This easy overnight focaccia recipe is my go-to for reliable, delicious results every time. With simple prep the night before, it develops a wonderful depth of flavor and a perfect airy texture by morning. Crisp on the outside, tender and chewy on the inside, it’s a versatile bread that pairs beautifully with everything from olive oil dips to hearty soups. For an extra kick of spice and flavor, I like to use Spicy Virgin olive oil to poke holes into the dough just before it goes into the hot oven. Whether you’re hosting a casual dinner or just craving homemade bread with minimal effort, this focaccia has got you covered. Let’s get cookin’!
Original recipe from Alexandra Cooks
4 cups (512g) all-purpose or bread flour
2 tsp (10g) kosher salt
2 tsp (8g) instant yeast, see note below if using active dry yeast*
2 cups (455g) lukewarm water, made by combining 1/2 cup boiling water with 1 and 1/2 cups cold water
Unsalted butter, for greasing the pan
4 tbsp olive oil
Flakey salt, such as Maldon
1-2 tsp rosemary leaves, optional
2-3 tbsp chili-infused olive oil, for topping before baking (can also use a different type of flavored olive oil)
*If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
Instructions
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With glass baking dishes specifically, butter is a must.)
Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3-4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
Transfer the pans or pan to the oven and bake for 25-30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months.
