Focaccia bread is simply the GOAT. The GOOD STUFF. The bread of all breads. Needless to say, focaccia reigns supreme. At least in my opinion. I doubt many will disagree. This Overnight Focaccia Bread recipe is easy, delicious and completely addicting. I know the word overnight can seem daunting and downright cruel when talking about a wait time for bread, but TRUST the process. The flavor is really incomparable.
When you rest the dough overnight in the fridge, it really makes all the difference in taste & texture. This focaccia is a very jiggly, wet yeasted dough. It’s dimpled and topped with oil and herbs or whatever you really like. Let your imagination run wild. I prefer mine plain with a bit of salt on top. Occasionally with herbs or olives on top. Like most breads, very few simple ingredients are needed to make this glorious recipe.
Ingredients for Overnight Focaccia Bread
- Olive Oil
- Bread Flour- You want a high protein flour which produces more gluten
Since this dough is sticky, I like to use a stand mixer fitted with a dough hook. You can use your hands, but you will need to ensure they are always greased or wet so the kneading process will be easier.
Once the dough is formed I store it into a plastic container big enough and let it rise in the fridge overnight. The next day I transfer it to a 9×13 baking pan with a generous amount of oil. to rise for a final time before baking. Make sure your pan is deep enough. A cake pan works perfect for this bread.
Aside from eating it, dimpling the dough is the best part of this whole process. You want to make sure your fingers are generously greased so you can easily dimple the jiggly dough without it sticking. At this point, top with rosemary, olives, any herbs, salt, tomatoes, etc. Get creative!
The dough can take anywhere from 25-40 minutes of bake time. I like to preheat my oven 1 hour prior so its nice and hot.
This overnight focaccia is delicious dipped in oil, perfect for sandwiches, or just simply enjoy it as is.
Overnight Focaccia Bread
- Stand mixer fitted with a dough hook
- Plastic bin with lid
- 9×13 Sheet Pan
- 3 C warm water
- 2¼ TSP instant yeast
- ½ TSP sugar
- 1 TBS olive oil
- 5⅓ C bread flour spooned and leveled
- 2 TSP kosher salt
- 4 TBS olive oil divided
- In a stand mixer fitted with a dough hook, add the warm water, yeast & sugar. Give it a gentle mix and let it sit for 10 minutes.
- Once the mixture is bubbly, turn the mixer on low-med and add in the oil and bread flour one cup at a time. Then add your salt. Turn the mixer up to medium speed and let it mix for 8-10 minutes. The dough will be very sticky and stretchy. Using 2 tbs of the oil, thoroughly grease a plastic container big enough and transfer the dough. Cover and let it rise in the fridge overnight.
The Next Day
- Remove the dough from the fridge. Thoroughly oil your baking pan with the remaining 2 tbs. Transfer the dough onto your prepared pan and gently stretch it out to fill the sides. Let it rise at room temperature for 1.5 hours, covered, or until doubled in size. Preheat your oven to 450° 45 minutes before baking.
- Once your dough is doubled in size, drizzle the top with olive oil and grease your fingertips. Dimple your dough and top with your desired toppings. Bake for 30-40 minutes or until golden brown. Allow the bread to come to room temperature before slicing into. Enjoy!
- If you are baking this the same day, let your dough rise at room temperature for 1.5 to 2 hours, and then transfer it to your prepared baking pan. Allow another hour of rise time before baking.
- After dimpling your dough, you can top with your favorite herbs & spices. Olives & tomatoes are also delicious.