Overnight no-knead focaccia


  • 250g bread flour

  • 10g sugar

  • 8g salt

  • 5g instant yeast

  • 32g olive oil

  • 210g water



1. In the evening, add all ingredients until just combined. Cover with clingfilm and place in fridge for a minimum of 12 hours.

2. The next morning, do a stretch and fold technique. Take the outer part of the dough, stretch it upwards and fold it back into the center of the dough. Do this for the whole circumference of the dough.

3. Rest for 20 minutes.

4. Repeat step 2 another three times, with 20 minute rests between fold 2 and 3.

5. After stretch and fold number 4, allow the dough to fall into a lined pan and proof for 30 minutes.

6. Pre heat oven to 220C and leave a black pan on the bottom shelf to heat up at the same time.

7. After 30 minutes, pour over olive oil and then dimple the dough. Then, if desired, place toppings into the dimples.

8. Place your proofed and dimpled dough into the oven and then pour water into the pan that has been sitting in the oven to create steam.

9. Bake for 20 minutes, or until golden brown. Don't open the oven door to keep all the steam inside.

10. Once fully baked, take your focaccia out of the tray immediately and cool on a cooling rack.

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