Overnight Focaccia

Overnight Focaccia


DifficultyIntermediateMakes15 Servings

This overnight focaccia recipe is such a classic! There’s so much flavour from the rosemary and sea salt, and it’s really simple to make.

Italian focaccia bread is one of my favourite bread recipes. I love the versatility of it – it’s a great accompaniment to a saucy pasta dish, as a sandwich bread, or simply by itself. They don’t last very long in my house when I whip one up! 

I’ve used a large focaccia pan (15” x 13” x 1.5”) so if you fancy a smaller focaccia you’ll want to reduce your quantities, or spread it into two pans if you don’t have one big enough.

I’d recommend using extra virgin olive oil for this focaccia bread recipe. The better the quality of oil you use, the better the flavour will be!

This is a no-knead focaccia recipe, but make sure you watch the video to see the folding technique!

For more popular bread recipes check out my soft milk bread recipe and my bread 101 video.


 


 

Ingredients


 1 kg Bread Flour
 17 g Salt
 24 g Fresh Yeast
 760 g Water
 40 g Olive Oil
To serve
 Sea Salt Flakes
 Olive Oil
 Rosemary
Shop the equipment
 Large Focaccia trayOr two smaller trays

Method


1

Add the bread flour, salt and yeast into a large bowl. Keep the yeast away from the salt.

2

Add the water and olive oil to a jug and then pour this over the flour.

3

Stir the mixture together using your hands or a scraper until there are no more dry bits. It should only take about a minute.

4

Cover the dough with cling film and leave to rise for 30 minutes.

5

After 30 minutes, lightly wet your hand and grab the underside of the dough, stretch it up and fold it into the centre.

6

Turn the bowl 90 degrees and repeat this all the way around the bowl - a total of 4 folds.

7

Cover the dough and rest for another 30 minutes. Repeat the stretch and fold process every 30 minutes for another 1.5 hours. You will do a total of 16 stretch and folds.

8

After you perform your final stretch and fold, lift the dough into an oiled container, cover it, and refrigerate overnight.

9

Pour some more olive oil into a bowl, and chop up some fresh rosemary, stir it through and let it infuse as the dough chills.

10

The next day, lightly oil the bottom of a large baking tray with the rosemary oil and spread the dough into the tin. Don’t worry if it doesn’t reach the edge. Lightly cover and proof for 1 to 1.5 hours, it should pretty much double in volume. It can take a bit longer on a cold day.

11

Pour some oil onto the dough and dimple it with your fingers. Sprinkle sea salt flakes on top and some more fresh rosemary.

12

Bake at 230C for 35-40 minutes. It should be a nice deep golden colour.

13

Once baked, drizzle olive oil on top while it’s hot. Cool for 5 minutes in the tin then transfer to a wire rack or it will go soggy on the bottom!

Ingredients

 1 kg Bread Flour
 17 g Salt
 24 g Fresh Yeast
 760 g Water
 40 g Olive Oil
To serve
 Sea Salt Flakes
 Olive Oil
 Rosemary
Shop the equipment
 Large Focaccia trayOr two smaller trays

Directions

1

Add the bread flour, salt and yeast into a large bowl. Keep the yeast away from the salt.

2

Add the water and olive oil to a jug and then pour this over the flour.

3

Stir the mixture together using your hands or a scraper until there are no more dry bits. It should only take about a minute.

4

Cover the dough with cling film and leave to rise for 30 minutes.

5

After 30 minutes, lightly wet your hand and grab the underside of the dough, stretch it up and fold it into the centre.

6

Turn the bowl 90 degrees and repeat this all the way around the bowl - a total of 4 folds.

7

Cover the dough and rest for another 30 minutes. Repeat the stretch and fold process every 30 minutes for another 1.5 hours. You will do a total of 16 stretch and folds.

8

After you perform your final stretch and fold, lift the dough into an oiled container, cover it, and refrigerate overnight.

9

Pour some more olive oil into a bowl, and chop up some fresh rosemary, stir it through and let it infuse as the dough chills.

10

The next day, lightly oil the bottom of a large baking tray with the rosemary oil and spread the dough into the tin. Don’t worry if it doesn’t reach the edge. Lightly cover and proof for 1 to 1.5 hours, it should pretty much double in volume. It can take a bit longer on a cold day.

11

Pour some oil onto the dough and dimple it with your fingers. Sprinkle sea salt flakes on top and some more fresh rosemary.

12

Bake at 230C for 35-40 minutes. It should be a nice deep golden colour.

13

Once baked, drizzle olive oil on top while it’s hot. Cool for 5 minutes in the tin then transfer to a wire rack or it will go soggy on the bottom!

Overnight Focaccia