Hey there, fellow food lovers! Nyla here, ready to share another recipe that’s guaranteed to bring some serious joy to your kitchen. Lately, I’ve been obsessed with perfecting the easiest artisan bread possible and guess what? I’ve nailed it. Prepare to meet my overnight no knead focaccia bread, a recipe that has completely changed my weeknight dinners for the better.

I remember the first time I tried an overnight no knead focaccia bread. It was a late-night kitchen experiment born out of a craving for something warm, comforting, and utterly delicious. I threw together a simple dough, let it do its thing while I slept, and the next day… BAM! A golden, bubbly, and incredibly flavorful focaccia emerged from my oven. That “happy accident” is now a Grill Drip staple!

The aroma alone is enough to make anyone do a little happy dance, and the taste? Oh, the taste! This overnight no knead focaccia bread turns any meal into something special, a true celebration of simple ingredients and bold flavors. This focaccia is unbelievably soft, with a crisp crust and endless possibilities for toppings.

I’m absolutely thrilled to share this overnight no knead focaccia bread recipe with you all. It’s more than just a recipe; it’s an invitation to slow down, enjoy the process, and create something truly amazing. So, grab your ingredients, and let’s get baking!

INGREDIENTS You Need

This overnight no knead focaccia bread ingredient list is all about bold flavors that actually work together! I’ve tested so many variations to bring you the perfect balance. Get ready for some delicious magic!

4 cups all-purpose flour: This forms the base of our overnight no knead focaccia bread. If you want to try it with bread flour for a chewier texture, go for it!
2 teaspoons instant dry yeast: This is our leavening agent, helping the dough rise beautifully overnight.
2 teaspoons salt: Essential for flavor! Don’t skip it!
2 cups lukewarm water: The perfect temperature to activate the yeast without scalding it.
1/2 cup extra virgin olive oil, plus more for drizzling: This is what gives our overnight no knead focaccia bread that signature flavor and texture. Don’t skimp!
Flaky sea salt, for sprinkling: For that delightful salty crunch on top.
Optional Toppings: Rosemary, garlic, cherry tomatoes, olives, red pepper flakes – get creative!

No worries if you don’t have fresh rosemary on hand. I use dried rosemary all the time in my overnight no knead focaccia bread, and it works great. Just use about half the amount.

Here’s my secret that takes this bread from good to incredible: high-quality olive oil. You can grab this during your normal shopping trip. It makes a HUGE difference in the final flavor.

For busy weeknights, I like to measure out all the dry ingredients ahead of time and store them in an airtight container. That way, when I’m ready to make the dough, it’s just a matter of adding the water and olive oil.

I love adding extra garlic to my overnight no knead focaccia bread for that extra kick. I usually roast a whole head of garlic and then mash a few cloves into the dough before the overnight rise. It adds a fantastic depth of flavor!

Let’s Make Some!

Okay, fellow food lovers, let’s dive into the delicious magic of making overnight no knead focaccia bread! I promise, it’s easier than you think. This is my favorite part of the process – watch the magic happen!

Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, and salt. Make sure everything is evenly distributed to help your focaccia rise properly.
Add Water and Olive Oil: Pour in the lukewarm water and ½ cup of olive oil. Use a wooden spoon or your hands to mix until a shaggy dough forms. It will be quite wet and sticky, and that’s exactly what we want!
First Rise (the “Overnight” Part): Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for at least 12 hours, or up to 18 hours. This long fermentation period is what develops the incredible flavor and airy texture of our overnight no knead focaccia bread.
Prepare the Pan: Generously grease a 9×13 inch baking pan with olive oil. I like to use a little more than I think I need to ensure the focaccia doesn’t stick and gets a nice, crispy bottom.
Transfer the Dough: Gently transfer the dough to the prepared pan. It will be very soft and bubbly. Don’t worry about shaping it perfectly; just try to spread it out evenly.
Second Rise: Cover the pan with plastic wrap and let it rest for another 1-2 hours. This allows the dough to relax and spread out, creating that signature focaccia shape. In my kitchen, this overnight no knead focaccia bread usually takes about 90 minutes for the second rise.
Dimple and Drizzle: Preheat your oven to 450°F (232°C). Once the dough has risen, use your fingers to create deep dimples all over the surface. This is where the magic starts happening! Drizzle generously with more olive oil – don’t be shy!
Add Toppings (Optional): Now’s the time to get creative! Sprinkle with flaky sea salt and add any toppings you like, such as rosemary, garlic, cherry tomatoes, or olives. I love using a combination of rosemary and sea salt for a classic flavor.
Bake: Bake for 20-25 minutes, or until the focaccia is golden brown and the bottom is crispy. Your overnight no knead focaccia bread should smell absolutely incredible right now!
Cool and Enjoy: Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm.

