Alison Roman’s Overnight Focaccia, Tonight

Overnight Focaccia, but today. In one afternoon, brought to us by the talented
cookbook author and food writer, Alison Roman from her book Nothing Fancy.
Discover the joy of homemade focaccia with our quick and easy recipe. In just
one day, you'll create a fluffy, flavorful bread using simple ingredients and
no-fail techniques. Get ready for the delicious aroma of freshly baked goodness!

Servings: 8 people

Author:

Prep Time
20 minutes

Cook Time
40 minutes

Resting Time
3 hours

Course:

Side Dish

Cuisine:

Italian

Instructions

1 In a large bowl, combine the yeast, honey, olive oil and water.
2 Using a wooden spoon, add the flour and mix. The mixture will be quite craggy
and messy but that's what we're looking for. Add the salt and continue to mix
until it goes from craggy to kind of wet and shaggy (the dough is going to be
too wet and sticky to knead at this stage and not yet completely smooth). Cover
tightly with plastic wrap and let sit in a warm spot until it doubles in size,
for about an hour. I like to set a simer at this stage.
3 Turn the dough out onto a lightly floured surface and, using the palm of one
hand, press into the dough, turning and folding it onto itself (kneading) a few
times (the dough should be sticky but much more manageable) until it starts
looking smooth and elastic. Add sprinkles of flour as you do this if needed, but
keep it minimal.
4 Once the dough is smooth, drizzle the same bowl with olive oil and transfer the
dough back to the bowl. Cover the bowl tightly with plastic wrap and let sit in
a warm spot until it doubles in size again, another 45 to 60 min. Set another
timer here.
5 Pour enough olive oil onto a rimmed baking sheet (approximately 32 by 45 cm) and
generously coat the entire sheet, lining the baking sheet with baking paper and
olive oil on top will also work. Make sure the olive oil is spread evenly across
the entire bottom of the baking sheet or baking paper. Turn the dough onto the
baking sheet and, again using your hands, gently coax the dough into a flat,
even layer. (It doesn’t need to stretch to the exact size of the sheet pan as it
will naturally expand to fill in as it proofs and bakes.) Drizzle the top with
olive oil and lightly drape a piece of plastic wrap over it. Let it rest in a
warm spot for another 45 to 60 min. Set the timer here.
6 Preheat the oven to 220 degrees Celcius.
7 Just before the final resting is over, poke the tomatoes and garlic slices into
the dough. To d this, use the tips of your fingers to lightly dimple the surface
and press the tomatoes and garlic into the dimples. Finish with a drizzle of
olive oil and a sprinkle of flakey sea salt. The dough is ready to bake when
it's light and fluffy. Use your fingertips to press the dough lightly and see if
it puffs back up to test this. It should feel buoyant. Bake until the bread is
deeply golden brown and the toppings are caramelized and cooked through, about
35 to 45 min.
8 Remove from the oven and let cool slightly before slicing and serving.

Alison Roman’s Overnight Focaccia, Tonight

Course:

Cuisine:

🧂 Ingredients

Instructions

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