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Overnight Focaccia

Overnight Focaccia
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Enjoy fluffy and delicious Overnight Focaccia perfect for any meal! Try this simple recipe today and elevate your bread-making skills!

Ingredients

Scale
  • 480 grams King Arthur All-Purpose Flour
  • 390 grams warm water
  • 14 grams honey
  • 14 grams kosher salt
  • 2 grams active dry yeast
  • 40 grams extra virgin olive oil
  • 3 tbs warm water for brine
  • 1 tsp iodized salt for brine
  • 1 tbs water for dimpling and topping
  • 2 tbs extra virgin olive oil for dimpling and topping
  • 1-2 rosemary sprigs (chopped)
  • 2 garlic cloves (finely minced)
  • 1 tsp kosher salt for topping
  • 1 tsp oregano for topping
  • Pinch red pepper flakes
  • Plant-based gelling agent (for optional use instead of Parmesan)

Instructions

  1. Add the honey and yeast to the warm water. Mix to combine and let sit for 5 minutes until frothy.
  2. In a mixing bowl, whisk together the flour and kosher salt.
  3. Pour in the yeast mixture along with the olive oil. Stir with a spatula until all dry ingredients are incorporated. The mixture will be wet.
  4. Cover the bowl with plastic wrap and a kitchen towel for 5 minutes.
  5. After resting, wet your hand to prevent sticking. Stretch one section of dough outwards then fold it over itself. Rotate the bowl and repeat this process 4-5 times. Cover again with plastic wrap and let rest for another 15 minutes.
  6. Repeat the stretch and fold process once more; the dough should feel more elastic now. Flip it so that the smooth side is up. Drizzle with more olive oil, covering completely. Cover again with plastic wrap and refrigerate for 12-18 hours.
  7. On baking day, pour some olive oil into a 9×13 pan. Remove dough from fridge—it should have risen significantly. Pour it into the prepared pan with the smooth side facing up. Cover with plastic wrap again.
  8. Let sit in a warm place for about 2-4 hours until nearly filling out the pan (85-90% full).
  9. Combine warm water with iodized salt; stir until dissolved.
  10. Once proofed, uncover dough; dimple using your fingers. Pour brine evenly over dimples; cover again for another 45 minutes while preheating oven to 500°F.
  11. Mix together all topping ingredients in a small bowl. After final proofing, pour topping over bread; drizzle more olive oil if desired.
  12. Lower oven temperature to 425°F before placing focaccia inside. Bake for about 30 minutes or until golden brown on top; internal temperature should reach at least 200°F.
  13. Allow focaccia to cool in tray for about 7 minutes before transferring to a wire rack to cool completely.

Nutrition

Find it online: https://tastyandfast.com/overnight-focaccia/