Overnight No-Knead Focaccia
Overnight No-Knead Focaccia
Ingredients
For the Dough
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 2 cups water, room temperature
For the Brine
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon salt
To Finish
- as needed olive oil
- as needed flaky salt
- as needed rosemary or herb & spice mix, of your choice
Instructions
- 1
In a large bowl, combine the 4 cups of all-purpose flour, 2 teaspoons salt, 1 teaspoon instant yeast, and 2 cups of room temperature water. Mix these ingredients together until a shaggy dough forms. If the dough seems dry, add a little more water until it becomes shaggy. Slightly wetter dough is easier to work with.
⏱️ 2 min
- 2
Cover the bowl containing the shaggy dough and leave it either in the fridge or on the counter overnight for 10-14 hours.
⏱️ 600 min
- 3
The next morning, drizzle a little olive oil around the dough. Perform a series of stretch and folds, stretching the dough over itself approximately 10 times. Cover the dough again and let it rest for 30 minutes.
⏱️ 35 min
- 4
Line a 9x13 baking pan with parchment paper for easy cleanup. Drizzle the parchment paper generously with olive oil.
⏱️ 2 min
- 5
Carefully transfer the dough to the prepared baking pan. Gently stretch the dough towards the corners of the pan to fill it. Let the dough rest in the pan until it appears puffy, which should take about 30-60 minutes.
⏱️ 30 min
- 6
While the dough is resting for its second rise, preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425
- 7
In a small bowl, mix together the brine ingredients: 2 tablespoons water, 1 tablespoon olive oil, and 1 teaspoon salt.
⏱️ 1 min
- 8
Drizzle the risen dough in the pan with olive oil. Using your fingertips, dimple the dough generously. Press your fingers deep into the dough to create classic focaccia pockets and prevent it from puffing up into a giant bread pillow. Pour the prepared brine into the dimples. Finish by sprinkling flaky salt and rosemary (or your chosen herb & spice mix) over the top.
⏱️ 5 min
- 9
Bake the focaccia in the preheated oven for 22-26 minutes, or until it is deeply golden brown.
⏱️ 25 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Overnight No-Knead Focaccia
For the Dough
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 2 cups water, room temperature
For the Brine
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon salt
To Finish
- as needed olive oil
- as needed flaky salt
- as needed rosemary or herb & spice mix, of your choice
Instructions
- 1
In a large bowl, combine the 4 cups of all-purpose flour, 2 teaspoons salt, 1 teaspoon instant yeast, and 2 cups of room temperature water. Mix these ingredients together until a shaggy dough forms. If the dough seems dry, add a little more water until it becomes shaggy. Slightly wetter dough is easier to work with.
⏱️ 2 min - 2
Cover the bowl containing the shaggy dough and leave it either in the fridge or on the counter overnight for 10-14 hours.
⏱️ 600 min - 3
The next morning, drizzle a little olive oil around the dough. Perform a series of stretch and folds, stretching the dough over itself approximately 10 times. Cover the dough again and let it rest for 30 minutes.
⏱️ 35 min - 4
Line a 9x13 baking pan with parchment paper for easy cleanup. Drizzle the parchment paper generously with olive oil.
⏱️ 2 min - 5
Carefully transfer the dough to the prepared baking pan. Gently stretch the dough towards the corners of the pan to fill it. Let the dough rest in the pan until it appears puffy, which should take about 30-60 minutes.
⏱️ 30 min - 6
While the dough is resting for its second rise, preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425 - 7
In a small bowl, mix together the brine ingredients: 2 tablespoons water, 1 tablespoon olive oil, and 1 teaspoon salt.
⏱️ 1 min - 8
Drizzle the risen dough in the pan with olive oil. Using your fingertips, dimple the dough generously. Press your fingers deep into the dough to create classic focaccia pockets and prevent it from puffing up into a giant bread pillow. Pour the prepared brine into the dimples. Finish by sprinkling flaky salt and rosemary (or your chosen herb & spice mix) over the top.
⏱️ 5 min - 9
Bake the focaccia in the preheated oven for 22-26 minutes, or until it is deeply golden brown.
⏱️ 25 min•🌡️ 425