Overnight Focaccia Bread

Ingredients

• 480 g (4 cups)plain or bread flour
• 2 tspsalt
• 2 tspactive dried yeast
• 473 ml (2 cups; made with 118 ml boiling water and 355 ml cold water)lukewarm water
• 75 ml (5 tbsp), dividedolive oil
• ½ tspflaky sea salt
• 1 tspdried rosemary

Instructions

1. 1

   Bloom the yeast

   Pour the lukewarm water into a large bowl, scatter the yeast over the surface and leave it for 15 minutes.

2. 2

   Add flour and salt

   Once the yeast mixture is foamy, add the flour and salt.

3. 3

   Mix the dough

   Stir with a rubber spatula until the water is absorbed and the mixture forms a sticky dough ball.

4. 4

   Chill overnight

   Lightly rub 2 tbsp of olive oil over the dough. Cover the bowl with cling film and put it straight into the refrigerator for at least 12 hours and up to 36 hours.

5. 5

   Deflate the dough

   On baking day, use two forks to loosen the dough from the bowl’s sides and draw it towards the centre, turning the bowl as you go.

6. 6

   Transfer to tray

   Coat the dough with 1 tbsp of olive oil, then move it to a large baking tray greased with 1 tbsp of olive oil.

7. 7

   Proof the dough

   Cover the tray with cling film and leave the dough to rest for 3–4 hours, depending on the room temperature.

8. 8

   Heat the oven

   During the final 30 minutes of proofing, position a rack in the middle of the oven and preheat it to 200°C.

9. 9

   Dimple the surface

   Just before baking, lightly coat your fingers with the remaining oil and press straight down into the dough to make dimples.

10. 10

    Top and bake

    Scatter the flaky sea salt and rosemary over the dough, then bake for 30 minutes.

11. 11

    Cool the focaccia

    Take the focaccia out of the oven and transfer it to a cooling rack.

12. 12

    Cut for sandwiches

    Let the focaccia cool completely before cutting it in half to make a sandwich.

What is focaccia?

Focaccia is a flat Italian bread, typically baked with olive oil and finished with a dimpled surface. This version uses an overnight refrigerated rise, followed by a longer proof in the tray on baking day.

The slow rise gives the dough time to develop while keeping the method straightforward. Rosemary and flaky salt add a savoury finish, and the bread is cooled before being split for sandwiches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 13g protein, 91g carbs, 17g fat.

Most of the carbohydrates come from the flour, while the olive oil supplies most of the fat; the flour also provides the bulk of the protein. Serve a portion with a protein-rich filling and vegetables to make a more balanced sandwich.

The flour and yeast

Flour choice: Plain flour or bread flour both work here. Bread flour may give the loaf a slightly chewier texture, while plain flour makes a softer crumb.

Yeast: The recipe uses active dried yeast, which is first sprinkled over lukewarm water. Give it the full 15 minutes to become foamy before adding the flour and salt.

Mixing a sticky dough

Water first: The water is made by combining boiling and cold water; use the resulting lukewarm mixture for the yeast. The dough is meant to be sticky, so mix only until the liquid is absorbed and it comes together.

Minimal handling: A rubber spatula is enough to bring the ingredients together. The method relies on resting and proofing rather than kneading.

Two rises, different jobs

Cold rise: Cover the oiled dough and refrigerate it immediately for at least 12 hours and up to 36 hours. This makes the schedule flexible, but keep the stated minimum rest.

Tray proof: After deflating and transferring the dough, leave it covered for 3–4 hours. Room temperature affects how quickly it rises, so use the dough’s expansion as a cue rather than relying only on the clock.

Dimpling and topping

Deflating: Use two forks to release the dough from the bowl and pull it towards the middle, rotating the bowl as you work. This redistributes the dough without needing to knead it by hand.

Dimpling: Oil your fingers lightly and press straight down shortly before baking. Sprinkle the rosemary and flaky salt over the surface so the topping is spread across the loaf.

Baking and serving

Oven: Preheat to 200°C with a rack in the middle position during the last 30 minutes of proofing. Bake the topped focaccia for 30 minutes.

Cooling: Move the baked bread to a cooling rack and let it cool completely before cutting it in half. It can then be filled as a sandwich or served alongside a meal.

Recipe notes & tips

• Measure the water after combining the boiling and cold water, and use it lukewarm for the yeast.
• Keep the dough covered during both rises so its surface does not dry out.
• Oil the dough lightly before its overnight rest to help keep the surface from drying.
• Allow the full 3–4 hours for the tray proof, adjusting for the warmth of the room.
• Use the final 30 minutes of proofing to preheat the oven as directed.
• Cool the loaf completely before slicing it horizontally for sandwiches.

Variations

• Herb swap: Replace the dried rosemary with another dried herb that suits your sandwich fillings.
• Garlic finish: Add a little finely chopped garlic over the top with the rosemary before baking.
• Olive topping: Scatter sliced olives over the dough with the flaky salt and rosemary.
• Sandwich filling: Split the cooled loaf and fill it with cheese, salad leaves or roasted vegetables.
• Plain top: Leave off the rosemary for a simpler focaccia, keeping the flaky salt as the finish.

Common mistakes to avoid

• Water too hot: Let the mixed water become lukewarm before adding the yeast.
• Rushing the first rise: Refrigerate for at least 12 hours so the dough has time to rest.
• Dry surface: Cover the bowl and tray with cling film during proofing.
• Heavy pressing: Use oiled fingers and press straight down to make dimples without flattening the dough.
• Slicing too soon: Cool the focaccia completely before cutting it for sandwiches.
• Skipping the tray oil: Grease the large baking tray with the specified tablespoon of olive oil to help release the loaf.

How to store

Store cooled focaccia in an airtight container at room temperature for up to 2 days. Rewarm briefly in a low oven to refresh the crust; freeze for longer storage and thaw before reheating.

Frequently asked questions