Description
A no-knead, high-hydration focaccia dough that rests overnight in the fridge, developing deep flavor and an airy crumb with minimal effort.
Ingredients
- 4 cups (approx. 512 g) all-purpose or bread flour
- 2 tsp (approx. 10 g) kosher salt
- 2 tsp (approx. 8 g) instant yeast (or active dry, proofed)
- 2 cups (approx. 455 g) lukewarm water (1/2 cup boiling + 1 1/2 cups cold)
- 2–4 Tbsp olive oil (for dough and pan)
- Butter (to grease pan, if needed)
- Flaky sea salt, to finish
- Optional toppings: rosemary leaves, olives, sun-dried tomatoes, etc.
Instructions
- Whisk flour, salt, and yeast in a large bowl. Add lukewarm water and stir until a sticky dough forms.
- Lightly coat the surface with olive oil. Cover and refrigerate for 12–48 hours (up to 3 days).
- Oil two 8–9″ pie pans or one 9×13″ pan. Remove dough, deflate with forks, divide if using two pans. Roll in pan until coated; let rest 3–4 hours at room temperature, uncovered.
- Preheat oven to 425 °F (218 °C).
- Sprinkle rosemary if using. Drizzle olive oil, then dimple dough deeply with oiled fingers. Sprinkle flaky salt.
- Bake for 25–30 minutes until golden and crisp underneath. Cool 10 minutes before slicing; fully cool before making sandwiches.
Notes
- For variations, you can mix in chopped olives, sun-dried tomatoes, or roasted garlic before refrigerating.
- For a tangier version, substitute sourdough starter for yeast.
- For a quicker version, skip the fridge and rise at room temperature before baking.
- The focaccia is best eaten fresh but can be stored at room temperature for 1–2 days in a sealed bag.
- To reheat, wrap slices in foil and warm at 350 °F for 10 minutes until warm and crisp.
- Can be frozen, then thawed and reheated as above.
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 150
- Sugar: 0g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
