Overnight Focaccia
In a large glass mixing bowl stir together flour, yeast, olive oil, salt & water until a wet dough forms. Cover & let rise for 2 hours at room temperature, stretching & folding the dough every 30 minutes. Cover dough with plastic wrap & refrigerate overnight. Drizzle olive oil into a 9 by 12 inch baking dish. Transfer the dough & drizzle with additional olive oil.
Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon Fleischmann’s Active Dry Yeast
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 cups water, warm to touch
- Extra virgin olive oil, to finish
- Flaked salt, to finish
Method
In a large glass mixing bowl stir together flour, yeast, olive oil, salt & water until a wet dough forms. Cover & let rise for 2 hours at room temperature, stretching & folding the dough every 30 minutes.
Cover dough with plastic wrap & refrigerate overnight. Drizzle olive oil into a 9 by 12 inch baking dish. Transfer the dough & drizzle with additional olive oil.
Stretch & dimple dough to fit the pan. Cover & let rise for 2 hours, until soft & bubbly.
When ready to bake, preheat the oven to 425(f) degrees. Sprinkle the focaccia with flaked salt & bake until golden, about 20 to 25 minutes.
Let cool completely before slicing & serving. Best enjoyed within 24 hours!
