The Best Overnight Focaccia

This no-knead, set it and forget it recipe, will be the Best Overnight Focaccia you have ever made. It is a no mess, no hassle recipe and if you are in a pinch you can make this bread the same day.

What Is Focaccia Bread?

Focaccia is an Italian flat bread that can be made in many different ways and because of it’s versatility I believe there is no true recipe for it. Despite it’s name – Focaccia pronounced “fuh-KAA-chah” – is actually a very simple bread to make. Essentially, it is a flat bread with a crispy and salty exterior and a chewy yet airy centre. I consider this bread to be more pizza-esque because of it’s appearance and texture – it is also known as a white pizza in some places as it possesses many pizza characteristics minus the sauce.

Many cities in Italy make this bread differently and some actually add pureed potatoes for the added moisture. Focaccia is made with olive oil and salt and sometimes topped with vegetables, herbs, or spices. It can also be enjoyed sweet, topped with fresh or dried fruit or drizzled with honey. This beautiful bread can be made either round, rectangle or square shaped and served as a side dish for soups or pastas or cut in half and enjoyed as a sandwich.

How To Make The Best Overnight Focaccia

I have made this recipe many times and in many ways but I find the slow rise in the refrigerator overnight results it the most flavourful bread. Focaccia is a flat bread leavened with yeast and is made like most breads with the addition of oil. I find this recipe to be very similar to my No Knead Artisan Bread recipe – it’s simple, no knead, no mess and requires little effort to make a beautiful and delicious bread.

For this recipe I chose to let the dough rise overnight in the refrigerator but if you are in a pinch you can make this bread the same day. While making this recipe and before writing it up I decided to make it using both methods – overnight and same day. I wanted to see if there was any notable difference to the taste or texture. After making both, I realized that making the focaccia the same day would not compromise the flavour or texture of the bread. Yes the slow rise overnight did result in a more moist and flavourful bread but the truth is the one made the same day was just as delicious nonetheless.

What You Will Need To Make The Best Overnight Focaccia

To make focaccia you will need the the same ingredients as you would need to make a rustic bread with the addition of oil.

• Flour – I have read that bread flour is best for making bread – sounds pretty obvious. If you have all-purpose flour, don’t fret, to be honest this is what I use most of the time. 
• Water – your water needs to be warm 105°F – 115°F (considered to be lukewarm)
• Active Dry Yeast – yeast helps the dough rise. This is what gives the bread the airy and soft texture. 
• Salt – salt adds flavour to the dough but also tightens the gluten providing structure to the bread.
• Olive oil – this is what makes focaccia FOCACCIA, it is the key ingredient that gives it it’s chewy texture and delicious flavour.
• Toppings – choose your favourite topping. For this recipe, I topped my overnight focaccia with feta cheese, roasted red peppers, olive oil, salt, and oregano. For the one I made the same day, I topped with feta cheese, roasted red pepper, olive oil, and honey! Oh my was it ever so delicious.

In a large bowl add flour, salt, yeast and mix. Add warm water and mix again until you have what looks like a wet dough. It will not be smooth or perfectly round. Drizzle with olive oil (measure with your heart) and cover the bowl with a lid or plastic wrap and refrigerate overnight. During this time the dough will rise slowly and double in size. When you are ready to bake remove the chilled dough, using a fork, spatula or your hands pull the dough off the sides of the bowl, stretching it out and folding it into the centre. Place dough onto a greased pan and let it rise once more before baking. After this rise, drizzle with olive oil and begin to press your fingertips into the dough – creating multiple little dimples (the oil and toppings will sink into these dimples), add your toppings and bake.

If you want to enjoy your focaccia the same day you can follow the same steps as above and let your dough rise at room temperature for 1.5-3 hours. Once it has doubled in size, place onto a baking pan and let it rise once more. Add olive oil, dimple and top with your favourite ingredients.

How To Store Focaccia Bread

Focaccia can stay fresh much longer than regular bread because of its high oil content. However, if you are using vegetables it is important to consume the bread within a couple of days or freeze it for future consumption. Store your focaccia in an airtight container at room temperature for 2-3 days. To freeze your focaccia place cut up pieces into a freezer-safe container or bag and freeze up to 3 months.

Equipment

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Let’s Make The Best Overnight Focaccia!