Description
Wake up to golden, olive oil-kissed focaccia with a crisp crust and pillowy interior. This overnight recipe is a breeze to make and perfect for any occasion.
Ingredients
- All-Purpose Flour: 500 grams (about 4 cups)
- Warm Water: 400 grams (1 2/3 cups)
- Instant Yeast: 1/4 teaspoon
- Salt: 10 grams (2 teaspoons)
- Olive Oil: 60 grams (1/4 cup) plus more for drizzling
- Flaky Sea Salt: 1–2 teaspoons for topping
- Fresh Rosemary (optional): 1 tablespoon, finely chopped
Instructions
- Preheat Your Equipment: Let the dough come to room temperature and preheat oven to 450°F (232°C).
- Combine Ingredients: Mix flour, salt, and yeast in a bowl. Add water and olive oil, stir to combine.
- Prepare Your Cooking Vessel: Oil a 9×13-inch pan and stretch the dough to fit.
- Assemble the Dish: Let dough rest overnight. Dimple, drizzle with oil, sprinkle salt and rosemary.
- Cook to Perfection: Bake for 20–25 minutes until golden and crisp.
- Finishing Touches: Cool slightly, brush with olive oil if desired.
- Serve and Enjoy: Slice or tear, serve warm or at room temperature.
Notes
- Use bread flour for extra chew.
- Top with cherry tomatoes, olives, or onions before baking for variations.
- Reheat slices in the oven to refresh texture.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia, overnight bread, Italian bread, homemade focaccia, no knead bread