• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Breads

    Overnight No Knead Focaccia

    Published: Oct 29, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This Overnight No Knead Focaccia can't get any easier. It only takes a few moments to mix it up then forget about it in the fridge overnight.

    You can make this with an 8 hour stint in the fridge but you will also need to let it come to room temperature before baking which will take about 2 hours.

    You can work this so it fits into your schedule. Mix early in the morning and bake for supper. Or you can make it and leave it up to 24 hours. Just take it out 2 hours so it can come to room temperature before baking.

    Here is what the dough looks like after a 24 hour stint in the fridge.

    You can have fun with the toppings if you like. But if you want easier you can just brush the top of the dough with olive oil, some dried Italian herbs and coarse sea salt.

    But -I didn't want to miss out on the fun of creating a flower garden!

    Dough for focaccia brea with chive stems for flower stems, onions and black olives for blossoms, chive blossoms and cherry tomato blossom with black olive center.  Clouds made of goat cheese.
    Decorated Focaccia Dough

    Chef's Tips for Overnight No Knead Focaccia

    • You can use all purpose or bread flour in this recipe.
    • Use tweezers to position the 'flower petals' and stems etc for your garden scape. I find it helpful to lay out the design on a cutting board and then transfer the design to the dough top. It makes it much easier to make corrections on the cutting board than on the dough.
    • Try to push the garnishes into the dough a bit. The ones that don't sink in well may slide off after baking.
    • Use your fingers to make good indentations in the dough just before brushing on the olive oil. The indentations will capture some of the oil and add flavour to each piece of focaccia.
    • If you are using juicy vegetables like cherry tomatoes remove seeds and juice. Cut peppers very thinly so there isn't a lot of juice that might soak into the bread and make it soggy.
    • You can slice this into squares, wedges or vertically.
    Baked Dough forBaked focaccia bread with chive stems for flower stems, onions and black olives for blossoms, chive blossoms and cherry tomato blossom with black olive center. Clouds made of goat cheese.
    Baked Overnight No Knead Focaccia Bread

     

    Baked focaccia brea with chive stems for flower stems, onions and black olives for blossoms, chive blossoms and cherry tomato blossom with black olive center. Clouds made of goat cheese.

    Overnight No Knead Focaccia

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Appetizer, Bread
    Prep Time: 15 minutes mins
    Cook Time: 25 minutes mins
    8 hours hrs
    Total Time: 8 hours hrs 40 minutes mins
    Servings: 1 10 X 14" rectangle

    Ingredients

    Focaccia

    • 4 cups all purpose flour
    • 2 tsps salt
    • 2 ¼ tsps Quick rising yeast
    • 2 cups warm water

    Toppings Variation #1

    • chive stems and flowers
    • black olives
    • grape tomatoes
    • goat cheese

    Toppings Variation #2

    • 2 Tbsps olive oil
    • 1 teaspoon dried Italian herbs or 3 tsps fresh
    • coarse sea salt

    Instructions

    • In a large bowl, combine flour, salt and yeast and mix well. Add the warm water and stir until evenly moist. Dough will be shaggy but make sure there are no pockets of dry flour.
    • Cover and refrigerate for 8-24 hours. Remove dough from fridge about 2 hours before you plan to bake it.
    • When ready to bake preheat oven to 450 degrees. Lightly flour your hands and work surface. Remove dough from the bowl and shape into a disc with just enough flour that it is not stickly. Lightly roll out to a rectangle or desired shape.
    • Line baking sheet with parchment paper. Transfer dough to the parchment paper. Using your fingers make random indentations all over dough surface.
    • Toppings Variation #1 -Brush the dough top with olive oil. Use tweezers to position your toppings to look like stems and flowers. I used chives for stems, tomatoes and black olives for flowers, roasted onions for flower shapes and goat cheese for clouds in the sky. Sprinkle with coarse salt.
    • Toppings Variation #2 - Mix herbs into the olive oil. Brush the top of the dough with olive oil mixture. Sprinkle coarse sea salt evenly over the top.
    • Put focaccia in the oven and immediately reduce oven to 425 degrees. Bake 22-28 minutes until golden and undersides is crisp. Check after 22 minutes.
    • Remove from oven and allow to cool on wire rack.

    Notes

    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.