Description
Indulge in the delightful experience of homemade Overnight Focaccia, a bread that showcases a perfect balance of crispiness on the outside and fluffiness on the inside. This easy-to-make focaccia is not only versatile for any occasion—be it a family dinner, brunch, or a casual gathering—but also allows flavors to develop beautifully during its overnight fermentation process. With hints of garlic and rosemary combined with high-quality olive oil, each bite is bursting with rich taste. Whether served as an appetizer, side dish, or sandwich base, this focaccia will surely impress your guests and elevate your meals.
Ingredients
Scale
- 480 grams King Arthur All-Purpose Flour
- 390 grams warm water
- 14 grams honey
- 14 grams kosher salt
- 2 grams active dry yeast
- 40 grams extra virgin olive oil
- 1–2 rosemary sprigs (chopped)
- 2 garlic cloves (finely minced)
- 1 tsp kosher salt
- 1 tsp oregano
- Pinch red pepper flakes
Instructions
- Activate yeast by combining honey and yeast in warm water; let sit for 5 minutes.
- In a mixing bowl, whisk flour and salt. Add the yeast mixture and olive oil. Stir until combined.
- Cover with plastic wrap for 5 minutes, then stretch and fold the dough several times.
- Let it rest for another 15 minutes, then repeat stretching.
- Coat lightly with olive oil and refrigerate for 12–18 hours.
- On baking day, pour olive oil into a greased pan; transfer the dough and allow to rise in a warm place for 2–4 hours.
- Prepare brine solution; dimple dough and pour brine over it before letting it proof again.
- Bake at 425°F (220°C) for about 30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg