Overnight Focaccia #BreadBakers

This delicious bread is the perfect make-ahead recipe.  It needs to rest in the refrigerator for at least 18 hrs before being formed, and then another 2 hrs. before being baked, so you need to plan ahead, but it takes very little hands-on time.

The Bread Bakers are baking up Italian Breads this month.......

Karen of  Karen's Kitchen Stories is hosting this Festa.  Let's see what everyone baked up.......

• Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
• Focaccia Bread Art from Making Miracles
• No-Knead Green Chutney Focaccia from Cook with Renu
• No Knead Potato Focaccia from Sneha's Recipe
• Overnight Ciabatta from A Messy Kitchen
• Overnight Focaccia from A Day in the Life on the Farm
• Sfincione Siciliano from Food Lust People Love
• Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

I was proud to serve this light, airy bread for Easter this year.  It was perfect for the busy holidays.  I flavored mine with sea salt and fresh rosemary, but feel free to make this recipe your own with any toppings you love.   You might enjoy this Vegetable Focaccia. Onion Focaccia or this Sourdough Focaccia.

Overnight Focaccia

Breads

Italian

Yield: 12 servings

Author: Wendy Klik

Overnight Focaccia

This delicious bread is the perfect make-ahead recipe. It needs to rest in the refrigerator for at least 18 hrs before being formed, and then another 2 hrs. before being baked, so you need to plan ahead, but it takes very little hands-on time.

Prep time: 5 MinCook time: 20 MinInactive time: 24 HourTotal time: 24 H & 25 M

Ingredients

• 4 c. bread flour
• 2 t. kosher salt
• 1 pkg. instant yeast
• 6 T. olive oil, divided
• 1 T. butter
• leaves from 1-2 sprigs of rosemary, finely chopped
• Sea salt for sprinkling

Instructions

1. Place the flour, salt, yeast, and 2 T. of the oil into a large bowl with 2 cups of lukewarm (105-110*) water. Mix with clean hands until a shaggy dough forms.
2. Drizzle a little olive oil over the top and cover the bowl with plastic wrap. Place in the refrigerator overnight or for at least 18 hrs.
3. 2 hours before you want to bake the bread, remove the bowl from the refrigerator. Gently deflate the dough and place it onto a well-buttered and oiled 9x13" sheet pan. Roughly shape the dough into a rectangle. Take each end of the rectangle and fold, in thirds, as you would a letter. Flip the dough seam side down. and cover with a warm damp towel. Let rise for 2 hours.
4. The dough should spread and cover the pan, if not, gently stretch it. Drizzle the remaining olive oil over the dough and, using your fingertips, dimple the dough all over.
5. Sprinkle with sea salt and rosemary and bake in a preheated 425* oven for 20 minutes, until golden brown. Let rest on the pan for 30 minutes before cutting and serving.

Nutrition Facts

Calories

223

Fat (grams)

9 g

Sat. Fat (grams)

2 g

Carbs (grams)

30 g

Fiber (grams)

1 g

Net carbs

29 g

Sugar (grams)

0 g

Protein (grams)

5 g

Sodium (milligrams)

413 mg

Cholesterol (grams)

3 mg

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