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!
Gayle @ Pumpkin 'N Spice says
This bread definitely looks life-changing! I just want to dive right into that skillet. I can never resist focaccia bread, but when it’s studded with herbs, watch out…I’m going to eat it ALL! 🙂 And I love that this is no-knead, too. Can’t wait to try this out!
Focaccia bread is one of the only breads that I make fairly regularly — we absolutely love it! I don’t bake yeast bread a whole lot because of that kneading thing so this solves that problem! This looks delicious Sarah!
Brittany Audra @ Audra's Appetite says
Yeast breads usually totally intimidate me, but I love how this is prepped overnight! So much simpler especially when preparing the other meal components or when you have guests. Quick question: is one teaspoon of active dried yeast equal to 1 packet?
Brittany Audra @ Audra's Appetite says
Also, could all-purpose or white whole wheat flour be substituted for the bread flour?
Hey Brittany! One packet of yeast = 2-1/4 teaspoons so it’s a little less than half of a packet. All-purpose could definitely be subbed, however, I prefer to use bread flour because it has higher gluten and protein content and results in a better-rising bread. Let me know if you have any other questions!
Robin Pohlman says
I can’t wait to make this. What temp should the water be when adding to mixture, or does it matter?
The water temp can be room-temperature or cold, Robin, just not hot because that will kill the yeast. 🙂
Andrew king says
This Recipe same looks like Pizza, but look more Yummy than pizza. Steps you written to make this Recipe is really simple, will try this out right today at home.
This is indeed a life-changing bread. So delicious. The mixture of flavours was just amazing. I manage to finish half of it all by myself. (LOL!)
SO thrilled to hear that, Shelia! I unashamedly consumed half of this bread all by myself as well! LOL.
Lauren @ Lemon & Mocha says
I’ve never made foccacia before, but this recipe looks so good! I LOVE that it’s an overnight rise and no-knead bread – so awesome!
Kristin Byerly says
Can you tell me what size cast iron skillet you are using?
It’s a 9-in cast iron skillet, Kristin! 🙂
I need to make this for a dinner. If I made it the night before would the dough rise too much if I don’t bake it until 5pm??
The dough would be fine to rise until then. 🙂
Looks delish. What size of skillet did you use? Thanks
A 9-in skillet, Laura! 🙂
Vivianne Wolfe says
I just made this recipe… all I can say is WOW!! So delicious!! I used regular flour (not bread flour) and a 12″ cast iron skillet. (20 mins at 425°) My family is begging me to make more! I will be sharing this recipe. Thank you!!
Paulette McCarron says
I’ve made this multiple times. Any time I try a different focaccia recipe, my teenage daughter says “no way mom, I want the top shelf focaccia, not that off brand stuff”. Let’s just say the fam loves this!
DKroundcake pan says
Can you use a round cake pan if no cast iron skillet?
Yes, as long as it is a 9-in pan! 🙂
What’s the size of your skillet please?
9 inches. 🙂
Linda Meyers says
Can the cheese and herbs be added in the dough rather than on top?
Yes, that would work!