Description
This overnight refrigerator focaccia is an easy, no-knead bread recipe that yields a golden, crispy crust and a soft, airy interior. Perfect for beginners, it’s made with simple ingredients and requires minimal hands-on time.
Ingredients
- 4 cups (512 g) all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups (454 g) lukewarm water
- 4 tablespoons olive oil, divided (plus more for pan and topping)
- Flaky sea salt, for topping
- Fresh rosemary or herbs (optional, for topping)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the water and 2 tablespoons of olive oil, and mix until the dough is uniformly sticky and wet.
- Cover the bowl and let it rest in the refrigerator overnight (or up to 48 hours).
- When ready to bake, grease a 9×13-inch pan with 1 to 2 tablespoons of olive oil.
- Transfer the dough to the pan and use your fingers to gently stretch it to the edges. Let it rest for 30 minutes to 4 hours, until puffy.
- Preheat oven to 425°F (218°C).
- Drizzle 1 to 2 tablespoons of olive oil over the dough. Use your fingers to dimple the dough deeply all over.
- Sprinkle flaky sea salt and fresh rosemary (if using) on top.
- Bake for 25 to 30 minutes until golden and crisp on top and bottom.
- Let cool slightly before slicing and serving.
Notes
- Dough can be kept in the fridge for up to 48 hours for more flavor.
- You can customize toppings with olives, cherry tomatoes, or caramelized onions.
- Letting the dough come to room temperature before baking can improve texture.
- Use good quality olive oil for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
