Easy Overnight No Knead Focaccia Recipe
See the video below showing you the simple folding technique. This is my favourite no-knead focaccia recipe that's left to proof in the fridge overnight. It's bubbly, light, airy and unbelievably delicious!
Servings: 8 - 10 servings (1 large focaccia)
Equipment
- 11x14 inch Baking tray
- large mixing bowl
Ingredients
- 500 g Italian 00 flour or bread flour (approx 3 and 3/4 cups spooned and levelled)
- 400 ml water (1 and 2/3 cups)
- 1 g instant yeast (¼ teaspoon) Please see notes
- 4 tablespoons olive oil plus more for greasing and topping
- 7 g salt plus sea salt flakes for topping
Instructions
- Put the flour (500g) in a large mixing bowl and place the yeast (1g) and salt (7g) at opposite ends of the bowl. Please check your packet instructions to see if you yeast needs activated in water first (see notes).
- Add the water (400ml) and stir in to form a rough dough. Add the olive oil (4 tablespoons), then continue to stir the dough with a spoon until there are no dry bits left. It should look very wet and sticky.
- Cover the bowl with plastic wrap and leave it to rest for 30 minutes.
- Next, uncover the bowl and wet your hands well with water. Using one hand, fold each edge of the dough into the middle (see photos or video for reference). This takes just a few seconds. Re-cover the bowl and let it rest for another 30 minutes.
- Repeat the step above once more then leave it again for 30 minutes.
- Next, wet your hands again and do a coil fold. To do this, pick the dough up from the middle and stretch it right up until to feel the edges start to come away from the bowl, release the dough then do this again up to 3-4 times until you can lift the dough right out of the bowl without tearing it. Place the dough back in the bowl letting the ends fold in on themselves. Repeat it from the opposite edge you started with (I recommend watching the quick video below as this is a very simple technique but can sound so complicated written out). Let the dough rest for another 30 minutes then repeat this another twice with 30 minutes rest in between.
- Cover the bowl and refrigerate it overnight or up to 48 hours.
- Remove the dough from the fridge and put it in a well-oiled baking tray. Drizzle more olive oil over the top then place more plastic wrap over the tray. Let the dough proof at room temperature until almost doubled in size (don’t put it near any direct sun or high heat).
- Pre-heat the oven to 230C (450F). Oil your hands well then create dimples all over the dough using our fingers, try not to burst any air bubbles.
- Sprinkle over some sea salt and any herbs you like then give it another light drizzle of olive oil. Bake in the oven for 20-25 minutes until golden brown.
- Remove from the oven, we like to drizzle more olive oil over it once baked but that’s optional. You can serve the focaccia warm or at room temperature.
- It’s best served the same day (see notes for storing leftovers).
Video
Notes
- Environmental temperature - the proofing time in the tray (next day) will depend on how warm your environment is. For example, in summer it may take 1.5-2 hours and in winter it could take 4-5 hours to double in size.
- Baking tray - you can use a smaller tray than 11x14 inch, but I don't recommend using a larger one or your focaccia will be a lot thinner.
- Measuring in cups - when spooning flour into cups and levelling it off with a knife, I tend to get around 135g per cup, but this can vary greatly from person to person. I highly recommend using a scale to weigh your flour for this recipe.
- Instant yeast - some types of yeast need to be activated in water first. Make sure to read your packet instructions. If you do need to activate the yeast (usually 5-15 minutes before) that’s fine, just take the required amount of liquid from the amount needed in the dough to activate the yeast.
- Proofing time - the whole process of folding the dough gives the dough 2 hours to proof (don’t worry if you forget and it goes over this time - up to 4 hours is absolutely fine). I don’t recommend doing any less than 2 hours, as you need to give the yeast time to grow and develop.
- Leftovers and storage - the focaccia, like most breads, is at its best the same day they are made. Once cool, wrap it in foil to keep it as fresh as possible. The next day, if you’re focaccia feels a little dry, just wrap it in foil and put it in a pre-heated oven at 180C (350F) for about 10 minutes to soften it. It makes great sandwiches or bread for dipping, even the next day.
Nutrition
Calories: 290kcal | Carbohydrates: 48g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 343mg | Potassium: 68mg | Fiber: 2g | Sugar: 0.2g | Calcium: 11mg | Iron: 3mg
