Overnight Focaccia

From a YouTube video Watch the original

Ingredients

• Warm water
• Instant yeast
• Honey
• Olive oil
• Fine sea salt
• Bread flour
• Toppings of choice (e.g., olives, rosemary)
• Flaky sea salt

Instructions

1. In a bowl, combine warm water, instant yeast, honey, olive oil, and fine sea salt. Whisk together.
2. Add bread flour to the mixture and stir until completely hydrated. Scrape down the sides of the bowl.
3. Cover the bowl and let it rest for 10 minutes. Wet your hands and perform a series of stretch and folds.
4. Cover again for 10 minutes and repeat the stretch and folds process.
5. Place the dough smooth side up, top with olive oil, cover with plastic wrap, and refrigerate overnight.
6. The next day, remove the dough from the fridge and prepare a tray lined with parchment paper and olive oil.
7. Shape the dough into a burrito-like shape and place it in the tray, smooth side facing up. Cover and proof for about two hours.
8. If the dough hasn't spread completely, oil your hands and spread it out. Drizzle with olive oil.
9. Dimple the dough with your fingers, add toppings of choice (e.g., olives, rosemary), and sprinkle with flaky sea salt.
10. Bake at 220°C (430°F) for 18 to 22 minutes on the lowest rack of the oven until golden brown.
11. Allow the focaccia to cool before cutting and serving. Enjoy!

Converted from YouTube ·