Flour+Water

Recipe #4

Overnight Focaccia

Ingredients

  • 8g dry active yeast
  • 455g 105F water
  • 512g Member's Mark Bread Flour
  • 10g kosher salt
  • butter for greasing
  • 4tbsp EVOO, divided
  • 1-2tsp rosemary leaves (or other flavoring)

Instructions

  1. Mix warm water and yeast in mixing bowl. Let froth and activate for 15 minutes.
  2. Add in flour, salt, 2tbsp EVOO, and knead.
  3. Cover doughball with oil, put plastic wrap on top of bowl, and let rise in fridge for 12-72 hours.
  4. Grease 9x13 glass pan with butter, and olive oil
  5. Deflate and turn dough to roughly get a ball.
  6. Place in prepared 9x13 dish, and let rise covered for 3-4 hours.
  7. Set rack in middle of oven, and preheat to 425F
  8. If using rosemary, sprinkle over dough.
  9. Coat hands with oil, and using all fingers press straight down to create deep dimples.
  10. Sprinkle with flaky sea salt or kosher
  11. Once dimpling is done, immediately place in oven, and bake for 25-30 mins.
  12. Let cool at least 10 minutes before cutting and serving. Best to let cool completely.