Overnight Focaccia Bread

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Overnight Focaccia Bread: Effortless Flavor, Maximum Reward

Craving bakery-quality focaccia but short on time? Look no further than our overnight focaccia bread recipe! This incredibly simple method delivers a golden, airy, and flavorful focaccia with minimal effort. The secret? A long, slow fermentation in the refrigerator that develops complex flavors and a beautifully open crumb.

Forget fussy kneading and complicated techniques. This recipe requires just a handful of pantry staples: flour, water, yeast, salt, and olive oil. Simply mix the ingredients, let it rest overnight in the fridge, and the next day you’re ready to bake! The long fermentation process does all the hard work, transforming a simple dough into a culinary masterpiece.

Imagine waking up to the aroma of freshly baked focaccia. The overnight rest creates a light and airy texture with those signature focaccia dimples perfect for trapping pools of fragrant olive oil and your favorite toppings. Think rosemary and sea salt, roasted garlic, sun-dried tomatoes, or even a sprinkle of parmesan cheese – the possibilities are endless!

This overnight focaccia bread is incredibly versatile. Enjoy it as a delightful appetizer, a flavorful side dish to your favorite meal, or use it as a base for delicious sandwiches. Its crusty exterior and soft, chewy interior make it a crowd-pleaser every time.

Ready to experience the magic of overnight focaccia? Our easy-to-follow recipe guarantees success, even for beginner bakers. Unlock the secret to artisan bread at home with this effortless and rewarding recipe. Bake up a batch today and impress your family and friends with this truly special treat!

Ingredients For Dough

4 cups AP or bread flour2 tsp salt2 tsp active dry yeast2 cups lukewarm water (combine 1/2 cup boiling water with 1&1/2 cups cold water)5 tbsp olive oil (divided)

Topping

1/2 tsp flaky sea salt1 tsp dried rosemary

Steps

In a large bowl, add lukewarm water, sprinkle yeast on the surface, set aside for 15 mins.When it gets foamy, add flour & salt.Using a rubber spatula, mix until the liquid is absorbed & it comes together as a sticky dough ball.Rub surface of the dough lightly with 2 tbsp olive oil, cover with a cling wrap & place in the refrigerator immediately for at least 12 hrs or up to 36 hrs.For day of baking, use two forks to deflate dough by releasing it from the sides of the bowl & pulling it toward the center, rotating bowl while deflating.Roll dough ball with 1 tbsp of olive oil & transfer into a large baking tray that’s greased with 1 tbsp olive oil.Cover with cling wrap & let it rest for 3-4 hrs depending on the room temp.In the last 30 mins of proofing, place a rack in the middle of the oven & preheat it to 200 deg C.Just before baking, rub fingers lightly with remaining oil to coat, press straight down on dough to create dimples.Sprinkle with flaky sea salt & rosemary, then bake for 30 mins.Remove from oven & transfer onto a cooling rack.Let it cool completely before cutting in half to make a sandwich.