Overnight Focaccia
This is the easy and lazy way to make focaccia at home. No kneading, no stand mixer, and barely any hands-on work. Just mix everything in one bowl, do a few stretch and folds, then let time do the rest. The result is a focaccia that’s crispy on the outside, soft and airy on the inside, and honestly tastes like something from a bakery.
- 420 g AP flour
- 340 ml water
- 7 g salt
- 3 g instant yeast
- 18 g olive oil
- 1 tsp dried rosmary
- 1 tsp salt
- 1 Mix the flour, salt, and yeast in a large bowl. Add the water and olive oil, then mix until no dry flour remains and the dough becomes shaggy and sticky. Cover the bowl and let the dough rest for 30 minutes.
- 2
Wet your hands slightly, then perform a round of stretch and folds by grabbing one side of the dough, stretching it upward, and folding it back into the center. Rotate the bowl and repeat this on all sides about 6–8 times. Cover and rest the dough for another 30 minutes.
- 3
Repeat the stretch and fold process two more times with 30 minutes of resting between each round.
- 4
After the final stretch and fold, cover the dough tightly and refrigerate overnight.
- 5
The next day, generously oil a baking pan and transfer the dough into the pan. Gently stretch the dough slightly, then cover and let it rise until relaxed and puffy, about 2 hours.
- 6
Drizzle olive oil over the dough and use your fingertips to press deep dimples all across the surface. Add any toppings you like and finish with flaky salt
- 7
Bake at 450°F (232°C) for 20–25 minutes, or until the focaccia is golden brown on top and crisp around the edges
- 8
Let the focaccia cool for a few minutes before slicing and serving
- 2