Easy Overnight Focaccia Tutorial (uses instant yeast)
Easy Overnight Focaccia Tutorial (uses instant yeast) is a medium Italian recipe that serves 8. 200 calories per serving. Recipe by Lacey on YouTube.
Prep: 14 hrs 45 min | Cook: 20 min | Total: 15 hrs 20 min
Cost: $2.70 total, $0.34 per serving
Ingredients
- 350 ml Water (slightly warm (about 30‑35°C))
- 7 g Instant Yeast (about 2 teaspoons)
- 15 ml Honey (1 tablespoon, adds a touch of sweetness)
- 45 ml Olive Oil (extra‑virgin, divided (3 Tbsp for dough, 3 Tbsp for tray, extra for drizzling))
- 5 g Fine Sea Salt (about 1 teaspoon, plus extra flaky salt for topping)
- 500 g Bread Flour (high‑protein flour for structure)
- 80 g Pitted Black Olives (sliced, optional topping)
- 2 tbsp Fresh Rosemary (chopped, optional topping)
- 3 g Flaky Sea Salt (sprinkled just before baking)
- 1 sheet Parchment Paper (to line baking tray)
Instructions
Combine liquid ingredients
In a large mixing bowl, whisk together the slightly warm water, instant yeast, honey, 3 Tbsp olive oil, and fine sea salt until the yeast dissolves.
Time: PT5M
Add flour and hydrate
Add the bread flour to the bowl and stir with the whisk until all the flour is moistened and the dough looks like a sticky, shaggy mass.
Time: PT5M
First stretch‑and‑fold
Wet your hands, grab the dough, stretch it upward, then fold it over onto itself. Rotate the bowl and repeat 4‑5 times.
Time: PT5M
First rest
Cover the bowl with plastic wrap and let the dough rest for 10 minutes.
Time: PT10M
Second stretch‑and‑fold
Repeat the stretch‑and‑fold process another 4‑5 times.
Time: PT5M
Second rest
Cover again and let rest for another 10 minutes.
Time: PT10M
Shape, oil, and refrigerate
Turn the dough onto a lightly oiled surface, smooth the top, drizzle a thin layer of olive oil over it, cover with plastic wrap, and place in the refrigerator for an overnight cold fermentation (12 hours).
Time: PT5M
Cold fermentation
Leave the dough in the refrigerator for 12 hours (or up to 48 hours for deeper flavor).
Time: PT12H
Prepare baking tray
Line a baking tray with parchment paper and drizzle 3 Tbsp olive oil over the paper, spreading it with your hands.
Time: PT5M
Transfer and shape dough
Remove the dough from the fridge, gently fold it into a burrito‑like roll, then lay it lengthwise in the tray. Flip the dough so the smooth side faces up.
Time: PT5M
Second proof
Cover the tray loosely with a towel or plastic wrap and let the dough proof at room temperature for about 2 hours, or until it has spread close to the edges of the tray.
Time: PT2H
Dimple and add toppings
Using oiled fingertips, press deep dimples into the dough surface, drizzle a little more olive oil, scatter sliced olives, chopped rosemary, and sprinkle flaky sea salt.
Time: PT5M
Bake
Place the tray on the lowest oven rack and bake at 220 °C (430 °F) for 18‑22 minutes, until the top is golden and the bottom is crisp.
Time: PT20M
Temperature: 220°C
Cool and serve
Remove the focaccia from the oven, let it cool on a wire rack for 5 minutes, then cut into squares and serve.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by omitting honey
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Instant Yeast: Active dry yeast (use 10 g), Sourdough starter (30 g)
- Instead of Honey: Granulated sugar (1 tsp), Maple syrup (1 tsp)
- Instead of Olive Oil: Canola oil, Grapeseed oil
- Instead of Fine Sea Salt: Kosher salt, Table salt
- Instead of Bread Flour: All‑purpose flour (may be slightly less chewy), Whole‑wheat flour (use half whole‑wheat, half bread flour)
- Instead of Pitted Black Olives: Green olives, Sun‑dried tomatoes
- Instead of Fresh Rosemary: Thyme, Italian seasoning
- Instead of Flaky Sea Salt: Coarse kosher salt
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Mixing Bowl
- Whisk
- Kitchen Scale
- Plastic Wrap
- Baking Tray
- Oven
- Bench Scraper (optional)
- Towel (optional)
- Spoon (for drizzling oil) (optional)
Critical Steps — Do Not Skip
- Ensure the dough is fully hydrated before the first stretch‑and‑fold.
