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Overnight Focaccia
Bakery

Overnight Focaccia

12 hServes 8Nutri-Score C€
from @figsolivess5 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • flourGrains400 g
  • water (room temperature)Beverages320 ml
  • instant dry yeastPantry3 g
  • honeyPantry7 g
  • olive oil (plus extra for the pan and topping)Pantry45 ml
  • saltSpices6 g

per serving

Nutrition

230kcal

Carbs
39 g
Proteins
6 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking dish
  • Oven

step by step

Method

  1. Mix the dough

    • In a large bowl, combine the water, instant yeast, honey and olive oil.
    • Add the flour and salt, mixing well until a sticky dough forms.
    • Cover and let rest.
    Step 1

  2. Stretch and fold

    • Perform a stretch and fold.
    • Let the dough rest, then repeat the stretch and fold a second time, resting between each fold.
    Step 2

  3. Coil fold

    • Execute a coil fold.
    • Let the dough rest.
    Step 3

  4. Final fold and cold proof

    • Perform a final coil fold.
    • Refrigerate the dough overnight.
    Step 4

  5. Shape and rise

    • Remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan.
    • Preheat the oven to 200 °C.
    • Let the dough rise until doubled in size.
    Step 5

  6. Top the focaccia

    • Drizzle generously with olive oil.
    • Dimple the dough with your fingers.
    • Add your desired toppings.
    Step 6

  7. Bake

    • Bake until golden brown.
    Step 7
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