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Overnight No-Knead Focaccia

Focaccia bakes in about 30 minutes and is delightful served warm. Plan on 18-20 hours from mixing to baking. ie: Mix at noon today, bake tomorrow at 8am; mix at 10pm, bake tomorrow at 6pm. The first rise is 15-18 hours, second rise is 2 hours. Always keep in mind the warmer the faster it will rise and slower if the dough is cooler.
Prep Time18 hours
Cook Time1 day 25 minutes
Servings: 12

Equipment

  • 1 large mixing bowl, 4-quart size works well
  • 1 plastic scraper, optional but helpful
  • plastic wrap or shower cap to cover dough bowl
  • 1 9x13 or 9x9-inch baking pan

Ingredients

  • 550 grams AP or bread flour I like using about 100g whole wheat in the total flour
  • 10 grams salt
  • 2-3 tsp. finely chopped fresh rosemary and/or oregano optional
  • 310 grams water
  • 130 grams yeast water
  • 50 grams olive oil, divided use see note below
  • ingredients for topping focaccia such as halved cherry tomatoes, red onion slices, olives, herbs optional
  • salt or seasoning blend of choice for topping optional

Instructions

  • Place all the flour, salt, and herbs, if using, into a large mixing bowl. Combine the water and yeast water and heat to 80-85F (not higher than 90F); pour over the flour with 25 grams of the olive oil. (If you forget the olive oil like I do sometimes, it can be worked in on the next step). Mix just to moisten the flour using a spoon or bowl scraper. Scrape edge of bowl clean with scraper or flexible spatula.
  • Let dough rest, covered, 15-30 minutes, then give it a stretch and fold. Use plastic wrap, plate, or a shower cap to cover the bowl while resting.
  • Alternatively, add the olive oil after mixing the flour and water.
  • Optional: Do an additional stretch and fold any time in the next hour or so, even after 4-5 hours is fine and can improve the crumb.
  • Keep the dough covered for the entire rise time. After 9 hours the dough may look like this, and you'll wonder if it's doing anything! It's fine, give it another 6-9 hours. Remember, temperature determines time. 75-78F is an ideal temperature. I find the Brod and Taylor Proof Box extremely helpful for proofing all my doughs because I can adjust the temperature a little lower or higher. Even 80-82F if I want the dough to hurry up.
  • About 9 hours later (total of 15-18 hours) the dough should be very bubbly and may reach the top of the bowl. It could look pretty wild!
  • Fully risen dough might also look more like this example with lots of medium or smaller bubbles. As long as the dough is soft and fluffy, and at least doubled in volume it's ready. It's hard to over-proof focaccia, it's pretty forgiving.
    TIP: Over-proofed sticky bread dough can sometimes be 'saved' by baking as focaccia in a pan, instead of struggling to shape it into a loaf.
  • Now it's time to fold down the dough and transfer to either 9x13 or 9x9-inch baking pan. Line the pan with parchment or use a good non-stick pan drizzled with oil. The dough gets another rest in the pan at about 75F for 2 hours or until very light and bubbly.
  • When the dough is risen in the pan and looks bubbly and light, drizzle with additional olive oil. The final step is poking the risen dough like you're punching typewriter keys!
  • Preheat oven to 425F convection or 450 conventional.
  • Add toppings of choice. Dust with salt or seasoning blend.
  • Bake uncovered on middle rack of oven for 25-35 minutes for 9x13 pan, about 30-40 minutes for 9x9 pan, until well-browned and center feels springy to the touch. Let cool slightly or completely before serving.

Notes

Note: Adding olive oil after the dough has rested 15-20 minutes, can improve the final dough making it a little drier crumb.  Drizzle the oil over the dough then work it in by pinching and folding and then slap and fold until the dough is no longer oily-shiny. Continue with recipe as directed. This is a video on how to add the olive oil after mixing the flour, water, and salt.