Description
A delightful overnight focaccia with a soft, pillowy texture and a crispy exterior, infused with garlic, rosemary, and olive oil, perfect for family gatherings.
Ingredients
- 480 grams King Arthur All-Purpose Flour
- 390 grams warm water
- 14 grams honey
- 14 grams kosher salt
- 2 grams active dry yeast
- 40 grams extra virgin olive oil
- 1 to 2 sprigs of rosemary, chopped
- 2 cloves garlic, finely minced
- 1 tsp oregano
- Kosher salt, to taste
- Pinch of red pepper flakes
- Parmigiano-Reggiano, freshly grated
Instructions
- Combine honey and yeast in warm water and mix well. Let it sit for 5 minutes.
- In another bowl, whisk together flour and salt.
- Gradually pour the water mixture and olive oil into the flour. Stir until combined, forming a wet blob of dough.
- Cover the bowl with plastic wrap and a kitchen towel. Allow it to rest for five minutes.
- After resting, wet your hand and stretch and fold the dough 4-5 times, rotating the bowl after each fold. Cover and rest for another 15 minutes.
- Repeat the stretch and fold process. After this round, flip the dough so the smooth side is up. Drizzle olive oil on top, making sure to coat the dough. Cover and refrigerate for 12-18 hours.
- The next day, pour some olive oil into the bottom of a 9×13 pan. Remove the dough from the fridge; it should have risen and formed air bubbles. Pour the dough into the pan, ensuring the smooth side is on top. Cover and let it sit in a warm spot for 2-4 hours, until the dough fills 85-90% of the pan.
- Prepare the brine by dissolving salt in warm water. Uncover the dough, dimple it using your fingertips, and pour the brine over it.
- Cover again and let proof for 45 minutes. Preheat the oven to 500°F during this time.
- While the dough proofs, mix together the topping ingredients (chopped rosemary, minced garlic, oregano, olive oil, red pepper flakes, and cheese) and set them aside.
- Once the final proofing is complete, uncover the dough, pour the topping over it, and drizzle with more olive oil. Optionally, add more Parmigiano-Reggiano.
- Lower the oven temperature to 425°F and bake the focaccia for around 30 minutes or until golden brown. Ensure the internal temperature reaches at least 200°F.
- For the last 15 minutes, move the focaccia to the bottom rack for extra crispness.
- Remove from the oven, let it rest in the tray for 7 minutes, and transfer to a wire rack to cool completely.
Notes
For best results, use a kitchen scale for measuring ingredients and don’t skip drizzling olive oil in the baking pan to prevent sticking.
