Overnight Focaccia

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more concentrated, and thyme is a common herb.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a budget-friendly cheese.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are lighter, and canned tomatoes are often less expensive.

Mix 2 pounds of all-purpose flour, 4 teaspoons of sugar, 2 tablespoons of kosher salt, and 4 teaspoons of active dry yeast in a large bowl.

Add 28 ounces of warm water (about 100 degrees) to the dry ingredients and mix with a fork until combined, ensuring all flour is incorporated.

Cover the top of the dough with 2-3 tablespoons of olive oil.

Cover the bowl tightly with press and seal or aluminum foil.

Let the dough sit at room temperature for about 1 hour, then place it in the refrigerator overnight.

After 24 hours, remove the dough from the fridge and check that the oil has been absorbed and the dough has risen.

Prepare a sheet pan (not a cookie sheet) for baking the focaccia.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens