Description
This Overnight No Knead Focaccia Bread recipe delivers a delightfully airy and flavorful Italian bread with minimal effort. A slow cold ferment in the refrigerator develops deep flavor and a chewy texture, while the no-knead method makes preparation simple. The bread is enriched with garlic, fresh chopped herbs, and plenty of olive oil, resulting in a deliciously fragrant crust and tender crumb, perfect for any meal or as a tasty snack.
Ingredients
Scale
For the Dough
- 500 g all-purpose flour (King Arthur flour recommended)
- 400 g water at room temperature
- 3 g instant yeast
- 9 g sea salt
Additional Ingredients
- 2 Tbsp unsalted butter, softened
- 6 Tbsp extra virgin olive oil, plus more if needed
- 2 garlic cloves, thinly sliced or minced
- 1/4 tsp black pepper
- 1 cup chopped herbs (basil, dill, sage, and parsley)
Instructions
- Mix the Dough: Add the water to a large bowl. Next, add the flour. Sprinkle the instant yeast on one side of the flour and the sea salt on the opposite side, ensuring they don’t touch before 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 it rest for 20 minutes.
- Stretch and Fold: After 20 minutes, perform a stretch and fold on the dough. Repeat this process two more times at 20-minute intervals (three times total). After the final stretch and fold, shape the dough into a ball and rub it with two tablespoons of olive oil. Cover again with plastic wrap and let rest for another 20 minutes.
- Shape and Refrigerate: Transfer the dough to a greased 13″ by 9″ aluminum cake pan (greased with two tablespoons of softened butter). Stretch the dough to fill the entire bottom of the pan evenly. Cover the pan with plastic wrap and refrigerate overnight or up to 24 hours for a slow cold fermentation.
- Proof at Room Temperature: Remove the dough from the refrigerator two hours before baking. Keep it covered and allow it to proof at room temperature.
- Preheat Oven: Preheat your oven to 500°F with a baking stone positioned on the top shelf. Using a baking stone helps achieve an even bake and a crisp crust.
- Prepare Toppings and Dimple Dough: Drizzle olive oil liberally over the dough’s surface. Using your fingers, make deep dimples all over the dough. Evenly spread the thinly sliced or minced garlic, chopped herbs, and sprinkle black pepper over the top. Finish with a light drizzle of olive oil.
- Bake: Bake the focaccia at 500°F with convection on for 12 minutes. Because oven temperatures vary, start checking early; your bread may be done sooner or might need a few extra minutes to reach a golden, bubbly crust.
- Serve: Carefully transfer the baked focaccia to a large cutting board. Slice it and serve while still hot for the best flavor and texture experience.
Notes
- King Arthur all-purpose flour is recommended for best results due to its protein content.
- Allowing the dough to rest overnight in the fridge enhances flavor through slow fermentation.
- Make sure the yeast and salt do not come into direct contact before mixing to prevent yeast inhibition.
- Use a baking stone preheated in the oven to improve crust texture.
- Olive oil is key for flavor and crust richness – don’t skip or skimp on it.
- Keep an eye on baking time as ovens vary; adjust accordingly.
- Serve focaccia fresh and warm for optimal taste.
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 220
- Sugar: 1.2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 3 mg
