baking

Overnight No-Knead Focaccia

Name: Overnight No-Knead Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g strong white bread flour; 400 g cold water; 10 g fine salt; 4 g instant yeast; 60 ml extra-virgin olive oil, plus more for the tin; Flaky salt and rosemary, to finish

Five minutes of work tonight, a blistered, olive-oil-soaked slab tomorrow.

Prep 15 min Cook 25 min Total 40 min 8 servings medium

Method

Whisk the flour, salt, and yeast in a large bowl. Add the water and mix with a spatula until no dry flour remains.
Cover and refrigerate for 12-18 hours. The dough will roughly double and look bubbly.
Oil a 23x33 cm tin generously. Scrape the dough in, fold it over itself four times, then flip seam-side down.
Cover and prove at room temperature for 2-3 hours, until pillowy and jiggly.
Heat the oven to 230°C. Oil your fingers and dimple the dough right down to the tin. Scatter with flaky salt and rosemary.
Bake 22-25 minutes until deep golden. Lift onto a rack immediately so the base stays crisp.

Cold water plus a long fridge ferment does the gluten development for you — that is why there is no kneading step. Do not skip the dimpling: those wells hold the oil.

#bread
#make-ahead
#vegetarian

Published 14 Jul 2026