Recipe · Focaccia · Overnight
65% Hydration Overnight Focaccia
A flat, oil-rich loaf that bakes in a sheet pan and rewards short proofing with maximum crumb. Olive oil pools in the dimples, herbs fragrance the surface, and the bottom crust crisps in pooled fat.
Total time
14 hours
Active
75 minutes
Hydration
65%
Difficulty
⌬○○
A 65% dough is what a new baker should start on. The flour-to-water ratio is generous to flour, so the dough behaves predictably, takes shape readily, and bakes into a structured loaf without surprises.
Overnight fermentation is where flavor lives. The dough goes in the refrigerator after a brief room-temperature ferment, the cold slows the yeast and lets enzymes do their work, and the loaf you bake the next day tastes like it cost more than it did.
Ingredients
800g total dough. Yields 1 focaccia in a 9x13 inch sheet pan.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 464 g | 100% |
| Water | 302 g | 65% |
| Salt | 10.2 g | 2.2% |
| Instant yeast | 1.4 g | 0.3% |
| Olive oil | 23 g | 5% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd yeast and salt. Mix until smooth.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMPour the dough into a generously oiled 9x13 inch sheet pan. Stretch gently to fill the pan corners. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Let the dough warm 30 minutes in the pan while you preheat the oven.
- Day 2, 8:00 AMDimple the surface deeply with all ten fingers, drizzle generously with olive oil, and add toppings (flaky salt, herbs). Bake at 425°F for 22 minutes until the bottom crust is crisp and golden.
Method tips for this style
Pour the dough into a generously oiled pan, oil your hands, and dimple the surface with all ten fingers right before the final proof. Drizzle more oil over the dimples just before baking.
What to expect
A denser version of the style than purists would shape. The dough handles easily and bakes into a structured loaf, but you give up some of the open-crumb drama the higher hydrations bring.
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