Overnight Focaccia for Effortless Comfort

Crafting Delicious Focaccia Bread with Minimal Effort - No knead, Simple Ingredientshttps://youtu.be/rmqt8QNScewFocaccia bread is a traditional Italian flatbread that is similar in style to pizza dough but typically thicker and softer. It is flavored with olive oil and often topped with herbs, salt, and sometimes other ingredients such as onions, olives, or tomatoes. Focaccia is known for its dimpled surface, which is created by pressing the dough with fingers to create small indentations before baking. It can be served as an appetizer, a side dish, or even as a sandwich bread. Focaccia is prized for its chewy texture, savoury flavour, and versatility in pairing with various toppings or accompaniments. Focaccia bread is known for its unique texture, which is both soft and chewy. The interior of the bread is usually airy and light, with a slightly springy crumb. The exterior crust tends to be crispy, especially around the edges and bottom where it comes into contact with the baking surface. The dimpled surface of the bread adds an interesting textural contrast, with pockets of air and oil creating little pockets of tenderness.

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Focaccia Bread

Yield: 4-6

Author: apronmode

Prep time: 20 MinCook time: 30 MinInactive time: 15 HourTotal time: 15 H & 50 M

Make this easy focaccia recipe with just a few ingredients! Fluffy inside, crispy outside, topped with olive oil and dried rosemary. Perfect for dipping or serving with your favourite meal.

Ingredients

• 500g Bread Flour
• 10g Salt
• 8g Instant Yeast
• 445g Luke Water (180g Boiling Water + 265g Room Temperature Water)
• Olive Oil
• Dried Rosemary (For Topping)

Instructions

1. In a large bowl, combine the bread flour, salt, and yeast. Gradually add the lukewarm water, mixing for about 3–4 minutes until the mixture forms a lumpy, sticky dough.
2. Add 3–4 tablespoons of olive oil to the dough. Gently fold the dough from the edges toward the center 5–6 times, creating a cohesive mixture.
3. Cover the bowl with plastic wrap, then drape a kitchen towel over it. Place the bowl in the refrigerator to rest for 12–18 hours.
4. After the resting period, pour 2–3 tablespoons of olive oil into the center of a 9x13-inch baking pan. Transfer the dough to the pan, gently fold the dough from the edges to the center a few times.
5. Cover the pan with a towel or plastic wrap, and let it rise in a warm place until it spreads out to fill the pan (about 2–3 hours).
6. Preheat your oven to 425°F (220°C).
7. Once the dough has risen, rub your hands with olive oil and drizzle a bit more over the surface of the dough. Use your fingertips to create dimples all over the top, then sprinkle dried rosemary.
8. Bake the focaccia for 30–35 minutes, or until the crust is golden brown and crispy.
9. Allow the focaccia to cool in the pan for 15–20 minutes before cutting into squares and serving.
10. Enjoy your delicious homemade focaccia!

It was a calm evening when the baker decided to try their hand at making homemade focaccia—a recipe known for its rustic charm and rich, golden crust. They gathered the simple ingredients: bread flour, yeast, salt, and olive oil, ready for an easy and rewarding experience. Focaccia, with its delicate balance of crunchy crust and soft interior, seemed like the perfect project to fill the next day with a warm, homemade touch.

As they combined the flour and yeast, a sense of ease washed over them. This was no-knead focaccia, the kind that allowed time and patience to work their magic. Mixing the dough was a quick affair—three or four minutes was all it took to form a lumpy, sticky mass. After a generous splash of olive oil, the dough was gently folded, creating a cohesive mixture with a satisfying sheen.

With the dough resting peacefully under plastic wrap in the refrigerator, there was nothing left to do but wait. The slow overnight fermentation promised to develop deep, complex flavours while they slept, a process that felt almost too easy.

The next morning, the dough had transformed, rising slowly to become a soft, pillowy mass. After another gentle fold, it was transferred to a baking pan lined with olive oil, where it would continue to rise for a few more hours. The anticipation grew as the dough expanded, filling the pan and promising a thick, airy crumb beneath its future crispy surface.

Finally, it was time to bake. After creating dimples with oiled fingertips, the baker sprinkled dried rosemary over the top, letting its fragrant aroma mingle with the rich olive oil. The oven, preheated to the perfect temperature, welcomed the focaccia, and the kitchen filled with the comforting scent of baking bread.

When the timer chimed, the focaccia emerged, golden brown with a satisfying crispness around the edges. The baker allowed it to cool just long enough before cutting into the bread, revealing its fluffy interior. Each bite was a harmonious blend of olive oil, salt, and rosemary, with a satisfying crunch from the crust.

Sharing the focaccia with family made it all the more special. It was a simple recipe, yet the flavours were rich and inviting, making it the perfect complement to a cosy dinner or an afternoon snack. As the last slice disappeared, the baker knew they had found a new favourite recipe—one that turned time and patience into an effortlessly delicious experience.