If you have time to make your dough the day before, this overnight focaccia recipe will rock your world!!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
4 cups all-purpose flour or bread flour, see notes above
2 teaspoons salt
2 teaspoons active dry yeast
2 cups lukewarm water
butter for greasing
4 tablespoons olive oil, divided
*optional toppings:
3 tbsp pesto
2 tbsp olive oil
Pinch of salt
Sun dried tomatoes
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
In a large bowl, add warm water and active dry yeast. Let sit for 10-15 minutes until it is foaming. Mix in flour and salt with a spatula until the ingredients form a stick dough ball. Lightly rub the dough with olive oil and cover with a damp tea towel or plastic wrap and place in the fridge for 18-24 hours (minimum of 12 hours).
Grease a 9 x 13 pan with olive oil. Deflate the dough by releasing it from the sides of the bowl and pulling it towards the centre. Place the dough in the pan and roll in oil to coat it all over. Let the ball rest for 3-4 hours.
Preheat oven to 425 F. Rub your hands lightly in oil and press into dough to create deep dimples. Strength the dough as you dimple to fill the pan.
In a small bowl, mix together pesto and olive oil. Use a basting brush to brush on top of dough. Press sun dried tomatoes (as many as you want) into the dough with your fingers. Sprinkle with salt.
Transfer pan to oven and bake for 25-30 minutes, until the side are golden. Remove pan and let cool for 10 minutes before cutting.
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