This popular overnight focaccia recipe is great for beginners in breadmaking. It can be made same-day by adjusting yeast and proofing times. The dough should be adjusted based on different flour types and water absorption.
1: Start with 390ml of warm water and adjust gradually to 420ml based on the dough's consistency.
2: Add 1 teaspoon of honey, sugar or agave to the water.
3: Mix in 1 tablespoon of extra virgin olive oil.
4: Stir in 1 teaspoon of instant yeast.
5: Gradually incorporate 500g of white bread flour and 2 teaspoons of fine sea salt into the mixture.
6: Continue mixing until a dough forms, ensuring it is not too wet.
7: Cover the dough and let it proof in the fridge overnight or at room temperature for 1-1.5 hours if making same-day.
8: Preheat your oven to 220C/430F.
9: Spread the dough in a 9x13 aluminium quarter sheet pan.
10: Bake for 18-23 minutes on the bottom rack until golden brown.