Don’t worry if your overnight no knead focaccia bread looks a little uneven or rustic. That’s part of its charm! This easy focaccia recipe is all about embracing imperfection and enjoying the process.

While your overnight no knead focaccia bread is doing its thing, get ready for some amazing aromas! The wait is SO worth it, trust me.

I discovered a happy accident while experimenting with this recipe – if you sprinkle a little parmesan cheese on top before baking, it adds a delicious nutty flavor. Try it sometime!

How to Serve Up This!

People literally do happy dances when this overnight no knead focaccia bread hits the table with a drizzle of balsamic glaze. It’s the perfect combination of flavors!

I love to enjoy this overnight no knead focaccia bread warm, right out of the oven. It’s incredible on its own, but it’s also fantastic served with:

Dips: Hummus, baba ghanoush, or a simple olive oil and balsamic vinegar dip.
Soups and Salads: Perfect for soaking up all the delicious broth or dressing.
Sandwiches: Slice it in half and use it as a base for your favorite sandwich fillings.
Charcuterie Boards: Adds a touch of elegance and flavor to any charcuterie spread.

This overnight no knead focaccia bread is perfect for those weeknight dinners that need to be special! It’s also great for:

Potlucks: A guaranteed crowd-pleaser.
Game Nights: A fun and flavorful snack to share with friends.
Holiday Gatherings: Adds a touch of homemade goodness to any holiday table.

For presentation, I like to drizzle the focaccia with a little extra olive oil and sprinkle with fresh herbs before serving. It makes it look extra inviting!

If you have any leftover overnight no knead focaccia bread (which is rare in my house!), you can use it to make croutons, breadcrumbs, or even French toast. Talk about efficiency!

I’ve experimented with a fusion variation by adding sun-dried tomatoes and feta cheese to the dough. It gives the focaccia with overnight rise a delicious Mediterranean twist!

The reactions I get when I serve this focaccia are priceless. Everyone always raves about the flavor and texture, and they’re always amazed at how easy it is to make.

FAQs:

Okay, fellow food lovers, let’s tackle some common questions about this overnight no knead focaccia bread. I’ve been there, done that, and I’m here to share my wisdom (and a few happy accidents along the way!).

Will kitchen newbies succeed with this overnight no knead focaccia bread? Absolutely! This easy focaccia recipe is designed for everyone, regardless of your cooking experience. The beauty of the no-knead method is that it’s incredibly forgiving. As long as you follow the instructions, you’ll be rewarded with a delicious loaf of focaccia.

What if I mess up my overnight no knead focaccia bread? (Spoiler: it’ll still taste incredible!) Honestly, it’s hard to mess this up too badly. Even if your focaccia doesn’t rise as much as you’d like, it will still be flavorful and delicious. Imperfection is part of the charm!

How can I prep this overnight no knead focaccia bread for busy weeknights? I get it, life is hectic! Here’s my trick: mix the dough on Friday night, let it rise overnight, and then bake it on Saturday morning. You can also prepare the dough and let it rise in the refrigerator for up to 3 days. Just bring it to room temperature before the second rise.

Can I use different toppings for my overnight no knead focaccia bread? Absolutely! The possibilities are endless. Try adding roasted vegetables, olives, cheese, herbs, or even a sprinkle of chili flakes for a little heat. I encourage you to experiment and find your favorite combination.

