Foolproof Garlic Rosemary Focaccia Bread (Overnight!)

A loaf of sliced focaccia squares sprinkled with rosemary.

5 from 1 vote

Foolproof Garlic Rosemary Focaccia Bread (Overnight!)

You won't believe how easy it is to make this Garlic Rosemary Focaccia Bread! The dough is made by hand (no fancy equipment, no kneading!), rises overnight in the fridge, and bakes up beautifully golden and crispy. The best part is the homemade garlic and rosemary infused olive oil that gives every bite incredible flavor!

Prep Time12

Cook Time30

Total Time12 30

Course: Bread, Side Dish

Cuisine: American, Italian

Servings: -18 pieces

Calories: 220kcal

Author: Misty

Equipment

9x13 Non-Stick Pan
Parchment Paper

Ingredients

3½ cups all purpose flour (512 grams - best to measure by weight)
2 teaspoon kosher salt
2 teaspoon instant yeast
2 cups lukewarm water (½ cup boiling water mixed with 1.5 cups cold water)
½ cup olive oil + more for greasing
3-4 whole garlic cloves peeled and smashed
3-4 inch sprig fresh rosemary
1 teaspoon fresh rosemary leaves
¼ teaspoon flaky sea salt

Instructions

In a large mixing bowl, combine the the flour, salt, and instant yeast with a rubber spatula. Add lukewarm water. Mix the dough together until the liquid is absorbed and the ingredients form a sticky dough.
3½ cups all purpose flour, 2 teaspoon kosher salt, 2 teaspoon instant yeast, 2 cups lukewarm water
Drizzle the top of the dough with some olive oil and use your hands to rub it all over the surface and sides of the bowl. There is no need to measure here, you simply want to use enough so that everything is thoroughly coated to prevent sticking and a dry crust forming. Cover the bowl with plastic wrap and refrigerate for 12-18 hours.
Meanwhile, combine ½ cup olive oil, garlic cloves, and a 3-4 inch sprig of fresh rosemary leaves in a small saucepan. Heat the mixture over med-low heat for 5-7 minutes, until the oil is warm but not simmering. Remove the pan from the heat and allow the oil to steep for 5 minutes, then remove the garlic and herbs (or pour it through a sieve). Set aside to cool.
½ cup olive oil, 3-4 whole garlic cloves, 3-4 inch sprig fresh rosemary
When you are 3.5-4.5 hours away from eating, remove the dough from the fridge. It should be puffy, risen, and may have some bubbles on the surface. Use two forks to release the dough from the sides of the bowl, pulling it towards the center and rotating the bowl in small turns as you go, until the dough is a rough ball. It will have deflated some during this process, but stop once the sides are released to avoid overdoing it.
Line a non-stick 9x13 pan with parchment paper, then grease the sides and bottom generously with more plain olive oil (I use a paper towel to help rub it around). After it is greased, measure 2 tablespoons of the flavored garlic oil into the bottom of the pan.
Place the ball of dough in the center of the pan, then roll it around gently to coat it thoroughly on all sides, keeping the ball shape as much as possible. Be careful not to over-handle it or it will deflate more. Allow it to rise uncovered at room temperature for 3-4 hours for the final rise. It should puff up and mostly fill the pan all by itself.
After 3-4 hours, preheat the oven to 425°F. While the oven is heating, pour 2 more tablespoons of the garlic oil on the top. Grease your hands with a bit as well, then use all of your fingers to press straight down into the dough, creating dimples and spreading it to the edges of the pan. You can use your fingers to gently stretch it to the edges if needed, but be very careful not to lift it or overly deflate the corners.
Sprinkle the top with 1 teaspoon of fresh rosemary leaves and ¼ teaspoon of flaky sea salt.
¼ teaspoon flaky sea salt, 1 teaspoon fresh rosemary leaves
Bake the bread on the middle rack of your oven for 25-30 minutes, until the bottom is golden and crispy. Remove it from the oven and place onto a cooling rack for about 10 minutes.
Remove the warm loaf onto a cutting board and cut into squares or long strips with a serrated bread knife. Serve warm and enjoy!

Notes

Tips and Tricks

For the most consistent measuring, I highly recommend weighing the flour with a digital scale. This is optional, but it will help you truly achieve the right texture.

You can skip the infused oil and use regular olive oil instead, it just won't be as flavorful.

You can also skip the herbs entirely, but again it won't be as flavorful.

Triple check that your yeast is fresh to avoid the headache of proofing issues.

Storage instructions: This recipe is best served fresh. But if you have leftovers, you can store individual slices tightly sealed in plastic, a zipper bag, or an airtight container at room temperature for 2-3 days.

Reheating suggestions: I get best results using my oven or a toaster oven at 350F. I like to brush the tops lightly with leftover garlic oil, then bake unwrapped until the bread is warm and a bit of the crispiness is revived. Be careful not to overheat or it will dry out.

Freezing instructions: This is best served fresh, but you can freeze it if needed. Allow the slices to cool fully before wrapping them tightly in plastic wrap and aluminum foil. Then freeze for up to 3 months. Thaw thoroughly at room temperature before reheating.

Nutrition