Overnight Focaccia

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SERVES 15

PREP TIME: 24 TO 28 HOURS

COOK TIME: 35 TO 37 MINS

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Ingredients

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750G PLAIN BREAD FLOUR 

720ML LUKEWARM WATER: 96% HYDRATION 

8G DRIED YEAST: 1-1.2% 

1TBSP HONEY (OR SUGAR FOR VEGAN)

30G FINE SEA SALT 

1/4 CUP EXTRA VIRGIN OLIVE OIL

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Utensils

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LARGE BAKING DISH

DEEP MIXING BOWL

CLING WRAP OR CONTAINER WITH LID

BAKING PAPER

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Method

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1. PLACE YEAST & HONEY (OR SUGAR) INTO LUKEWARM WATER

2. ONCE FROTHY ABOUT 10-15 MINS, (LAYER COVERING TOP) ADD FLOUR, STIR TO COMBINE 

3. ADD SALT, STIR TO COMBINE

4. MAKE A WELL AT EDGES OF DOUGH, ADDING OIL AS YOU GO, 3 O’CLOCK, 6 O’CLOCK, 9 O’CLOCK, 12 O’CLOCK

5. 2X OVER, STRETCH AND FOLD WITH A SPOON, PULLING TOWARDS THE CENTRE, 3 O’CLOCK, 6 O’CLOCK, 9 O’CLOCK, 12 O’CLOCK, COVERING EACH TIME (15-20 MINS BETWEEN EACH) 

6. STRETCH AND FOLD WITH HANDS, 3 O’CLOCK, 6 O’CLOCK, 9 O’CLOCK, 12 O’CLOCK, PULLING THE DOUGH TOWARDS THE CENTRE TO CREATE A SEAM 

7. TRANSFER TO A DEEP STORAGE CONTAINER WITH A LID E.G. 10L STORAGE CONTAINER OR DEEP DISH WITH ENOUGH ROOM TO RISE OVERNIGHT 

8. COVER AND REFRIGERATE FOR 18 TO MAX 24 HOURS

9. REMOVE FROM FRIDGE, STRETCH AND FOLD WITH OILED HANDS 2X TIMES OVER 30 MIN PERIOD (15 MINS EACH)

10. PLACE SEAM SIDE DOWN INTO OILED BAKING TRAY LINED WITH BAKING PAPER

11. PULL OUT DOUGH SLIGHTLY WITH HANDS (NOT TO EDGE AS IT WILL EXPAND) 

12. OIL TOP OF DOUGH, 3 — 3.5 HOURS PROOFING UNCOVERED, IN WARMEST PART OF ROOM (27-30 DEGS)

13. PREHEAT OVEN TO 220 FAN FORCED (240 CONVENTIONAL) 

14. OIL HANDS, OIL FOCACCIA 

15. DIMPLE WITH FINGERS, CREATING AIR BUBBLES 

16. DRIZZLE MORE OIL, A LITTLE SEA SALT FLAKES 

17. 30 MINS AT 220 FAN FORCED (240 CONVENTIONAL) 

18. 6-7 MINS @ 245 (DEPENDING ON LOOK)

19. REMOVE FROM OVEN FINISH WITH EXTRA SEA SALT FLAKES

20. REST 5 MINS BEFORE SLICING 

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