Overnight Focaccia
Directions
- 1In a large bowl, combine water, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.
- 2In a large bowl, combine water, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.
- 3In a large bowl, combine water, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.
- 4Begin the stretch and fold method. Perform this 2 times, allowing the dough to rest for 30 minutes between each fold.
- 5Begin the stretch and fold method. Perform this 2 times, allowing the dough to rest for 30 minutes between each fold.
- 6Begin the stretch and fold method. Perform this 2 times, allowing the dough to rest for 30 minutes between each fold.
- 7Execute a coil fold and let rest for 30 minutes.
- 8Execute a coil fold and let rest for 30 minutes.
- 9Execute a coil fold and let rest for 30 minutes.
- 10Perform a final coil fold and refrigerate overnight.
- 11Perform a final coil fold and refrigerate overnight.
- 12Perform a final coil fold and refrigerate overnight.
- 13The next day, remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan. Preheat the oven to 200°C. Let the dough rise until doubled in size, which may take up to 2 hours.
- 14The next day, remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan. Preheat the oven to 200°C. Let the dough rise until doubled in size, which may take up to 2 hours.
- 15The next day, remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan. Preheat the oven to 200°C. Let the dough rise until doubled in size, which may take up to 2 hours.
- 16Drizzle generously with olive oil, dimple with fingers and add your desired toppings.
- 17Drizzle generously with olive oil, dimple with fingers and add your desired toppings.
- 18Drizzle generously with olive oil, dimple with fingers and add your desired toppings.
- 19Bake for 20 to 25 minutes, or until golden brown.
- 20Bake for 20 to 25 minutes, or until golden brown.
- 21Bake for 20 to 25 minutes, or until golden brown.
Ingredients
- 400 g flour
- 400 g flour
- 400 g flour
- 320 g room temperature water
- 320 g room temperature water
- 320 g room temperature water
- 1 tsp instant dry yeast
- 1 tsp instant dry yeast
- 1 tsp instant dry yeast
- 1 tsp honey
- 1 tsp honey
- 1 tsp honey
- 1 drizzle olive oil
- 1 drizzle olive oil
- 1 drizzle olive oil
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
Equipment
large bowlwhiskwooden spoonbaking panplastic wrap