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Fluffy Overnight Focaccia Bread with Caramelized Onion and Rosemary

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This fluffy overnight focaccia bread features a soft, airy texture with a golden crisp crust, topped with sweet caramelized onions and fragrant rosemary. Perfect for cozy dinners or as a sandwich base, it requires minimal active prep with most of the work done overnight.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour, preferably unbleached
  • 1 ¾ cups (420 ml) warm water, around 100°F (38°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 2 teaspoons fine sea salt
  • ¼ cup (60 ml) extra virgin olive oil, plus more for drizzling and pan greasing
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon coarse sea salt or flaky Maldon salt
  • Optional: pinch of crushed red pepper flakes
  • Optional: 2 garlic cloves, minced

Instructions

  1. Activate the yeast: In a large bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit until foamy and bubbly, about 5 minutes.
  2. Mix the dough: Add flour and salt to the yeast mixture. Pour in ¼ cup olive oil. Stir with a wooden spoon or spatula until dough starts to come together; it will be sticky.
  3. Knead gently: On a lightly floured surface, knead dough just until smooth and elastic, about 5-7 minutes. Form into a ball.
  4. First rise: Lightly oil the mixing bowl and place dough ball inside. Cover tightly with plastic wrap or damp kitchen towel. Refrigerate overnight for 8-12 hours.
  5. Caramelize onions: The next day, thinly slice onions. Heat 2 tablespoons olive oil in a skillet over medium-low heat. Add onions (and garlic if using) with a pinch of salt. Stir occasionally until soft, golden, and fragrant, about 20-25 minutes.
  6. Prepare pan and shape dough: Remove dough from fridge and let sit at room temperature for 30 minutes. Oil baking pan generously. Transfer dough to pan and press out gently with fingers to fill pan.
  7. Dimple and top: Use fingertips to make dimples all over dough surface. Drizzle with olive oil. Scatter caramelized onions evenly on top, sprinkle rosemary and flaky sea salt.
  8. Final proof: Let dough rest at room temperature, covered with kitchen towel, until slightly puffed, about 30-45 minutes.
  9. Bake: Preheat oven to 425°F (220°C). Bake focaccia until golden brown and crisp on top, about 25-30 minutes. It should sound hollow when tapped.
  10. Cool and serve: Transfer to cooling rack for 10 minutes before slicing. Best served warm.

Notes

If dough resists when shaping, let it rest 10 minutes and try again. Slow caramelization of onions is key to avoid bitterness. Use plenty of olive oil for a crisp crust. The dimpling traps oil and toppings, creating classic focaccia texture. For gluten-free, use a 1:1 gluten-free flour blend but expect different texture. Instant yeast can replace active dry yeast without proofing.

Nutrition

Keywords: focaccia, overnight bread, caramelized onion, rosemary, easy bread recipe, homemade focaccia, Italian bread, soft bread, savory bread

Find it online: https://sunnysavory.com/fluffy-overnight-focaccia-bread-recipe-easy-perfect-caramelized-onion-rosemary/