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Foccacia (Overnight) Recipe

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This recipe for Foccacia (Overnight) is from Tried and True, Recipes from My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
420 mls warm water
1 tsp yeast
1 Tbsp oilive oil
2 tsp salt
1 tsp honey
500 g bread flour
Directions:
Directions:
Mix water, honey yeast and oil togerther and let the yeast bloom for 5 minutes or so (until foamy). Add salt and flour and mix with wooden spoon or dough wisk until all combined (will be shaggy, stucky and messy). scrape down sides and cover and set aside for 15 minutes. wet your hands and do one set of stretch and folds. cover and set aside for another 15 minutes. wet hands again and do another set of stretch and folds. coat with a littel olive oil, cover and put in fridge overnight or for up to a couple days .
Remove from fridge and prepare (9x13) pan with olive oil and parchment paper. Pour 2-3 Tbsp oil oil into prepared apan and spread around. Move dough from bowl to pan (dont punch down, you want all those lovely bubbles) fold dough a third of the way in to th emiddel and then the other side on top, flip whole dough ball so seam is o nthe bottom and strech out gently . cover and let sit for 2 hours. uncover and if dough hasnt spread out to edges gently pull out to cover pan. Pour oil on top and then dimple whole surface with your finger tips. Add whatever toppings you desire (olives, hers, sea salt) then bake at 425 for 15- 20 minutes (until bottom and top are crispy and golden). * bake on bottom rack so the bottom of loaf gets crispy*
Number Of Servings:
Number Of Servings:
Never Enough
Preparation Time:
Preparation Time:
1-3 days

 

 

 

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