Overnight Focaccia (with sourdough variation)

x 1

This is formatted for a 9 x 13 pan. 

For sourdough: 

- 120 g active starter
- reduce yeast to 1 tsp only
- mix starter into warm water and dissolved honey, then add yeast, then dry ingredients - finish with oil, as indicated in original recipe
-  do first stretch and fold IMMEDIATELY after dough is mixed (wet hands)
- wait 15 minutes, do another round of stretch and folds before covering and putting in the fridge

Cook Time

25 min

Vegetarian
Breakfast
Snack
Baking
Bread
Dairy-Free
Kid Friendly
Side Dish
Comfort Food
Appetizer
Meal Prep

Ingredients

Ingredients

  • 1 1/2 teaspoons yeast instant is best
  • 1 1/2 teaspoons salt
  • 375 g flour approximately 3 cups - weight is far more reliable
  • 1 1/2 cups warm water
  • honey a drizzle
  • 2 tablespoons olive oil in the dough

Preparation

  1. In a bowl mix dry ingredients. Separately, mix the water with a drizzle of honey (until dissolved), then mix with dry ingredients until fully combined. Fold in oil. The dough will be very sticky and shaggy.
  2. Rest the dough 20 minutes.
  3. After 20-30 minutes, do 2–3 stretch-and-folds: grab one side, stretch up and fold over; rotate the bowl and repeat 3–4 times. The dough will become smoother.
  4. Cover and refrigerate overnight or up to 2 days.

Next Day — Pan and Transfer

Ingredients

  • 2-3 tablespoons oil to generously oil a 9x13 pan (don’t be shy)

Preparation

  1. Take the dough out ~3-4 hours before baking. Let it 'wake up' and puff slightly in the bowl (still covered).
  2. Generously oil a 9x13 pan. Recommend: spray with cooking spray THEN drizzle with a bit of olive oil, as well (~2 tablespoons).
  3. Gently transfer the dough into the pan.

Gentle Stretch and Rise

Preparation

  1. Lightly stretch the dough partway to the edges of the pan. If it resists, stop and wait 20–30 minutes, then continue.
  2. Continue to do this every 30 or so minutes as it rises (takes time). Let rise at room temperature until very puffy, jiggly like gelatin, and full of bubbles — this can take 2–5 hours depending on your kitchen.

Dimple and Final Rise

Preparation

  1. Drizzle olive oil, generously, on top of the dough.
  2. Use oiled fingers to gently dimple deeply.
  3. Add toppings as desired such as flaky salt, garlic, or herbs. Roasted garlic is a good one!
  4. Let rest 20–30 minutes, while you preheat the oven.

Bake

Preparation

  1. Bake at 450°F (230°C).
  2. Bake 20–25 minutes until golden brown.