Overnight Garlic Herb & Parmesan Focaccia

Name: Overnight Garlic Herb & Parmesan Focaccia
Total time: 50400 s
Yield: 1 loaf
Cuisine: American
Ingredients: 3 cups All-purpose flour; 1.5 cups Water; 2 tbs (plus extra for drizzling and pan) Olive oil; 1 tsp Salt; 1 tbs Sugar; 1 package Instant yeast; 1/8 cup Parmesan cheese; 1 tbsp (chopped) Fresh rosemary; 1 tbsp (chopped) Fresh basil; 2 cloves (minced) Garlic

Mad Cook @Madcooks

Washington State, USA

This focaccia takes a little more planning, but the long cold fermentation makes a noticeable difference. The dough rests in the refrigerator for 8–12 hours (12+ hours is even better), giving it a deeper flavor and a lighter, chewier texture than a quick-rise focaccia. The long fermentation is what sets this focaccia apart from my other recipe, it’s a slower process, but absolutely worth the wait!
#CookpadApron2026

Mad Cook @Madcooks

Washington State, USA

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Ingredients

14 hours

1 loaf

3 cupsAll-purpose flour
1.5 cupsWater
2 tbs(plus extra for drizzling and pan) Olive oil
1 tspSalt
1 tbsSugar
1 packageInstant yeast
1/8 cupParmesan cheese
1 tbsp(chopped) Fresh rosemary
1 tbsp(chopped) Fresh basil
2 cloves(minced) Garlic

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Steps

14 hours

1

Mix flour, water, olive oil, salt, sugar, and yeast to form a dough.
2

Knead until smooth, then cover and let rise in the fridge for 8-12 hours. The longer the better. I highly suggest at least 12hrs if possible.
3

Punch down dough, transfer to an oiled pan, and let rise for 2 hours.
4

Dimple dough with fingers, drizzle with olive oil, and top with Parmesan, rosemary, basil, salt, and garlic.
5

Bake at 350°F (175°C) for 30 minutes until golden.