Description
A simple, forgiving overnight focaccia bread that offers a golden, blistered crust with a soft, aromatic interior. Perfect for feeding neighbors or brightening your weeknight meals.
Ingredients
Scale
- 480 grams King Arthur All-Purpose Flour
- 390 grams warm water
- 14 grams honey
- 14 grams kosher salt
- 2 grams active dry yeast
- 40 grams extra virgin olive oil
- 3 tablespoons warm water
- 1/4–1/2 teaspoon iodized salt
- 1 tablespoon water
- 2 tablespoons extra virgin olive oil
- 1–2 rosemary sprigs (chopped)
- 2 garlic cloves (finely minced)
- 1 teaspoon oregano
- kosher salt (to taste)
- Pinch red pepper flakes
- Parmigiano-Reggiano (freshly grated)
Instructions
- Add the honey and yeast to the warm water. Mix to combine and let sit for 5 minutes until bubbly.
- Whisk together the flour and salt in a mixing bowl. Pour in the water mixture and olive oil, mixing until combined.
- Cover the dough with plastic wrap and a towel for 5 minutes to rest.
- Wet your hands and stretch and fold the dough 4-5 times, then cover and let rest for another 15 minutes.
- Repeat the stretching and folding, then coat the dough with olive oil, cover, and refrigerate for 12-18 hours.
- The next day, oil a 9×13 pan, then pour the dough into the pan, smoothing the top. Let it proof in a warm place for 2-4 hours.
- Make the brine and pour it over the dimpled dough. Let proof for 45 minutes.
- Preheat the oven to 500°F. Mix topping ingredients and pour over the bread.
- Lower the oven to 425°F and bake for about 30 minutes until golden and reaching 200°F inside.
- Let the focaccia sit for 7 minutes in the pan, then cool on a rack before slicing.
Notes
For the best flavor, let the dough rest in the fridge for 12-18 hours. You can experiment with different toppings to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: focaccia, bread, overnight, baking, Mediterranean