Overnight Focaccia with Fresh Rosemary

The Best No-Knead Overnight Focaccia – Crispy, Fluffy & Foolproof

Why This Focaccia Recipe Works

If you love homemade bread but don’t want the hassle of kneading or complicated techniques, this overnight focaccia with fresh rosemary is for you! It requires just a few ingredients, and no special equipment, and delivers a crispy, golden crust with an airy, pillowy inside.

No Kneading Needed – Just mix and let the dough rise overnight

Crispy Yet Soft – The perfect balance of crunchy edges and fluffy interior

Low Effort, Big Reward – Only 10 minutes of active prep

Versatile – Serve as a side, dip in olive oil, or use for sandwiches

Ingredient Breakdown & Substitutions

• Flour – All-purpose flour works best, but you can also use bread flour for a chewier texture.
• Yeast – Instant or active dry yeast both work. If using active dry yeast, dissolve it in warm water first.
• Olive Oil – High-quality extra virgin olive oil gives the best flavour.
• Rosemary – Fresh rosemary is ideal, but dried rosemary works in a pinch.
• Sea Salt – Flaky sea salt enhances flavour and adds texture. If you don’t have flaky salt, use coarse salt and grind it lightly.

Step-by-Step Guide (With Extra Tips!)

1. Mix the Dough

Combine flour, yeast, salt, and warm water in a large bowl. Stir with a spoon until a shaggy dough forms. Tip: The dough will be sticky—this is normal!

2. Overnight Fermentation

Cover the bowl with cling film or a damp towel and let it rise at room temperature for 12-14 hours. Tip: If your kitchen is cold, place the bowl in the oven (switched off) with the light on.

3. Shape & Second Rise

Generously oil a baking pan, then pour in the dough. Use oiled fingers to gently stretch and dimple the dough. Let it rise for another 20-30 minutes while preheating the oven.

4. Bake Until Golden

Drizzle with more olive oil, sprinkle with flaky salt and fresh rosemary, and bake at 220°C (425°F) for 25-30 minutes until golden brown.

Overnight Focaccia with Fresh Rosemary Serving Suggestions

• Classic: Dip in olive oil & balsamic vinegar
• As a Side: Pair with soups, salads, or pasta
• For Sandwiches: Slice in half and fill with cheese, prosciutto, or roasted vegetables

Storage & Make-Ahead Tips

• At Room Temperature: Store in an airtight container for 2-3 days.
• In the Fridge: Keeps for up to 5 days, but best reheated before serving.
• Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Reheat in the oven at 180°C (350°F) for 5-7 minutes.

Overnight Focaccia with Fresh Rosemary and Sea Salt FAQs

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Overnight Focaccia with Fresh Rosemary and Sea Salt

Effortless, aromatic, and utterly delicious, this overnight focaccia captures the joy of simple baking. Inspired by dreamy charcuterie boards on Pinterest, this bread is both a visual and culinary delight. With minimal effort and a little patience, you’ll have golden, pillowy bread topped with fragrant rosemary and the satisfying crunch of sea salt. Whether you’re serving it as part of a Mediterranean spread or alongside an evening with friends, this recipe is sure to impress.

Active Time10 minutes mins

Baking Time25 minutes mins

Total Time35 minutes mins

Course: Homemade Staple, Party Food, Side Dish

Cuisine: Italian

Keyword: Homemade, No additives

Yield: 11 slices

Cost: £2.05

Equipment

• Large mixing bowl
• Rectangular baking tray / sheet pan
• Measuring cups and spoons (or a kitchen scale

Materials

Ingredients

• 500 g /4 cups all-purpose flour
• 455 ml /1¾ cups warm water
• 10 g /1 packet active yeast
• 10 g /2 tsp fine sea salt
• 30 ml /2 tbsp olive oil (plus 30ml for drizzling)
• 3 sprigs fresh rosemary finely chopped
• 2 tbsp flaky sea salt

Instructions

Make the Dough (10 minutes)

• In a large mixing bowl, combine the flour, fine sea salt, and yeast. Stir gently to distribute.
  500 g /4 cups all-purpose flour, 10 g /2 tsp fine sea salt, 10 g /1 packet active yeast
  
• Add the warm water and 30ml olive oil. Mix with a wooden spoon or your hands until the dough comes together. It will be sticky—embrace it!
  455 ml /1¾ cups warm water, 30 ml /2 tbsp olive oil (plus 30ml for drizzling)
  
• Cover the bowl with cling film or a clean tea towel, and let the dough rest overnight (12–18 hours) in the fridge. By morning, it should be soft, airy, and slightly risen.
  

Shape the Dough (10 minutes)

• Generously drizzle 30ml olive oil into a large baking tray or a 9×13-inch pan.
  
• Turn the dough out onto the tray and gently stretch it into an even layer with oiled hands. Don’t worry if it looks a little uneven—it will rise beautifully.
  
• Cover with a tea towel and let it rest for 30–45 minutes until puffy.

Add the Finishing Touches

• Preheat your oven to 180°C.
• Once the dough has risen, use your fingertips to press dimples across its surface.
  
• Drizzle with more olive oil, scatter the chopped rosemary evenly, and sprinkle the flaky sea salt on top.
  3 sprigs fresh rosemary, 2 tbsp flaky sea salt
  

Bake to Perfection (20–25 minutes)

• Bake in the preheated oven for 20–25 minutes, or until the focaccia is golden and crisp on top.
  
• Remove from the oven and allow it to cool slightly in the tray before transferring to a wire rack. Slice generously and serve warm.
  

Notes

This focaccia recipe was born from a desire to elevate an evening with friends, inspired by those beautifully arranged charcuterie boards I kept seeing on Pinterest. I wanted something homemade, rustic, and undeniably special to complement the cheese and meats I had planned. The result was this golden, pillowy bread, quickly becoming a staple at gatherings. There’s something magical about the way rosemary’s aroma fills the kitchen—it’s the perfect bread for sharing and savouring together.