Name: Easy Overnight Focacia (No-Knead!)
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Ingredients: 4 cups all-purpose flour; 1 tsp fine table salt; 1 tsp instant yeast (see notes for using fresh yeast or active yeast, and for shorter proof times); ¾ cups olive oil (divided); 2 cups lukewarm water (or a bit more or less); ½ Tbsp salt flakes; black olives (chopped); fresh herbs

Total time: 1 30

Prep time: 10

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Mix this dough in 5 minutes tonight, and by tomorrow morning you'll have the best focaccia you've ever tasted. It's so easy to make with an overnight proofing in the fridge, no kneading, and comes out crispy on the outside and perfectly soft and fluffy on the inside. With multiple options for different proofing times and ways to make it even quicker and easier!

Top down view of an easy overnight focaccia topped with black olives, showing a knife cutting it into squares.

The Best Focaccia I've Ever Had - And It's EASY!

If I were to name my favorite bread types, focaccia would definitely be at the top of that list. And at the top of the focaccia list? This specific recipe.

I always thought focaccia was super complicated to make, and then I tried it, and realized - wow, that's super easy! But, I knew I could make it even easier - and that's what I did.

The big problem with baking fresh bread is that it takes time. You need to plan ahead so you know you have time for at least 1 hour of proofing before dinner. And then the baking. And if you're like me, that's not your thing.

So instead I created this recipe which you can prep in 5 minutes, and then bake after 1 hour, or after 72 hours. So that fresh bread you wanted for your Monday night chili? You can prep it on Sunday morning, and then do the final proofing and baking in the time it takes to cook dinner.

Overnight Proofing! How Can That Work?!

Overnight proofing is my favorite bread baking trick ever. Often we're told to proof baked goods in a warm environment, and that's great - if you want it to be done quickly. But if you have the time, a cold proof is almost always better.

Yeast doesn't need heat to work - it needs heat to work FAST. But leave the dough in the fridge for hours, and the yeast will still do its job - just slower. Meanwhile, more flavor and more gluten develops naturally.

And do you know what else develops gluten? Kneading! So with an overnight proof the dough will also need less kneading - and you can often skip it entirely.

With an overnight proof you end up with a bread with deeper, more complex flavor and a much better crust - and you can be sure it's not going to overproof if you forget about it for a few hours (or days). And you achieve this with less (or no) kneading, less stress, and you can prep it well ahead of time. All things I love!

You Just Need Common Pantry Staples

What Flour to Use

I always use regular all-purpose flour, and that's the case for this recipe as well. You can make it with fancier flours, but you really don't need to. We're going for quick and easy here, which means using the flour you already have.

About the Yeast

I use instant yeast for this recipe. You can also make it with fresh yeast or active dry yeast, but you will need to change the process slightly

If using fresh yeast, you need to dissolve it in lukewarm water (90-100°F / 32-38°C) first. Use a bit of the water already included for this recipe. Then mix in the flour and salt and follow the recipe as written from here.

If using active dry yeast, you want to use slightly warmer water (105-115°F / 41-46°C). Use a bit of the water already included for this recipe. Then mix in the flour and salt and follow the recipe as written from here.

Olive Oil Matters

We use a lot of olive oil for this recipe, so using a really good one does make a difference. But, you can also use the cheap one and it will be fine. Do what suits you!

Top as You Like

I often make this with just the salt flake topping, but it's delicious to add other toppings as well. Just be careful with toppings that are high in sugar (like tomatoes), these tend to burn at the high temperatures we bake it at. Toppings like olives and fresh herbs tend to do better.

How to Make the Easiest Focaccia

1. Make the Dough

Start by combining flour, salt and instant yeast in a large bowl. Then mix in olive oil and water - start with half the water and add more as needed.

2. Proof it: 40 minutes to 72 hours

Add water until you have a sticky dough that forms a ball but is not possible to pick up in one piece using your hands. Cover with clingy plastic and place in the fridge to proof for 8-48 hours - or cover with a kitchen towel and proof in room temperature for 40 minutes.

Focaccia dough after mixing together, covered with clingy plastic to proof.

3. Prep the Pan

When it's time to bake, bring out a baking pan and line it with parchment paper. Pour in olive oil - yes, a lot of it!

A lined pan with lots of olive oil, for making easy overnight focaccia.

4. Shape It

Pour in the dough and add more olive oil on top. Push the dough out into the corners of the pan and use your fingers to create indentions on top. Then cover and proof 20 minutes before baking. Add any toppings just before baking.

Using fingers to create indentations in focaccia dough.

5. Bake It

Bake 20-25 minutes until done. The best way to know when this is is to use a thermometer, the internal temperature should be 208°F (98°C). If you don't have one, check if the top is golden and the edges are starting to come away from the pan.

Leave in the pan to cool for at least 15 minutes, then move to a chopping board and slice into squares.

Top down view of an easy overnight focaccia topped with black olives and cut into squares.

Top Tips for the Best Focaccia

Add as much water as needed. Sometimes the dough will need more or less water, so start with half the amount stated and add more as needed. The dough should be pretty wet when done, so add a bit more water if you need it. If you're unsure if it's wet enough - try to pick it up as a ball in one piece. If you can, add a bit more water.

Don't skimp on the olive oil. The secret to a great focaccia is lots of olive oil. It both adds flavor and helps create that amazing crust. Don't use less, you do need it all!

Do create those indentations. Olive oil pools in them and creates that great, signature, focaccia texture.

If you want to proof it quicker, add more yeast. You can make this with a regular 40 minutes proof, but then I recommend doubling the amount of yeast.

In a hurry? Skip the second proof. The second proof does make a difference for the end result, but not a huge difference. If you're in a hurry you can bake it directly after shaping in the pan instead of proofing 20 minutes first. If starting with a cold dough you will need to add a few minutes to the bake time, so plan for up to 25 minutes.

Use a thermometer. This is the best way to know when the focaccia is done and to avoid over- or underbaking it.

Use the pan your have. I have made this recipe with both a 7×11" (20-30 cm) and a 9×13" (23x33 cm) pan and they both come out really good. A larger pan will make the focaccia a bit thinner, and it bakes up a little quicker.

Prepping, Storing & Freezing Instructions

Prep ahead: You can make the dough up to 72 hours in advance and bake it just before serving.

Make ahead: This bread is best on the day of baking but you can also make it the day before.

Storing: Store leftovers in plastic bags in room temperature. It's best the first 1-2 days but will be fine for up to 3-4 days.

Freezing: Store leftovers in the freezer in plastic bags for up to 3 months.

Easy Overnight Focaccia

The Best Focaccia I've Ever Had - And It's EASY!

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Overnight Proofing! How Can That Work?!