Overnight Focaccia
This overnight focaccia uses cold fermentation to develop deep flavor, an airy open crumb, and a crisp olive oil crust with minimal effort. Made with simple pantry ingredients and no kneading, this refrigerator focaccia delivers bakery-style results right from your home oven.
Ingredients
Dough
- 4 cups all purpose flour or bread flour
- 2 tsp kosher salt
- 2 tsp instant yeast
- 2 cups water room temperature
- olive oil for coating pan and topping
- flaky sea salt for finishing
- fresh rosemary or herbs optional
Instructions
- In a large bowl, mix flour, salt, and instant yeast.
- Add room temperature water and stir until a sticky, shaggy dough forms.
- Drizzle olive oil over the surface, cover tightly, and refrigerate for at least 12 hours or up to 48 hours.
- Generously oil a 9x13 inch pan. Transfer the dough into the pan and gently stretch toward the corners.
- Cover and let rise at room temperature for 2 to 4 hours until visibly puffy.
- Drizzle more olive oil over the top and press fingertips deeply into the dough to create dimples.
- Sprinkle with flaky sea salt and herbs if desired.
- Bake at 425°F (220°C) for 25 to 30 minutes until deeply golden and crisp on the edges.
- Cool slightly before slicing and serving.
Notes
This high hydration dough is meant to be sticky. Use olive oil on your hands instead of adding extra flour. For deeper flavor, refrigerate closer to 24 to 48 hours. Ensure the dough becomes visibly puffy before baking to achieve large airy pockets.