

Definitely. Use two pans or a larger sheet pan.

Q7: How long does it stay fresh?

Up to 2 days at room temp, or freeze for up to a month.

Q8: Is focaccia vegan?

Yes, as long as you use plant-based toppings.

Q9: Can I use flavored olive oil?

Absolutely, it adds another layer of flavor.

Q10: What’s the best flour to use?

All-purpose is great, but bread flour adds extra chew.

Conclusion

There’s something magical about pulling a tray of homemade focaccia from the oven—the crackle as it cools, the aroma that fills the room, the satisfaction of sharing something so delicious yet so simple. Whether you’re a first-timer or a seasoned baker, this overnight focaccia is a game-changer. Give it a try, and let it become a new tradition in your kitchen.

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