Overnight 89% Hydration Garlic and Rosemary Focaccia

Name: Overnight 89% Hydration Garlic and Rosemary Focaccia
Yield: 8x11in loaf
Cuisine: American
Ingredients: 4 cups (512 g) bread flour; 2 tsp (10 g) salt; 2 tsp (8 g) instant yeast; 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water; butter for greasing; 4 tbsp extra virgin olive oil, divided; 30 g extra virgin olive oil; 2 cloves garlic, finely minced or grated; Rosemary to taste; Flaky sea salt to taste; Black pepper to taste

Linh @barofsweets

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 12 to 48 hours in the fridge yields the best result... The focaccia will emerge from the oven pillowy and golden. This focaccia has a crisp outside and a soft inside with large air pockets, and is super versatile - you can finish it however you like. Here I'm topping it with Garlic Olive Oil and Rosemary with a touch of flaky salt and black pepper!

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Ingredients

8x11in loaf

For the Bread
4 cups (512 g)bread flour
2 tsp (10 g)salt
2 tsp (8 g)instant yeast
2 cups (455 g)lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
butter for greasing
4 tbspextra virgin olive oil, divided
For Garlic and Rosemary Topping
30 gextra virgin olive oil
2cloves garlic, finely minced or grated
Rosemary to taste
Flaky sea salt to taste
Black pepper to taste

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Steps

1

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. Rub the surface of the dough generously with olive oil. Cover the bowl with plastic wrap and place in the refrigerator immediately for 12-48 hours (the longer the tastier!)
2

Grease a 9-inch round pan or a 8×11-inch pan with butter or coat with nonstick cooking spray. This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking.
3

Pour a tablespoon of oil into the center of the round pan OR 2 tablespoons of oil if using the 8x11 inch 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. Place the ball into the prepared pan and roll it in the oil to coat it all over. Let it rest for 3-4 hours. Poke test with your finger - it should leave an indentation that slowly springs back.
4

Toward the end of the rising process, preheat the oven to 450°F / 230°C no fan, and arrange a rack in the middle of the oven.
5

Combine your extra virgin olive oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough.
6

Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be. Sprinkle with the rosemary, flaky sea salt, and pepper.
7

Immediately transfer to the oven and bake for 25 minutes, or until golden brown on the surface and pulling away from the sides of the pan. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting.
8

To reheat your bread in the oven you will want to preheat your oven to 180C. Prepare your bread by placing it on a baking sheet and sprinkling a few drops, about a tablespoon, of water on it. This will help rehydrate the bread so that it is not all dry when you eat it. This can be baked for 5-10 minutes. Check it often until it is crispy and warmed all the way through.