There’s something so comforting about homemade focaccia baking in the oven. The smell of olive oil, garlic, warm bread, and herbs instantly makes the whole home feel cozy and welcoming.
This easy overnight focaccia recipe is one of my favorite farmhouse recipes because it requires very little effort, yet the result tastes incredible. The slow overnight rise creates a soft airy texture, deep flavor, and crispy golden crust.
The best part? You don’t need to be an expert baker to make it.
Why You’ll Love This Focaccia
- Crispy outside and soft inside
- Rich olive oil flavor
- Easy for beginners
- Minimal effort recipe
- Perfect overnight dough
- Beautiful farmhouse-style bread
- Endless topping possibilities
Ingredients
European Measurements
- 1 kg flour (Type 500 or Tipo 00)
- 700–750 ml warm water
- 1 packet dry yeast (7 g) or 20 g fresh yeast
- 20 g salt
- 1 tsp sugar
- 60 ml olive oil
- Extra olive oil for the baking tray and topping
US Measurements
- 8 cups flour
- 3 to 3¼ cups warm water
- 2¼ tsp dry yeast or 0.7 oz fresh yeast
- 1 tbsp salt
- 1 tsp sugar
- ¼ cup olive oil
- Extra olive oil for the baking tray and topping
Why Olive Oil Is So Important
Olive oil is one of the most important ingredients in focaccia. Don’t be afraid of the amount — it’s what gives focaccia its incredible flavor, soft texture, and crispy golden crust.
A generous amount of olive oil helps:
- create a soft and airy inside
- give the crust that crispy texture
- keep the focaccia moist and flavorful
- add that rich rustic farmhouse taste
The better the olive oil, the better the focaccia will taste. But honestly, any olive oil you already have at home will work perfectly fine.
For the best results:
- oil the baking tray generously
- drizzle olive oil over the dough before baking
- and lightly after baking if desired
That beautiful golden crispiness comes from olive oil — it’s what makes focaccia truly special.
Instructions
Step 1 – Prepare the Dough
In a large bowl, combine:
- warm water
- yeast
- sugar
Let it sit for a few minutes until the yeast dissolves.
If using:
- dry yeast → let it sit for 5–10 minutes
- fresh yeast → crumble it into the water and stir until dissolved
Then add the flour and mix everything together.
After that, add:
- salt
- olive oil
Mix and knead the dough for about:
- 8–10 minutes
The dough should be soft and sticky. Don’t worry if it feels wetter than regular bread dough — that’s exactly what creates the beautiful airy focaccia texture.
Step 2 – Prepare the Baking Tray
Generously grease your baking tray with olive oil before adding the dough.
Transfer the dough into the tray and gently spread it out without pressing out the air.
Cover the tray tightly with plastic wrap.
Step 3 – Overnight Rise
Place the focaccia dough in the refrigerator overnight.
The slow cold rise gives focaccia:
- better flavor
- airy texture
- beautiful bubbles
- and a softer interior
Step 4 – Bring to Room Temperature
The next day, remove the focaccia from the refrigerator and let it sit at room temperature for:
- 1–2 hours
This allows the dough to relax and slowly rise before baking.
Optional Focaccia Topping Ideas
One of the best things about homemade focaccia is how customizable it is. I love using simple farmhouse ingredients and whatever we already have at home or in the garden.
Some of my favorite toppings are:
- homemade dried basil
- oregano
- fresh rosemary
- fresh garlic
- roasted garlic
- garlic preserved in olive oil
- fresh onion
- crispy fried onion
- fresh tomatoes
- sun-dried tomatoes in olive oil
- black olives
- green olives
- parmesan cheese
- goat cheese
- flavorful hard cheeses
- coarse sea salt or finely ground salt
- bacon
- homemade salami
- pancetta
- capers
Before baking:
- drizzle olive oil over the dough
- press your fingers into the surface to create dimples
- then add your toppings
Step 5 – Bake
Preheat your oven to:
- 250°C (482°F)
Bake the focaccia for:
- 25–30 minutes
until deeply golden brown with crispy edges.
The kitchen will smell absolutely incredible.
Tips for the Best Focaccia
- Don’t add too much flour — sticky dough is perfect
- Use plenty of olive oil for crispy edges
- Slow rising creates the best flavor
- Wet hands help handle sticky dough more easily
- Let the focaccia become deeply golden for maximum flavor
- Eat warm for the coziest experience
How We Love to Serve It
Fresh focaccia is perfect:
- with homemade soup
- alongside salads
- dipped in olive oil
- for sandwiches
- with cheese and prosciutto
- or simply warm with butter
Nothing feels more cozy than fresh bread cooling in the kitchen.
Frequently Asked Questions
Why is my focaccia dough so sticky?
Focaccia dough is naturally much wetter and stickier than regular bread dough. That high hydration is what creates the soft airy texture and beautiful bubbles inside the bread.
Try not to add too much extra flour — sticky dough is a good sign.
Can I use fresh yeast instead of dry yeast?
Yes, absolutely.
For this recipe you can use:
- 1 packet dry yeast (7 g)
or - 20 g fresh yeast
Both work perfectly well.
Can I leave focaccia dough overnight in the refrigerator?
Yes — and it’s actually one of the best ways to make focaccia.
The slow overnight rise:
- improves flavor
- creates a softer texture
- helps form beautiful airy bubbles
- and makes the dough easier to digest
Why is olive oil so important in focaccia?
Olive oil gives focaccia:
- flavor
- moisture
- crispy edges
- and that rich golden crust
Don’t be afraid to use enough olive oil — it’s one of the key ingredients in authentic focaccia.
Can I freeze focaccia?
Yes.
Let the focaccia cool completely, then slice and freeze it in an airtight container or freezer bag.
You can reheat it in the oven for a few minutes before serving.
What flour is best for focaccia?
I usually use:
- Type 500 flour
or - Tipo 00 flour
Both create a soft and airy focaccia with a beautiful texture.
How do I get crispy focaccia?
For crispy focaccia:
- use plenty of olive oil
- bake at a high temperature
- let the focaccia become deeply golden brown
- and use a well-oiled baking tray
Can I make focaccia without toppings?
Of course.
Simple focaccia with just:
- olive oil
- flaky salt
- and rosemary
is absolutely delicious on its own.
How should I store focaccia?
Store focaccia in an airtight container at room temperature for up to 2 days.
For the best texture, warm it slightly before serving.
What are the best focaccia toppings?
Some of my favorite farmhouse-style toppings are:
- rosemary
- garlic
- olives
- parmesan
- sun-dried tomatoes
- onions
- pancetta
- capers
- goat cheese
- oregano and basil
Simple rustic toppings always taste the best.
Final Thoughts
Homemade focaccia is one of those simple recipes that makes everyday life feel special. Rustic, soft, golden, and full of flavor — it’s the kind of recipe that brings warmth into any home.
Whether you make it for a cozy family dinner, a summer gathering, or a slow weekend afternoon, this overnight focaccia recipe is always worth it.