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Overnight Focaccia

Overnight Focaccia
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Indulge in the delightful experience of making Overnight Focaccia, a bread that combines ease with exceptional flavor. This no-knead recipe requires minimal hands-on time, allowing you to prepare it the night before and enjoy its warm, fluffy goodness the next day. The slow fermentation process enhances its rich taste and airy texture, making it perfect for sharing at gatherings or savoring on your own. Customize your focaccia with various toppings such as fresh herbs, garlic, or even cheese for a personalized touch. Whether served as a side dish, a base for sandwiches, or simply enjoyed with dips, this versatile Italian flatbread is sure to impress.

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
  • 1 tbs water for topping
  • 2 tbs extra virgin olive oil for topping
  • 1–2 rosemary sprigs (chopped)
  • 2 garlic cloves (finely minced)
  • 1 tsp kosher salt for topping
  • 1 tsp oregano
  • Pinch red pepper flakes

Instructions

  1. In a bowl, combine honey and yeast with warm water; let sit for 5 minutes.
  2. In another bowl, whisk together flour and salt. Add yeast mixture and olive oil; stir until combined.
  3. Cover the dough with plastic wrap and let rest for 5 minutes; stretch and fold the dough several times.
  4. Refrigerate the dough overnight (12–18 hours).
  5. The next day, pour olive oil into a baking pan; transfer dough with smooth side up and let rise for 2–4 hours.
  6. Prepare brine with warm water and salt; dimple dough gently and pour over brine.
  7. Add desired toppings and bake at 425°F for about 30 minutes until golden brown.

Nutrition

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