Overnight Focaccia

Name: Overnight Focaccia
Cook time: 14 hr
Total time: 14 hr
Yield: 1 loaf
Ingredients: 80 g · active levain; 500 g · bread flour; 400 g · water; 12 g · salt; 3 tbsp · olive oil + more for the pan; Flaky salt + rosemary

Mix at night, dimples and olive oil in the morning, lunch by noon.

⏱ 14 hr· hands 20 minBeginner

The bake

Step by step.

Mix at night

Combine everything except topping. Cover, refrigerate overnight.

Pan it

Generously oil a sheet pan. Tip dough in, don't fight it. Let it warm up 1 hour.

Dimple

Drizzle olive oil. Dimple aggressively with oiled fingers. Top with rosemary and flaky salt.

Bake

475°F for 22 minutes. Golden, blistered, oily. Let cool 10 min. Cut into squares.

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