Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.
Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.
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In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out).
Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.
Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.
Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.
Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.
Then transfer the focaccia to a cooking rack, let rest until cool to touch.
Slice and serve warm.
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Overnight ‘No Knead’ Rosemary Focaccia Bread
Equipment
- 1 9" x 13" baking pan
- 2 9" pie pan see under notes
Ingredients
- 4 cups bread flour or all-purpose flour
- 2 cups lukewarm water
- 4 tbsp (divided) extra virgin olive oil Preferred a good quality
- 2 tsp active dry yeast
- 2 tsp salt
Additional
- ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
- 2 stem fresh rosemary leaves
- sprinkle Sea Salt (Mediterranean highly recommended) optional
Instructions
- In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
- Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
- Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
- Preheat the oven to 425°F.
- Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
- Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.
Slice and serve warm.
Video
Notes
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As soon as I saw the rosemary, I was hooked. Different from other focaccia breads I’ve made – much easier. Will try it! Thanks.