Overnight Focaccia

My overnight focaccia recipe is made with a high hydration dough, two sets of stretch and folds, and a long, cold proof in the refrigerator. Makes one 9x13 loaf.

Prep Time 5

Cook Time 25

Resting time 10 30

Total Time 11

Servings or more servings

Author Heather

Ingredients

4 cups (480 g) bread flour
1 tablespoon (9 g) kosher salt or 1 ½ teaspoons table salt
1 teaspoon (3 g) instant yeast
1 ⅔ cups (400 g) warm water
3 tablespoons (38 g) olive oil divided
½ teaspoon (2 g) sea salt flakes optional

Instructions

In a large bowl, add flour and salt. In a separate bowl, whisk yeast into water until dissolved.
Add water mixture to flour and stir until a shaggy dough forms.
Cover and allow to rise at room temperature for 30 minutes.
Uncover bowl and using a wet hand, grab the dough from the edge, stretch it upward, and fold it into the center. Rotate the bowl ¼ of a turn and repeat for a total of 4 to 5 folds.
Cover bowl and allow to rise at room temperature for 30 minutes.
Uncover bowl and repeat one more set of stretch and folds, then cover and rest for another 30 minutes.
Line a 9x13 pan with parchment and drizzle with one tablespoon of olive oil. Transfer dough into the pan, coaxing it out with wet hands if needed.
Gently press the dough into the corners of the pan with a wet spatula, then tightly cover the pan with plastic wrap.
Allow to rise at room temperature for 1 hour.
Transfer to the refrigerator and allow to rest overnight, up to 3 days.
Preheat oven to 425F. Remove dough from the refrigerator to rest while your oven preheats.
Uncover dough and drizzle with two tablespoons of olive oil. Use your fingers to gently press into the top of the dough to create dimples all over. Sprinkle with sea salt flakes.
Bake for about 25 minutes, or until golden brown across the top and bread reaches 205F in the center.
Remove from oven and lift focaccia out of the pan. Transfer to a cooling rack to rest for at least 10 minutes before slicing and serving.

Notes

*Flour variations: This recipe works best with bread flour, but an AP flour with higher protein content (like King Arthur) can also produce great results. Low protein flours like cake flour or white lily flour are not recommended.
Yeast: This recipe can be prepared with instant or dry active yeast. If using dry active yeast, your rise times will take slightly (15-20 minutes) longer.
How long can dough rest in the refrigerator?: Your focaccia dough will keep for up to 3 days in the refrigerator before baking.
Storage: Keeps 2-3 days at room temperature, frozen for up to 3 months.

Nutrition