Easy Overnight Focaccia Bread with Herbs and Sea Salt
I kept seeing this style of focaccia pop up everywhere — short videos of people pressing their fingers into pillowy, oil-slicked dough, pulling out bread that looked almost too good for a home oven. I assumed there was a catch: a stand mixer, a preferment, something fussy. Then I actually tried the overnight cold-rise method myself, and I genuinely couldn’t figure out why I’d ever bought bakery bread before — but there was one step I nearly skipped that would have wrecked the whole thing.
This focaccia comes together with about 10 minutes of actual hands-on work. The overnight fridge rest does the heavy lifting, building a complex, slightly tangy flavor you’d normally only get from a much longer process. The result is a bread with a shatteringly crisp bottom, a soft and open crumb, and those signature deep dimples pooling with herbed olive oil — ready to serve warm or at room temperature.
Pro Tip
The mistake most home bakers make: they add extra flour when the dough feels too wet and sticky after mixing. Don’t. This dough is meant to be a high-hydration mess — roughly 80% hydration by weight. That stickiness is exactly what creates the open, hole-filled crumb focaccia is known for. Instead of flouring your hands, wet them lightly with water or coat them in a thin film of olive oil before handling the dough. It releases cleanly without changing the structure.
All-purpose flour works perfectly here — no bread flour needed. For olive oil, use something you’d actually enjoy dipping bread into; a mid-range extra-virgin will give you noticeably better flavor than a light or ‘pure’ olive oil. Instant yeast (also sold as fast-action or rapid-rise yeast) can be added directly to the flour without proofing first. For the finishing salt, Maldon or any coarse flaky sea salt gives those satisfying crunchy pops on top — regular table salt will dissolve and disappear.
Easy Overnight Focaccia Bread with Herbs and Sea Salt
8
servings10
minutes25
minutes180
kcal10
hours10
hours35
minutesIngredients
2 cups all-purpose flour (240g)
1 tsp fine salt
1¼ tsp instant yeast
1 cup warm water (240ml) — around 100°F / 38°C
¼ cup extra-virgin olive oil (60ml), divided
1 tsp dried oregano
2 tsp dried basil
1 tsp flaky sea salt (such as Maldon)
Directions
- Mix the dough. Whisk together flour, fine salt, and instant yeast in a medium bowl, then pour in the warm water and stir until a shaggy, sticky dough forms — about 1 minute. It should look rough and cling to the spoon; that’s correct. Stop stirring the moment there’s no dry flour left.
- Cold-proof overnight. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, up to 24 hours. After 8 hours the dough will have roughly doubled and smell faintly yeasty — that cold fermentation is building flavor you simply can’t rush.
- Pan and second rise. Pour 1 tablespoon of olive oil into an 8-inch (20cm) round cake pan, spreading it up the sides. With oiled hands, gently coax the cold dough into a rough ball and place it in the center. Cover loosely and leave at room temperature for 2 hours. The dough should expand until it nearly fills the pan — if your kitchen is cool, give it the full 2 hours; it’s ready when it jiggles like set gelatin when you nudge the pan.
- Preheat and dimple. About 20 minutes before the rise is done, heat your oven to 450°F (230°C). Uncover the pan, drizzle the remaining olive oil over the surface, then press your fingers firmly all the way down to the pan base, covering every inch with deep dimples. You’ll hear a faint squelch as the oil settles into the pockets — that sound means the dimples are deep enough to hold the oil through baking.
- Top and bake. Scatter the oregano, basil, and flaky sea salt evenly over the surface. Slide the pan onto the lower third rack and bake for 22–25 minutes. Pull it when the top is a deep amber-gold and the edges have visibly pulled away from the pan sides — a pale golden color means it needs another 3–4 minutes.
- Rest and release. Let the focaccia sit in the pan for 5 minutes before lifting it out onto a wire rack. Cutting it straight from the pan traps steam underneath and softens that crispy bottom you worked for — the 5-minute wait is non-negotiable.
Variations
Rosemary and garlic: swap the basil and oregano for 1 tablespoon of fresh rosemary leaves and 3 thinly sliced garlic cloves pressed into the dimples before baking — the garlic edges caramelize and turn nutty. Cheese and sun-dried tomato: scatter 2 oz (55g) of finely grated Parmesan and a handful of chopped sun-dried tomatoes over the top along with the herbs for a richer, more filling slab.
Serving Suggestions
Serve alongside a bowl of tomato soup for dipping — the crispy edges hold up far better than a regular sandwich loaf. Tear it into rough pieces and pile it next to a simple burrata with olive oil and black pepper for a low-effort starter. It also makes a sturdy base for a pressed sandwich the next day, once the crumb has set.
FAQ
Can I make the dough and bake it the same day?
You can, but the flavor will be noticeably flatter. The cold overnight fermentation develops acidity and complexity that a same-day room-temperature rise simply doesn’t replicate in 2–3 hours. If you’re short on time, a minimum of 4 hours in the fridge is better than none.
How do I store and reheat leftover focaccia?
Cool completely, then wrap tightly and keep at room temperature for up to 1 day. To reheat, place slices directly on an oven rack at 350°F (175°C) for 6–8 minutes — this revives the crust without drying the crumb. It also freezes well for up to 2 months; thaw at room temperature still wrapped.
Can I bake this in a different pan?
An 8-inch square pan works and gives you straight-edged slices that are easier to cut for sandwiches. A 9×13-inch (23x33cm) baking dish produces a thinner, crispier focaccia — you’d reduce the bake time to around 18–20 minutes and watch closely. Makes you wonder how it would turn out on a sheet pan loaded with toppings like olives, caramelized onions, or sliced cherry tomatoes.
