Overnight No Knead Focaccia Bread Recipe
User Reviews
5
Overnight No Knead Focaccia Bread Recipe
Description
The dough for this focaccia begins with mixing room temperature water and flour, with yeast and salt added separately to avoid direct contact. The mixture is manually combined into a sticky mass without kneading, then rested for short intervals with several stretch-and-fold steps to develop gluten gently. The shaped dough is coated with olive oil and chilled overnight in a greased pan to ferment slowly.
After refrigeration, the dough is left to warm and proof at room temperature before baking. Before baking, it is topped with softened butter, extra virgin olive oil, sliced or minced garlic, black pepper, and a mix of chopped fresh herbs like basil, dill, sage, and parsley. This layering adds aromatic and savory notes. Baking develops a tender interior with a slightly crisp crust typical of focaccia bread.
The gradual fermentation and hands-off mixing create a focaccia with good texture and flavor without intensive kneading. The final bread is suitable for sandwiches, serving alongside meals, or as a flavorful snack.
Ingredients
For the dough
- 500 g all-purpose flour King Arthur flour is my favorite for this recipe
- 400 g water at room temperature
- 3 g instant yeast
- 9 g salt sea salt
Additional ingredients
- 2 Tbsp butter softened, unsalted
- 6 Tbsp extra virgin olive oil plus more if needed
- 2 garlic thinly sliced or minced, cloves
- 1/4 tsp black pepper
- 1 cup herbs basil, dill, sage and parsley, chopped
Instructions
- Add water to a large bowl. Next, add flour, then the yeast on one side of the flour, and salt on the other, making sure the two don't touch each other before you start mixing. Mix by hand, squeezing the dough between your fingers until a sticky homogeneous mass is formed. Cover the bowl with plastic wrap and let rest for 20 minutes.
- After 20 minutes, perform a set of stretches and folds, then another one after 20 minutes, and another one 20 minutes later. Shape the dough into a ball and rub it with two tablespoons of olive oil. Cover the bowl with plastic wrap and let the dough rest for another 20 minutes.
- Transfer the dough to a 13" by 9" aluminum cake pan greased with two tablespoons of butter. Stretch it to fill the entire bottom of the pan. Cover with plastic and refrigerate overnight and for up to 24 hours.
- Remove the dough from the fridge two hours before baking and let proof at room temperature, covered.
- Preheat the oven with a baking stone positioned on the top shelf to 500F.
- Liberally drizzle olive oil over the top of the dough. Using your fingers, make deep dimples all over the surface of the dough. Spread the toppings and finish with a light drizzle of olive oil.
- Bake at 500F with convection for 12 minutes. Every oven bakes differently so start checking early, your bread may be done sooner, or you may need to add a few minutes to the baking time.
- Carefully transfer the focaccia to a large cutting board, slice, and serve while hot. This is when it tastes best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 294mg | 12% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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