Overnight Focaccia
overnight
serves 8
serves 8
A slow, cold-fermented focaccia with deep dimples and crackling golden edges. Mix it before bed, bake it the next day.
Moderate
Ingredients
*Dough
500 g (17.6 oz) strong bread flour
375 ml (12.7 fl oz) lukewarm water
7 g (0.25 oz) instant yeast
10 g (0.35 oz) fine sea salt
30 ml (1 fl oz / 2 tbsp) extra virgin olive oil
*For the Tray30–45 ml (1–1½ fl oz / 2–3 tbsp) olive oil
*Brine60 ml (2 fl oz) water
30 ml (1 fl oz / 2 tbsp) olive oil
5 g (0.18 oz / 1 tsp) fine sea salt
Optional: rosemary and flaky sea salt
*Dough
500 g (17.6 oz) strong bread flour
375 ml (12.7 fl oz) lukewarm water
7 g (0.25 oz) instant yeast
10 g (0.35 oz) fine sea salt
30 ml (1 fl oz / 2 tbsp) extra virgin olive oil
*For the Tray30–45 ml (1–1½ fl oz / 2–3 tbsp) olive oil
*Brine60 ml (2 fl oz) water
30 ml (1 fl oz / 2 tbsp) olive oil
5 g (0.18 oz / 1 tsp) fine sea salt
Optional: rosemary and flaky sea salt
Method
Day 1: Combine the flour and salt.
Mix the yeast into the lukewarm water, then add to the flour with the olive oil.
Mix until a rough, shaggy dough forms and no dry flour remains.
Cover and leave at room temperature for 60–90 minutes, or until doubled.
Gently deflate, shape into a smooth ball and place into a lightly oiled container.
Cover and refrigerate overnight (or up to 4 days for even more flavour).
Day 2: Remove the dough from the fridge and leave at room temperature for 1 hour.
Turn onto a lightly oiled surface and gently press out some of the large air bubbles.
Do 3–4 stretch and folds: pull one side up and fold it into the centre. Rotate 90° and repeat until all 4 sides have been folded.
Stretch into a rough rectangle and fold like a letter: fold the top third to the centre, then the bottom third over the top.
Generously oil your baking tray and place the dough seam-side down. Cover and proof for 45 minutes.
Drizzle with a little olive oil, gently stretch the dough towards the corners of the tray, then press your fingertips firmly into the dough to create lots of deep dimples.
Whisk together the brine and pour it evenly over the dough. Top with rosemary and flaky sea salt if using.
Bake at 200°C (390°F) for 25–30 minutes, or until deep golden brown with crisp edges and a cooked base.
Cool for 10–15 minutes before slicing.
Day 1: Combine the flour and salt.
Mix the yeast into the lukewarm water, then add to the flour with the olive oil.
Mix until a rough, shaggy dough forms and no dry flour remains.
Cover and leave at room temperature for 60–90 minutes, or until doubled.
Gently deflate, shape into a smooth ball and place into a lightly oiled container.
Cover and refrigerate overnight (or up to 4 days for even more flavour).
Day 2: Remove the dough from the fridge and leave at room temperature for 1 hour.
Turn onto a lightly oiled surface and gently press out some of the large air bubbles.
Do 3–4 stretch and folds: pull one side up and fold it into the centre. Rotate 90° and repeat until all 4 sides have been folded.
Stretch into a rough rectangle and fold like a letter: fold the top third to the centre, then the bottom third over the top.
Generously oil your baking tray and place the dough seam-side down. Cover and proof for 45 minutes.
Drizzle with a little olive oil, gently stretch the dough towards the corners of the tray, then press your fingertips firmly into the dough to create lots of deep dimples.
Whisk together the brine and pour it evenly over the dough. Top with rosemary and flaky sea salt if using.
Bake at 200°C (390°F) for 25–30 minutes, or until deep golden brown with crisp edges and a cooked base.
Cool for 10–15 minutes before slicing.