Easy No Knead Overnight Bread (15 minute prep)

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Make this easy No Knead Overnight Bread with a total of just 15 minutes of prep. This soft, delicious, focaccia style overnight bread is soft inside with a crispy crust. Having homemade breakfast in the morning has never been this easy!

I'm a real sucker for bread, and there really is nothing better than a piece of homemade bread topped with loads of butter for a weekend breakfast. For years my go-to was scones - but recently this quick, easy, and oh so delicious no knead overnight bread has taken its place.

Why you will love this recipe

• It's easy - just a few simple steps to make this overnight bread
• It's quick - 15 minutes of prep, and 14 minutes to bake
• No kneading required - nope, zero
• Kind of like a foccaccia - but this overnight bread is easier to make
• It's delicious - it's a super simple overnight bread, but that slow rise allows for so much flavor to develop. Add whatever toppings you love - and you've got a homerun.
• It's versatile - you can change up the toppings as well as what you serve with it. For breakfast or brunch, as a side for soup, or with a meze platter of your favorite dips!

What you need to make it

Ingredient notes & substitutions

• Milk can be partly or completely switched for lukewarm water
• Olive oil is just used to grease the pan, and can be swapped for vegetable oil, butter or margarine
• Flax seeds can be swapped for the topping of your choice, for example crushed or whole sesame seeds
• Sea salt flakes can be omitted, but add a great touch

How to make it

1. Place flour in a bowl that's large enough to hold all the dough, even after rising.
2. Add yeast, sugar and salt
3. Mix
4. Add most, but not all, of the milk

5. Mix in the milk
6. Add the rest of the milk as needed to get a good dough
7. Mix continuously as you add milk. When done, the dough should be wet to the touch, but release from the sides when pulled.
8. Cover with clingy plastic wrap and place in the fridge overnight or for at least 12 hours

9. When you're ready to bake, preheat your oven to 440°F (225°C) and bring out the dough from the fridge. It should now have risen a bit, but it probably won't have doubled in size. You should notice it's a bit "poofy", and when touching it, it should feel elastic.
10. Bring out a deep baking sheet, and pour in the olive oil. Use a piece of paper towel to coat the pan evenly with oil.
11. Place the dough in the pan
12. Spread it out as evenly as possible, using your hands

13. Crack the egg into a glass or small bowl and whisk together with a fork. Then use a pastry brush to brush the egg onto the bread. You will use about half an egg, but you can add more as well if you like.
14. Top with flax seeds
15. Crush the sea salt flakes slightly in your hand and sprinkle on top

17. Bake in the middle of the oven for 14 minutes, until golden brown

Tips & tricks

• Use a scale to measure your flour, if you have one
• Mix the dry ingredients together first to ensure they are well combined
• Add part of the milk first to make sure your dough doesn't end up too wet or too dry
• Add more or less milk if you need to, to get the right consistency
• Cover with plastic film to keep the dough from drying out
• If you wish to bake it sooner, leave covered in room temperature for 1-2 hours instead of placing it in the fridge

FAQ

How to eat it

This no knead overnight bread is great with any dish that goes well with bread. Some of my favorite ways to have it are:

• For breakfast, topped with butter (or Whipped Butter with Lemon) and maybe some Feta cheese (or Whipped Feta for an extra treat)
• As a side for soup - especially lentil soup
• With a meze platter - it's delicious dipped in hummus or acili ezme
• For dinner - as a side for lamb chops, moussaka or baked chicken drumsticks

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