Easy Overnight Focaccia Bread with 25 Topping Ideas
Focaccia dough comes together with only 6 essential ingredients. I'm NOT a baker this is recipe is foolproof and simple to make. This recipe makes a big pan of bread and the leftovers freeze wonderfully. I love all of the heart-healthy olive oil in the recipe.
Focaccia is a great make-ahead recipe since you can do most of the work the day before serving. The bread tastes the best warm from the oven, but it lasts all day on the counter if you want to bake it several hours prior to serving. Leftovers keep well for up to 3 months in the freezer, but some of the crispiness is lost over time. However, a few minutes in a 300-degree oven brings leftover focaccia back to life!
Easy Overnight Focaccia Bread with 25 Topping Ideas
Ingredients
- 4 cups all-purpose flour
- 2 1/2 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast, I use SAP yeast
- 2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- Olive oil for greasing
- 4 tablespoons olive oil, divided (Cervasi Preferred)
- flaky sea salt, such as Maldon
- 5 Tablespoons rosemary, chopped or any other Focaccia Toppings listed below
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Mix until the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours.
- Line 9×13-inch pan with parchment paper or grease liberelaly with olive oil to coat the bottom of the pan. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking and it's delicious)
- Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over. Cover with plastic wrap and let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. Rub your hands lightly in the oil to coat, then, stretch it out to fit the pan.
- Lightly drizzle with olive oil then use your fingers to make deep indentations all over top. You will want your fingers to get to the bottom of the pan and even tear holes. The dimples are traditional in this bread. Sprinkle the top liberally with rosemary (or other focaccia toppings) and salt to taste
- Bake focaccia at 425F for 20-25 minutes until golden brown. Cool foccacia for 10 minutes before slicing into wedges. Enjoy warm!
Notes:
Calories
110.75Fat (grams)
3.35Sat. Fat (grams)
0.50Carbs (grams)
17.43Fiber (grams)
1.06Net carbs
16.38Sugar (grams)
0.10Protein (grams)
2.61Sodium (milligrams)
260.54Cholesterol (grams)
0.00