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slices of focaccia in baking tray on a bread board

Overnight Focaccia with Parmesan

Overnight Focaccia with Parmesan - make focaccia in your sleep with my super easy no-knead, no sugar recipe for the best ever focaccia!
Course Side Dish
Cuisine Modern Australian
Prep Time 22 hours
Cook Time 35 minutes
Total Time 22 hours 35 minutes
Servings 12
Calories 194kcal
Author Lee-Ann Grace | Chef Not Required


  • 525 g plain/all-purpose flour 3½ cups
  • 7 g dry yeast
  • 2 tsp fine salt
  • 500 ml lukewarm water 2 cups
  • 4 tbsp olive oil divided
  • 3 tbsp grated fresh parmesan cheese


  • Mix together plain/all-purpose flour (525g/3½ cups), dry yeast (7g), and fine salt (2 tsp) in a large bowl then add lukewarm water (500ml/2 cups) and continue to mix to form a wet dough.
  • Coat the top of the dough ball with olive oil (1 tbsp), cover the bowl with glad wrap/cling film, and refrigerate overnight or at least 18 hours.
  • Line a 20cm x 30cm x 2½cm (8" x 12" x 1") baking tin with baking paper and set aside.
  • Remove glad wrap/cling film and scrape the dough into a ball in the center of the bowl to deflate it. I use a plastic dough scraper for this, but a silicone spatula would work too.
  • Tip/pour the dough straight out of the bowl into the middle of the prepared tin and pull it into a rectangular shape towards the edges of the tin.
  • Allow dough to rise at room temperature for 2 to 4 hours until it roughly doubles in size and fills the tray.
  • Meanwhile preheat the oven to 210c/410f.
  • Coat your fingers in a little olive oil and press dimples into the dough with your fingers. Gently brush remaining olive oil (3 tbsp) over the surface of the dough, sprinkle grated parmesan (3 tbsp) evenly over the dough.
  • Bake for 30 to 35 minutes or until cooked through.


  • The dough needs to be in the fridge for at least 18 hours, but longer is ok too. I have left it for 24 hours with the same result.
  • You will need a pretty big bowl for this recipe, at least 14 cups/3.5 L.
  • This dough is very wet and loose when it comes out of the refrigerator so I find it easiest to just use gravity to pour it out into the middle of the prepared tray. Trying to lift it out is just too tricky!
  • The second rise (at room temperature) will take 2 - 4 hours, depending on the temperature in your kitchen. For me, the temperature inside at home here has been between 19c and 21c during the testing of this focaccia recipe and the second rise was ready at about the 3.5-hour mark.
  • I find the easiest way to get my 500ml (2 cups) of lukewarm water is to put ½ cup of boiling water into a measuring jug, then top it with 1 ½ cups of room temperature water. I then give it a test and adjust from there.
  • I sometimes add fresh herbs and garlic into the olive oil that goes on just before baking.
    • 1 ½ tsp fresh rosemary leaves
    • 1 tbsp fresh sage leaves
    • ¼ cup firmly packed fresh basil
    • 2 fresh garlic cloves
    • add these to a mortar and pestle with 3 tbsp of olive oil and grind to a paste then brush onto the dough before baking.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 194kcal