Go Back

Mike's Overnight Focaccia Bread

An extremely easy recipe to prepare, this focaccia bread benefits from an overnight rise in the refrigerator!
Course: Side Dish
Cuisine: Italian


  • glass bowl
  • glass pie tin
  • spatula
  • whisk


  • 2 cups all purpose flour 256 g
  • 1 teaspoons salt 5 g
  • 1 teaspoons instant yeast 4 g
  • 1 cup warm water about 110 degrees F
  • 2 tablespoon olive oil


  • Combine dry ingredients with a whisk.
  • Pour water into middle and combine with a spatula until all ingredients are well incorporated and dough turns into a rough ball.
  • Lightly coat top of dough using 1 tablespoon of olive oil, cover and refrigerate for 12-24 hours.
  • Remove from the fridge, shape into a ball, and placed into a buttered 9 in pie tin (I use a glass pie pan).
  • When it expands to fill the pan (3-4 hours after removal from the fridge), pour on remaining olive oil, and using your fingers, poke holes into the dough.
  • Cover with salt (optional) and bake in a 425 F oven for 25-30 minutes.


Recipe adapted fromĀ this recipe which has a full set of photos to aid in making this great bread. Highly recommended!