Hello, I am Clara. Today, I’m gonna show you how to make easy overnight focaccia recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy overnight focaccia Recipe
Easy overnight focaccia is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Easy overnight focaccia is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have easy overnight focaccia using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Easy overnight focaccia:
- Prepare 512 g white bread flour
- Prepare 2 tsp instant yeast
- Take 2 tsp salt
- Make ready 2 cups lukewarm water (made with 1.5 cups cold water and 0.5 cup boiling water)
- Prepare 4 TBS good quality olive oil
- Take Maldon sea salt flakes
- Take Rosemary
Steps to make Easy overnight focaccia:
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.
- Line two 8- or 9-inch pie plates (or something similar) with parchment paper or grease with butter or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces.
- Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 2 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 220C. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
- Chop up a sprig or two of rosemary and mix with flaky sea salt, sprinkle this mixture over the dough.
- Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving.
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