No-Knead Overnight Artisan Focaccia
A classic, incredibly airy and bubbly focaccia made with an effortless overnight fermentation process. The long cold rest develops complex flavors without any heavy kneading.
Ingredients
The Method
In a large mixing bowl, whisk together the lukewarm water, instant yeast, and honey. Let it sit for 5 minutes until slightly bubbly. Add the bread flour and fine sea salt, mixing with a wooden spoon or your hands just until a shaggy dough forms. No dry spots should remain.
The Science
The honey provides simple sugars that the yeast can immediately consume, jumpstarting the fermentation process and helping to develop a robust culture for the long cold rest.
Cover the bowl tightly with plastic wrap or a damp towel. Place the bowl in the refrigerator for 12 to 24 hours. The dough will slowly ferment, doubling in size and developing bubbles.
The Science
Cold fermentation retards yeast activity, stretching out the process. This allows enzymes more time to break down starches into sugars and proteins into amino acids, creating a deeper flavor profile and better crust browning.
Generously oil a 9x13 inch metal baking pan with 3 tablespoons of olive oil. Using greased hands, gently transfer the cold dough into the pan. Turn it once to coat in the oil. Gently stretch it out, but don't force it. Cover and let it rise in a warm spot for 2 to 4 hours until it reaches the edges of the pan and is very bubbly and jiggly.
Chef's Secret
If the dough shrinks back when stretching initially, let it rest for 15-20 minutes to relax the gluten before gently trying to stretch it again.
Preheat your oven to 425°F (220°C). Drizzle the remaining two tablespoons of olive oil over the top of the risen dough. Rub oil on your fingers and press them deeply into the dough, creating dimples all over, pushing all the way down to the bottom of the pan.
Chef's Secret
Make sure your fingers are generously oiled before dimpling. This prevents tearing the delicate gluten structure and helps pool the olive oil in the dimples for an exceptionally crispy crust.
Sprinkle the top evenly with flaky sea salt and chopped fresh rosemary. Bake for 25 to 30 minutes, or until the top is deeply golden brown and the bottom is crisp. Remove from the oven and carefully transfer the bread to a wire rack to cool completely before slicing.
The Science
Transferring the focaccia to a wire rack immediately upon removal from the pan prevents steam from condensing on the bottom, ensuring the base remains crispy instead of turning soggy.