Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
This Overnight, Refrigerator Focaccia yields extra-pillowy and airy focaccia with minimal hands-on time.
Equipment
- Large bowl
- Rubber spatula
- Pans (9-inch, 9x13-inch or sheet pan)
Ingredients
Dough Ingredients
- 4 cups all-purpose flour or bread flour see notes above
- 2-3 teaspoons kosher salt 10 to 15 grams, see notes above
- 2 teaspoons instant yeast see notes above if using active dry
- 2 cups lukewarm water made by combining ½ cup boiling water with 1 ½ cups cold water
- butter for greasing
- 4 tablespoons olive oil divided
- flaky sea salt such as Maldon
- 1-2 teaspoons whole rosemary leaves optional
Instructions
Dough Preparation
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until liquid is absorbed and a sticky dough forms. Cover and let rest for 30 minutes, then optionally stretch and fold the dough.
- Rub the surface of the dough lightly with olive oil. Cover and place in the refrigerator for at least 12 hours or up to 3 days.
- Line or grease the pans. Pour oil into each pan, deflate the dough, and divide it accordingly. Let the dough rest at room temperature for 3 to 4 hours.
- Preheat the oven to 425°F, sprinkle rosemary if using, and pour oil over each round of dough. Press down to create dimples and sprinkle with flaky sea salt.
- Bake for 25 to 30 minutes until the underside is golden and crisp. Let it cool for 10 minutes before cutting.
Notes
For best results use a digital scale to measure flour and water. Store cooled focaccia in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat at 350ºF for 15 minutes.
Nutrition
Serving: 1loafCalories: 200kcalCarbohydrates: 36gProtein: 5gFat: 2gSodium: 250mgPotassium: 60mgFiber: 1gCalcium: 1mgIron: 5mg
Tried this recipe?Let us know how it was!