Easy Overnight Focaccia Recipe
Easy Overnight Focaccia Recipe is a easy Italian recipe that serves 8. 200 calories per serving. Recipe by That Bread Lady on YouTube.
Prep: 12 hrs 40 min | Cook: 35 min | Total: 13 hrs 30 min
Cost: $1.10 total, $0.14 per serving
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
Combine Dry Ingredients
In a large mixing bowl, whisk together the bread flour, instant yeast and fine sea salt until evenly distributed.
Time: PT5M
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
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
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
Overnight Fermentation
Place the covered bowl in the refrigerator and let the dough ferment overnight (about 12 hours).
Time: PT12H
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
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
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
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
Final Rise
Let the stretched dough rise until it reaches the top edge of the pan, about 30 minutes.
Time: PT30M
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
Bake
Bake the fuka in the preheated oven until the top is golden brown, about 25 minutes.
Time: PT25M
Temperature: 425°F
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
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
Dietary info: Vegetarian, Vegan
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 10% more)
- Instead of Instant Yeast: Active Dry Yeast (use 1¼× amount)
- Instead of Fine Sea Salt: Kosher Salt (use same weight)
- Instead of Warm Water: Room‑temperature water (extend mixing time)
- Instead of Extra‑Virgin Olive Oil: Vegetable Oil (less flavor)
- Instead of Sea Salt Flakes: Coarse Kosher Salt
- Instead of Dried Rosemary: Fresh Rosemary (use 1 Tbsp, chopped)
Equipment Needed
- Large Mixing Bowl
- Danish Dough Whisk (optional)
- Small Bowl
- 13 × 8 inch Baking Sheet
- Wire Cooling Rack
- Metal Spatula
- Kitchen Towel or Plastic Wrap
- Oven
Critical Steps — Do Not Skip
- Mix until no dry flour remains
- Overnight cold fermentation
- Gentle stretching without tearing
- Dimpling the surface
- Baking to a golden crust
Chef Tips from the Video
- Use high‑hydration dough (70% water) for an open crumb.
- Add a drizzle of flavored olive oil (e.g., garlic‑infused) just before baking for extra aroma.
- For extra crunch, sprinkle coarse sea salt and a few cracked black peppercorns on top.
Troubleshooting
Dough is too sticky to handle
Dust the work surface lightly with flour and use a bench scraper; the dough should still feel tacky but manageable.
Dough did not rise overnight
Check that the yeast is fresh and that the refrigerator temperature is not too cold; a warm spot (around 70°F) for the first hour can help.
Focaccia is pale and dense after baking
Increase oven temperature to 440°F and bake an extra 5‑7 minutes; ensure the dough had a proper final rise.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Reheat in oven before serving.
Room temperature: Best eaten the day of baking; can sit uncovered for 1‑2 days but will lose crispness.
Make-Ahead Tips
- The dough can be shaped, dimpled and frozen before baking; bake from frozen adding 5‑7 minutes to the bake time.
- Reheat leftover fuka in a 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of fuka (focaccia) in Italian cuisine?
Focaccia, known in some Italian dialects as "fuka," dates back to ancient Roman times as a flatbread baked on hot stones. It became a staple in Liguria and other coastal regions, traditionally flavored with olive oil, sea salt and herbs, and is often served as a snack, side or accompaniment to meals.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin and heavily drizzled with olive oil and sea salt; in Puglia, it may be topped with tomatoes and olives; in Tuscany, rosemary and coarse salt are classic. The overnight fuka recipe reflects the Ligurian style with rosemary and sea‑salt flakes.
How is fuka traditionally served in Italian households?
Fuka is typically served warm, sliced into squares, and enjoyed with a drizzle of extra‑virgin olive oil or as a base for toppings like cheese, cured meats, or grilled vegetables. It’s common at family meals, picnics, and as an accompaniment to soups and salads.
On what occasions is fuka traditionally eaten in Italy?
Fuka is a versatile everyday bread but is also featured at festivals, church feasts, and family gatherings, especially in the summer when fresh herbs are abundant. It pairs well with wine and antipasto platters.
What makes fuka special compared to other Italian breads?
The high hydration, generous olive‑oil coating, and the dimpled surface create a light, airy crumb with a crisp, caramelized crust. The dimples trap olive oil and herbs, giving each bite a burst of flavor.
What authentic ingredients are essential for traditional fuka?
Traditional fuka uses bread flour, extra‑virgin olive oil, fine sea salt, fresh rosemary or other herbs, and a small amount of instant yeast. Water should be warm (around 110°F) to activate the yeast without killing it.
What other Italian dishes pair well with fuka?
Fuka pairs beautifully with minestrone soup, caprese salad, grilled vegetables, cured meats like prosciutto, and can be used to make panini with mozzarella and tomatoes.
What are the most common mistakes to avoid when making fuka?
Common errors include over‑mixing which can toughen the dough, under‑hydrating which leads to a dense crumb, not allowing enough fermentation time, and tearing the dough while stretching. Also, skipping the dimple step can cause the focaccia to puff unevenly.
Why does this fuka recipe use an overnight cold fermentation instead of a quick rise?
Cold fermentation slows yeast activity, allowing complex flavors to develop and giving the dough a more open crumb. It also makes the dough easier to handle during stretching because the gluten relaxes gradually.
What does the YouTube channel That Bread Lady specialize in?
The YouTube channel That Bread Lady focuses on approachable home‑baking tutorials, especially breads and pastries, offering step‑by‑step guidance for beginners while also sharing tips that appeal to experienced bakers.
Last updated: August 31, 2026
