The dough for this soft, authentic Parmesan herb foccacia is made the night before and no kneading required! You won’t believe how much amazing flavor develops in the dough overnight.
AKA, the most life-changing bread you will ever have in your life. Seriously, Parmesan + herbs + OVERNIGHT + NO KNEAD. Seriously, don’t ask me how many pieces of this foccacia I demolished on my own.
To be fair, Jason helped me eat half the batch. So that lessened the shame a little bit. Bless his heart for being a fellow bread freak.
Also, I’m sticking to my story that there’s no shame involved in wanting multiple pieces of Parmesan herb foccacia on standby for every moment of every freaking day.
I’m telling you right now that you will understand my reasoning after you get your hands on this bread.
Okay, so first things first: you wanna know about the whole no-knead/overnight business. It’s one of the best parts about this Parmesan herb foccacia, folks. >>>
- Mix up your flour, salt, yeast, and water until a shaggy dough forms. Cover it with plastic wrap and let sit at room temperature overnight.
- No joke, that’s actually all. Please ask me how much incredible flavor develops overnight.
- The answer is LOTS!!!
- Punch ‘yer gorgeous dough down and roll it around into a smooth ball. Pat it into a greased cast iron skillet and let it have a short little 30-minute rise.
- Use your fingers to make those little signature foccacia dimples all over the top and then brush the WHOLE THING with herbed olive oil, tons of Parm, and coarse salt.
- Bake your foccacia at a super high temp of 425 for about 20-25 minutes. The exterior will be a goal-worthy golden brown and your house will smell like a bread factory.
P.S. Big hunks of this Parmesan foccacia warm? NO FREAKING JOKE.
Crispy on the outside, ridiculously chewy and flavorful on the inside >>> it’s just plain and simple bread goals y’all.
No-Knead Overnight Parmesan Herb Foccacia
- 4 cups (500 g) bread flour
- 3 teaspoons salt
- 1 teaspoon active dry yeast
- 12 oz water
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1/3 cup grated Parmesan
- Kosher salt and pepper to taste
- In a large bowl, combine flour, salt, and yeast. Drizzle in water and stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
- The next day, preheat oven to 425F. Lightly grease a cast-iron skillet with 1 tablespoon olive oil. Punch risen dough down and gently gather into a smooth ball and pat into greased skillet. Cover skillet with plastic wrap and let rise 30 minutes.
- While dough rises, heat remaining 1 tablespoon olive oil in a small saucepan over medium-high heat. Saute garlic in olive oil 1 minute or until fragrant. Remove from heat and stir in thyme and rosemary.
- Once dough has risen, lightly drizzle with olive oil mixture then use your fingers to make little indentations all over top. Sprinkle top with grated Parmesan and salt and pepper to taste
- Bake foccacia at 425F 20-25 minutes until a light golden brown. Cool foccacia 10 minutes before slicing into wedges. Enjoy warm!