Easy Overnight Focaccia Tutorial (uses instant yeast)

Ingredients

• 350 ml Water (slightly warm (about 30‑35°C))
• 7 g Instant Yeast (about 2 teaspoons)
• 15 ml Honey (1 tablespoon, adds a touch of sweetness)
• 45 ml Olive Oil (extra‑virgin, divided (3 Tbsp for dough, 3 Tbsp for tray, extra for drizzling))
• 5 g Fine Sea Salt (about 1 teaspoon, plus extra flaky salt for topping)
• 500 g Bread Flour (high‑protein flour for structure)
• 80 g Pitted Black Olives (sliced, optional topping)
• 2 tbsp Fresh Rosemary (chopped, optional topping)
• 3 g Flaky Sea Salt (sprinkled just before baking)
• 1 sheet Parchment Paper (to line baking tray)

Instructions

1. Combine liquid ingredients

   In a large mixing bowl, whisk together the slightly warm water, instant yeast, honey, 3 Tbsp olive oil, and fine sea salt until the yeast dissolves.

   Time: PT5M

2. Add flour and hydrate

   Add the bread flour to the bowl and stir with the whisk until all the flour is moistened and the dough looks like a sticky, shaggy mass.

   Time: PT5M

3. First stretch‑and‑fold

   Wet your hands, grab the dough, stretch it upward, then fold it over onto itself. Rotate the bowl and repeat 4‑5 times.

   Time: PT5M

4. First rest

   Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

   Time: PT10M

5. Second stretch‑and‑fold

   Repeat the stretch‑and‑fold process another 4‑5 times.

   Time: PT5M

6. Second rest

   Cover again and let rest for another 10 minutes.

   Time: PT10M

7. Shape, oil, and refrigerate

   Turn the dough onto a lightly oiled surface, smooth the top, drizzle a thin layer of olive oil over it, cover with plastic wrap, and place in the refrigerator for an overnight cold fermentation (12 hours).

   Time: PT5M

8. Cold fermentation

   Leave the dough in the refrigerator for 12 hours (or up to 48 hours for deeper flavor).

   Time: PT12H

9. Prepare baking tray

   Line a baking tray with parchment paper and drizzle 3 Tbsp olive oil over the paper, spreading it with your hands.

   Time: PT5M

10. Transfer and shape dough

    Remove the dough from the fridge, gently fold it into a burrito‑like roll, then lay it lengthwise in the tray. Flip the dough so the smooth side faces up.

    Time: PT5M

11. Second proof

    Cover the tray loosely with a towel or plastic wrap and let the dough proof at room temperature for about 2 hours, or until it has spread close to the edges of the tray.

    Time: PT2H

12. Dimple and add toppings

    Using oiled fingertips, press deep dimples into the dough surface, drizzle a little more olive oil, scatter sliced olives, chopped rosemary, and sprinkle flaky sea salt.

    Time: PT5M

13. Bake

    Place the tray on the lowest oven rack and bake at 220 °C (430 °F) for 18‑22 minutes, until the top is golden and the bottom is crisp.

    Time: PT20M

    Temperature: 220°C

14. Cool and serve

    Remove the focaccia from the oven, let it cool on a wire rack for 5 minutes, then cut into squares and serve.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g