Homemade Focaccia: An Easy Overnight Bread

Our overnight focaccia recipe uses a simple cold-fermentation method that allows time to do much of the work for you.

A Simple Overnight Dough

The recipe begins with just a handful of ingredients: flour, kosher salt, instant yeast, warm water, and extra virgin olive oil. Everything is mixed together until a very sticky dough forms.

Instead of immediately baking the dough, this recipe relies on an overnight rise. The covered dough rests at room temperature for 12–18 hours, allowing it to become bubbly and airy. If you aren’t ready to bake right away, the dough can also be refrigerated for up to 24 hours after its overnight rise.

This make-ahead approach makes focaccia especially convenient when planning a meal or entertaining guests. Much of the preparation can be completed the day before, leaving only the final shaping and baking for the next day.

The Art of the Focaccia

Once the dough is ready, generously coat a sheet pan with olive oil and transfer the dough into it. Using oiled hands, gently stretch the dough toward the edges. If it resists, simply let it rest for 10–15 minutes before trying again.

The dough then gets a second rise for about 45–60 minutes until it becomes puffy. This is where the signature focaccia texture begins to take shape.

Before baking, use your fingertips to press deep dimples throughout the dough. Finish with flaky sea salt and, if desired, rosemary or other herbs. Bake at 425°F for 18–22 minutes, until the focaccia is beautifully golden brown.

The finished bread is wonderfully versatile. Serve it alongside dinner, use it as part of a shared appetizer spread, or simply enjoy it warm from the oven with good olive oil.