Focaccia is forgiving because the high hydration and generous oil make it nearly impossible to overwork. This is the bread to make the night before a gathering when you want something genuinely impressive without hours of morning-of work.
Ingredients
Method
- Combine starter, flour, water, salt, and oil. Stretch and fold four times over 2 hours.
- Transfer to a generously oiled 9×13-inch pan. Refrigerate overnight, uncovered.
- In the morning, dimple the dough deeply with your fingers.
- Drizzle liberally with olive oil and top with flaky salt and rosemary.
- Bake at 450F (230C) for 25-30 minutes.
Video
What sets this focaccia apart is how little of the actual work happens while you are awake. You mix and fold the dough in the evening, let the fridge do the fermenting overnight, and wake up to a pan that just needs dimpling, oil, and a hot oven. It comes out with a crackling, olive-oil crust and an open, airy crumb that looks far more difficult than it actually was to make.