Overnight focaccia
September 7, 2026
Ten minutes of work in the evening, bread for lunch the next day.
One 30×40 cm trayPrep 10 minRise 12–18 hBake 25 min at 230 °C
Ingredients
- 500 g bread flour
- 400 ml lukewarm water
- 2 g instant yeast (½ tsp)
- 10 g salt
- 4 tbsp olive oil, plus more for the tray
- Flaky salt
- Rosemary or cherry tomatoes
Method
- In the evening, mix flour, water, yeast and salt in a large bowl until no dry flour remains. It will be sticky.
- Cover and leave at room temperature for one hour, then fold the dough over itself a few times with wet hands.
- Cover again and put the bowl in the fridge overnight, 12 to 18 hours.
- Pour plenty of oil into the tray, tip the dough in and let it warm up and spread for 2–3 hours.
- Heat the oven to 230 °C. Oil your fingers and press deep dimples all over the dough. Add toppings and flaky salt.
- Bake for 22–25 minutes until deep golden. Cool on a rack for at least 15 minutes before cutting.
Notes
The long cold rise is where the flavour comes from. If your kitchen is cold, give the dough an extra hour in the tray.