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overnight no knead focaccia bread

Homemade Overnight No Knead Focaccia Bread
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Enjoy warm, rustic focaccia bread with minimal effort thanks to this easy overnight, no-knead recipe. Wake up to the aroma of freshly baked bread with a delightfully chewy texture and crispy crust.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 teaspoons instant or rapid-rise yeast
  • 2 teaspoons salt
  • 2 cups (475ml) lukewarm water
  • 1/4 cup olive oil, plus more for drizzling
  • Flaky sea salt, for sprinkling
  • Optional toppings: rosemary, garlic, cherry tomatoes, olives

Instructions

  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Add the lukewarm water and stir until just combined. The dough will be shaggy and sticky.
  3. Drizzle the dough with 2 tablespoons of olive oil, cover the bowl with plastic wrap or a lid, and let it rest at room temperature for at least 12 hours or up to 24 hours.
  4. After the resting period, generously oil a 9×13 inch baking pan with the remaining olive oil.
  5. Gently scrape the dough out of the bowl and into the prepared pan. Use your oiled fingers to stretch and spread the dough to fill the pan. If the dough is too elastic, let it rest for 15 minutes and then try again.
  6. Cover the pan loosely with plastic wrap and let it rise for another 30-60 minutes, or until puffy.
  7. Preheat your oven to 450°F (232°C).
  8. Use your fingers to create dimples all over the surface of the dough. Drizzle with more olive oil and sprinkle with flaky sea salt and any desired toppings.
  9. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
  10. Let the focaccia cool slightly in the pan before slicing and serving.

Notes

Serve warm with olive oil for dipping, as a sandwich bread, or alongside your favorite soup or salad.

Find it online: https://justflowe.com/overnight-no-knead-focaccia-bread/