Overnight Focaccia
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We traveled to Italy this summer with the twins and focaccia sandwiches was on of the stand-out things we ate. Filled with Italian meats, this recipe will give you exactly what you need to make those sandwiches.
The good news here is you only need the oven for about twenty minutes. The dough for overnight focaccia is made the night before (while you’re watching TV) and baked the next day.
This is an overnight focaccia recipe, because when the dough ferments and proofs in the refrigerator (slowly) it is benefited by added flavor.
I have made focaccia before, but never an overnight version. I like doing bread overnight because it breaks up the time and gives the dough a chance to ferment longer and taste better.
The Night Before
(2 Hours, 20 Minutes, 5 Minutes Active Time)
You will need more than two hours at night available.
- First Twenty Minutes: Prepare the dough.
- 1. Mix yeast with water. Add remaining flour. Mix till incorporated..
- 2. Add remaining flour. Mix for two minutes.
- 3. Add salt. Mix until fully incorporated.
- 4. Add olive oil. Mix. Rest, covered, 10 minutes.
- Next Two Hours:
- Stretch and Fold. Cover for one hour.
- Stretch and Fold. Cover for one hour.
- Stretch and Fold. Cover and place in refrigerator overnight.
The Next Morning (1 hour, 20 minutes)
- Take dough out and put on baking sheet (with parchment paper). Cover for one hour.
- Bake Time: 20 minutes.
Baked with some salt and rosemary, it is so good, and a family favorite no matter how you eat it. Pulled into pieces at the counter, served with dinner or made into sandwiches, you will make this over and over again.
What Kind of Flour Do You Use for Focaccia?
I like a combination of bread flour and all-purpose flour in a 1-1 ratio. The bread flour gives structure and all purpose flour keeps it fluffy. I always use organic unbleached.
How Do You Know When the Focaccia is Ready to Bake?
The focaccia dough should spring back slowly. If you look below you might see the pattern of me hands pushing the dough to fit the pan. The dough was full of bubbles and you and you want that.
Trust me, this overnight focaccia recipe is perfection. It’s easy and so good for sandwiches for game day or any day.
Game Day Party Sandwiches
I will come back with another post on how to make the perfect Italian focaccia sandwiches, so be sure to subscribe and never miss a recipe.
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Overnight Focaccia
Ingredients
- 350 grams bread flour
- 350 grams all purpose flour
- 500 grams water
- 30 grams olive oil
- 1 teaspoon yeast (I used instant yeast)
- 25 grams salt
- Mixture olive oil/water as needed for top
- 1 teaspoon flaked sea salt
Instructions
- Mix yeast and warm water (85 degrees).
- Add half of the flour. Mix with wooded spoon until creamy.
- Add remaining flour. Knead in mixer for two minutes on low or until fully incorporated.
- Add salt. Mix another minute, making sure all salt is incorporated.
- Add olive oil until completely absorbed.
- Cover, rest 10 minutes.
- Stretch and fold. Rest for one hour.
- Stretch and fold. Rest for another hour.
- Cover with plastic wrap and refrigerate overnight, 12-18 hours.
- Remove from refrigerator. Place dough on baking sheet.
- Focaccia should be more than doubled by this time.
- Oil a large baking sheet (13 x 9.5) with olive oil.
- Cover for one hour. Set the oven 500 degrees on bake mode.
- After one hour, stretch dough out to fit the pan.
- Pour water and olive oil mixture over the focaccia (about 1/4 cup).
- Use finger tips to make the focaccia holes all over.
- Sprinkle with flaked sea salt.
- Reduce heat to 480 degrees F. Bake for 20 minutes or until golden brown. After ten minutes turn around in oven for more even baking.
- Focaccia makes great sandwiches. Cool. Cut into squares and use bread knife to cut crosswise.
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