Want to recreate the warm, fluffy rustic focaccia you loved at your go-to sandwich place? This recipe is just what you need! Our Easy Overnight Focaccia No Knead Recipe is easy to prepare and delivers amazing flavour.
I’m thrilled to share my easy, no-knead focaccia recipe with you. This fool-proof recipe delivers amazing results with minimal effort. It’s perfect for home baking since you don’t need any special equipment or to do any extensive kneading.
This simple focaccia can be topped with whatever toppings you like. Whether it’s olives and fresh rosemary, or cherry tomatoes, garlic, and cheese, the choices are endless. I love making sandwiches with it, adding prosciutto di Parma and fresh buffalo mozzarella.
But feel free to use your favourite toppings.
Basic Kitchen Tools You’ll Need
Large mixing bowl
Measuring cups and spoons
Wooden spoon or spatula
Plastic wrap
Equipment
Baking pan ( 9 x 13 inch )
Parchment paper
Pastry brush
Step-by-Step Guide
- Start by mixing the flour and salt, in a large bowl until well combined
- Dissolve the yeast and sugar in light warm water and let it sit for about 5 minutes until you see air bubbles. Pour the yeast mixture, rest of the water and olive oil into the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms making sure there are no dry lumps. Add more water if needed. The dough should be roughly sticky.
- Transfer the dough in a lightly greased bowl. Make sure to use a large bowl, as this dough is going to rise to tripled its size.
- Cover the bowl with plastic wrap and let the dough rise slowly in the fridge for about 12 to 13 hours. This slow proofing is crucial for developing the dough’s flavor and texture.
- Let the dough rest at room temperature, ideally between 70°F and 75°F (21°C to 24°C), before using it.
- After the first rise, the dough will be bubbly and sticky. Transfer it directly into your greased rectangular or square pan, spread it edge to edge. Make sure your baking pan is greased well enough, as the dough is sticky. Drizzle a generous amount of olive oil, and poke the dough gently with your fingers, but not all the way through
- Add your desired toppings. Common choices include fresh rosemary and sea salt, sliced cherry tomatoes, but feel free to get creative!
- Oven Temperature: Preheat your oven to 450°F (230°C) to make sure it’s hot enough for baking the focaccia.
- Baking Time: Bake the focaccia for 20 to 25 minutes, or until the top is golden brown and crispy. The edges should be slightly darker for a nice crust.
- Avoid over-mixing the dough to keep it light and airy. The no-knead method works best when the dough is left slightly sticky and wet. Don’t worry if your dough is sticky, the 70% water content is the right amount of moisture required for those airy pockets to develop in your bread.
Serving Suggestions
Best Ways to Serve Focaccia :
Focaccia is incredibly versatile. Serve it fresh with a side of olive oil and balsamic vinegar for dipping, or as a base for sandwiches.
Pairing with Meals:
This bread pairs wonderfully with soups, salads, and pasta dishes. It has a strong rustic flavor that goes well with lots of different meals.
Focaccia is a soft and light tear – apart bread that begs to be enjoyed in all sorts of ways. Bake it fresh and serve it warm with a drizzle of olive oil and balsamic vinegar for dipping. It also makes fantastic sandwiches – just pile on your favourite fillings and enjoy! For a truly delicious option, I love to make a simple turkey ham, tomato, and caramelized onion sandwich with this recipe. Focaccia complements any meal perfectly, so pair it with soups, salads, or pasta dishes for a flavorful addition to your main course.
Store leftover focaccia in an airtight container at room temperature for up to 5 days in the refrigerator for longer storage. To reheat, wrap the focaccia in aluminum foil and bake at 350°F (175°C) for about 10 minutes to restore its crispiness without drying it out.
Troubleshooting Common Issues
Dough Not Rising
If your dough doesn’t rise, check the yeast’s expiration date and ensure the water used was at the correct temperature. Yeast needs warmth to activate but too much heat can kill it.
Overly Dense Bread
Dense focaccia can result from overmixing or insufficient rising time. Stick to the no-knead method and allow ample rising time for the best results.
Easy Overnight Focaccia No Knead Recipe
Ingredients
- 500 g All-purpose flour
- 2 tsp Salt
- 1 tsp Sugar
- 2 tsp Active Dry yeast
- 380 ml Luke Warm Water
- 60 ml Olive Oil plus extra for drizzling on top
Instructions
- Start by mixing the flour, salt, in a large bowl until well combined.
- Dissolve the yeast, sugar in light warm water, mix well and let it sit for about 5 minutes until you see air bubbles.
- Pour the yeast mixture, rest of the water and olive oil into the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms making sure there are no dry lumps. Add more water if needed. The dough should be roughly sticky.
- Transfer the dough in a lightly greased bowl. Make sure to use a large bowl, as this dough is going to rise to tripled its size.
- Cover the bowl with plastic wrap and let the dough rise slowly in the fridge for about 12 to 13 hours. This slow rise is crucial for developing the dough’s flavor and texture.
- Let the dough rest at room temperature, ideally between 70°F and 75°F (21°C to 24°C), before using it.
- After the first rise, the dough will be bubbly and sticky. Transfer it directly into your greased rectangular or square pan, spread it edge to edge. Make sure your baking pan is greased well enough, as the dough is sticky. Drizzle a generous amount of olive oil, and poke the dough gently with your fingers, but not all the way through.
- Add your desired toppings.
- Bake the focaccia for 20 to 25 minutes, or until the top is golden brown and crispy. The edges should be slightly darker for a nice crust.
FAQs
Can I Use Whole Wheat Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a denser, more nutritious bread.
How Long Can I Store Focaccia?
Focaccia can be stored at room temperature for up to 4-5 days in the refrigerator.
Can I Freeze the Dough?
Absolutely! You can freeze the dough after the first rise. Thaw it in the refrigerator overnight before shaping and baking.
What Are Some Unique Topping Ideas?
Try toppings like caramelized onions, sun-dried tomatoes, kalamatta olives, fresh mint, dill or even thinly sliced potatoes.
Is It Okay to Leave the Dough Overnight?
Yes, the dough benefits from an overnight slow fermentation rise. The fermentation allows the flavors to develop in a controlled manner and the texture to improve.
Making focaccia at home has never been easier with this no-knead, overnight recipe. The long rise time develops a nice light flavor and texture, and the minimal effort required makes it perfect for any skill level. Give it a try, and you’ll have a new favorite bread to share with family and friends.
Love rich, buttery bread? Try our Brioche recipe! Want something healthier? Our Whole Wheat bread with oats and honey is delicious and good for you.
Photo by Adam Bartoszewicz on Unsplash , Jonathan Borba
