Ingredients
Scale
- 1 envelope active dry yeast (about 2 tsp.)
- 2 cups warm water
- 2 tsp. honey
- 5 cups all-purpose flour
- 5 tsp. Diamond Crystal OR 1 tbsp. Morton kosher salt
- 6 tbsp. extra-virgin olive oil, divided, plus more for hands
- Unsalted butter to grease your sheet pan
- Flaky sea salt
Instructions
- In a large mixing bowl, combine yeast, warm water, and honey. Whisk and let sit for 10 minutes until foamy.
- Add flour and salt, stir with a spatula until no dry streaks remain.
- Add 3 tbsp. olive oil and stir to coat. Use more oil if needed to cover the dough fully.
- Transfer to a covered container and refrigerate for 18–24 hours.
- Preheat oven to 425°F. Remove dough from fridge.
- Grease sheet pan with butter and oil. Spread dough onto the tray.
- Let rise at room temperature for 1–2 hours until bubbly.
- Drizzle with olive oil and dimple the dough with your fingers.
- Sprinkle with flaky sea salt and bake for 15–20 minutes, rotating halfway.
- Cool on a wire rack before slicing and serving.
Notes
Use high-quality yeast and olive oil for best results. The overnight fermentation is the key to rich flavor and fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Italian focaccia bread, homemade focaccia, easy bread recipe, CO-OP Restaurant, overnight focaccia, no knead bread