Overnight Focaccia, Tonight | Nothing Fancy | EASY

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.

Start by measuring warm water into a large bowl, ensuring it's slightly above body temperature.

Add yeast to the warm water.

Measure and add olive oil to the bowl.

Add a little bit of honey, estimating the amount without measuring tools.

Whisk the mixture until the yeast is activated and combined with the water and olive oil.

Add bread flour to the mixture and casually mix until it forms a craggy mess.

Add kosher salt to the mixture and continue to mix until it becomes wet and shaggy.

Cover the bowl with plastic wrap and let it sit in a warm spot until it doubles in size, about 1 hour.

After the dough has risen, turn it out onto a lightly floured surface and knead it until it becomes smooth and elastic, adding flour as needed.

Drizzle olive oil into a clean bowl and place the dough inside, ensuring it's covered in oil.

Cover the bowl with plastic wrap again and let it rise until doubled in size, about 45-60 minutes.

Generously cover the bottom of a large rimmed baking sheet with olive oil.

Turn the dough out onto the oiled baking sheet and stretch it into a flat, even layer, without needing to fill the pan completely.

Cover the dough with plastic wrap and let it rise in a warm place for another 40-60 minutes until puffy and buoyant.

Dimple the surface of the dough with your fingertips, creating small wells.

Scatter thinly sliced red onions on top of the dough.

Drizzle more olive oil over the surface of the dough and onions.

Sprinkle flaky sea salt on top of the dough.

Preheat the oven to 425°F (220°C).

Bake the focaccia in the preheated oven for 35-45 minutes until the onions are caramelized and the bread is cooked through.

Check for doneness and bake an additional 5 minutes if the top is not brown enough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens