Focaccia ~ No Knead Overnight Recipe
Of all the no knead bread recipes I’ve made, this no knead focaccia is hands down my favorite. It turns out super soft and fluffy with a good tangy flavor. But the best thing about it is the little amount of labor involved in making it. It’s so easy, even if you’ve never worked with yeast before you’ll still be able to pull this off.
How Does A No Knead Method Work?
When making yeast leavened breads, it’s important to knead the dough for gluten development. When dough is pushed and pulled about (kneaded), the gluten strands become tough and lend structure to the dough. This is what gives bread that tempting chew we enjoy so much when we empty the bread basket before the meal arrives.
With a wetter dough however, kneading isn’t always the easiest–or cleanest– option. In this case minimal handling of the dough and time do all the work. Rather than one long and laborious session of kneading a difficult dough, a technique called stretch and fold is applied. Four sets every 20 minutes. This maneuver takes literally seconds to do. Then a cold proof in the fridge overnight finishes the job of developing gluten. The stretching and folding of the dough at intervals equates to that 10 minute kneading job that messes your entire counter.
What Kind Of Yeast Should I Use?
You can use any kind of yeast to make this focaccia. If you are using instant or active dry yeast, add to the recipe as usual–there is no need to proof the active dry yeast in water first. If you are using fresh yeast, use 5 grams.
Even though the recipe calls for 1 teaspoon of dry yeast, you can get away with using as little as 1/4 teaspoon. Because this is an overnight refrigerator dough, the yeast will go further and yield a bubblier, more intense flavored focaccia.
How Do I Do Stretch & Folds?
Stretch and folds are very easy to perform and once you know how to do them, you will be able to handle any dough no matter how sticky it is. You pick up the dough from one side and stretch it up slowly as far as it will go without tearing. Before it feels like its going to break, drop the dough back into itself. Give the bowl a quarter turn, then grab the dough from the next side. Repeat this until you have stretched and folded the dough a total of four times all the way around. Repeat another round if you feel like it–it’s actually kind of fun and it only develops the gluten even more.
Kneading this dough the traditional way on the countertop would be nearly impossible because it is so wet. Doing a series of 3 or 4 stretch & folds over a couple–or a few–hours develops gluten to get soft, bubbly focaccia. This low maintenance task plus time does all the work.
Can I Bake This Focaccia Today?
If time is not on your side and you do not want to wait overnight to bake your focaccia, you can bake it the same day. After the forth stretch and fold, press the dough immediately into your prepared pan. If it does not stretch easily, let it rest about 10 minutes. Once stretched out, proof it another 30-45 minutes, then bake as usual.
While this faster method saves more time, the overnight rise in the fridge will yield a far superior flavor and texture. More tang, more bubbles, more fluff with the overnight rise. And while the quick rise method equally delivers a tasty focaccia your guests will still gobble up, expect and slightly blander, heavier bread with a tighter crumb. Still delicious, but the wait will be work it–I promise!
However you make it, I hope you will try this no knead focaccia. If you do, let me know in the comments how it turned out for you!
Focaccia ~ No Knead Overnight Recipe
Ingredients
- 425 grams all purpose flour
- 360 grams water lukewarm, 110F/43C, 1½ cups
- 1 teaspoon instant yeast can also use active dry
- 3 tablespoons olive oil
- 1¼ teaspoons salt
FOR TOPPING
- 3 tablespoons olive oil
- Pinch Kosher salt
- Toppings of choice: herbs, olives, sun dried tomatoes, mushrooms etc.
Instructions
- In a large bowl combine all purpose and water. Mix together until well incorporated into a shaggy dough. For best results, allow to rest at least 20 minutes or up to 1 hour. If you are in a hurry, you can skip this step.
- Next add the instant yeast, olive oil and salt. Mix thoroughly until ingredients are well combined. Begin stretching and folding the dough all the way around 8-10 times, giving the bowl a quarter turn after each one. Dipping your hand in cold water will prevent it from sticking to the dough. After the first set of stretch and folds, cover bowl with a towel and rest for 20 minutes.
- After 20 minutes, perform another set of stretch and folds, again wetting your hand with water. Cover and allow to rest another 20 minutes. Repeat this process 1 more time. By now the dough should feel very smooth and supple. In total you should have performed 3 sets of stretch and folds over an hour.
- Cover the dough and proof in the refrigerator overnight. This can keep up to 48 hours. Alternatively, if you would like to bake your focaccia today, cover and proof at room temperature for 1-2 hours or until doubled in bulk.
- Generously oil the bottom and sides of a 9 inch round or square pan. You can also use a standard sized baking sheet for a thinner, crispier focaccia. Transfer the dough into the pan, spreading out with your fingers to reach the edges. Cover and allow to proof 45-60 minutes or until nearly doubled.
- Preheat oven to 450°F/232°C. If using convection setting, preheat to 425°F/218°C. Drizzle 3 tablespoons of olive oil over dough. Sprinkle Kosher salt along with any toppings you would like, then dimple the dough with your fingers to create pockets and push the toppings in. Wet your finger tips with a little water to prevent sticking. Bake 20-25 minutes or until focaccia looks golden and crispy. Cool in pan 5 minutes before removing. Transfer to a rack to cool completely before serving.