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–+ servings

Overnight focaccia bread

An easy overnight focaccia bread recipe perfect for beginners. No kneading, minimal equipment, and delicious homemade bread every time.
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Prep Time 20 minutes
Cook Time 30 minutes
Overnight resting & rising time 16 hours
Total Time 16 hours 50 minutes
Course Bread
Servings 1 Loaf

Equipment

Ingredients
  

  • 500 g strong flour/bread flour
  • 2 teaspoon salt
  • 1 x 7g sachet dried yeast
  • 430 ml lukewarm water - made up by mixing 130ml boiling water with 300ml cold water it should be body temperature, 36ºC
  • butter for greasing
  • 4 tablespoons olive oil
  • Sea salt

Instructions
 

  • Pour the dried yeast into the lukewarm water and let it sit for 15 minutes then stir.
  • Measure the flour and salt into a large mixing bowl and stir to combine. Pour in the yeast and water and mix with a wooden spoon to form a sticky ball. Oil a second mixing bowl and transfer the dough into it. Using your hand lightly oil the top of the dough - the oil is important to stop it drying out. Cover the bowl to make it airtight with a lid, cling film or a damp tea towel and put the bowl in the FRIDGE for at least 12 hours (ideally overnight).
  • Prepare the baking tin 9inc x 13inc. Line with parchment paper or grease really well with butter, this is really important to stop the focaccia from sticking to the tin. I recommend using parchment paper.
  • Now oil the baking tin with 2 tablespoons of olive oil.
  • Oil your hands and scoop the dough out of the bowl and put the dough straight onto the baking tray. Rub the oil over the dough and smooth and push it into the corners of the baking tray. Cover the tray with a clean plastic bag, or cling film and let the dough rest for 3 to 4 hours to warm up and double in size
  • Preheat the oven 220ºc. Pour the remaining 1 tablespoon of olive oil over the dough and rub lightly with your hands, using your fingers press straight down to create deep dimples. Sprinkle it generously with sea salt all over.
  • Bake for 25-30 minutes, until cooked through and the bottom is golden brown.
  • Transfer to a cooling rack. Cool for 10 minutes before cutting and serving, let it cool completely if you are having it as a sandwich.
  • Storage: This will keep in an airtight box for 3 days or in the freezer for 3 months.
Keyword Bread, Foccacia
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