Few things are more rewarding than pulling a golden focaccia from the oven. This overnight method requires very little effort and rewards you with a light, airy crumb and a crisp, olive oil rich crust.
Method
1. Mix the dough
In a large bowl, combine the flour, salt and yeast. Add the water and mix until a sticky dough forms. Cover and leave for 30 minutes.
2. Stretch and fold
With wet hands, lift and fold the dough over itself 8 to 10 times. This helps build strength and creates a lighter texture.
3. Overnight prove
Drizzle the dough with a little olive oil, cover and refrigerate for at least 12 hours or up to 3 days.
4. Second rise
Generously oil a baking tray (approximately 23cm x 33cm). Transfer the dough to the tray and gently stretch it towards the corners. Leave at room temperature for 3 to 4 hours until puffy.
5. Dimple and bake
Heat the oven to 220°C.
Drizzle over the remaining olive oil. Press your fingertips firmly into the dough to create deep dimples. Sprinkle with flaky sea salt and rosemary if using.
Bake for 25 to 30 minutes until deeply golden and crisp.
6. Cool and enjoy
Leave to cool for 10 minutes before slicing.
Fire Master’s Note
The secret to exceptional focaccia is not extra kneading. It is time. A slow overnight prove develops flavour, improves texture and creates those beautiful irregular air pockets that make focaccia so irresistible.
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Foolproof Overnight Focaccia
Few things are more rewarding than pulling a golden focaccia from the oven. This overnight method requires very little effort and rewards you with a light, airy crumb and a crisp, olive oil rich crust.
Method
1. Mix the dough
In a large bowl, combine the flour, salt and yeast. Add the water and mix until a sticky dough forms. Cover and leave for 30 minutes.
2. Stretch and fold
With wet hands, lift and fold the dough over itself 8 to 10 times. This helps build strength and creates a lighter texture.
3. Overnight prove
Drizzle the dough with a little olive oil, cover and refrigerate for at least 12 hours or up to 3 days.
4. Second rise
Generously oil a baking tray (approximately 23cm x 33cm). Transfer the dough to the tray and gently stretch it towards the corners. Leave at room temperature for 3 to 4 hours until puffy.
5. Dimple and bake
Heat the oven to 220°C.
Drizzle over the remaining olive oil. Press your fingertips firmly into the dough to create deep dimples. Sprinkle with flaky sea salt and rosemary if using.
Bake for 25 to 30 minutes until deeply golden and crisp.
6. Cool and enjoy
Leave to cool for 10 minutes before slicing.
Fire Master’s Note
The secret to exceptional focaccia is not extra kneading. It is time. A slow overnight prove develops flavour, improves texture and creates those beautiful irregular air pockets that make focaccia so irresistible.
Ingredients
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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