I've made a Focaccia from "The Bread Baker's Apprentice" before, and it was a good recipe to get going on.. but this one is much easier, and needs overall less care and attention.
This recipe is adapted from https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/, but the process has been modified by me.
- 512g all-purpose flour or bread flour
- 10g kosher salt
- 8g instant yeast
- 455g tepid water
- butter for greasing
- olive oil
- flaky sea salt (I wound up using table salt, because that's what I had)
Night before, before bedtime: Make the dough.
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the water.
- Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- Rub the surface of the dough lightly with olive oil.
- Cover the bowl with a damp tea towel
- Place in the fridge for 12 hours, up to 3 days.
Morning of, when you get up: Remove the dough from the fridge.
- Remove the dough from the fridge, and let it hang out for 2-4 hours.
2-4 hours later (lunchtime):
- Grease a 9x13 pan with butter or nonstick cooking spray.
- Pour 2 tbsp olive oil in the bottom of the pan, or enough to cover the bottom.
- Pull the dough from the sides of the bowl, rotating the bowl and deflating the dough as you go.
- Press the dough into the corners and sides of the pan, filling it.
- Cover in olive oil
- Cover the whole thing with a damp towel, and let it hang out for 3-4 hours.
3-4 hours later (early evening / early dinnertime)
- Preheat oven to 425 F.
- Apply olive oil to the dough
- Dimple the dough, making sure the dough is filled out into the corners of the pan. It should be.. yeasted doughs generally don't shrink.
- Bake for 30 minutes
- Remove from oven, and remove the dough from the pan and transfer to cooling rack.