Alright, flavor adventurers! Quinn from Cuba Queen here, and I’m about to drop a flavor bomb on your world. I’m talking about overnight no knead focaccia bread, the simplest, most rewarding bread you’ll ever make. Seriously, this isn’t your grandma’s fussy baking project.
I first tasted focaccia bread years ago at a quaint bakery. What was incredible about that bread was the crusty outside with a soft and airy middle. I had never tasted anything like that bread before.
I’ve obsessed over perfecting this recipe, and let me tell you, there were some serious dough disasters along the way! But trust me, after countless attempts, I’ve nailed a overnight no knead focaccia bread that’s ridiculously easy and utterly delicious.
This overnight no knead focaccia bread embodies everything Cuba Queen stands for: big, bold flavors with minimal fuss. It’s all about celebrating simple ingredients and letting them shine!
Forget spending hours kneading dough; this is all about that chill, relaxed vibe. We’re letting time do the work for us.
Get ready to transform your kitchen into a flavor playground because I’m beyond hyped to share this overnight no knead focaccia bread recipe with you!
INGREDIENTS You Need for This:
This overnight no knead focaccia bread ingredient list is SHORT but mighty!
- 4 cups all-purpose flour: The foundation of our flavorful masterpiece.
- 2 teaspoons instant yeast: This is key for that incredible rise.
- 2 teaspoons salt: Enhances all the other flavors, don’t skip it.
- 2 cups warm water: Creates the perfect environment for the yeast to bloom.
- 1/2 cup olive oil, plus more for drizzling: This is what gives our overnight no knead focaccia bread that signature richness and crispy crust.
- Flaky sea salt, for topping: Trust me, this is worth the splurge.
- Optional toppings: Rosemary, garlic, cherry tomatoes, olives – the possibilities are endless!
The secret to epic overnight no knead focaccia bread is using good quality olive oil. Trust me, you can taste the difference!
You’ll find the best ingredients for this overnight no knead focaccia bread at your local farmer’s market or specialty food store.
Splurge on the flaky sea salt for this one overnight no knead focaccia bread ingredient – trust me, it’s a total game-changer!
Want to kick things up a notch? Add a pinch of red pepper flakes to the dough for a subtle heat.
If you’re short on time, you can use active dry yeast instead of instant, but you’ll need to let it bloom in warm water for about 5-10 minutes before adding it to the flour.
Store your flour in an airtight container in a cool, dark place to keep it fresh for longer.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get this overnight no knead focaccia bread party started!
- In a large bowl, whisk together the flour, yeast, and salt. Don’t stress – your overnight no knead focaccia bread is going to be incredible.
- Add the warm water and 1/4 cup of the olive oil to the dry ingredients. Stir until just combined. The dough will be shaggy and sticky – that’s perfect! Pro tip for overnight no knead focaccia bread perfection: don’t overmix!
- Cover the bowl with plastic wrap and let it sit at room temperature for at least 12 hours, or up to 18 hours. In my kitchen, this overnight no knead focaccia bread takes exactly 14 hours to reach that perfect bubbly stage. For another great recipe that utilizes an overnight rest, check out these cookie dough overnight oats.
- Generously grease a 9×13 inch baking pan with olive oil. Your overnight no knead focaccia bread should look bubbly and smell slightly yeasty. That means it’s ready to go!
- Gently scrape the dough into the prepared pan. It will be loose and bubbly. Here’s where most people mess up their overnight no knead focaccia bread – but not you!
- Drizzle the remaining 1/4 cup of olive oil over the dough. This is where your overnight no knead focaccia bread transforms into pure magic.
- Using your fingertips, gently dimple the dough all over. This creates those signature focaccia pockets that will fill with delicious olive oil. Don’t be afraid to really get in there and create those dimples!
- Sprinkle generously with flaky sea salt and any other desired toppings. While your overnight no knead focaccia bread is working its magic, grab your camera – this is Instagram gold!
- Let the dough rest for another 30-60 minutes. This allows the gluten to relax and the dough to puff up even more. Your overnight no knead focaccia bread should look noticeably puffier after this second rise.
- Preheat your oven to 425°F (220°C).
- Bake for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped. This overnight no knead focaccia bread is going to smell absolutely incredible while it’s baking!
- Let the focaccia cool slightly in the pan before slicing and serving. Be patient – letting the overnight no knead focaccia bread cool slightly will make it easier to slice.
PRESENTATION:
This overnight no knead focaccia bread is so gorgeous, it practically plates itself!
Serve it warm, drizzled with a little extra olive oil and a sprinkle of flaky sea salt.
People absolutely lose their minds when I serve this overnight no knead focaccia bread at dinner parties.
Pair it with a simple salad, a hearty soup, or a platter of cured meats and cheeses. If you want more bold flavor adventures, check out this no knead panini bread recipe.
This overnight no knead focaccia bread absolutely slays at dinner parties!
For an Instagram-worthy presentation, arrange slices of overnight no knead focaccia bread on a wooden board with a small bowl of olive oil for dipping.
