Mike’s Overnight Focaccia Bread
An extremely easy recipe to prepare, this focaccia bread benefits from an overnight rise in the refrigerator!
Equipment
- 1 glass bowl
- 1 glass pie tin
- 1 spatula
- 1 whisk
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from this recipe which has a full set of photos to aid in making this great bread. Highly recommended!