Easy No-Knead Overnight Focaccia

Ingredients

• 4 cup All-purpose flour (approx. 500g; bread flour also works for a chewier texture)
• 2 tsp Kosher salt (plus more for finishing)
• 2.25 tsp Instant yeast (one standard 0.25 oz packet)
• 2 cup Warm water (approx. 110°F; should feel like warm bath water)
• 2 tsp Honey (or maple syrup to help the yeast bloom)
• 4 tbsp Extra-virgin olive oil (divided; use high quality for best flavor)
• 2 tbsp Unsalted butter (softened, for greasing the pan)
• Flaky sea salt (for topping (e.g., Maldon))

Steps

1. 1

   In a large mixing bowl, whisk together the flour, kosher salt, and instant yeast until well combined.

2. 2

   Add the honey to the warm water and stir until dissolved. Pour the water mixture over the dry ingredients.

3. 3

   Using a spatula or wooden spoon, mix the dough until a wet, sticky, shaggy ball forms and no dry flour streaks remain. Do not knead the dough.

4. 4

   Drizzle 1 tablespoon of olive oil over the dough and turn it to coat. Cover the bowl tightly with plastic wrap or a silicone lid.

5. 5

   Place the bowl in the refrigerator and let the dough rest for at least 12 hours, or up to 3 days. This cold fermentation is essential for flavor and texture.

6. 6

   When ready to bake, grease a 9x13 inch metal baking pan generously with the softened butter, then pour 1-2 tablespoons of olive oil into the bottom of the pan.

7. 7

   Gently pull the dough away from the sides of the bowl and transfer it to the prepared pan. Do not stretch it to the corners yet; just let it sit in the center.

8. 8

   Let the dough rise, uncovered, in a warm, draft-free spot for 2 to 4 hours. The dough is ready when it has doubled in size, filled the pan, and looks very jiggly and bubbly.

9. 9

   Preheat your oven to 425°F (220°C).

10. 10

    Drizzle the remaining tablespoon of olive oil over the top of the dough. Lightly grease your fingers with oil and press them straight down into the dough to create deep dimples all over the surface.

11. 11

    Sprinkle the surface generously with flaky sea salt. If desired, add fresh rosemary or other toppings at this stage.

12. 12

    Bake for 20-25 minutes, or until the top is deep golden brown and the bottom is crisp. You can check the bottom by carefully lifting a corner with a spatula.

13. 13

    Remove from the oven and let the focaccia cool in the pan for 5 minutes. Transfer to a wire rack to prevent the bottom from getting soggy. Slice and serve warm.

Notes

If you are in a rush, you can let the dough rise at room temperature for 2-3 hours instead of the fridge, but the flavor will be less developed. For variations, try topping with blueberry or apple pie filling as suggested in the comments, or classic savory options like garlic and parmesan.

Nutrition per serving

• bread
• focaccia
• no-knead
• overnight
• baking
• side dish
• vegetarian
• beginner-friendly