Even if you’ve NEVER made bread of any type before, you can make this easy overnight focaccia recipe! There are only four ingredients and it comes together in just five minutes of active time. Allowing the dough to ferment and rise overnight in the fridge is the secret to success. It comes out chewy, soft, with a little bit of crisp on the edges – just the way I like my focaccia.
For toppings, I opted for rosemary, sea salt, and shallots… but you can really make this your own with your favorite toppings. Some others we’ve loved are cherry tomatoes, carmelized onions, and olives.
INGREDIENTS
- 4 cups (512 grams) of bread flour (all purpose is okay too)
- 2 tsp salt
- 1 pack of active dry yeast (.025 oz)
- 2 cups warm water (I used 2 tbsp more to make it fully moist)
STEPS
- Sprinkle yeast on the water and let sit for 15m. (You can skip this step and directly mix the dry yeast into flour mixture if no time- it still comes out very well!)
- Whisk together the flour and salt
- Mix in the water/yeast
- Drizzle with olive oil to fully coat. Cover bowl tightly and place in fridge overnight
- Line a 9×12 dish with parchment paper. Dump the chilled dough onto paper and let rise for 2-4 hours at room temp, uncovered.
- Use your fingers to press dimples into the dough, coat lightly with more olive oil, and sprinkle toppings of choice. I used fresh rosemary, shallots, and sea salt flakes.
- Bake at 425F for about 30 minutes until golden brown.
Try not to eat it all the focaccia at once!!! The first time I made this overnight focaccia, I made it every day for several days because my family gobbled it up so quickly. There really is nothing like fresh bread straight out of the oven! Let me know if you make this and what your favorite toppings are. I can’t wait to make this again!
