Short on time, but still want fresh-baked bread? This overnight focaccia recipe is just perfect for you then!
Ingredients:
The dough:
500g all-purpose flour
400g lukewarm water
2 tsp active dry yeast
1 tsp of salt
1 tbsp. of olive oil
The brine
1 tbsp. olive oil
2 tbsp. water
1 tsp salt
Instructions
The dough: Day 1
In a mixing bowl add the lukewarm water and active dry yeast. Set this aside for 10 minutes to allow the yeast to completely dissolve.
Once the yeast has dissolved, add the olive oil and mix to combine.
Now add the flour and salt. Using a spatula bring the dough together into a shaggy mass.
Lightly grease the surface of your dough with olive oil to prevent a skin from forming.
Wrap the dough and refrigerate overnight.
The dough: Day 2
In a small mixing bowl add the olive oil, water, and salt. This is your brine.
Line with rectangle pan with parchment paper and lightly grease with olive oil. Ideally with the dimensions of 10x14 inches. If you don't have pans with these specific dimensions, you can divide the dough into two pans.
Now pour your dough onto the greased pan and wrap it. Leave it to rest at room temperature.
It will take anywhere from 2-4 hours for your dough to rise and double in size. This mainly depends on the temperature of your kitchen. If it is colder, the yeast will work slowly, resulting in a slower rise. However, if it is warmer in your kitchen the yeast will work faster resulting in a quicker rise. Be mindful of this, and check in on your dough every hour.
Once your dough has doubled in size, wet your fingertips and gently press into the dough to create little dimples! Make sure you don't press through the dough to the bottom of the pan. You just want to create little grooves that will hold the brine.
Once the dough is dimpled, pour the brine over your dough. At this point in time, you can add any kinds of topping you like such as rosemary, onion, cherry tomatoes, thyme, thinly slice potatoes whatever your heart desires. Just make sure not to overwhelm the dough with excessive toppings, otherwise you may risk deflating the air in your focaccia.
Once you have dimpled the dough and added the toppings, rest the dough for another 45min. At this point, you can preheat your oven to 400F and bake for 20-30mins until the top and bottom are golden brown.
Let the focaccia rest for 5 mins in the pan, then remove and place on a wire rack to completely cool.
Cut your desired portion once cooled and enjoy!
Heres is an example of the timetable I like to follow, give or take some, to plan for baking this bread:
On a weekday:
Day 1:
9 pm prepare the dough and refrigerate overnight.
Day 2:
5:45 pm remove the dough from the mixing bowl and transfer it into a baking pan. Brine and top the dough and place it into the oven for a warmer climate, and to encourage the yeast to work quicker.
7:15, remove the dough from the oven. Preheat the oven to 400F.
7:30 bake the bread.
On a Weekend:
Day 1:
9 pm prepare the dough and refrigerate overnight.
Day 2:
9 am remove the dough from the mixing bowl and transfer it into a baking pan. Brine and top the dough and place it into the oven for a warmer climate, and to encourage the yeast to work quicker.
11 am, remove the dough from the oven. Preheat the oven to 400F.
11:30 bake the bread.
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