Easy Overnight Foccacia

Crispy, golden crust with a lovely soft texture inside. And oh so easy to make!

Ingredients:

4 cup flour

2 tsps salt

2 tsps instant yeast

2 cups lukewarm water (1/2 cup boiling + 1 1/2 cups cold)

4 - 6 tbsps olive oil, divided

flaky or coarse salt to top

1 - 2 tsps fresh chopped rosemary (optional)

Whisk together the flour, salt and yeast. Add water and mix until the water is absorbed by the flour and can form a sticky ball. Roll the ball of dough in 1 tbsp olive oil to coat and place in an oiled bowl (another 1 tbsp of oil) covered with a damp cloth and plastic wrap (Not just plastic wrap as pictured or crusty bits might form on top of the dough 😕) Now you can pop the bowl in the refrigerator for 12 hours or up to 3 days.

I left mine for about 18 hours this time. The dough was soft and pillowy. Line a 9 X 13" baking pan with parchment paper and oil it. Loosen the dough from the sides of the bowl, deflate it and turn it over on itself before turning it out onto the parchment. Coat it with oil, cover loosely with plastic wrap and leave to rest on the counter for 3-4 hours. Then press your fingers in all over almost right to the bottom to make dimples. Brush with 1-2 tbsps of olive oil and top with flaky salt and rosemary.

Bake at 425°F for 25-30 minutes.

Cool 10 minutes before slicing.

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