Another reason this recipe is great because it can wait around, rising, until you're ready for it. (PS: The original recipe calls for brushing it with garlic butter after it comes out of the oven, but it's so good without it that I've never tried that, and will omit it from the recipe I'm posting below.)
Overnight No-Knead Focaccia Bread
adapted from Epicurious
1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
Flaky sea salt or Kosher salt
softened butter, for pan
1. Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
2. Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. (Mine did NOT rise super high in the fridge and get to the top of the bowl, just FYI.)
3. Generously butter an 18x13" rimmed baking sheet (or similar size). Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!) (There's a video on the original recipe, but it's probably also fine if you just dump the dough onto the baking sheet.)
4. Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. (At this point, don't stretch the dough to fit the pan- you'll do that in Step 5.) Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it’s ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.)
5. Place a rack in middle of oven; preheat to 450°F. Gently stretch out dough to fill the baking sheet. Dimple focaccia all over with your fingers, as if you’re aggressively playing the piano, creating very deep depressions in the dough (go all the way to the baking sheet). Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt or more Kosher salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
2 tsp. honey
5 cups (625 g) all-purpose flour
1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
Flaky sea salt or Kosher salt
softened butter, for pan
1. Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
2. Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. (Mine did NOT rise super high in the fridge and get to the top of the bowl, just FYI.)
3. Generously butter an 18x13" rimmed baking sheet (or similar size). Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!) (There's a video on the original recipe, but it's probably also fine if you just dump the dough onto the baking sheet.)
4. Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. (At this point, don't stretch the dough to fit the pan- you'll do that in Step 5.) Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it’s ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.)
5. Place a rack in middle of oven; preheat to 450°F. Gently stretch out dough to fill the baking sheet. Dimple focaccia all over with your fingers, as if you’re aggressively playing the piano, creating very deep depressions in the dough (go all the way to the baking sheet). Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt or more Kosher salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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