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Easy (NO KNEAD) Overnight Focaccia

Easy (NO KNEAD) Overnight Focaccia
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This incredibly simple, no-knead focaccia bakes up with a wonderfully crisp crust and a soft, airy interior, thanks to an easy overnight rise.

Ingredients

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  • 400 g warm water
  • 1 tsp sugar
  • 4 g instant dried yeast
  • 1 tsp salt
  • 500 g high grade flour
  • A generous glug of olive oil (1-2 tbsp) + extra for drizzling into the tray
  • sprinkle of sea salt (optional)

Instructions

  1. Pour the warm water into a large bowl.
  2. Stir in the sugar until dissolved.
  3. Sprinkle the instant dried yeast over the water.
  4. Let the mixture sit for 5-10 minutes to ferment until foamy.
  5. Whisk the yeast mixture briefly.
  6. Add the salt and high grade flour to the bowl.
  7. Mix with a spoon or fork until all the flour is incorporated and the dough is very sticky.
  8. Cover the bowl with a tea towel.
  9. Rest the dough for 10-15 minutes.
  10. Drizzle a generous glug of olive oil over the dough.
  11. Coat your fingertips with olive oil.
  12. Fold the dough in on itself until the oil is just incorporated (about 1-2 minutes).
  13. Shape the dough into a ball by tucking the bottom under.
  14. Place the dough back into the bowl (drizzle hands and dough with extra oil if super sticky).
  15. Cover the bowl tightly with plastic wrap.
  16. Place the covered bowl into the fridge overnight.
  17. Generously grease your baking tray or dish with olive oil the following day.
  18. Shape the dough back into a ball by tucking the bottom of the dough in on itself.
  19. Pop the dough into the prepared tray.
  20. Toss the dough in the oil to fully coat it.
  21. Firmly press the dough into the shape of the tray (don't worry if it doesn't reach the edges).
  22. Cover the tray tightly with plastic wrap.
  23. Leave the dough in a warm place for 1 hour or until it reaches room temperature and has doubled in size.
  24. Preheat your oven to 220°C (425°F).
  25. Once the dough has proofed, drizzle it generously with olive oil again.
  26. Dab your fingertips into the oil to grease them.
  27. Press firmly into the dough to create dimples.
  28. Use a knife or bench scraper to cut down the edges of the dough.
  29. Sprinkle with sea salt, if desired.
  30. Bake for 25 minutes or until golden and crispy.
  31. Allow to cool for 5-10 minutes in the tray.
  32. Transfer to a wire rack to cool completely.
  33. Slice and enjoy.

Notes

Ensure your water is warm, not hot, to activate the yeast properly.
Use a good quality olive oil for the best flavor.
Cover the dough tightly with plastic wrap in the fridge to prevent a crust from forming.
Don’t skip the final proofing step; it’s essential for a light, airy texture.

Find it online: https://sweetcraftrecipes.com/easy-no-knead-overnight-focaccia/