Easy Overnight Focaccia with Rosemary & Sea Salt (No Knead)
If you’ve ever wanted bakery-style focaccia at home, this recipe makes it simple. With just a handful of ingredients, an overnight rise, and no heavy kneading, you’ll end up with golden, pillowy bread that’s crisp on the outside and soft inside. Whether you’re a first-time bread maker or a seasoned cook, this focaccia is a foolproof recipe you’ll come back to again and again.
Serves
8-10
Prep time
15 minutes (plus overnight resting)
Cooking time
25-30 minutes
Ingredients
- 500g bread flour
- 1 sachet (about 7g) instant yeast
- 2 tsp salt
- 280ml lukewarm water
- Olive oil, for greasing and drizzling
For the toppings:
- 2 tbsp fresh rosemary leaves
- Flaky sea salt
Directions
- In a large bowl, combine flour, salt and yeast. Add water and a drizzle of olive oil. Mix with a spoon until you get a sticky, shaggy dough.
- Optional: Over the next hour, give the dough 2–3 rounds of stretch and fold in the bowl, 20–30 minutes apart. This helps build gluten and makes the dough stronger.
- Drizzle the top with olive oil, cover, and refrigerate overnight (12–18 hrs).
- The next day, take the dough out and let it sit at room temp for 1–2 hours. It should look bubbly and relaxed.
- Gently tip into a well oiled, baking-paper lined tray. Stretch it out softly to fit into the tray, without pressing out the air. Rest 30–60 mins until puffy.
- Use oiled fingers to dimple the dough. Drizzle generously with olive oil, then scatter over rosemary and flaky sea salt.
- Bake at 220°C for 25–30 minutes, until deeply golden and crisp at the edges.
- Rest on a rack for 10 minutes before slicing — the bottom will stay crisp.
Directions
- In a large bowl, combine flour, salt and yeast. Add water and a drizzle of olive oil. Mix with a spoon until you get a sticky, shaggy dough.
- Optional: Over the next hour, give the dough 2–3 rounds of stretch and fold in the bowl, 20–30 minutes apart. This helps build gluten and makes the dough stronger.
- Drizzle the top with olive oil, cover, and refrigerate overnight (12–18 hrs).
- The next day, take the dough out and let it sit at room temp for 1–2 hours. It should look bubbly and relaxed.
- Gently tip into a well oiled, baking-paper lined tray. Stretch it out softly to fit into the tray, without pressing out the air. Rest 30–60 mins until puffy.
- Use oiled fingers to dimple the dough. Drizzle generously with olive oil, then scatter over rosemary and flaky sea salt.
- Bake at 220°C for 25–30 minutes, until deeply golden and crisp at the edges.
- Rest on a rack for 10 minutes before slicing — the bottom will stay crisp.
Helpful Tips
Storage
- Room temperature: Keep covered in a bread bag or airtight container for up to 2 days.
- Freezer: Slice, wrap tightly, and freeze for up to 1 month. Reheat in a warm oven to revive the texture.
Substitutions
Serving Suggestions
- Serve warm alongside soups, stews, or pasta.
- Slice into squares for a starter or appetiser platter.
- Use for sandwiches — it makes an incredible base for grilled vegetables, mozzarella, or prosciutto.
- Pair with extra virgin olive oil and balsamic vinegar for dipping.
Watch How to Make It
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