Overnight Pesto Focaccia (Crispy No-Knead Italian Bread)
✨ Why This Recipe Works
Ultra-crispy on the outside, light and bubbly on the inside: a high-hydration no-knead Italian focaccia cold-fermented overnight, deeply dimpled with extra-virgin olive oil, and crowned with fragrant swirls of basil pesto.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Overnight Pesto Focaccia (Crispy No-Knead Italian Bread) brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 20 minutes of prep and 25 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
For the High-Hydration Focaccia Dough
- 400 g (approx. 3⅓ cups) all-purpose flour or Italian bread flour
- 330 g (approx. 1⅓ cups) lukewarm water (around 85°F / 30°C)
- 1 tsp (3 g) active dry yeast or instant yeast
- 1 tsp (7 g) honey (or pure cane sugar, to activate the yeast)
- 1 tsp (6 g) fine sea salt
- 3 tbsp extra-virgin olive oil (for the dough)
For Dimpling, Pesto Swirls & Topping
- 2 to 3 tbsp extra-virgin olive oil (for generously coating the pan and top)
- 3 to 4 tbsp fresh basil pesto (homemade or high-quality jarred)
- Coarse flaky sea salt (such as Maldon), for finishing
- Optional: Fresh rosemary sprigs or halved sweet cherry tomatoes
👨🍳 Step-by-Step Instructions
Mix the Sticky Shaggy Dough
In a large mixing bowl, whisk together the lukewarm water, yeast, and honey until dissolved. Let sit for 3 minutes until slightly frothy. Add the all-purpose flour, 1 teaspoon of fine sea salt, and 3 tablespoons of extra-virgin olive oil. Mix with a spatula or wooden spoon until all dry flour is fully hydrated and you have a very wet, sticky, shaggy dough.
Perform Stretch and Folds
Cover the bowl with a damp towel or plastic wrap and let rest for 30 minutes. Wet your hands with cold water, reach under one side of the dough, stretch it gently upward, and fold it over onto the center. Rotate the bowl 90 degrees and repeat on all four quadrants. Cover and repeat this stretch-and-fold process 3 to 4 times, once every 30 minutes. The dough will transform from shaggy to silky, elastic, and smooth.
Overnight Cold Fermentation
Cover the bowl tightly with plastic wrap and place it into the refrigerator overnight (12 to 24 hours). The cold temperature slows yeast activity, allowing the gluten to relax while developing complex flavor and trapping carbon dioxide bubbles.
Pan Transfer and Room Temp Proof
The next day, generously grease a 9x13-inch metal baking pan with 2 tablespoons of olive oil. Gently tip the cold, bubbly dough out of the bowl into the pan without deflating it. Let the dough rest and warm at room temperature for 30 to 45 minutes, naturally relaxing toward the edges of the pan.
Dimple, Swirl Pesto & Season
Preheat your oven to 400°F (200°C) conventional (380°F / 190°C convection). Drizzle another tablespoon of olive oil evenly over the dough. Coat your fingers in olive oil and press straight down into the dough with all fingers until you feel the bottom of the pan, creating deep, dramatic dimples and bubbly pockets. Dollop the 3 to 4 tablespoons of pesto across the surface, gently swirling it into the dimples. Scatter a generous pinch of flaky sea salt on top.
Bake to Golden Crispy Perfection
Bake on the center rack for 25 to 30 minutes, until the crust is deep golden brown, the edges are crackling and crisp, and the bottom sounds hollow when tapped.
Cool on a Wire Rack & Slice
Immediately slide the baked focaccia out of the pan onto a wire cooling rack so the bottom stays crisp and does not trap steam. Allow to cool for 15 minutes before cutting into squares. Serve warm as an appetizer, table bread, or snack.
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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