Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
This Overnight, Refrigerator Focaccia recipe yields airy and pillowy bread with minimal hands-on time, perfect for any occasion.
Equipment
- mixing bowl
- 9-inch pie plates
- 9×13-inch pan
- Rubber spatula
- Digital scale
- baking sheet
Ingredients
Dry Ingredients
- 4 cups all-purpose flour or bread flour Use a digital scale for accuracy.
- 2-3 teaspoons kosher salt Use 10-15 grams, depending on salt sensitivity.
- 2 teaspoons instant yeast If using active dry yeast, see notes.
Wet Ingredients
- 2 cups lukewarm water Mix ½ cup boiling water with 1 ½ cups cold water.
- 4 tablespoons olive oil Divided for use in recipe.
- butter For greasing pans.
Optional Toppings
- 1-2 teaspoons whole rosemary leaves Optional for flavor.
- flaky sea salt Use Maldon or similar.
Instructions
Making the Dough
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix until a sticky dough forms. Cover and let rest for 30 minutes.
- Optionally, stretch and fold the dough 8 to 10 times using a wet hand.
Cold Proofing
- Rub the dough surface with olive oil, cover, and refrigerate for at least 12 hours or up to 3 days.
Preparing to Bake
- Preheat oven to 425°F. Line or grease your pans and pour oil into the pans.
- Deflate the dough and divide into two pieces if using pie plates; roll in oil to coat.
Final Steps
- Let the dough rest for 3 to 4 hours. Optionally sprinkle with rosemary and oil, then create dimples in the dough.
- Bake for 25 to 30 minutes until golden. Cool for 10 minutes before slicing.
Storage
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
For muffin tin focaccia, follow the first three steps, then portion dough into muffin wells and follow the baking instructions.
Nutrition
Serving: 1loafCalories: 250kcalCarbohydrates: 45gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 400mgPotassium: 150mgFiber: 2gCalcium: 2mgIron: 10mg
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