Italian · Side · All year
Overnight Focaccia
4.6 · community
20m
Prep
25m
Cook
Easy
Level
260
Energy
The no-knead gateway bread: wet dough, overnight fridge rise, dimples full of olive oil and flaky salt. Nearly impossible to ruin, dangerous to be near.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Yield: One 23×33 cm slab
Equipment
Sheet pan
Chef's knife
Prep checklist
Sparkling Water — still water, 400 g
4 steps
Method
1
Stir flour, water, yeast, and salt into a wet shaggy mass — 2 minutes, no kneading. Cover and refrigerate 12–72 hours.
10 min — timer available in cooking mode
Why this works
Time is the kneader here: the long cold rise builds flavor and structure while you sleep.
2
Pour into a generously oiled pan, fold once, and let it spread and puff at room temperature, 2–3 hours.
150 min — timer available in cooking mode
3
Oil your fingers and dimple to the bottom everywhere. Rosemary, flaky salt, more oil than feels responsible.
4
Bake at 220°C until deep gold, 22–25 minutes. Cool 10 minutes in the pan — the base crisps in the oil as it sits.
24 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
260
kcal
7g
protein
42g
carbs
8g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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