- Perform the stretch‑and‑fold technique gently to develop gluten without tearing.
- Allow the cold fermentation to develop flavor; do not skip the overnight chill.
- Proof the dough until it nearly fills the tray; under‑proofing leads to a dense crumb.
- Dimple the surface without deflating the bubbles.
- Bake on the lowest rack for a crisp bottom.
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- For extra aroma, drizzle a little infused rosemary oil just before serving.
- If you don’t have a kitchen scale, 500 g bread flour is roughly 4 cups.
Troubleshooting
Dough is too dense and doesn’t rise.
Check that the yeast is fresh and the water temperature is warm enough; increase the proofing time or add a few more minutes of stretch‑and‑fold.
Bottom of the focaccia is soggy.
Make sure the tray is well‑oiled and bake on the lowest rack; preheat the oven fully and consider using a pizza stone underneath.
Toppings burn before the bread is done.
Add rosemary and olives halfway through the bake or lower the oven temperature by 10 °C and extend baking time slightly.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.
Freezer: Freeze in a sealed bag for up to 1 month; reheat directly in oven.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- The focaccia can be baked a day ahead; reheat in a 180 °C oven for 5‑7 minutes.
- Overnight fermentation can be extended up to 48 hours for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on a hearth. Over centuries it became a staple of Ligurian cuisine, especially in Genoa, where olive oil, salt, and herbs are traditional toppings. Today it’s enjoyed across Italy and the world as a versatile accompaniment to meals.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, focaccia is often topped with rosemary, sea salt, and olive oil (Focaccia Genovese). In the Puglia region, it may be layered with tomatoes and olives (Focaccia Pugliese). The Tuscan version, known as "schiacciata," is thinner and sometimes flavored with herbs or cheese.
How is authentic focaccia traditionally served in Liguria, Italy?
Authentic Ligurian focaccia is served warm, brushed with extra‑virgin olive oil, and sprinkled with flaky sea salt and fresh rosemary. It is often eaten on its own, used to soak up soups, or paired with cured meats and cheese.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a common everyday bread but is also featured at festivals, family gatherings, and as a welcoming snack for guests. In some Italian towns, it is baked for religious holidays such as Easter and for local fairs.
How does focaccia fit into the broader Italian cuisine tradition?
Focaccia exemplifies the Italian emphasis on simple, high‑quality ingredients—olive oil, flour, salt, and herbs. It bridges the gap between bread and pizza, serving as a base for toppings or as a side to soups, salads, and antipasti.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses bread flour, extra‑virgin olive oil, fine sea salt, fresh rosemary, and sometimes honey for a slight sweetness. Acceptable substitutes include all‑purpose flour, other high‑quality oils, and dried herbs, though flavor and texture may vary.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with classic Italian soups like minestrone, salads such as caprese, cured meats like prosciutto, and cheeses like pecorino. It also works as a base for bruschetta toppings.
What are the most common mistakes to avoid when making focaccia at home?
Common mistakes include under‑hydrating the dough, skipping the stretch‑and‑fold steps, not allowing enough cold fermentation, and over‑crowding toppings which can prevent the dough from rising properly.
Why does this focaccia recipe use a stretch‑and‑fold technique instead of traditional kneading?
The stretch‑and‑fold method develops gluten gently while keeping the dough very hydrated, resulting in a light, airy crumb and a crisp crust—something that traditional kneading can’t achieve as easily with high‑hydration doughs.
Can I make this focaccia ahead of time and how should I store it?
Yes, you can bake the focaccia a day ahead, let it cool completely, then wrap it tightly and store at room temperature for up to 4 hours or refrigerate for 3‑4 days. Reheat in a 180 °C oven for a few minutes to restore crispness.
What does the YouTube channel Lacey specialize in?
The YouTube channel Lacey focuses on approachable home‑cooking tutorials, especially simple bread‑making, comfort foods, and quick weeknight meals, with clear step‑by‑step visuals and practical kitchen tips.
How does the YouTube channel Lacey's approach to Italian cooking differ from other Italian cooking channels?
Lacey emphasizes minimal equipment, short prep times, and techniques like stretch‑and‑fold that are easy for beginners, whereas many Italian channels focus on traditional long‑fermentation methods or elaborate regional recipes.
Last updated: August 30, 2026
