Description
Overnight Focaccia is a soft, flavorful Italian bread made with simple pantry ingredients and slow cold fermentation. This easy recipe delivers an airy crumb and crispy crust with minimal hands-on time, perfect as a snack, sandwich base, or accompaniment to soups and salads. Customizable with herbs, olives, and other toppings, it’s a perfect homemade bread that combines effortless preparation with rich texture and taste.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/3 cups warm water
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup olive oil (plus extra for pan and topping)
Optional Toppings
- Sea salt
- Fresh rosemary
- Cherry tomatoes
- Olives
Instructions
- Prepare the Dough: Combine warm water and active dry yeast in a large mixing bowl. Let it sit until foamy, about 5 to 10 minutes, to activate the yeast.
- Mix Ingredients: Add all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms. The dough should be slightly sticky but manageable; avoid overworking it.
- First Rise Overnight: Cover the bowl tightly with plastic wrap or a towel and refrigerate for 8 to 12 hours. This slow fermentation develops rich flavor and a light, airy texture.
- Shape the Dough: Remove the dough from the refrigerator and gently stretch it into a well-oiled baking pan. Use your fingertips to dimple the surface, creating pockets that trap olive oil.
- Final Proof and Add Toppings: Let the dough rest at room temperature for 30 to 60 minutes to puff up again. Add your choice of sea salt, fresh herbs, or other toppings right before baking.
- Bake to Golden Perfection: Preheat the oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes until the crust is golden brown, crispy, and the bread sounds hollow when tapped underneath.
Notes
- Use high-quality olive oil for richer flavor and better texture.
- Don’t skip the dimpling step; it helps hold pockets of oil and toppings.
- Keep the dough slightly sticky to retain moisture and ensure softness.
- Preferably use a glass or metal pan for even heat distribution and a perfect crust.
- Avoid overbaking; focaccia is done when golden but not overly browned, as it continues to cook slightly after removal.
Nutrition
- Serving Size: 1 slice (1/8 of focaccia)
- Calories: 180
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Overnight focaccia, homemade bread, soft focaccia, Italian bread, easy focaccia, slow fermentation bread
