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Baking & sweets · Italian

Overnight Olive Oil Focaccia

A no-knead wet dough left in the fridge overnight, then dimpled in a well-oiled tin for a crisp, golden base.

Prep
20 min
Cook
25 min
Rise
Overnight
Total
Overnight
Makes
12 pieces

Added . Suitable for: Vegetarian, Vegan.

Illustration of focaccia

Why this version

  • A cold overnight rise develops more flavour than a same-day dough and needs no kneading at all.
  • A metal tin with plenty of oil fries the base crisp; glass and ceramic dishes gave pale, soft bottoms.
  • Dimpling right down to the base keeps big bubbles from lifting the top into a dome.

Ingredients

Makes
12 pieces
Units
  • 500 g strong white bread flour
  • 400 ml lukewarm water
  • 4 g instant yeast
  • 12 g fine salt
  • 60 ml extra-virgin olive oil, divided
  • 2 rosemary sprigs, leaves picked
  • 1 tsp flaky sea salt

Method

  1. In the evening, stir the yeast into the water in a large bowl, add the flour and fine salt and mix with a spatula until no dry flour remains. Cover and leave for 10 minutes.

  2. Drizzle 1 tbsp of the oil over the dough. With a wet hand, grab one side, stretch it up and fold it over; turn the bowl a quarter and repeat four times. Cover and refrigerate for 12–18 hours. The dough should roughly double.

  3. Next day, pour 3 tbsp of oil into a 23 cm × 33 cm metal tin. Tip the dough in, turn it to coat in oil and fold it into a rough rectangle. Leave in a warm place for 2–4 hours, until puffy and jiggly; after the first hour, gently stretch it towards the corners.

  4. Heat the oven to 230°C with a rack in the lower third. Oil your fingers and press straight down all over the dough, right to the bottom of the tin. Scatter with rosemary and flaky salt and drizzle with the remaining oil.

  5. Bake for 22–26 minutes, until deep golden on top and underneath; lift a corner to check. Cool on a rack for 10 minutes before cutting.

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What we tested

  • Same-day dough with double the yeast: fine texture, but bland next to the overnight version.
  • Glass baking dish: pale, soft base even after 30 minutes.
  • Water at 85% of the flour weight: lovely open crumb but hard to handle. 80% is the sweet spot.

Keeping

Best within 6 hours. Wrap leftovers and refresh in a 200°C oven for 5 minutes.

Swaps and notes

Halved cherry tomatoes, olives or thinly sliced red onion can all be pressed in with the rosemary.

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