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Redondo

Focaccia Bread Recipe

This no-knead, overnight focaccia bread recipe uses just 4 ingredients and yields a pillowy, golden loaf with crackling crust and soft interior. Perfect for beginners and seasoned bakers alike.
Prep Time 18 hours
Cook Time 30 minutes
Total Time 18 hours 30 minutes
Servings: 8 slices
Course: Bread
Cuisine: Italian
Calories: 180

Ingredients
  

  • 4 cups all-purpose or bread flour
  • 2.5 teaspoons kosher salt
  • 2 teaspoons instant yeast
  • 2 cups lukewarm water
  • 4 tablespoons olive oil, divided
  • 1 teaspoon rosemary leaves, optional
  • 1 tablespoon flaky sea salt for topping

Equipment

  • Mixing bowl For stirring the dough
  • 9×13-inch baking pan For baking the focaccia
  • Spatula or wooden spoon To mix ingredients
  • Plastic wrap or bowl cover For sealing the bowl during proof

Method
 

  1. Whisk flour, salt, and yeast in a large bowl. Add water and stir until combined. The dough will be sticky.
  2. Coat dough with olive oil, cover tightly, and refrigerate for 18 to 48 hours.
  3. Transfer dough to greased 9x13 pan. Let rest at room temp for 2–4 hours.
  4. Dimple dough with fingers, drizzle remaining olive oil, sprinkle rosemary and flaky salt.
  5. Bake at 425°F for 25–30 minutes until golden. Cool before slicing.

Notes

Let the dough rise for up to 3 days in the fridge for deep flavor. Always reheat before serving to restore the perfect crust. Freeze in foil up to 3 months.