Overnight Focaccia

Ingredients

• 390 ml warm water (start with 390ml and increase up to 420ml (1 3/4 cups) gradually based on dough consistency)
• 1 tsp honey (can substitute with sugar or agave)
• 1 tbsp extra virgin olive oil (for the dough)
• 1 tsp instant yeast
• 500 g white bread flour (roughly 4 cups fluffed and leveled)
• 2 tsp fine sea salt
• 3 tbsp extra virgin olive oil (for lining the pan and coating the dough)
• flaky sea salt (for topping)
• fresh rosemary and olives (optional toppings; oil the rosemary to prevent burning)

Steps

1. 1

   In a large bowl, combine the slightly warm water, instant yeast, honey, 1 tablespoon of olive oil, and fine sea salt. Whisk together until combined.

2. 2

   Add the bread flour to the wet mixture and stir until the flour is completely hydrated and a sticky dough forms. Scrape down the sides of the bowl.

3. 3

   Cover the bowl and let the dough rest at room temperature for 10 minutes.

4. 4

   With wet hands, perform the first set of stretch and folds by pulling the edge of the dough up and folding it over into the center, rotating the bowl as you go.

5. 5

   Cover the bowl again for another 10 minutes, then perform a second set of stretch and folds to build structure.

6. 6

   Shape the dough into a smooth ball as best you can. Coat the surface with a little olive oil, cover the bowl tightly with plastic wrap, and place it in the fridge for 12 to 36 hours.

7. 7

   The next day, prepare a 9x13 inch baking pan by lining it with parchment paper and adding 2-3 tablespoons of extra virgin olive oil.

8. 8

   Remove the dough from the fridge. With oiled hands, fold the dough into a burrito-like shape and transfer it to the prepared tray, flipping it so the smooth side is facing up.

9. 9

   Cover and let the dough proof at room temperature for about 2 hours. If the dough hasn't naturally spread to the corners of the tray, use oiled hands to gently spread it out.

10. 10

    Preheat your oven to 220°C (430°F).

11. 11

    Drizzle the top of the dough with more olive oil. Use your fingers to dimple the dough deeply. Add your desired toppings (like olives and oiled rosemary) and sprinkle with flaky sea salt.

12. 12

    Bake on the lowest rack of the oven for 18 to 23 minutes until the top is golden and the bottom is crispy.

13. 13

    Transfer the focaccia to a cooling rack immediately. Wait at least 15 minutes before slicing.

Notes

For the best results, use a kitchen scale to measure the flour and water. The hydration can vary based on your flour brand; the dough should be sticky and wet but not 'soupy'. Baking on the bottom rack is the secret to a crispy crust.

Nutrition per serving

• focaccia
• bread
• overnight
• baking
• vegetarian
• main
• side dish