Crispy Overnight Rosemary Focaccia with Sea Salt Tips, FAQ & printable recipe

Tips for success

For an even more flavorful loaf, you can prepare a rosemary-infused olive oil by gently warming the oil with the rosemary needles in a small saucepan over low heat for five minutes. Let it cool completely before using it to dress the dough. This process infuses the oil with the essential oils of the rosemary, creating a much deeper flavor profile that permeates the entire loaf during the baking process.

If you prefer a softer crust, cover the focaccia with a piece of aluminum foil for the first fifteen minutes of baking, then remove it for the final seven minutes to allow the top to brown.

This technique traps steam, helping the bread rise higher while keeping the crust slightly more tender. However, for a traditional, crispy focaccia, baking uncovered for the entire duration is recommended to achieve that signature crunch that pairs so well with the airy interior.

Variations

• Garlic and Parmesan: Add two cloves of minced garlic to the olive oil before drizzling over the dough. Sprinkle with a quarter cup of freshly grated Parmesan cheese during the last five minutes of baking for a savory, golden topping.
• Cherry Tomato and Basil: Press halved cherry tomatoes into the dimples along with the rosemary. After baking, top with fresh basil leaves for a vibrant, Mediterranean-inspired flavor that pairs perfectly with pasta dishes or as a standalone snack.

Storage and make-ahead

Fridge

Not recommended, as it will cause the bread to become stale and dry. Keep at room temperature for up to two days.

Freezer

Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw at room temperature before reheating.

Reheat

Place in a 350°F (175°C) oven for 5-8 minutes until the crust is crisp and the center is warmed through.

Store any leftover focaccia in an airtight container at room temperature for up to two days. If you need to keep it for longer, it is best to freeze it immediately after it has cooled completely.

Avoid storing it in the refrigerator, as the cold temperature can cause the starch to recrystallize, making the bread go stale and tough much faster than it would at room temperature. Always ensure the bread is completely cool before sealing it to prevent condensation from making the crust soggy.

This recipe is perfect for planning ahead because the dough is meant to be cold-proofed overnight. You can keep the dough in the refrigerator for up to twenty-four hours before you are ready to bake. Simply take it out, dimple it, and proceed with the recipe as instructed. This flexibility makes it an ideal choice for dinner parties or brunch, as you can have the dough ready to go and just need to pop it in the oven when your guests arrive.

Serving ideas

Serve the focaccia warm, either on its own as a simple appetizer or sliced horizontally to create delicious sandwiches. It pairs beautifully with a bowl of high-quality balsamic vinegar and extra-virgin olive oil for dipping.

For a more substantial serving, top it with thinly sliced tomatoes, olives, or even a sprinkle of parmesan cheese before baking. The versatility of this bread makes it a staple for any gathering, easily adapting to whatever ingredients you have on hand.

When serving for a crowd, slice the focaccia into small, bite-sized squares or strips to make it easy for guests to grab and enjoy. It is best enjoyed fresh from the oven, but if you are serving it later, a quick toast in a warm oven will restore its original crispness.

The combination of the salty, herbaceous crust and the soft, oily crumb is best appreciated when the bread is slightly warm, which releases the full aroma of the rosemary and the olive oil.

Frequently asked questions

Recipe card

Crispy Overnight Rosemary Focaccia with Sea Salt

Prep 15 minCook 22 minTotal 37 minServes 8

Ingredients

• 600 g cold-proofed focaccia dough
• 4 tbsp extra-virgin olive oil
• 2 tbsp fresh rosemary needles
• 1 tsp flaky Maldon sea salt

Instructions

1. Place the cold-proofed dough onto a prepared baking sheet or into a cast-iron pan. Using your fingers, press deep into the dough to create signature dimples and encourage the formation of large air bubbles throughout the loaf.
2. Drizzle the extra-virgin olive oil evenly over the surface of the dimpled dough. Sprinkle the fresh rosemary needles across the top, ensuring they settle into the oil and the dimples for maximum flavor penetration during the bake.
3. Preheat your oven to 450 degrees Fahrenheit. Bake the focaccia for twenty-two minutes until the crust is deeply bronzed and golden. Remove from the oven and immediately sprinkle with the flaky Maldon sea salt while the bread is still sizzling hot.

Contains: gluten

Estimated nutrition per serving

Calories

280

Protein

6.5 g

Carbohydrates

35 g

Fat

12 g

Fiber

1.5 g

Sugar

0.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.