Easy, Overnight Focaccia

A focaccia recipe that requires minimum effort, yet yields maximum results. Mix it the night before, refrigerate and then move to move it to the baking container and allow to rest fro 2 to 4 hours . . . dimple, add toppings and bake! Recipe is credited to Alexandra’s Kitchen; check out her blog for additional details, explanations, and focaccia variations. 

Above: Half  batch focaccia with rosemary & sea salt, baked in a cast iron skillet.
Below: Half batch focaccia with rosemary, chives, sea salt & olives, baked in a quarter pan.

Easy, Overnight Focaccia   Yields: two 8-10” rounds or one 9×13” focaccia

4 cups (512 g) bread flour

2 teaspoons (10 g) salt

2 teaspoons (8 g) instant yeast 

2 cups (455 g) lukewarm water water (mix ½ cup boiling water with 1 ½ cups cold water)

Olive oil for “slicking” and for pan preparation / Butter for pan preparation

Additions: Rosemary and flaky sea salt

1. Whisk together the flour, salt, and yeast in a bowl that can be used to both mix and store the bread dough.
2. Add the water.
3. Use a spatula or Danish whisk to stir the two together.
4. Lift up the dough and drizzle olive oil on the bottom. Return dough to bowl and “slick” the surface of the dough with olive oil; then cover the bowl with a sheet of plastic wrap or a plastic bowl cover and refrigerate.
   
5. Leave dough in refrigerator to rise for 12 to 18 hours (or even up to 3 days). NOTE: If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
6. Remove from refrigerator, and remove the cover.
7. Deflate the dough and transfer to a prepared pan such two 9” to 10” cast iron skillet (two 8 or 9” pie plates,  or for a big batch, use a 9x13” baking pan or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.

   

   Half of the dough that has been placed in a buttered and oiled 10" cast iron skillet. I did oil the top liberally before moving on to step #8.

   
   
8. After two to four hours, or when the dough has expanded to fill the pan and appears to be light and airy. 
   
9. Now, it’s time to dimple it! f you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough. Using your fingers, press straight down into the dough to create deep dimples creating a bubbly surface. Sprinkle with flaky sea salt (such as Maldon flaky salt).
   
10. Immediately transfer to oven and bake in PREHEATED 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks. 

    

    After cooling the bread on a rack, I cut it into wedges and returned it to the cast iron skillet for serving. I served it with herbed butter and/or olive oil & balsamic vinegar.

    
    

Recipe without photos . . . Easy, Overnight Focaccia   Yields: two 8-10” rounds or one 9×13” focaccia

4 cups (512 g) bread flour

2 teaspoons (10 g) salt

2 teaspoons (8 g) instant yeast 

2 cups (455 g) lukewarm water water (mix ½ cup boiling water with 1 ½ cups cold water)

Olive oil for “slicking” and for pan preparation / Butter for pan preparation

Additions: Rosemary and flaky sea salt

1. Whisk together the flour, salt, and yeast in a bowl that can be used to both mix and store the bread dough.
2. Add the water.
3. Use a spatula or Danish whisk to stir the two together.
4. Lift up the dough and drizzle olive oil on the bottom. Return dough to bowl and “slick” the surface of the dough with olive oil; then cover the bowl with a sheet of plastic wrap or a plastic bowl cover and refrigerate.
5. Leave dough in refrigerator to rise for 12 to 18 hours (or even up to 3 days). NOTE: If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
6. Remove from refrigerator, and remove the cover.
7. Deflate the dough and transfer to a prepared pan such two 9” to 10” cast iron skillet (two 8 or 9” pie plates,  or for a big batch, use a 9x13” baking pan or something similar. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. (The butter will ensure the bread doesn’t stick.) Don’t touch the dough again for 2 to 4 hours depending on your environment.
8. After two to four hours, or when the dough has expanded to fill the pan and appears to be light and airy. 
9. Now, it’s time to dimple it! f you are using rosemary, sprinkle it over the dough. Then pour two tablespoons of olive oil over the dough. Using your fingers, press straight down into the dough to create deep dimples creating a bubbly surface. Sprinkle with flaky sea salt (such as Maldon flaky salt).
10. Immediately transfer to oven and bake in PREHEATED 425ºF for 25 minutes or until golden all around. Remove focaccia from pans and place on cooling racks.