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4.8 from 12 votes

Overnight Garlic Herb Focaccia

Delicious overnight focaccia is packed with garlic and herb flavor, its the easiest bread you will every make!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 d
Total Time
1 d 50 mins
Servings: 8
Calories: 360 kcal
Course: Bread
Cuisine: Italian

Ingredients

  • 2 tsp active dry yeast
  • 2 cups lukewarm water between 115 degrees and 120 degrees
  • 1 tsp honey
  • 4 cups bread flour or all purpose flour
  • 3 tsp sea salt. divided
  • 5 tsp extra virgin olive oil divided
  • 1 tbsp unsalted butter
  • 2 whole garlic heads
  • 2 tbsp fresh thyme and/or rosemary minced

Instructions

    Cup of Yum
  1. In a medium glass bowl whisk the yeast, honey, and lukewarm water. Cover with a dish towel and let sit for 5 minutes. It should be frothy and foamy (If it doesn't, check your water temperature or yeast expiration date and try again). 
  2. Add the flour and 2 ½  tsp of the kosher salt to a large bowl.
  3. Add the yeast and water mixture to the flour and stir until a sticky dough forms.
  4. Pour 4 tbsp of the olive oil into a bowl, coating the sides. Add the dough and coat it with the oil on top. Cover with plastic wrap and set in the fridge for 18 to 24 hours. 
  5. Butter a 13” x 9” baking pan then pour 1 tbsp olive oil in the center and spread out, make sure you get it all the way up the sides. Both butter and oil ensure the bread will come out easy. 
  6. Preheat the oven to 425 degrees. 
  7. Cut the tops off the garlic heads to expose some of the cloves inside. Pour some olive oil onto the garlic and sprinkle with salt and pepper. 
  8. Wrap in a tin foil pouch and bake in the oven for 45 minutes to an hour or until the garlic is completely softened and roasted.
  9. Remove from the oven, let cool then squeeze the roasted garlic out of the garlic head shell into a bowl and set aside to cool.
  10. Take the risen dough out of the fridge. Using a fork in each hand, gather the edges of the dough furthest from you and lift it up and over the center of the bowl. Quarter turn the bowl and repeat the process until the dough forms a loose ball. 
  11. Pour the dough into the prepared pan. Pour any extra oil from the bowl over the dough and turn it to coat. 
  12. Sprinkle the dough with the roasted garlic and fresh herbs.
  13. Stretch the dough to fill the pan. Let the focaccia rise at room temperature, uncovered for 3 - 4 hours at room temperature.
  14.  Preheat oven to 425 F and arrange a rack in the center of the oven.
  15. Lightly oil your hands then dimple the dough firmly like you are playing the piano aggressively. You want to push your fingers all the way to the bottom of the pan. 
  16. Sprinkle the remaining ½ tsp of large grain sea salt over the dough then bake for 20 - 30 minutes or until nicely browned on the top. Enjoy!
  17. Mix with a silicone spatula or oiled wooden spoon until a loose sticky dough forms and it is well mixed. 

Nutrition Information

Serving 1g Calories 360kcal (18%) Carbohydrates 65g (22%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 4mg (1%) Sodium 878mg (37%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 360

% Daily Value*

Serving 1g
Calories 360kcal 18%
Carbohydrates 65g 22%
Protein 11g 22%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Cholesterol 4mg 1%
Sodium 878mg 37%
Fiber 3g 12%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.