I make this no-knead, high-hydration focaccia whose dough rests in the fridge overnight (or up to three days). It’s simple, airy, olive oil–crusted, and requires just five minutes of hands-on time.
Why I’ll Love This Recipe
I love this focaccia because:
- It only needs four basic ingredients and minimal effort—just whisk, stir, oil, and refrigerate.
- The long, cold fermentation develops deep flavor and an airy crumb.
- No kneading, no special tools—just a bowl, a pan, and my fingers to dimple the dough.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 cups (approx. 512 g) all-purpose or bread flour
- 2 teaspoon (approx. 10 g) kosher salt
- 2 teaspoon (approx. 8 g) instant yeast (or active dry, proofed)
- 2 cups (approx. 455 g) lukewarm water (½ cup boiling + 1 ½ cups cold)
- 2–4 tablespoon olive oil (for dough and pan)
- Butter (to grease pan, if needed)
- Flaky sea salt, to finish
- Optional toppings: rosemary leaves, olives, sun-dried tomatoes, etc.
directions
- Whisk flour, salt, and yeast in a large bowl. Add lukewarm water and stir until a sticky dough forms.
- Lightly coat the surface with olive oil. Cover and refrigerate for 12–48 hours (up to 3 days).
- Oil two 8–9″ pie pans or one 9×13″ pan. Remove dough, deflate with forks, divide if using two pans. Roll in pan until coated; let rest 3–4 hours at room temperature, uncovered.
- Preheat oven to 425 °F (218 °C).
- Sprinkle rosemary if using. Drizzle olive oil, then dimple dough deeply with oiled fingers. Sprinkle flaky salt.
- Bake for 25–30 minutes until golden and crisp underneath. Cool 10 minutes before slicing; fully cool before making sandwiches.
Servings and timing
- Yield: Two 9″-rounds or one 9×13″ slab (about 12–15 servings)
- Hands-on prep: ~5 minutes
- Refrigerator ferment: 12–48 hours
- Room temp rise: 3–4 hours
- Bake time: 25–30 minutes
- Total: ~18–30 hours, depending on fridge time
Variations
- Mix in chopped olives, sun-dried tomatoes, or roasted garlic before refrigerating.
- Use toppings like thyme, cherry tomatoes, caramelized onions, cheese, or fresh herbs before baking.
- Substitute sourdough starter in place of yeast for a tangier version.
- For a quick version, skip the fridge and rise at room temp for a few hours before baking.
storage/reheating
- Best eaten fresh, but can be stored at room temperature 1–2 days in a sealed bag.
- To reheat: wrap slices in foil and warm at 350 °F for 10 minutes until warm and crisp.
- To freeze: slice, wrap each piece, and freeze. Thaw and reheat as above.
FAQs
How wet should the dough be?
I expect it to be sticky and loose—this high hydration is key to airiness.
What if I don’t refrigerate it?
I can make it the same day with a full room-temperature rise and it still turns out great, though less airy.
Can I bake it later than 48 hours?
It’s best within 48 hours. After that, the dough might ferment too much and collapse.
What if it doesn’t rise in the fridge?
That might mean the yeast is inactive or the fridge is too cold. I always make sure to use good yeast and a standard fridge temp.
Can I use active dry yeast instead?
Yes—I just proof it in lukewarm water for about 15 minutes until foamy, then proceed.
Conclusion
This overnight refrigerator focaccia is my go-to. It’s effortless, flavorful, and endlessly adaptable—perfect for dipping, sandwiches, or snacking. I plan ahead, follow the simple steps, and end up with golden, pillowy focaccia that feels gourmet but tastes like home.
Overnight Refrigerator Focaccia
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Total Time: 18–30 hours, depending on fridge time
- Yield: Two 9″-rounds or one 9×13″ slab (about 12–15 servings)
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A no-knead, high-hydration focaccia dough that rests overnight in the fridge, developing deep flavor and an airy crumb with minimal effort.
Ingredients
- 4 cups (approx. 512 g) all-purpose or bread flour
- 2 tsp (approx. 10 g) kosher salt
- 2 tsp (approx. 8 g) instant yeast (or active dry, proofed)
- 2 cups (approx. 455 g) lukewarm water (½ cup boiling + 1 ½ cups cold)
- 2–4 tablespoon olive oil (for dough and pan)
- Butter (to grease pan, if needed)
- Flaky sea salt, to finish
- Optional toppings: rosemary leaves, olives, sun-dried tomatoes, etc.
Instructions
- Whisk flour, salt, and yeast in a large bowl. Add lukewarm water and stir until a sticky dough forms.
- Lightly coat the surface with olive oil. Cover and refrigerate for 12–48 hours (up to 3 days).
- Oil two 8–9″ pie pans or one 9×13″ pan. Remove dough, deflate with forks, divide if using two pans. Roll in pan until coated; let rest 3–4 hours at room temperature, uncovered.
- Preheat oven to 425 °F (218 °C).
- Sprinkle rosemary if using. Drizzle olive oil, then dimple dough deeply with oiled fingers. Sprinkle flaky salt.
- Bake for 25–30 minutes until golden and crisp underneath. Cool 10 minutes before slicing; fully cool before making sandwiches.
Notes
- For variations, you can mix in chopped olives, sun-dried tomatoes, or roasted garlic before refrigerating.
- For a tangier version, substitute sourdough starter for yeast.
- For a quicker version, skip the fridge and rise at room temperature before baking.
- The focaccia is best eaten fresh but can be stored at room temperature for 1–2 days in a sealed bag.
- To reheat, wrap slices in foil and warm at 350 °F for 10 minutes until warm and crisp.
- Can be frozen, then thawed and reheated as above.
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 150
- Sugar: 0g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
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