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Easy (NO KNEAD) Overnight Focaccia

Easy (NO KNEAD) Overnight Focaccia
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This incredibly simple, no-knead focaccia recipe uses an overnight rise to develop amazing flavor and a perfect airy, chewy texture.

Ingredients

Scale
  • 400 g warm water
  • 1 tsp sugar
  • 4 g instant dried yeast
  • 1 tsp salt
  • 500 g high grade flour
  • A generous glug of olive oil 1-2 tbsp
  • extra olive oil for drizzling into the tray
  • sprinkle of sea salt optional

Instructions

  1. Pour the warm water into a large bowl.
  2. Stir in the sugar until dissolved.
  3. Sprinkle the instant dried yeast over the top of the water.
  4. Leave the yeast to ferment for 5-10 minutes, until foamy.
  5. Whisk the yeast mixture briefly.
  6. Add the salt and high grade flour to the bowl.
  7. Mix with a spoon or fork until all the flour has been incorporated and the dough is very sticky.
  8. Cover the bowl with a tea towel.
  9. Rest the dough for 10-15 minutes.
  10. Drizzle a generous glug (1-2 tbsp) of olive oil over the dough.
  11. Coat your fingertips with olive oil.
  12. Fold the dough in on itself until the olive oil has just been incorporated (1-2 minutes).
  13. Shape the dough into a ball by tucking the bottom under.
  14. Place the dough ball back into the bowl.
  15. If super sticky, drizzle hands and outside of dough with extra oil.
  16. Cover the bowl tightly with plastic wrap, ensuring no gaps.
  17. Place the bowl into the fridge overnight.
  18. Generously grease your baking tray or dish with olive oil the following day.
  19. Shape the dough back into a ball by tucking the bottom of the dough in on itself.
  20. Pop the dough into the prepared tray.
  21. Toss the dough in the oil to fully coat it.
  22. Firmly press the dough into the shape of the tray, allowing for even rising.
  23. Cover the tray tightly with plastic wrap.
  24. Leave the dough in a warm place for 1 hour, or until at room temperature and doubled in size.
  25. Preheat your oven to 220°C (425°F).
  26. Drizzle the proofed dough generously with olive oil.
  27. Dab your fingertips into the oil to grease them.
  28. Press firmly into the dough to create dimples.
  29. Use a knife or bench scraper to cut down the edges of the dough to ensure a crispy crust.
  30. Sprinkle with sea salt, if desired.
  31. Bake for 25 minutes, or until golden and crispy.
  32. Allow to cool for 5-10 minutes in the tray.
  33. Transfer to a wire rack to cool completely.
  34. Slice and enjoy.

Notes

Ensure water is warm, not hot, to activate yeast properly.
Use good quality olive oil for best flavor.
Cover dough tightly with plastic wrap in the fridge to prevent a dry crust.
Don’t be shy with dimpling the dough; it helps capture the olive oil and ensures even baking.

Find it online: https://theflakytruth.com/easy-no-knead-overnight-focaccia/