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overnight no knead focaccia bread

Golden, bubbly overnight no knead focaccia bread on a wooden board.
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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.

Ingredients

Scale
  • 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

  1. In a large bowl, whisk together flour, salt, and yeast.
  2. Add lukewarm water and stir until just combined. The dough will be shaggy and sticky.
  3. Drizzle 2 tablespoons of olive oil into the bowl and gently fold the dough over itself to coat.
  4. Cover the bowl with plastic wrap or a lid and let it rise at room temperature for 12-18 hours.
  5. After the rise, generously drizzle olive oil (about 2 tablespoons) into a 9×13 inch baking pan.
  6. Gently transfer the dough into the prepared pan. It will deflate slightly.
  7. Using your oiled fingers, gently stretch the dough to fill the pan. If it resists, let it rest for 10 minutes and try again.
  8. Drizzle with more olive oil and dimple the dough with your fingertips.
  9. If using, add your desired toppings (coarse sea salt, rosemary, cherry tomatoes, olives).
  10. Let the dough rest for another 30-60 minutes.
  11. Preheat oven to 425°F (220°C).
  12. Bake for 20-25 minutes, or until golden brown.
  13. Let cool slightly before slicing and serving.

Notes

Serve warm with a drizzle of olive oil and balsamic vinegar for a delicious appetizer.

Find it online: https://cubaqueen.com/overnight-no-knead-focaccia-bread/