Overnight No-Knead Focaccia Bread
Bread · Appetizer · Hosting Menu · Vegan · Dairy-Free · Nut-Free · Egg-Free · Time: 12-18 hr · Servings: 10 · Difficulty: Easy
I first fell in love with focaccia during my first trip to Italy nine years ago, a 32-day adventure to celebrate turning 30. Somewhere in Florence, while wandering across the iconic Ponte Vecchio, I stumbled upon All'Antico Vinaio long before its TikTok fame and the queues that now stretch down the street.
One bite of their focaccia and I was hooked. Crisp, golden edges gave way to a soft, airy interior infused with fragrant olive oil. It wasn't complicated or fancy, yet it became one of the most memorable things I ate on that trip.
That sandwich stayed with me long after I returned home. Over the years, I've baked countless focaccia loaves, experimenting with different techniques until I landed on this version. It requires less than 10 minutes of hands-on time, with the real magic happening overnight in the refrigerator. While you sleep, the dough slowly develops flavour and structure, rewarding you with bakery-worthy bread the next day.
The focaccia served at All'Antico Vinaio is typically a little thinner than the version you'll find here. I've adapted this recipe to fit the baking and roasting pans most home bakers already have, which naturally produces a slightly thicker focaccia. If you'd prefer a thinner, more Florentine-style result, simply stretch the dough into a larger pan and reduce the baking time slightly.
I've served this focaccia at countless gatherings over the years, and without fail, it's always one of the first things to disappear. With its crisp edges, airy crumb, and rich olive oil flavour, it's the kind of bread that's just as good alongside a charcuterie board as it is torn apart and enjoyed warm straight from the pan.
If you're looking for an easy introduction to bread baking, this is the recipe I'd recommend every time.
And if you've already fallen down the bread-making rabbit hole and are ready for a little more of a challenge, give my Overnight Sourdough Focaccia with Rosemary a try. The naturally fermented dough develops a deeper flavour and even more beautiful bubbles, making it a rewarding next step for sourdough bakers.
Click here for my Overnight Sourdough Focaccia with Rosemary recipe
Simple Ingredients, Incredible Results
One of the things I love most about focaccia is how a handful of everyday ingredients can create something truly special. There are no fancy techniques or hard-to-find ingredients here, just simple pantry staples working together to produce a bread that's crisp on the outside, soft and airy on the inside.
Bread flour provides structure and chew, although plain flour works beautifully too. Yeast creates the airy pockets throughout the crumb, while water gives the dough its light texture.
Olive oil is the star ingredient. It flavours the dough, helps create those golden crispy edges, and gives focaccia its unmistakable character. Since it's such a prominent flavour, a good-quality olive oil makes a noticeable difference.
For this version, I top the focaccia with black olives, cherry tomatoes, fresh rosemary, and a sprinkling of flaky sea salt. The olives add savoury richness, while the tomatoes become sweet and jammy as they bake. For a more traditional focaccia, simply leave the toppings off and enjoy it plain.
Serving Suggestions
This focaccia is delicious served warm straight from the pan, alongside a charcuterie board, or simply dipped into a little olive oil and balsamic vinegar.
My favourite way to enjoy it, however, is as a sandwich. Slice the focaccia in half and spread both sides generously with fresh pesto, then layer with grilled chicken, roasted vegetables, mozzarella, or burrata. The pesto pairs beautifully with the focaccia and turns a simple sandwich into something that feels a little special.
If you're making pesto from scratch, click here for my Homemade Basil Pesto recipe
Ingredients
- 550 g 550g Bread Flour / Plain Flour
- 2 tsp Salt
- 2 tsp Instant yeast
- 2 tsp Sugar
- 400 g Water (Room Temperature)
- 3 tbsp Extra Virgin Olive Oil
Optional Toppings
- 20 pcs Black Olives (halved)
- 12 pcs Cherry Tomatoes (halved)
- 1 tsp Fresh or Dried Rosemary
- 0.5 tsp Coarse Salt / Mixed Italian Salt (Sprinkle on top before baking)
Directions
- Mix the Dough In a large mixing bowl, whisk together the flour, salt, yeast, and sugar.<br> Pour in the water and mix with a spoon or dough scraper until a wet, shaggy dough forms and no dry patches of flour remain.<br> Drizzle in 1½ tablespoons (20 g) olive oil and continue mixing until the oil is fully incorporated into the dough. The dough will be sticky and rough at this stage.
- Overnight Rest Lightly drizzle the surface of the dough with olive oil and turn the dough to coat it lightly.<br> Cover the bowl and refrigerate for 12–18 hours.<br> During this time, the dough will slowly rise and develop flavour.
- Transfer and Fold Drizzle 1 tablespoon olive oil onto a baking tray.<br> Transfer the cold dough directly onto the tray and gently fold it over itself a few times to coat it in the oil.<br> Lightly stretch the dough toward the edges of the tray.<br> Don't worry if it springs back; it will relax and become easier to stretch after resting.
- Second Rise Cover the tray loosely and let the dough rise at room temperature for 2–3 hours, or until noticeably puffy and nearly tripled in size.
- Dimple the Dough Using well-oiled fingertips, press deeply into the surface of the dough to create the classic focaccia dimples.<br> Be gentle and avoid pressing out all of the air that has developed during fermentation.
- Add the Toppings Drizzle the remaining olive oil evenly over the dough.<br> Top with the cherry tomatoes, olives, rosemary, and flaky sea salt, or leave the focaccia plain if you plan to use it for sandwiches.
- Bake Bake in a preheated 200°C oven (top and bottom heat) for 25–30 minutes, or until the focaccia is deeply golden with crisp edges.<br> Allow it to cool slightly before slicing and serving.