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Overnight Focaccia
Bakery

Overnight Focaccia

13 h 20 minServes 8Nutri-Score C€
from @_lacebakes_35 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • white bread flour (12% protein content or higher)Grains500 g
  • warm water (slightly warm)Other420 ml
  • instant yeastPantry4 g
  • extra virgin olive oil (for the dough)Pantry15 ml
  • honey (or sugar or agave)Pantry5 g
  • fine sea saltSpices10 g
  • extra virgin olive oil (to line the tray and drizzle)Pantry45 ml
  • flaky sea salt (to finish)Spices3 g
  • olives (topping of choice)Produce60 g
  • rosemary (fresh sprigs, oiled)Produce4 g

per serving

Nutrition

290kcal

Carbs
48 g
Proteins
7 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Baking tray

step by step

Method

  1. Mix the wet ingredients

    • Pour the slightly warm water into a bowl.
    • Add the instant yeast, honey, olive oil and fine sea salt.
    • Whisk to combine.
    Step 1

  2. Add the flour

    • Add the bread flour and stir until completely hydrated.
    • Scrape down the sides of the bowl; the dough will be a sticky mess.
    Step 2

  3. First stretch and fold

    • Cover the bowl and let the dough rest.
    • Wet your hands and do a first series of stretch and folds.
    Step 3

  4. Second stretch and fold

    • Cover again and rest.
    • Do another set of stretch and folds to build structure in the dough.
    Step 4

  5. Cold overnight proof

    • Place the dough smooth side up and rub a little olive oil all over.
    • Cover with plastic wrap and refrigerate overnight.
    Step 5

  6. Prepare the tray

    • Remove the dough from the fridge; it should be full of bubbles.
    • Line the tray with parchment paper and add the olive oil.
    Step 6

  7. Transfer the dough

    • With oiled hands, fold the dough into a burrito-like shape.
    • Slide it lengthways into the tray and flip it so the smooth side faces up.
    Step 7

  8. Second proof

    • Cover the tray and let the dough proof until spread in the tray.
    • If it hasn't spread fully, oil your hands and spread it out as best you can.
    Step 8

  9. Dimple and top

    • Drizzle the dough with olive oil and dimple it with your fingers.
    • Add the olives and rosemary, oiling the rosemary so it doesn't burn.
    • Sprinkle with flaky sea salt.
    Step 9

  10. Bake

    • Bake on the lowest rack of the oven at 220 °C so the bottom gets crispy.
    • Bake until deep golden brown, then let cool before cutting.
    Step 10
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