Easy overnight focaccia

Name: Easy overnight focaccia
Yield: Makes two loaves
Cuisine: British
Ingredients: 512 g white bread flour; 2 tsp instant yeast; 2 tsp salt; 2 cups lukewarm water (made with 1.5 cups cold water and 0.5 cup boiling water); 4 TBS good quality olive oil; Maldon sea salt flakes; Rosemary

Mummybot 🤖 @cook_13883553

Bath, England

This recipe from Alexandra Stafford’s book Bread, Toast, Crumbs takes very little effort, just takes time for proofing. The results are a flavoursome loaf with a crispy crust and moist springy crumb. I used good bread flour such as Shipton Mill’s white bread flour.

Mummybot 🤖 @cook_13883553

Saved

Ingredients

Makes two loaves

512 gwhite bread flour
2 tspinstant yeast
2 tspsalt
2 cupslukewarm water (made with 1.5 cups cold water and 0.5 cup boiling water)
4 TBSgood quality olive oil
Maldon sea salt flakes
Rosemary

Saved

Steps

1

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
2

Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.
3

Line two 8- or 9-inch pie plates (or something similar) with parchment paper or grease with butter or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces.
4

Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 2 to 4 hours depending on the temperature of your kitchen.
5

Set a rack in the middle of the oven and preheat it to 220C. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
6

Chop up a sprig or two of rosemary and mix with flaky sea salt, sprinkle this mixture over the dough.
7

Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving.