Easy No-knead Overnight Focaccia
One of the easiest and hands-off focaccia recipe out there.
Servings 12
Calories 310kcal
Ingredients
- 960g (8 cups) all-purpose flour
- 18g (1 tbsp) salt
- 5g (2 tsp) dry yeast
- 720ml (3 cups) warm water
- 120ml (½ cup) extra virgin olive oil for topping
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast.
- Add the warm water and stir with a spoon until the dough comes together into a homogenous mass. Will be a bit tougher to stir by the end.
- Cover the dough with a bit of olive oil and then cover the bowl with plastic wrap and refrigerate overnight (at least 8 hours).
- The next day, take the dough out of the fridge and place it in a very well oiled half-size pan and try to stretch it inside the pan, then let it come to room temperature for about 2 hours. It will also bubble up more
- Preheat your oven to 230°C(450°F).
- Once the dough has warmed and risen a bit more, use your fingers to press the dough out into a rectangle followed by making dimples on the whole dough. Drizzle more olive oil over the top of the dough, and sprinkle with any desired toppings, such as salt flakes, herbs, garlic, veggies or cheese.
- Bake the focaccia for 25-35 minutes, or until golden brown and crispy on the outside.Once done, take it out and let the focaccia cool on a wire rack for 10 minutes before slicing and serving. Enjoy!