The BEST Overnight Rosemary Focaccia
This one bowl wonder is sure to please any crowd, and even the pickiest nonna! Crispy shell, bouncy, spongy middle with fragrant rosemary and sea salt, what more can you ask for?
Ingredients
- 3 ½ cups all-purpose flour
- 2 tbsp active dry yeast
- ½ cup warm water (for the yeast)
- 2 cups water
- 1 tbsp sea salt
- ¼ cup olive oil (save half for drizzling)
Instructions
- In a small bowl combine ½ cup of warm water and 2 tbsp of active dry yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt.
- To the same large bowl, add in 2 cups of water, yeast mixture, and a generous drizzle of olive oil. Mix until a sticky moist dough forms.
- Cover the bowl with saran wrap and place in the fridge overnight.
- When the dough has risen, scrape down the sides to form a ball using a spatula. You want to move it around a little, but no need to knead it or over-mix.
- Prepare a 9x17 baking sheet by drizzling olive oil and smearing it all over to avoid sticking.
- Transfer the dough onto the sheet, drizzle with olive oil, and gently pull and tug it into a flatter shape (it does not need to reach the edges of the pan), but just enough so it starts relaxing it's way towards the edges.
- Let rest for 1 hour.
- Preheat oven to 450℉.
- Squish the dough out into the desired shape using your fingers. Don't be afraid to create. dimples. If you feel you've overdone it with the squishing (dimples are more than 1/2" to one another, allow the dough to rest for another 15 minutes before proceeding.
- Tear off little bits of rosemary and spread out onto the dough. Drizzle some olive oil again, and sprinkle with sea salt (and pepper - optional).
- Bake for 20-25 minutes, until the edges are golden.
- Let rest for 10 minutes, and enjoy!
Notes
If you want BUBBLY, slightly burnt top focaccia that is a little less dense.
Be warned, it takes almost the same ingredients, but a lot more time!
- Add 1/2 tsp of dry yeast to you blooming mixture.
- Rest the dough for 18, not 12 hours.
- Then after rolling it up into a ball again, allow to rise for another 2 hours at room temperature.
- Transfer to the pan, and, again, allow to rest for 1 hour. This will ensure your bubbles are big and ballooned. Squish them carefully so you don't get rid of all the air in the dough.
- Bake at 450 degrees on the middle rack for 20 minutes - no more, and then BROIL for 1 minute.
- Remove and cool for 10 just as the other recipe.