Got leftovers? Use them to make killer sandwiches or croutons.
For a festive touch, try adding fresh herbs like rosemary and thyme to your overnight no knead focaccia bread during the holidays. For another festive, mom-friendly anchor text with overnight no knead focaccia bread variations, see The Best, Easiest Focaccia Bread Recipe | Alexandra’s Kitchen.
For another twist, try pairing it with a delicious dipping oil like homemade olive garden breadsticks.
FAQs:
Got questions about this overnight no knead focaccia bread? I’ve got answers!
Q: Can I make this overnight no knead focaccia bread spicier?
A: Absolutely! Add a pinch of red pepper flakes to the dough or drizzle some chili oil over the top before baking. I’ve tested both and they’re flavor explosions!
Q: What if I don’t have all-purpose flour for my overnight no knead focaccia bread?
A: You can use bread flour instead, but the texture will be slightly different. Bread flour will give you a chewier overnight no knead focaccia bread.
Q: How do I know when my overnight no knead focaccia bread is perfectly done?
A: The top should be golden brown and the bottom should sound hollow when tapped. If it’s browning too quickly, tent it with foil.
Q: Can I add cheese to my overnight no knead focaccia bread?
A: Heck yeah! Sprinkle some grated Parmesan or Pecorino Romano over the top before baking. The community feedback on the cheesy version has been amazing.
Q: What if my overnight focaccia dough doesn’t rise overnight?
A: Make sure your yeast isn’t expired and that your water is warm enough (but not too hot!). Also, a colder room will slow down the rising process.
Q: Can I make this overnight no knead focaccia bread gluten-free?
A: I haven’t personally tested it, but you can try using a gluten-free flour blend. Keep in mind that the texture may be different.
Q: Can I use a stand mixer to make the overnight focaccia dough?
A: Sure, but it’s really not necessary. The beauty of this recipe is that it’s so easy to make by hand! The overnight no knead focaccia bread I made with the stand mixer didn’t taste any different, to be honest.
CONCLUSION:
This overnight no knead focaccia bread represents everything Cuba Queen stands for: bold flavors, simple techniques, and maximum enjoyment. It’s about creating food that brings people together and makes every day feel like a celebration!
My Overnight No Knead Focaccia Bread Power Tips:
- Use good quality olive oil: It makes a HUGE difference in the flavor and texture of the crust.
- Don’t skip the dimples: Those little pockets are what make focaccia so special.
- Be generous with the flaky sea salt: It’s the perfect finishing touch.
Here are some overnight no knead focaccia bread variations I’ve created and loved:
- Rosemary Garlic: Add fresh rosemary and minced garlic to the dough before baking.
- Cherry Tomato Olive: Top the dough with halved cherry tomatoes and Kalamata olives.
- Everything Bagel: Sprinkle the dough with everything bagel seasoning.
The Rosemary Garlic version always gets the biggest reactions.
I’m so confident that you’re going to nail this overnight no knead focaccia bread recipe. It’s truly foolproof!
Make this overnight no knead focaccia bread your signature dish and watch everyone rave. This easy no knead focaccia is a great way to impress your friends and family with minimal effort.
Now go forth and create some overnight no knead focaccia bread memories! And don’t forget to share your results with me – I can’t wait to see what you create!
If you are looking for another variation, check out this easy no knead overnight focaccia bread.
For more bold flavor adventures, check out this no knead panini bread recipe.
Another great overnight option is cookie dough overnight oats.
Print
overnight no knead focaccia bread
This overnight no-knead focaccia is incredibly easy to make and requires minimal effort. Enjoy a soft, airy, and flavorful focaccia bread perfect for sandwiches, appetizers, or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baked
- Cuisine: Italian
Ingredients
- 4 cups (500g) all-purpose flour
- 2 teaspoons (8g) salt
- 1 teaspoon (3g) instant dry yeast
- 2 cups (480ml) lukewarm water
- 1/4 cup (60ml) olive oil, plus more for drizzling
- Optional toppings: coarse sea salt, fresh rosemary, sliced cherry tomatoes, olives
Instructions
- In a large bowl, whisk together flour, salt, and yeast.
- Add lukewarm water and stir until just combined. The dough will be shaggy and sticky.
- Drizzle 2 tablespoons of olive oil into the bowl and gently fold the dough over itself to coat.
- Cover the bowl with plastic wrap or a lid and let it rise at room temperature for 12-18 hours.
- After the rise, generously drizzle olive oil (about 2 tablespoons) into a 9×13 inch baking pan.
- Gently transfer the dough into the prepared pan. It will deflate slightly.
- Using your oiled fingers, gently stretch the dough to fill the pan. If it resists, let it rest for 10 minutes and try again.
- Drizzle with more olive oil and dimple the dough with your fingertips.
- If using, add your desired toppings (coarse sea salt, rosemary, cherry tomatoes, olives).
- Let the dough rest for another 30-60 minutes.
- Preheat oven to 425°F (220°C).
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Notes
Serve warm with a drizzle of olive oil and balsamic vinegar for a delicious appetizer.