Overnight Focaccia
Make focaccia dough tonight and bake it in the morning.
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
Day 1 - The Night Before
- 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.
Day 2 - Baking Day
- Remove from refrigerator.
- Focaccia should be more than doubled by this time.
- Oil a large baking sheet (13 x 9.5) with olive oil. Place dough on baking sheet. Do not stretch out yet.
- 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.
