Easy No Knead Overnight Focaccia Bread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

In a large bowl, mix the water, yeast, olive oil, and honey until combined.

Whisk the flour and salt together in a separate bowl.

Add the flour and salt to the large bowl containing the water and yeast mixture.

Mix with a large spoon or spatula until well combined and no dry flour remains.

Cover with a cloth or plastic wrap and allow it to rest for 10 minutes.

After 10 minutes, remove the covering from the bowl. Wet your hand and stretch and fold the dough over on itself. Turn the bowl 1/4 turn and stretch and fold again. Continue to turn the bowl a 1/4 turn and stretch and fold until the dough tightens up and will no longer stretch.

Cover and let the dough rest for 10 minutes.

Repeat the stretch and fold steps. Continue until the dough tightens up and will not stretch anymore.

Dampen your hands (with water or oil) and turn the dough seam side down. Cover liberally with olive oil.

Cover the bowl tightly with plastic wrap and place in the refrigerator overnight to 48 hours. A longer rest period will increase the flavor.

Pour a little olive oil down on a 9x13 baking sheet. Spread it around so it's evenly coated.

Add parchment paper to the baking sheet.

Add an additional 3 tbsp of olive oil on top of the parchment paper.

Place the focaccia dough onto the baking sheet. Flip the dough over so that each side of the dough is coated in oil.

Oil your hands with olive oil and using your fingertips and spread the dough out a bit so it has a roughly even appearance.

Cover the dough and allow it to rest for two hours.

When the dough is ready it should be fluffy and jiggles when you shake the baking sheet.

Preheat the oven to 430 degrees Fahrenheit.

Oil your hands and press your fingers into the dough, down to the baking dish, creating dimples in the dough. While doing this, shape the dough to the shape of the baking sheet.

Top the dough with a liberal amount of olive oil, cracked black pepper, and flaky salt (maldon salt). Optionally, add additional toppings such as red pepper flakes, rosemary, olives, etc.

Bake for approximately 20 minutes until golden brown on the top.

Remove from the oven and allow the focaccia to cool in the pan for 5 minutes.

Remove the focaccia from the pan to a cooling rack. Allow it to cool for approximately 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens