If you don’t know what to make this weekend, I’ve got you covered with this Overnight Fridge Rosemary Focaccia. It’s an easy focaccia, prepped ahead and baked in 30 minutes or less.
Ingredients
- 4 cup all purpose flour or bread flour
- 2 teaspoon kosher salt
- 2 teaspoon instant yeast
- 2 cups lukewarm water + 2 tablespoons
- 4 tablespoons olive oil
- Flaky sea salt such
- Rosemary chopped optional
- 1- Start by mixing all of your dry ingredients in a bowl.
Instructions
- 2- Add 2 cups of lukewarm water and mix with a spatula until all of the liquid is absorbed and forms a sticky dough. Depending on the flour and weather, you may need to add 2 extra tbs of water (I did!).
- 3- Rub the surface with 2 tablespoons of olive oil, cover the bowl with a lid immediately and place in the fridge for 24 hours.
Notes
- You can leave it in the fridge for up to 48 hours. This will help the dough form more bubbles. The results you see were for 24 hours.
- 4- line a 9×13 baking dish with parchment paper and add a tablespoon of olive oil, take out the dough from the fridge, pull the dough from all 4 corners to the center gently to deflate the bubbles and place the dough in the oiled pan. Add the other 2 tablespoons olive oil to the the top, cover with a towel and let it rest for 3-4 hours at room temperature.( I recommend placing it in a closed oven ).
- 5- heat your oven to 425 F and place the rack in the middle. Using your fingers press to form deep dimples as you stretch the dough to fill the pan, sprinkle the coarse salt and chopped rosemary on top. Let it rest for another hour.
- 6- place the dough in the oven and bake for 25 minutes or until golden, let it cool on a wire rack and enjoy!