Overnight Focaccia

130 mins
Serves 8
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Directions

  1. 1In a bowl, combine warm water, instant yeast, honey, olive oil, and fine sea salt. Whisk until combined.
  2. 2In a bowl, combine warm water, instant yeast, honey, olive oil, and fine sea salt. Whisk until combined.
  3. 3In a bowl, combine warm water, instant yeast, honey, olive oil, and fine sea salt. Whisk until combined.
  4. 4Add bread flour and stir until completely hydrated.
  5. 5Add bread flour and stir until completely hydrated.
  6. 6Add bread flour and stir until completely hydrated.
  7. 7Scrape down the sides of the bowl. Cover the bowl and let it rest for 10 minutes.
  8. 8Scrape down the sides of the bowl. Cover the bowl and let it rest for 10 minutes.
  9. 9Scrape down the sides of the bowl. Cover the bowl and let it rest for 10 minutes.
  10. 10Perform the first set of stretch and folds. Cover and let rest for another 10 minutes.
  11. 11Perform the first set of stretch and folds. Cover and let rest for another 10 minutes.
  12. 12Perform the first set of stretch and folds. Cover and let rest for another 10 minutes.
  13. 13Perform a second set of stretch and folds.
  14. 14Perform a second set of stretch and folds.
  15. 15Perform a second set of stretch and folds.
  16. 16Place the dough in a bowl, smooth side up. Drizzle with olive oil, cover with plastic wrap, and refrigerate overnight.
  17. 17Place the dough in a bowl, smooth side up. Drizzle with olive oil, cover with plastic wrap, and refrigerate overnight.
  18. 18Place the dough in a bowl, smooth side up. Drizzle with olive oil, cover with plastic wrap, and refrigerate overnight.
  19. 19The next day, remove dough from the refrigerator. Prepare a 9x13 inch metal baking tray lined with parchment paper and drizzle with 2-3 tablespoons olive oil.
  20. 20The next day, remove dough from the refrigerator. Prepare a 9x13 inch metal baking tray lined with parchment paper and drizzle with 2-3 tablespoons olive oil.
  21. 21The next day, remove dough from the refrigerator. Prepare a 9x13 inch metal baking tray lined with parchment paper and drizzle with 2-3 tablespoons olive oil.
  22. 22Place the dough in the prepared tray and gently spread it out lengthwise.
  23. 23Place the dough in the prepared tray and gently spread it out lengthwise.
  24. 24Place the dough in the prepared tray and gently spread it out lengthwise.
  25. 25Cover and let it proof for about 2 hours.
  26. 26Cover and let it proof for about 2 hours.
  27. 27Cover and let it proof for about 2 hours.
  28. 28If the dough hasn't spread all the way, oil your hands and gently spread it further.
  29. 29If the dough hasn't spread all the way, oil your hands and gently spread it further.
  30. 30If the dough hasn't spread all the way, oil your hands and gently spread it further.
  31. 31Drizzle with olive oil and dimple the dough.
  32. 32Drizzle with olive oil and dimple the dough.
  33. 33Drizzle with olive oil and dimple the dough.
  34. 34Add your toppings of choice (olives and rosemary in this case), oiling the rosemary to prevent burning.
  35. 35Add your toppings of choice (olives and rosemary in this case), oiling the rosemary to prevent burning.
  36. 36Add your toppings of choice (olives and rosemary in this case), oiling the rosemary to prevent burning.
  37. 37Sprinkle with flaky sea salt.
  38. 38Sprinkle with flaky sea salt.
  39. 39Sprinkle with flaky sea salt.
  40. 40Bake at 220°C (430°F) on the lowest rack of your oven for 18-22 minutes, until a deep golden brown.
  41. 41Bake at 220°C (430°F) on the lowest rack of your oven for 18-22 minutes, until a deep golden brown.
  42. 42Bake at 220°C (430°F) on the lowest rack of your oven for 18-22 minutes, until a deep golden brown.
  43. 43Let it cool, then cut and enjoy.
  44. 44Let it cool, then cut and enjoy.
  45. 45Let it cool, then cut and enjoy.

Ingredients

  • 500 g white bread flour
  • 500 g white bread flour
  • 500 g white bread flour
  • 390 ml warm water
  • 390 ml warm water
  • 390 ml warm water
  • 4 g instant yeast
  • 4 g instant yeast
  • 4 g instant yeast
  • 5 g honey
  • 5 g honey
  • 5 g honey
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 olives
  • 0 olives
  • 0 olives
  • 0 rosemary
  • 0 rosemary
  • 0 rosemary

Equipment

bowlwhiskmeasuring spoonsmeasuring cups9x13 inch metal baking trayparchment paperplastic wrapoven