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Overnight Focaccia

Overnight Focaccia
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A simple and hands-off Overnight Focaccia recipe perfect for busy schedules. This bread features a tender crumb and a golden, olive oil-kissed crispy crust developed through slow overnight fermentation, delivering rich flavor and aroma with minimal active prep. Ideal for beginners and pros alike, this versatile focaccia can be customized with herbs, cheese, or various toppings for a delicious homemade treat.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups (420g) bread flour or all-purpose flour
  • 1 teaspoon active dry yeast or instant yeast
  • 1 ¼ cups (300ml) lukewarm water
  • ¼ cup (60ml) olive oil, plus extra for drizzling
  • 1 ½ teaspoons salt

Optional Toppings

  • Fresh rosemary sprigs
  • Sea salt flakes
  • Cherry tomatoes
  • Grated parmesan or mozzarella cheese
  • Chopped olives
  • Sundried tomatoes

Instructions

  1. Mix the Dough: In a large bowl, combine the flour, yeast, salt, and lukewarm water. Stir together until a sticky, shaggy dough forms. Pour in the olive oil and mix until fully incorporated, creating the foundation for your overnight focaccia.
  2. First Rise Overnight: Cover the bowl tightly with plastic wrap or a damp towel. Place the dough in the refrigerator and allow it to ferment slowly for 8 to 12 hours. This slow rise develops flavor and creates the characteristic light bubbles.
  3. Prepare for Baking: Remove the dough from the refrigerator and let it come to room temperature for about 30 minutes. Lightly oil a baking pan. Gently stretch and press the dough into the pan, then use your fingertips to dimple the surface, forming the classic focaccia texture.
  4. Add Toppings and Second Rise: Drizzle olive oil over the dough’s surface and sprinkle with sea salt flakes, herbs, or any desired toppings. Allow the dough to rest for another 20 to 30 minutes to puff up slightly before baking.
  5. Bake to Golden Perfection: Preheat the oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes until golden brown and crispy on the edges. Let it cool slightly before slicing and serving.

Notes

  • Use room temperature water to properly activate the yeast.
  • Do not skip olive oil; it ensures a soft interior and crispy crust.
  • Dimpling by fingertips is essential for holding oil and toppings.
  • Keep the dough covered tightly to avoid drying during fermentation.
  • Check doneness by ensuring the bottom is golden and sounds hollow when tapped.

Nutrition

Keywords: focaccia, overnight bread, easy focaccia, homemade bread, Italian bread, slow fermentation, olive oil bread, savory bread

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