Recipe · Focaccia · Overnight
75% Hydration Overnight Focaccia
Focaccia is the easiest yes in this matrix. High hydration, generous olive oil, finger-dimples that hold flaky salt, and a soft open crumb that takes any topping you put on it.
Total time
14 hours
Active
75 minutes
Hydration
75%
Difficulty
⌬○○
75% hydration sits in the middle for a reason. The dough is soft enough for an open crumb, firm enough to handle, and hits the sweet spot for most artisan styles. Most home bakers spend most of their time here.
The overnight schedule is the home baker's standard. Mix in the evening, cold-ferment in the refrigerator overnight, shape and bake the next morning. Flavor improves dramatically with time, and the schedule fits a normal life.
Ingredients
800g total dough. Yields 1 focaccia in a 9x13 inch sheet pan.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 438 g | 100% |
| Water | 329 g | 75% |
| Salt | 9.6 g | 2.2% |
| Instant yeast | 1.3 g | 0.3% |
| Olive oil | 22 g | 5% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd yeast and salt. Mix until smooth.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMPour the dough into a generously oiled 9x13 inch sheet pan. Stretch gently to fill the pan corners. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Let the dough warm 30 minutes in the pan while you preheat the oven.
- Day 2, 8:00 AMDimple the surface deeply with all ten fingers, drizzle generously with olive oil, and add toppings (flaky salt, herbs). Bake at 425°F for 22 minutes until the bottom crust is crisp and golden.
Method tips for this style
Pour the dough into a generously oiled pan, oil your hands, and dimple the surface with all ten fingers right before the final proof. Drizzle more oil over the dimples just before baking.
What to expect
A focaccia with a soft dimpled interior and crisp oiled bottom; or a ciabatta with visible holes and a light chewy crumb. The standard expression of the style.
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