Imagine making this overnight focaccia bread for your family once a week. It’s so easy, genuinely doable, and one of those recipes that quickly becomes part of your routine. If you’re looking for a new hobby, bread baking is such a lovely place to start, and this focaccia is the perfect beginner recipe. It needs very little equipment, no kneading at all, and just a bit of time and patience – but the results are absolutely worth it.
If you work during the week, I recommend making the dough on Friday evening and baking it fresh for Saturday lunch. The dough proves slowly in the fridge overnight, which not only makes life easier but also gives the bread its beautiful flavour and texture.
This is a great introduction to bread baking because it’s simple and forgiving. There’s no fancy kit required, just good ingredients and allowing the dough the time it needs. Focaccia is incredibly versatile too – it freezes really well, makes a great alternative to everyday work or lunch box sandwiches, and is delicious served warm from the oven.
We love cutting it into little squares and serving it with a dipping bowl of olive oil and balsamic when we have guests over, or enjoying it alongside a bowl of soup at lunchtime. It’s one of those breads that feels a bit special but the preparation fits so easily into everyday life.
Tips for Getting Your Overnight Focaccia Bread Right
✨ This bread needs time in the fridge to prove – don’t rush it
✨ Always use strong/bread flour
✨ Make sure your dried yeast is in date
✨ Use a neutral olive oil or rapeseed oil (not extra virgin)
✨ When making the dimples, try not to knock too much air out of the dough – those bubbles give focaccia its texture.
If you’ve ever felt intimidated by bread baking, this recipe is for you. It’s forgiving, flexible, and incredibly rewarding. There’s something so satisfying about pulling a golden tray of homemade focaccia out of the oven and knowing you made it from scratch.
Whether you’re baking for your family, filling the freezer, or just trying something new, this overnight focaccia is a recipe you’ll come back to again and again.
Once you’ve tried it, you’ll wonder why you didn’t start sooner. If you do give it a go, don’t forget to tag @littleloucooks with your bakes – I’d absolutely love to see them. Looking for more bread recipes? Why not try my Miracle bread loaf it’s an overnight proof recipe too!
Overnight focaccia bread
Equipment
Ingredients
- 500 g strong flour/bread flour
- 2 teaspoon salt
- 1 x 7g sachet dried yeast
- 430 ml lukewarm water – made up by mixing 130ml boiling water with 300ml cold water it should be body temperature, 36ºC
- butter for greasing
- 4 tablespoons olive oil
- Sea salt
Instructions
- Pour the dried yeast into the lukewarm water and let it sit for 15 minutes then stir.
- Measure the flour and salt into a large mixing bowl and stir to combine. Pour in the yeast and water and mix with a wooden spoon to form a sticky ball. Oil a second mixing bowl and transfer the dough into it. Using your hand lightly oil the top of the dough – the oil is important to stop it drying out. Cover the bowl to make it airtight with a lid, cling film or a damp tea towel and put the bowl in the FRIDGE for at least 12 hours (ideally overnight).
- Prepare the baking tin 9inc x 13inc. Line with parchment paper or grease really well with butter, this is really important to stop the focaccia from sticking to the tin. I recommend using parchment paper.
- Now oil the baking tin with 2 tablespoons of olive oil.
- Oil your hands and scoop the dough out of the bowl and put the dough straight onto the baking tray. Rub the oil over the dough and smooth and push it into the corners of the baking tray. Cover the tray with a clean plastic bag, or cling film and let the dough rest for 3 to 4 hours to warm up and double in size
- Preheat the oven 220ºc. Pour the remaining 1 tablespoon of olive oil over the dough and rub lightly with your hands, using your fingers press straight down to create deep dimples. Sprinkle it generously with sea salt all over.
- Bake for 25-30 minutes, until cooked through and the bottom is golden brown.
- Transfer to a cooling rack. Cool for 10 minutes before cutting and serving, let it cool completely if you are having it as a sandwich.
- Storage: This will keep in an airtight box for 3 days or in the freezer for 3 months.
