Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
Make the best focaccia bread using overnight cold proofing for extra pillowy texture.
Equipment
- mixing bowl
- rubber spatula
- Pans or Pie Plates
- oven
Ingredients
Dry 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
Wet Ingredients
- 2 cups lukewarm water made by combining ½ cup boiling water with 1 ½ cups cold water
- 4 tablespoons olive oil divided
- butter for greasing
- flaky sea salt such as Maldon
- 1 to 2 teaspoons whole rosemary leaves optional
Instructions
Making the Dough
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix until the liquid is absorbed, forming a sticky dough ball. Cover and let rest for 30 minutes.
- Rub the surface of the dough with olive oil, cover, and place in the refrigerator for at least 12 hours or up to three days.
Preparing to Bake
- Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease them. Pour oil into the center of each pan. Deflate the dough and split if necessary.
- Let the dough balls rest for 3 to 4 hours, then preheat the oven to 425°F. Sprinkle optional rosemary and pour oil over the dough.
- Create dimples in the dough with your fingers, sprinkle with flaky sea salt, and bake for 25 to 30 minutes.
- Remove from the oven, let cool for 10 minutes before cutting.
Storage
- Store cooled focaccia in an airtight bag for up to 3 days or freeze for up to 3 months. Reheat to revive crust.
Notes
For best results, use a digital scale to measure flour and water. Adjust salt to taste based on sensitivity.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 28gProtein: 5gFat: 2gSodium: 300mgPotassium: 150mgFiber: 1gCalcium: 4mgIron: 1mg
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