Easy Overnight Focaccia Recipe

Ingredients

• 500 g Bread Flour (high‑protein bread flour for strong gluten)
• 7 g Instant Yeast (about 2 teaspoons)
• 5 g Fine Sea Salt (for the dough; plus extra flakes for topping)
• 350 ml Warm Water (about 110°F/43°C to activate yeast)
• 45 ml Extra‑Virgin Olive Oil (divided: 2 Tbsp for dough, extra for coating sheet and fingertips)
• 2 g Sea Salt Flakes (sprinkled on top before baking)
• 2 g Dried Rosemary (crushed, sprinkled on top)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the bread flour, instant yeast and fine sea salt until evenly distributed.

   Time: PT5M

2. Add Water and Mix

   Pour the warm water into the bowl and mix with a Danish dough whisk (or your hands) until no dry flour remains; the dough will be very wet and sticky.

   Time: PT5M

3. Oil the Dough

   Transfer the dough to a small bowl, drizzle in 2 Tbsp of extra‑virgin olive oil, fold the dough into the oil, then drizzle a little more oil over the top and round the surface into a smooth ball.

   Time: PT5M

4. First Rest

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.

   Time: PT30M

5. Overnight Fermentation

   Place the covered bowl in the refrigerator and let the dough ferment overnight (about 12 hours).

   Time: PT12H

6. Preheat Oven

   Remove the dough from the fridge, let it sit at room temperature while you preheat the oven to 425°F (220°C).

   Time: PT15M

   Temperature: 425°F

7. Oil the Baking Sheet

   Generously coat the 13 × 8 inch baking sheet with extra‑virgin olive oil, making sure the bottom and sides are well covered.

   Time: PT2M

8. Transfer and Flip Dough

   Turn the risen dough onto the oiled sheet, smooth side down, then flip it so the smooth side is on top.

   Time: PT5M

9. Stretch the Dough

   Stretch the dough to fill the entire pan. If it resists, cover and let rest 5‑10 minutes, then continue stretching gently using your knuckles or the backs of your hands.

   Time: PT10M

10. Final Rise

    Let the stretched dough rise until it reaches the top edge of the pan, about 30 minutes.

    Time: PT30M

11. Dimple and Add Toppings

    Oil your fingertips, press gently into the dough to create dimples, then sprinkle sea‑salt flakes and dried rosemary over the surface.

    Time: PT3M

12. Bake

    Bake the fuka in the preheated oven until the top is golden brown, about 25 minutes.

    Time: PT25M

    Temperature: 425°F

13. Finish and Cool

    Remove from oven, brush the hot focaccia with a little extra‑virgin olive oil, transfer to a wire cooling rack with a metal spatula, and let cool for 10 minutes before slicing.

    Time: PT10M

14. Slice and Serve

    Cut the focaccia into squares or strips and serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g