Focaccia ~ No Knead Overnight Recipe
No knead recipe for soft, bubbly focaccia. Can be ready in a few hours, but much better baked tomorrow.
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.