Why You’ll Love Overnight Refrigerator Focaccia Recipe

It requires only a few minutes of hands-on time
No kneading or special tools needed
Cold fermentation creates amazing flavor and texture
It’s flexible—works even with a shorter rise if needed
Delicious for sandwiches, soups, or snacking
Can be customized with herbs, cheeses, or other toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour or bread flour
Kosher salt
Instant yeast (or active-dry yeast with adjustment)
Lukewarm water
Butter (for greasing the pan)
Olive oil (divided)
Flaky sea salt (for topping)
Optional: whole rosemary leaves or other toppings

Directions

In a large bowl, whisk together flour, salt, and yeast.
Add water and stir until the dough is wet and sticky.
Drizzle olive oil over the dough, cover the bowl, and refrigerate for 18 to 72 hours.
When ready to bake, grease a 9×13-inch or two 8–9-inch pans with butter and oil.
Remove dough from the fridge, gently deflate, and transfer to the pan(s). Let it rest at room temperature for 2–4 hours until puffy.
Preheat oven to 425°F (220°C). Dimple the dough with your fingers, drizzle with olive oil, and sprinkle with flaky sea salt and optional toppings.
Bake for 25–30 minutes until the underside is golden and crisp. Cool slightly before slicing.

Servings and timing

Yield: 1 large slab (9×13-inch) or 2 smaller loaves
Total time: ~18 hours 30 minutes
Active prep time: about 10 minutes
Bake time: 25–30 minutes

Variations

Herb & olive: Add chopped olives or herbs before baking
Cheese-topped: Sprinkle Parmesan or Pecorino before baking
Whole wheat: Replace part of the flour with whole wheat for a denser texture
Thinner crust: Spread dough in a larger pan for thinner focaccia
Quick version: Let rise at room temp for 1.5–2 hours instead of refrigerating

Storage/Reheating

Store at room temperature for up to 3 days in an airtight container
Freeze for up to 3 months, wrapped tightly
Reheat at 350°F (175°C) for 10–15 minutes to crisp the crust again

FAQs

1. Can I use active-dry yeast instead of instant?

Yes, just proof the yeast in lukewarm water for about 15 minutes before adding to the flour.

2. What if I can’t refrigerate the dough for 18+ hours?

You can use a quicker version by letting the dough rise at room temperature for 1.5 to 2 hours.

3. My dough is very sticky. Is that normal?

Yes. This high-hydration dough is meant to be sticky to create the signature airy texture.

4. Why does the dough need to rest at room temperature after refrigeration?

This final rest helps the dough puff up and spread in the pan for an airy interior.

5. Do I need to knead the dough at any point?

No kneading is necessary. This is a true no-knead recipe.

6. Can I use whole wheat flour?

Yes, you can substitute part of the flour with whole wheat. Expect a slightly denser crumb and adjust water slightly.

7. Why is my bottom crust not crisp?

Make sure to use a metal pan, preheat the oven properly, and use enough oil on the bottom of the pan.

8. Can I add toppings like tomatoes or garlic?

Yes. Add them before baking, and coat in olive oil to prevent burning.

9. Why doesn’t this recipe include sugar?

The long fermentation breaks down starches into natural sugars, so added sugar isn’t needed.

10. How do I know when the dough is ready to bake?

It should look bubbly and puffed in the pan after its room-temperature rise.

Conclusion

This overnight refrigerator focaccia is a must-try for anyone who wants incredible bread with minimal effort. The cold fermentation does the heavy lifting, delivering complex flavor and a tender, bubbly crumb. Whether served alongside a meal or used for hearty sandwiches, it’s a dependable recipe that rewards a bit of planning with exceptional results.