Overnight No Knead Focaccia
, 12 h 42 min
Makes one 13×9 inch focaccia, 12 slices
A high-hydration, overnight cold-fermented Italian flatbread with a crispy butter crust, open crumb, and dimpled surface for oil and toppings.
| prepPreheat oven to 500°F / 260°C with baking stone on top shelf | ||||||||
| 400 ml water at room temperature | Mix water, flour, yeast & salt; rest 20 min | Stretch & fold; repeat 3 times, 20 min apart | Shape into ball, coat with oil, rest 20 min | Transfer to buttered pan, stretch to fill | Cover, cold retard 12–24 hrs at 36–38°F | Proof covered at room temperature, 2 hrs | Drizzle oil, dimple surface, add toppings | Bake 500°F / 260°C with convection, 12 min |
| 500 g all-purpose flour | ||||||||
| 3 g instant yeast | ||||||||
| 9 g sea salt | ||||||||
| 30 g unsalted butter, softened | ||||||||
| 30 ml extra virgin olive oil (for dough) | ||||||||
| 2 garlic cloves, thinly sliced | ||||||||
| 1/4 teaspoon black pepper | ||||||||
| 30 g chopped fresh herbs (basil, dill, sage, parsley) | ||||||||
| 60 ml extra virgin olive oil (for dimpling) | ||||||||
| 15 ml extra virgin olive oil (for finishing) | ||||||||
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