Overnight Refrigerator Focaccia
Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs. A few notes: For best results, use a digital scale to measure the flour. I love SAF instant yeast; I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs. A few notes: For best results, use a digital scale to measure the flour. I love SAF instant yeast; I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
- Carbohydrate 5.91248642091638 g
- Cholesterol 30.53 mg
- Fat 25.7285688418159 g
- Fiber 3.24563599055613 g
- Protein 6.04012183039522 g
- Saturated Fat 9.25029568719849 g
- Serving Size 1 1 recipe (523g)
- Sodium 2522.49690473954 mg
- Sugar 2.66685043036026 g
- Trans Fat 1.39333201798854 g
- Calories 267 calories
Step-by-step
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.
- Line two 8- or 9-inch pie plates (or something similar) with parchment paper or grease with butter or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan.
- Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
- Use the forks to split the dough into two equal pieces. Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece.
- Let the dough balls rest for 2 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. Pour another tablespoon of oil over each round of dough.
- Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
- Sprinkle with flaky sea salt all over.
- Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp.
- Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
My Unexpected Culinary Adventure: Overnight Focaccia
Life as a busy working mom is a whirlwind of early mornings, school runs, client meetings, and the never-ending quest for a decent meal. Time is a precious commodity, often leaving me scrambling for quick and easy solutions. So when I stumbled upon this overnight focaccia recipe, I was intrigued. The promise of delicious, homemade bread without the hassle of hours of kneading and proofing? It sounded almost too good to be true.
Honestly, I'm not a baker. My culinary skills usually involve a lot of shortcuts and a healthy dose of improvisation. My oven sees more action from reheating leftovers than from creating culinary masterpieces. But this recipe, with its clever overnight rise, promised a path to success even for a baking novice like myself. And boy, was it right.
The process itself was surprisingly simple. I measured out the ingredients – flour, yeast, salt, water – following the precise instructions (a digital scale is highly recommended, I’ve learned!). Mixing the dough was effortless, and then, the best part: I popped it in the fridge and forgot about it. Overnight, while I slept, the magic happened. The slow fermentation in the cool refrigerator yielded a dough with an unparalleled texture – soft, airy, and just begging to be baked.
The next morning, the transformation began. Following the simple steps, I shaped the dough, dimpled it (a strangely satisfying process), and drizzled it with olive oil. A sprinkle of flaky sea salt, and it was ready for its time in the oven. The smell that wafted through the kitchen was pure magic – yeasty, slightly sweet, and utterly irresistible. Within minutes, golden-brown, crispy-edged perfection emerged. The result was a rustic, incredibly flavorful focaccia. It was so good, I felt a surge of pride that rarely comes from my kitchen experiments.
This focaccia wasn’t just a bread; it became a symbol of my newfound confidence in the kitchen. It proved that even with limited time and baking skills, creating something delicious and satisfying is entirely possible. It's a recipe I'll turn to again and again, whether it's for a simple weeknight meal, a casual brunch, or even to impress unexpected guests (who would ever guess this bread was so easy?).
Since making that first loaf, this overnight focaccia has become a staple in my home. I've experimented with variations, adding herbs, sun-dried tomatoes, or even a sprinkle of parmesan. The possibilities are endless, and the simplicity of the basic recipe makes it incredibly versatile. If you're a busy mom, a time-strapped professional, or simply someone looking for a delicious, stress-free baking experience, I highly recommend giving this overnight focaccia a try. You might just surprise yourself.
Beyond its ease and deliciousness, this recipe also taught me a valuable lesson about embracing imperfection and celebrating the joy of simple things. It's a reminder that even in the midst of a busy life, a little bit of culinary creativity can bring immense satisfaction and a moment of peace.
Ingredients I Used:
- 4 tablespoons olive oil, divided
- Butter for greasing
- 2 tsp. kosher salt
- 4 cups (512 g) all-purpose flour
- 2 tsp instant yeast
- 2 cups lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
- Flaky sea salt (such as Maldon)
Pro Tip: Don't be afraid to experiment with different toppings! This recipe is a fantastic blank canvas for your culinary creativity.
