italianovernight breadsbeginner friendlyartisan
    Perfect Focaccia Bread - Overnight 4-Ingredient Recipe

    Perfect Focaccia Bread - Overnight 4-Ingredient Recipe

    Just 4 ingredients, no kneading required!

    You can get this marvel with just 4 ingredients! No need to knead! This focaccia bread has an incredibly crispy crust and light, airy inside. So light you can see through it!

    The secret is the overnight cold fermentation and simple stretch-and-fold technique. Focaccia loves olive oil, and the signature dimples create those amazing crispy pockets. The smell is amazing!

    Follow along with the video to see the satisfying dimpling technique and watch the bubbles form.

    Perfect Focaccia Bread - Overnight Recipe

    The dough becomes so wobbly and bubbly after the overnight rest! The simple stretch-and-fold process makes it strong without any traditional kneading. Perfect to eat as is or to make delicious panini. Listen to that crispy crust!

    Ingredients

    • 235 ml Water(1 cup)
    • 5 g Fresh yeast(1 tsp, or 3g dry yeast (½ tsp))
    • 300 g Bread flour(2 ¼ cups)
    • 1 tsp Salt
    • Olive oil(for greasing and topping)
    • Coarse salt(for sprinkling)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (235ml) with fresh yeast (5g) or dry yeast (3g). Quick mix. Add bread flour (300g) and salt (1 tsp). Mix until there's no more dry flour. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: Wet your hand and follow these simple steps: Stretch the 4 sides of the dough and fold them to the center. Now grab the dough and tap it back into the bowl a few times. Cover and leave to rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the exact same steps from before - stretch the 4 sides, lift and slap. Cover and refrigerate overnight for 12-16 hours.
    4. 4
      After overnight rest: Repeat the simple steps from before - this will make the dough strong and bubbly! Let rest for 30 minutes. So wobbly!
      Timer Available:Final Rest (30:00)
    5. 5
      Shape the focaccia: Generously grease a pan with olive oil (focaccia loves olive oil!). Spread the dough with the tips of your fingers. Let it rest for 5 minutes - it will become more elastic and easier to spread. Now it spreads perfectly!
      Timer Available:Relax Time (5:00)
    6. 6
      Final rise: Let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Prepare for baking: Sprinkle a little water on top. Drizzle some good olive oil. Poke the focaccia with your fingers - that is the most satisfying moment! Bubbles everywhere! Sprinkle a little coarse salt on top.
    8. 8
      Bake: Bake at 440°F (225°C) for 20 minutes. The smell is amazing!
      440°F (225°C)
      Timer Available:Baking Time (20:00)
    9. 9
      Cool and serve: Remove from tray and allow to cool if you have the patience. It's so light you can see through it! Listen to this crispy crust. Perfect to eat as is or to make delicious panini!
    Snapshot_2482
    Snapshot_2483
    Snapshot_2481

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

    You Might Also Like

    Pumpkin Seed Bread Rolls - Crispy & Therapeutic

    Pumpkin Seed Bread Rolls - Crispy & Therapeutic

    Amazing pumpkin seed bread rolls with crispy, flaky crust and soft as a cloud inside. Coated with toasted pumpkin seeds for incredible flavor and texture. This therapeutic bread-making process is so satisfying!

    Wheat Stalk Baguettes - Scissor-Cut Design

    Wheat Stalk Baguettes - Scissor-Cut Design

    Do you like bread that sings? You'll love this one! These baguettes resemble a wheat stalk with beautiful scissor-cut design. The sweetest song in the world!