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.
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 9x13-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.