On this blog and on my Instagram, I feature a lot of sourdough focaccia recipes using my Easy Overnight Sourdough Focaccia recipe as a base. However, I understand that not everyone has sourdough starter on hand or prefers to use it. To accommodate this, I’ve adapted my Easy Overnight Sourdough Focaccia recipe to create a yeasted version. This new recipe maintains the simplicity and overnight convenience of the original, but with an added option for slow fermentation in the fridge to enhance flavor. Unlike sourdough breads, which benefit from the flavor added by the starter, yeasted breads can sometimes lack complexity. Allowing the yeasted dough to ferment longer helps develop a richer flavor profile.
Sample Baking Schedules
Here are some sample baking schedules for the overnight method and the overnight + cold ferment method:
Sample overnight focaccia baking schedule:
Day 1:
- 11:00pm: Combine the yeast, water, and salt, then gradually mix in the flour until a sticky dough forms. Allow the dough to rest for 30 minutes.
- 11:30pm: Stretch and fold the dough over itself, rotating the bowl as you do so. Perform about 6 stretches and folds. Drizzle the top with olive oil and let it rise at room temperature overnight or for 8 hours.
Day 2:
- 7:30am: The next day, the focaccia dough should have doubled in size and appear bubbly. Generously coat a cast-iron skillet with olive oil. Flip the proofing bowl containing the focaccia dough upside down and shake gently until the dough releases into the cast-iron skillet.
Lightly oil your fingers and gently pat the dough down, then fold the four sides of the dough into itself (like closing the flaps of a cardboard box). Turn the dough over so it is seam side down, generously drizzle with olive oil, and coat thoroughly.
Let the dough rise in a turned-off oven for about 2 hours, or until it doubles in size and spreads to cover most of the pan. - 9:30pm: Take the proofed focaccia dough out of the oven and preheat the oven to 425°F. Oil your fingers and gently dimple and stretch the dough to fit the pan. Sprinkle generously with flaky salt or a seasoning salt & herb mix of your choice. Bake for 25 minutes or until golden brown.
Sample overnight focaccia + cold ferment baking schedule:
Day 1:
- 10:30am: Combine the yeast, water, and salt, then gradually mix in the flour until a sticky dough forms. Allow the dough to rest for 30 minutes.
- 11:00pm: Stretch and fold the dough over itself, rotating the bowl as you do so. Perform about 6 stretches and folds. Drizzle the top with olive oil and let it rise at room temperature overnight or for 8 hours.
- 7:00pm: The focaccia dough should have doubled in size and appear bubbly. Generously coat a cast-iron skillet with olive oil. Flip the proofing bowl containing the focaccia dough upside down and shake gently until the dough releases into the cast-iron skillet.
Lightly oil your fingers and gently pat the dough down, then fold the four sides of the dough into itself (like closing the flaps of a cardboard box). Turn the dough over so it is seam side down, generously drizzle with olive oil, and coat thoroughly. Drizzle the top of the dough with oil and cover the cast iron skillet with saran wrap. Refrigerate and let the dough ferment overnight.
Day 2:
- 8:00am: Remove the focaccia dough from the fridge and let it finish rising in a turned-off oven for 1.5 to 2 hours or until it doubles in size and spreads to fit most of the pan.
- 10:00am: Take the proofed focaccia dough out of the oven and preheat the oven to 425°F. Oil your fingers and gently dimple and stretch the dough to fit the pan. Sprinkle generously with flaky salt or a seasoning salt & herb mix of your choice. Bake for 25 minutes or until golden brown.
Looking for some focaccia inspiration? Check out these posts:
- Sourdough Pretzel Focaccia
- Salted Egg Yolk Chili Oil Sourdough Focaccia
- Korean Corn Cheese Sourdough Focaccia
- Scallion Oil Sourdough Focaccia Muffins
Easy Overnight Yeasted Focaccia
Enjoy soft, rich, and flavorful focaccia bread with this easy, no-knead recipe. Simply let it rise overnight for a delicious, hassle-free baking experience.
Servings: 6
Equipment
- medium size baking dish like an 8×8 pan or a 10″ cast iron skillet (like Lodge)
Ingredients
- 1/3 tsp active dry yeast
- 254 g water
- 300 g bread flour
- 6 g salt
- olive oil
- Maldon flakey sea salt
- seasoning/herb mix, or other inclusions of choice
Instructions
- Combine the yeast, water, and salt, then gradually mix in the flour until a sticky dough forms. Allow the dough to rest for 30 minutes.
- Stretch and fold the dough over itself, rotating the bowl as you do so. Perform about 6 stretches and folds. Drizzle the top with olive oil and let it rise at room temperature overnight or for 8 hours.
- The next day, the focaccia dough should have doubled in size and appear bubbly. Generously coat a cast-iron skillet with olive oil. Flip the proofing bowl containing the focaccia dough upside down and shake gently until the dough releases into the cast-iron skillet.
- Lightly oil your fingers and gently pat the dough down, then fold the four sides of the dough into itself (like closing the flaps of a cardboard box). Turn the dough over so it is seam side down, generously drizzle with olive oil, and coat thoroughly.
- At this stage, you have two options:1. Immediate Rise: Let the dough rise in a turned-off oven for about 2 hours, or until it doubles in size and spreads to cover most of the pan.2. Cold Fermentation: For enhanced flavor, cover and refrigerate the dough overnight or up to 36 hours. When ready to bake, remove it from the fridge and let it finish rising in a turned-off oven for 1.5 to 2 hours, until it doubles in size and spreads to fit most of the pan.
- Take the proofed focaccia dough out of the oven and preheat the oven to 425°F. Oil your fingers and gently dimple and stretch the dough to fit the pan. Sprinkle generously with flaky salt or a seasoning salt & herb mix of your choice. Bake for 25 minutes or until golden brown.
