Overnight Focaccia
Directions
- 1In a bowl, combine slightly warm water, instant yeast, honey, olive oil, and fine sea salt. Whisk until combined.
- 2Add bread flour and stir until completely hydrated.
- 3Cover the bowl for 10 minutes.
- 4Do a first series of stretch and folds.
- 5Cover again for 10 minutes and do another set of stretch and folds.
- 6Place dough smooth side up in a bowl, top with olive oil, rub it all over and cover with plastic wrap. Refrigerate overnight.
- 7The next day, remove the dough from the fridge.
- 8Prepare a baking tray by lining it with parchment paper and adding 2-3 tablespoons of olive oil.
- 9With oiled hands, fold the dough into a burrito-like shape, slide it lengthwise into the tray and flip it over so the smooth side is facing up.
- 10Cover and let proof for about 2 hours.
- 11If the dough hasn't spread all the way, oil your hands and spread it out.
- 12Drizzle with olive oil and dimple the dough.
- 13Add toppings of your choice (olives and rosemary are used in this example). Oil the rosemary to prevent burning.
- 14Sprinkle with flaky sea salt.
- 15Bake at 220°C (430°F) on the lowest rack for 18-22 minutes, until golden brown.
- 16Let cool, then cut and enjoy.
Ingredients
- 500 g white bread flour
- 420 ml warm water
- 4 g instant yeast
- 15 ml extra virgin olive oil
- 5 g honey
- 10 g fine sea salt
- 2 tablespoons extra virgin olive oil
- 0 flaky sea salt
- 0 olives
- 0 rosemary
Equipment
bowlwhisk9x13 inch metal baking trayparchment paperplastic wrapoven
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