overnight no knead focaccia bread
Enjoy fresh, flavorful focaccia bread with minimal effort! This overnight, no-knead recipe is perfect for busy bakers seeking a delicious and simple bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 4 cups (500g) all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast
- 2 cups (475ml) lukewarm water
- 1/4 cup olive oil, plus more for greasing
- Optional toppings: flaky sea salt, rosemary, cherry tomatoes, olives
Instructions
- In a large bowl, whisk together the flour, salt, and yeast.
- Add the lukewarm water and stir until a shaggy dough forms. It will be sticky.
- Drizzle a tablespoon of olive oil over the dough. Cover the bowl with plastic wrap or a lid.
- Let the dough rise at room temperature for 12-18 hours.
- Generously grease a 9×13 inch baking pan with olive oil.
- Gently transfer the dough to the prepared pan. It will be very loose and bubbly.
- Drizzle the top of the dough with the remaining olive oil. Gently stretch and dimple the dough with your fingers to fill the pan.
- Sprinkle with desired toppings, such as flaky sea salt, rosemary, cherry tomatoes, or olives.
- Let the dough rest for 30-60 minutes.
- Preheat oven to 450°F (232°C).
- Bake for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with olive oil and balsamic vinegar for dipping, or use for sandwiches.