Overnight No Knead Focaccia Bread Recipe

I absolutely love this Overnight No Knead Focaccia Bread Recipe because it feels like magic—just mix it up, let it rest overnight, and wake up to this beautifully airy, flavorful bread ready to bake with almost no effort. The slow fermentation really brings out a depth of flavor that’s hard to get with quick-rise methods. Whether you’re making it for a family dinner or a casual gathering, it’ll be the star of the table without you having to knead endlessly or babysit the dough.

What makes this Overnight No Knead Focaccia Bread Recipe so worth trying is its simplicity paired with incredible results—you don’t need fancy equipment or tons of time working the dough. I found that preparing it the night before lets the flavors develop while freeing up my day, and baking it right before mealtime means you’re always serving fresh, warm bread. Trust me, once you get this down, you’ll want to make it your go-to focaccia.

this Recipe

Ingredients You’ll Need

This recipe uses simple pantry staples plus fresh herbs and olive oil that bring out the authentic Italian focaccia charm. Choosing quality ingredients like King Arthur flour and extra virgin olive oil really makes a noticeable difference you’ll appreciate with every bite.

• All-purpose flour: I prefer King Arthur flour because it gives great structure and rise for this no knead focaccia.
• Water: Use room temperature water to help activate the yeast gently for better fermentation.
• Instant yeast: No need to proof; just sprinkle it in for easy mixing and reliable rise.
• Sea salt: Adds flavor and helps strengthen the dough gluten network during fermentation.
• Unsalted butter: Soften it for greasing the pan, helping the dough stretch smoothly and preventing sticking.
• Extra virgin olive oil: Use plenty for that signature moist crumb and crispy crust. I drizzle some on top before baking too.
• Garlic cloves: Either minced or sliced thinly works well for that savory, aromatic pop in every bite.
• Black pepper: Just a touch adds warmth and rounds out the herbaceous flavors.
• Fresh herbs: I love mixing basil, dill, sage, and parsley for a bright, earthy note—feel free to substitute whatever’s fresh for you.

Variations

I like to experiment with toppings or mix-ins to keep this Overnight No Knead Focaccia Bread Recipe fresh and exciting. This bread is incredibly versatile—you can tweak it for different dietary preferences or dress it up for special occasions.

• Herb variations: I’ve swapped in rosemary or thyme when basil wasn’t available, and it’s just as delicious.
• Cheese toppings: Adding crumbled feta or shaved parmesan before baking gives it a lovely savory kick that my family can’t get enough of.
• Olives or sun-dried tomatoes: These add bursts of intense flavor and texture—try them if you want a Mediterranean twist.
• Gluten-free adaptation: While I haven’t tried it myself, some readers have experimented with gluten-free flours but with mixed results on texture—so just keep that in mind.

How to Make Overnight No Knead Focaccia Bread Recipe

Step 1: Mix the Dough and Let It Rest

Start by pouring room temperature water into a large bowl, then add your flour on top. Sprinkle the instant yeast on one side and salt on the other—this keeps salt from directly killing the yeast before mixing. Use your hands to combine everything, gently squeezing the dough between your fingers until it feels sticky and uniform. Cover it with plastic wrap and let it rest for 20 minutes to hydrate—this rest is essential and helps with dough development without kneading.

Step 2: Perform Stretch and Folds

After the initial rest, perform a gentle set of stretch and folds: reach under the dough, stretch it up, then fold it over itself. Repeat this twice more at 20-minute intervals. This technique helps build gluten strength and improves the bread’s airy texture without extra kneading. Afterward, shape the dough into a ball, rub it with 2 tablespoons olive oil to prevent drying, cover it again, and let it rest for 20 more minutes.

Step 3: Transfer and Refrigerate Overnight

Grease a 13×9-inch cake pan with softened butter, then gently transfer your dough into the pan. Stretch it out to fill the entire bottom—don’t worry about perfect shaping, just be gentle to keep the air bubbles intact. Cover it with plastic wrap and pop it into the fridge overnight, or up to 24 hours if you need more flexibility. This slow cold fermentation is where the flavor magic happens.

Step 4: Bring to Room Temperature and Preheat Oven

Two hours before baking, take the dough out of the fridge to warm up and finish proofing at room temperature—this helps create that perfect rise and fluffiness. Meanwhile, preheat your oven to 500°F with a baking stone positioned on the top shelf for optimal bottom heat, which crisps the focaccia crust beautifully.

Step 5: Shape, Dimple, and Add Toppings

Before baking, liberally drizzle olive oil over the dough and use your fingers to make deep dimples all over the surface—don’t be shy here, it’s part of the focaccia signature look and texture. Spread the sliced or minced garlic and chopped herbs evenly on top, then finish with a light drizzle of olive oil and a sprinkle of black pepper. This final step boosts flavor and gives you that irresistible aroma when baking.

Step 6: Bake Until Golden and Crisp

Bake the focaccia on convection mode at 500°F for about 12 minutes. Oven temperatures vary, so start checking at 10 minutes—you’re aiming for a golden crust with crisp edges and a soft crumb inside. When it’s done, carefully transfer the focaccia onto a cutting board, slice it warm, and enjoy immediately; I guarantee it tastes best fresh from the oven!

How to Serve Overnight No Knead Focaccia Bread Recipe

Garnishes

My favorite garnishes are a fresh handful of chopped herbs like parsley or basil added right after baking, plus an extra drizzle of the best olive oil you have. Sometimes I sprinkle flaky sea salt on top for an amazing salty crunch. I also love a little garlic or herb butter on warm slices for an indulgent touch.

Side Dishes

This focaccia pairs perfectly with soups and stews—my go-to is a hearty tomato basil soup or roasted vegetable stew. It’s also fantastic alongside cured meats, olives, and cheeses for a casual antipasto platter. For a light meal, I serve it with a fresh salad drizzled with lemon vinaigrette to keep things bright.

Creative Ways to Present

For special occasions, I’ve shaped the dough in small individual pans, creating personal focaccia “loaves” that look adorable on the table. Another fun trick is to weave ribbons of roasted garlic or sun-dried tomatoes into the dough’s surface before baking for a festive look. Serve alongside dipping oils flavored with herbs and spice for a beautiful appetizer spread.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover focaccia wrapped tightly in foil or plastic wrap at room temperature for up to 2 days. It keeps surprisingly well, and I’ve often enjoyed slices with a quick toast in the morning for breakfast. Avoid refrigeration if possible, since it tends to dry the bread out faster.

Freezing

If you want to save focaccia for longer, freeze it once completely cooled. Wrap it tightly in foil and place it in an airtight freezer bag. I usually thaw it overnight in the fridge or at room temperature, then warm it gently in the oven—this retains the original texture beautifully.

Reheating

For reheating, I preheat the oven to 350°F and warm slices for about 5-8 minutes. Adding a light drizzle of olive oil before warming refreshes the texture and flavor. Avoid microwaving as it can make the bread rubbery or soggy.

FAQs

Final Thoughts

This Overnight No Knead Focaccia Bread Recipe quickly became one of my all-time favorites because it lets me enjoy fresh homemade focaccia without spending hours in the kitchen. I love the slow, no-fuss method and knowing I can wake up to perfectly proofed dough ready to bake. Give it a try—you’re going to love how your kitchen fills with the warm, inviting smell of fresh bread and how your family or guests can’t get enough of this tender, crispy bread. Once you get comfortable with it, you’ll see why it’s such a beloved and reliable recipe!

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