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The BEST Overnight Focaccia

Print Recipe
Prep Time 12 hours
Cook Time 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 420 g warm water aiming for 80°F-90°F or 30°C-40°C
  • 4 g dry instant yeast
  • 10 g olive oil + more for baking and storing
  • 400 g all purpose flour
  • 100 g whole wheat flour
  • 13 g salt I'm using Diamond Crystal Kosher
  • Flaky salt for finishing

Method
 

  1. In a large bowl, or 6 quart tub, add 420g warm water, yeast and 10g oil. Using your hand, gently mix the water until the yeast has somewhat dissolved and the water is cloudy.
  2. In the same bowl, add 400g all purpose flour, 100g whole wheat flour and 13g salt. Wet your hand in cold water and begin mixing. I like to make a claw with my hand and pinch the dough while rotating the bowl clockwise. After a few turns, switch to folding. Slip your hand under the dough and fold it into itself while continuing to rotate the bowl. Stop mixing when a shaggy dough forms. Refer to pictures above for reference, or watch the video below. Cover and let sit for 20 minutes.
  3. After 20 minutes, fold the dough four times. Do this by gently pulling the dough up and folding it towards the centre without tearing. On the last fold, flip the dough over so the folds are sitting on the bottom of the bowl. Cover and let rest for 20 more minutes.
  4. Repeat the folding process twice more (four folds, rest 20 minutes). This time, on the last fold, coat the bottom of the bowl with olive oil and lay the dough fold-side down in the centre. Cover and let rise at room temperature (aiming for 65°F to 71°F or 18°C to 21°C) for 8 hours, or until the dough has tripled in volume. Look for a dark spot in your house that's not exposed to direct sunlight!
  5. You'll know your dough is ready when it has tripled in size and you can see air bubbles forming throughout. If it hasn't developed like this, it probably needs more time. Or, your yeast has expired. If your yeast has expired, you'll need to start again.
  6. When your dough is ready, prepare your baking pan. Generously coat the bottom of a 9"x13" aluminum pan with olive oil. Gently roll the dough out of the bowl and into the pan by sliding your hand around the edges. Once in the pan, make two additional folds and place the dough fold-side down in the centre. Cover and let sit for 1 hour.
  7. After one hour, gently stretch the dough toward the corners of the pan. Do this by coating your hands in a little olive oil and pulling the dough up and out without tearing. When the dough is stretched, cover and let sit for one more hour. Meanwhile, place a rack in lower-middle position of your oven and preheat to 435°F.
  8. After the second hour, coat the top of the focaccia with another 2 tbsp olive oil and have fun dimpling the dough. Once dimpled, sprinkle with a generous amount of flaky salt. Place focaccia in the centre of the middle-lower rack and bake for 35-40 minutes, or until deep golden brown and cooked through.
  9. Remove and let cool on a wire rack for 5-10 minutes. Serve warm!

Notes

I recommend mixing the dough around 10 p.m. and completing the initial folds soon after. In the morning, around 7 a.m., you can start the proofing process and preheat the oven, then bake at 9 a.m.