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Overnight Focaccia
figsolivess
690m
Overnight Focaccia
Author:
figsolivess
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Overnight Focaccia

This recipe guides you through making a delicious Overnight Focaccia, perfect for a slow rise and rich flavor. It involves simple mixing, a few stretch and fold cycles, and an overnight proofing to achieve a light and airy texture with a crispy crust.
#Bread
#Focaccia
#Overnight
#Baking
#Dough
Mixing the dough
Mixing the dough

Recipe Information

35m
Prep Time
25m
Cook Time
11h 30m
Total Time
8
Servings
Medium
Italian
English
Nutrition (per serving)
250
Calories
8g
Protein
40g
Carbs
7g
Fat
Performing stretch and fold
Performing stretch and fold

Ingredients

  • All-purpose flour

    400 g

  • Room temperature water

    320 g

  • Instant dry yeast

    1 tsp

  • Honey

    1 tsp

  • Olive oil
    (Plus more for drizzling on top)

    2 tablespoons

  • Salt

    1 tsp
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Dough ready for overnight proof
Dough ready for overnight proof

Instructions

0/6 completed
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  • 1

    In a large bowl, combine water, instant yeast, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.
    35m
    In a large bowl, combine water, instant yeast, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.
    35m

    Ensure all ingredients are well combined to activate the yeast.
  • 2

    Begin the stretch and fold method. Perform this once, then allow the dough to rest for 30 minutes.
    35m
    Begin the stretch and fold method. Perform this once, then allow the dough to rest for 30 minutes.
    35m

    Lightly wet your hands to prevent sticking during the folds.
  • 3

    Perform the stretch and fold method a second time, then allow the dough to rest for another 30 minutes.
    35m
    Perform the stretch and fold method a second time, then allow the dough to rest for another 30 minutes.
    35m

    Gentle handling helps develop gluten without tearing the dough.
  • 4

    Execute a coil fold, then transfer the dough to a lightly oiled container, cover tightly, and refrigerate overnight (8-12 hours) for its slow proof.
    9h
    Execute a coil fold, then transfer the dough to a lightly oiled container, cover tightly, and refrigerate overnight (8-12 hours) for its slow proof.
    9h

    A long cold proof enhances the flavor and texture of the focaccia.
  • 5

    The next day, gently transfer the cold dough to a well-oiled baking pan. Gently dimple the dough with your fingertips, creating characteristic focaccia indentations. Drizzle with more olive oil and sprinkle with sea salt and desired toppings (e.g., rosemary).
    15m
    The next day, gently transfer the cold dough to a well-oiled baking pan. Gently dimple the dough with your fingertips, creating characteristic focaccia indentations. Drizzle with more olive oil and sprinkle with sea salt and desired toppings (e.g., rosemary).
    15m

    Do not deflate the dough too much when transferring or dimpling.
  • 6

    Preheat oven to 220°C (425°F). Bake for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.
    25m
    Preheat oven to 220°C (425°F). Bake for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.
    25m

    A hot oven creates a crispy crust and soft interior.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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