How do I store leftover overnight no knead focaccia bread? Store it in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then in foil.

What if my dough is too sticky? Don’t worry! The dough for this overnight no knead focaccia bread is supposed to be sticky. Just make sure your hands are well-oiled when you transfer it to the pan.

Can I use a stand mixer to make the dough? Yes, you can! Use the dough hook attachment and mix on low speed until the dough comes together. Just be careful not to overmix it.

What kind of flour is best for overnight no knead focaccia bread? All-purpose flour works great for this recipe. However, you can also use bread flour for a chewier texture.

Why is it important to dimple the dough? Dimpling creates little pockets for the olive oil to pool, resulting in a deliciously crispy and flavorful crust. Plus, it just looks pretty!

These are just a few of the questions I’ve received about this overnight no knead focaccia bread. If you have any other questions, don’t hesitate to ask! I’m always happy to help.

CONCLUSION:

This overnight no knead focaccia bread brings me joy because it’s simple, delicious, and versatile. It’s a reminder that you don’t need fancy ingredients or complicated techniques to create something truly amazing. It’s all about embracing the process, trusting your instincts, and enjoying the delicious magic that happens in the kitchen.

My overnight no knead focaccia bread Flavor Secrets

High-Quality Olive Oil: It makes a HUGE difference in the flavor of the focaccia.
Generous Salt: Don’t be shy with the salt! It’s essential for balancing the flavors.
Experiment with Toppings: Get creative and find your favorite combinations.

Here are a few delicious overnight no knead focaccia bread variations I’ve tested:

Rosemary and Sea Salt: A classic combination that’s always a winner.
Sun-Dried Tomato and Feta: A Mediterranean-inspired twist that’s bursting with flavor.
Garlic and Parmesan: A savory and satisfying option that’s perfect for dipping.

I make the rosemary and sea salt version for potlucks, the sun-dried tomato and feta for weeknight dinners, and the garlic and parmesan for game nights.

Fellow food lovers, I encourage you to trust your taste buds and get creative in the kitchen. Don’t be afraid to experiment with different flavors and toppings. The most important thing is to have fun and enjoy the process! You can create your own artisan bread at home!

I’m so excited for you to try this overnight no knead focaccia bread recipe. I know you’re going to love it as much as I do!

For even more flavor adventures, be sure to check out my recipe for pumpkin bread with butter. Or, if you’re in the mood for another comforting bread, my banana bread recipe is always a hit. And for a truly decadent treat, you can’t go wrong with my gingerbread tiramisu.

Happy baking, and remember – no bland food allowed! 🔥💕

overnight no knead focaccia bread

Print Recipe

Enjoy a flavorful and airy focaccia with minimal effort! This overnight, no-knead recipe delivers a delicious bread perfect for sandwiches, appetizers, or simply enjoying with olive oil.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Bread
Method: Baked
Cuisine: Italian

Ingredients

Scale

4 cups (500g) all-purpose flour, plus more for dusting
2 teaspoons salt
2 teaspoons instant or rapid-rise yeast
2 cups (480ml) lukewarm water
1/4 cup olive oil, plus more for greasing and drizzling
Flaky sea salt, for topping
Optional toppings: fresh rosemary, cherry tomatoes, olives, etc.

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Instructions

In a large bowl, whisk together flour, salt, and yeast.
Add lukewarm water and stir until a shaggy dough forms. It will be very wet.
Drizzle the dough with 2 tablespoons of olive oil. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours.
Generously grease a 9×13 inch baking pan with olive oil.
Gently scrape the dough into the prepared pan. It will be sticky.
Drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the dough all over.
Sprinkle generously with flaky sea salt and any desired toppings.
Let the dough rest for 30-60 minutes.
Preheat oven to 425°F (220°C).
Bake for 20-25 minutes, or until golden brown and cooked through.
Let cool slightly before slicing and serving.

Notes

Serve warm with a drizzle of olive oil and balsamic vinegar for dipping. Leftovers can be stored at room temperature for up to 2 days or frozen for longer storage.