It’s time for another yeast-based recipe. This month I’m featuring my new favorite Focaccia recipe. It’s extremely easy to make, and tastes great! The only downside is it requires at least 12 hours of rise time. If you’re in a hurry, try my former favorite focaccia recipe, which can go from raw flour to edible bread in 2 hours or less!
The quick and easy version of the recipe is shown below (using my new recipe format). For a more detailed version, including step-by-step photos, check the original recipe!
Mike’s Overnight Focaccia Bread
- glass bowl
- glass pie tin
- 2 cups all purpose flour 256 g
- 1 teaspoons salt 5 g
- 1 teaspoons instant yeast 4 g
- 1 cup warm water about 110 degrees F
- 2 tablespoon olive oil
- Combine dry ingredients with a whisk.
- Pour water into middle and combine with a spatula until all ingredients are well incorporated and dough turns into a rough ball.
- Lightly coat top of dough using 1 tablespoon of olive oil, cover and refrigerate for 12-24 hours.
- Remove from the fridge, shape into a ball, and placed into a buttered 9 in pie tin (I use a glass pie pan).
- When it expands to fill the pan (3-4 hours after removal from the fridge), pour on remaining olive oil, and using your fingers, poke holes into the dough.
- Cover with salt (optional) and bake in a 425 F oven for 25-30 minutes.