Overnight, Refrigerator Focaccia
This Overnight, Refrigerator Focaccia recipe offers a hassle-free way to enjoy delicious homemade focaccia with minimal effort.
Equipment
- Large Bowl
- 9x13 inch pan
- pie plates
- Rubber spatula
- forks
- Parchment paper
Ingredients
- 4 cups all-purpose flour or bread flour see notes above
- 2 to 3 teaspoons kosher salt see notes above
- 2 teaspoons instant yeast see notes above if using active dry
- 2 cups lukewarm water made by combining ½ cup boiling water with 1 ½ cups cold water
- butter for greasing
- 4 tablespoons olive oil divided
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough.
- Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least 12 hours or up to three days.
- Line two pie plates or a 9×13-inch pan with parchment paper or grease with butter. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan.
- Using two forks, deflate the dough and pull it toward the center. Rotate the bowl in quarter turns as you deflate. Split the dough into two equal pieces. Place one piece in one of the prepared pans. Roll the dough ball in the oil to coat it.
- Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
Notes
It is important the dough is slicked with olive oil to prevent drying out. Greasing is essential, depending on the type of pan used.
Nutrition
Serving: 1sliceCalories: 220kcalCarbohydrates: 40gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 290mgPotassium: 150mgFiber: 1gCalcium: 1mgIron: 10mg
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