Easy Overnight Focaccia (olive oil and rosemary)
The perfect golden focaccia- crisp and thin in the centre and fluffy at the edges. It's delectable and incredible..You’re going to love it! Make this stand alone focaccia as a beautiful centrepiece, coated in olive oil, baked with rosemary and finished with flaky salt.
Overnight fermentation gives this dough that extra- extra- a more complex flavour and texture you won't be able to get enough of.
Ingredients
- 2 ¾ cup plus 1 Tbsps flour
- 1 tsp salt
- ¾ tsp yeast
- 1 Tbsp sugar
- 1 cup plus 2 Tbsp water
- 1 Tbsp olive oil
To finish:
- Olive oil
- Two sprigs of rosemary or one teaspoon rosemary leaves
- Flaky salt
Instructions
Prep ahead
- In the bowl of a stand mixer fitted with the dough hook attachment, or in a large bowl, combine all the ingredients. Mix on the lowest speed for one minute, or by hand until well combined. The dough will be sticky. Let it rest for 5 minutes.
- With the mixer on medium speed, mix for 3 minutes, or continue mixing by hand. The dough will still be sticky.
- Spread a drizzle of olive oil on your work surface, and rub a spatula with oil(to keep the dough from sticking). With the oiled spatula, scrape the dough out onto your work space and rub your hands in the oil. Stretch and fold the dough once from each direction.
- STRETCH AND FOLD: reach your hands under front end of the dough, stretching it out towards you, and folding it back onto the top of the dough. Repeat from the back of the dough, pulling it outwards, and folding back onto the top. Repeat from each side, oiling your hands as needed to prevent sticking.
- Flip the dough over and tuck it into a ball.
- Place the dough into a ziplock bag bag misted with spray oil(or rubbed with regular oil). Seal the bag and leave it on the counter to rise(for same day baking), place in the fridge for overnight fermentation(recommended), or freeze, depending on when you want to bake.
FREEZE: freeze the dough immediately after forming it into a ball(for up to a month) and transfer the dough to the fridge the day before you want to bake, then continue on with instructions for NEXT DAY BAKING.
ON BAKING DAY
- SAME DAY: If you want to bake the focaccia the same day you are making the dough, leave it on the counter for a minimum of 2 hours before baking, 3 hours in the cold season.
- NEXT DAY or up to 3 DAYS LATER(recommended): 90 minutes before you plan to bake, remove the dough from the fridge. Cut the dough into desired amount of pieces(2 for regular round focaccias or see following recipe requirements). Round each piece into a ball and place on a baking tray fitted with a parchment sheet, cover it, and let the dough rest until baking time.
- Preheat the oven and baking stone(or a baking sheet turned upside down) to the hottest setting.
- When ready to bake, flour your work surface. Sprinkle a ball of dough with flour and tap it to form a disc. Slide the back of your hands under the dough and rotate it, using your thumbs to shape the edges into a circle. Continue gently stretching the dough with your thumbs until it is the desired size-it should be thicker at the edges and the centre should be quite thin, but not paper thin or it will rip.
Bake
- Place the focaccia one at a time on a floured pizza peel/(use a cutting board if you don't own a peel). Drizzle with olive oil and brush the oil onto all parts with a pastry brush. Sprinkle on some rosemary leaves.
- Slide the focaccia gently onto the baking stone OR if using a baking sheet, carefully dust it with flour, gently slide the focaccia onto it, and place in the oven. Bake for about 4-6 minutes. The edges will puff up and turn golden.
- Brush with another coat of olive oil(be generous- it’s delicious!), and finish with a sprinkle of flaky salt. Enjoy hot.
Notes
Some notes:
+You CAN make the focaccia the same day, just see the below instructions. BUT i highly advise making the dough the night before so it can sit in the fridge overnight- it gets so much more flavour!
+Freeze the ready made focaccia by placing it in an airtight ziplock bag with a paper towel to collect moisture(this prevents freezer burn). Zip the bag up almost all the way and then suck the air out, before closing it. Freeze immediately while still warm.
+You CAN make the focaccia the same day, just see the below instructions. BUT i highly advise making the dough the night before so it can sit in the fridge overnight- it gets so much more flavour!
+Freeze the ready made focaccia by placing it in an airtight ziplock bag with a paper towel to collect moisture(this prevents freezer burn). Zip the bag up almost all the way and then suck the air out, before closing it. Freeze immediately while still warm.
