Easy No Knead Overnight Focaccia Recipe | How to make Open Hole 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.

Pour in the water into a bowl.

Add 1 and 1/2 teaspoons of salt and 1 teaspoon of yeast, then stir until it dissolves.

Add in the bread flour and combine everything together to form a shaggy mass of dough, ensuring there are no dry patches left.

Cover the dough and let it rest at room temperature.

After 30 minutes, perform the first stretch and fold by wetting your hands and grabbing one side of the dough, stretching it upwards and folding it over onto itself. Rotate the bowl 90° and repeat on all four sides.

Cover the bowl and let it rest for another 30 minutes.

After another 30 minutes, perform the second stretch and fold.

After the third stretch and fold, apply some oil on top of the dough to prevent sticking, then cover the bowl and refrigerate for 12 hours to 3 days.

The next day, take the dough out of the fridge and prepare a baking tray by generously greasing it with olive oil.

Flip the dough upside down and fold it from all four sides to create tension, then flip it back so the smooth side is up and apply olive oil on top.

Cover the baking tray and let the dough rise for 2 hours at room temperature.

After 1 hour of proofing, gently flatten the dough by lifting and spreading it from underneath with your fingers for even thickness.

Continue the final rising for another hour.

After 2 hours, check that the dough has risen well with big air bubbles.

Drizzle olive oil on top and add fresh rosemary leaves as a topping, making dimples all over the surface with your fingers.

Preheat the oven to 425°F (220°C).

Bake in the preheated oven for around 25 minutes until the top is deep golden and the bottom is crispy and golden.

Transfer to a cooling rack immediately after baking to prevent sogginess and let cool for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens