Hello, I am Clara. Today, we’re going to make overnight focaccia bread recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Overnight focaccia bread Recipe
Overnight focaccia bread is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Overnight focaccia bread is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook overnight focaccia bread using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Overnight focaccia bread:
- Get 300 g bread flour
- Prepare 100 g 00 flour
- Prepare 100 g semolina flour
- Make ready 10 g fresh yeast
- Prepare 1/2 tsp sugar
- Prepare 11 g salt
- Prepare Olive oil, fresh rosemary and tomatoes to top the focaccia
Instructions to make Overnight focaccia bread:
- Weigh all the ingredients and combine only the flours. Start by making your lievitino, which is similar to starting your own sourdough. Add the fresh yeast, sugar, 65 g of the water and 50 g of the flour mix to a bowl and let rise. Depending on the temperature this time may vary.
- Add the salt to the remaining flour and mix well. When your lievitino is ready, create a well in the flour bowl, add the water to the little at the time and mix with a wooden spoon, by taking the flour closer the the centre. Half way, add your lievitino and carry on mixing until the flour is well combined. The dough will seem wet, but don’t be temped to add any more flour. Cover with cling film, a tea towel and let rise overnight.
- Next day flour a surface and pour the dough onto the flour. Do not knead, but fold the dough on itself and shape in a rectangle. Oil a baking tray and add the dough. Cover and let rise for about an hour or doubled in size, depending on the temperature.
- After the rise, you should have a soft pillow ready to be seasoned. Make the classic holes using your fingers which have been floured, or you can use the handle of a floured wooden spoon. Cover in EVO, start with 3 tbsp, add fresh rosemary and sprinkle of Maldon salt flakes and bake at 190 c for about 30 minutes or golden. If you are adding the tomatoes, half them and add to the focaccia half way through the baking.
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