Easy Overnight Focaccia

• portions: 8
• temps actif: 45 minutes
• temps total: 12 hours

Ingrédients

400g flour

320g room temperature water

1 tsp instant dry yeast

1 tsp honey

A drizzle of olive oil

1 tsp salt

Instructions

In a large bowl, combine water, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.

Begin the stretch and fold method. Perform this 2 times, allowing the dough to rest for 30 minutes between each fold.

Execute a coil fold and let rest for 30 minutes.

Perform a final coil fold and refrigerate overnight.

The next day, remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan. Preheat the oven to 200°C. Let the dough rise until doubled in size, which may take up to 2 hours.

Drizzle generously with olive oil dimple with fingers and add your desired toppings.

Bake for 20 to 25 minutes, or until golden