Easy Overnight Focacia (No-Knead!)

Easy overnight focaccia topped with black olives.

Easy Overnight Focacia (No-Knead!)

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!

Course Bread, Side Dish

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Minimum proofing time 1

Total Time 1 30

Servings

Calories 110kcal

Author Emmeline Kemperyd

Equipment

Large mixing bowl
Measuring cups (metric or US)*
Measuring spoons*

Ingredients

4 cups all-purpose flour
1 teaspoon fine table salt
1 teaspoon 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

For topping (optional)

½ tablespoon salt flakes
black olives chopped
fresh herbs

US Customary - Metric

Instructions

Making the Dough (90 minutes to 72 hours before serving)

In a bowl large enough to hold all the dough, mix together flour, salt, and yeast.
1 teaspoon instant yeast, 1 teaspoon fine table salt, 4 cups all-purpose flour
Add ¼ cup olive oil and half of the water. Mix until the liquids are absorbed, then add more water until the dough forms a sticky ball. It should be quite sticky and not possible to pick up as a coherent ball. If necessary, add more water.
2 cups lukewarm water, ¾ cups olive oil

Alternative A: Cold Proofing (8-72 hours)

Cover the mixing bowl with clingy plastic and place in the fridge for 8-72 hours.

Alternative B: Proofing in Room Temperature (40 minutes)

Cover the mixing bowl with a towel and let sit for 40 minutes.

Baking the Dough (40 minutes before serving)

Bring out a pan that's about 11 x 7 inches (20 x 30 cm). Line with parchment paper, then pour in ¼ cup olive oil. Pour the dough on top of the olive sheet, then pour the final ¼ olive oil on top and spread the dough out so it goes into all corners of the pan. Use your fingers to create indentions in the dough, then sprinkle with salt flakes. Cover with a kitchen towel and let it sit for 20 minutes.
½ tablespoon salt flakes
Meanwhile, preheat your oven to 480 °F and prepare any toppings you want to add.
black olives, fresh herbs
After 20 minutes, add the toppings by pressing them down gently into the dough, then bake in the middle of the oven for 20-25 minutes, until the internal temperature reaches 208℉ (98℃).
Allow to cool slightly, then cut into 30 squares (or the size you like) and serve with your favorite dishes or just lots of butter or olive oil.

Notes

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 do add a bit more water than it says 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.

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.

Yeast Notes

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.

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.

Nutrition