Overnight Focaccia

Focaccia slices on a wooden cutting board.

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Italian Focaccia is a delicious airy flatbread very adaptable and versatile. This Overnight Focaccia recipe is one of the easiest Focaccia recipes that you can make that needs only 5 minutes to prepare.

Prep Time5

Cook Time25

Rise time:12

Total Time12 30

Course: bread

Cuisine: Italian

Diet: Halal

Servings: pieces

Calories: 199kcal

Author: Amira

Ingredients

2 cups warm water
2 teaspoons sugar 8 g
2 ¼ teaspoon active dry yeast ¼ oz envelope
4 cups all purpose flour 500 g
1 teaspoon sea salt 5g
¼ cup olive oil divided

Topping:

Flaky sea salt

Instructions

In the 4 qt bowl, pour warm water then add sugar and yeast and stir for a couple of time then let it proof for 5 minutes.
Mix flour, yeast, sugar and salt then pour in warm water.
Mix ingredients with a spatula or a wooden spoon until flour disappears. You will get a sticky shaggy dough.
Pour 1 tablespoon oil over and rub with your hands all over the dough surface then cover and refrigerate overnight and up to 5 days.
Wet your fingers with a little oil and deflate the dough by pulling it from the sides of the bowl to the center to make a ball.
Butter a 13x9 glass baking dish making sure the bottom and sides are well coated and pour 2 tablespoons in the center of your dish.
Grab your dough ball and place it in the center of the baking dish. Cover and let it rise and get bigger until it fills the pan. This will probably take about 3-4 hours depending on the temperature of your kitchen.
Preheat oven to 475F.
Uncover the dough, wet your fingers with some oil and start dimpling the dough all over.
Sprinkle sea salt flakes generously on top.
Bake in the center of your oven for 20-25 minutes until lightly browned.
Take out of oven and brush with the remaining tablespoon of olive oil.
Take it out of the baking sheet and let it cool for like 10 minutes before slicing and serving.

Notes

The more you leave the dough in the fridge, the bigger holes you will get in your focaccia; I recommend leaving this in the refrigerator for at least 24 hours, but if you are in a hurry 12 hours will give you a decent result.

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