Easy Overnight Yeasted Focaccia
Enjoy soft, rich, and flavorful focaccia bread with this easy, no-knead recipe. Simply let it rise overnight for a delicious, hassle-free baking experience.
Equipment
- medium size baking dish like an 8x8 pan or a 10" cast iron skillet (like Lodge)
Ingredients
- 1/3 tsp active dry yeast
- 254 g water
- 300 g bread flour
- 6 g salt
- olive oil
- Maldon flakey sea salt
- seasoning/herb mix, or other inclusions of choice
Instructions
- Combine the yeast, water, and salt, then gradually mix in the flour until a sticky dough forms. Allow the dough to rest for 30 minutes.
- Stretch and fold the dough over itself, rotating the bowl as you do so. Perform about 6 stretches and folds. Drizzle the top with olive oil and let it rise at room temperature overnight or for 8 hours.
- The next day, the focaccia dough should have doubled in size and appear bubbly. Generously coat a cast-iron skillet with olive oil. Flip the proofing bowl containing the focaccia dough upside down and shake gently until the dough releases into the cast-iron skillet.
- Lightly oil your fingers and gently pat the dough down, then fold the four sides of the dough into itself (like closing the flaps of a cardboard box). Turn the dough over so it is seam side down, generously drizzle with olive oil, and coat thoroughly.
- At this stage, you have two options:1. Immediate Rise: Let the dough rise in a turned-off oven for about 2 hours, or until it doubles in size and spreads to cover most of the pan.2. Cold Fermentation: For enhanced flavor, cover and refrigerate the dough overnight or up to 36 hours. When ready to bake, remove it from the fridge and let it finish rising in a turned-off oven for 1.5 to 2 hours, until it doubles in size and spreads to fit most of the pan.
- Take the proofed focaccia dough out of the oven and preheat the oven to 425°F. Oil your fingers and gently dimple and stretch the dough to fit the pan. Sprinkle generously with flaky salt or a seasoning salt & herb mix of your choice. Bake for 25 minutes or until golden brown.