Overnight Focaccia, but today. In one afternoon, brought to us by the talented cookbook author and food writer, Alison Roman from her book Nothing Fancy. Discover the joy of homemade focaccia with our quick and easy recipe. In just one day, you’ll create a fluffy, flavorful bread using simple ingredients and no-fail techniques. Get ready for the delicious aroma of freshly baked goodness!
Overnight Focaccia, but today. In one afternoon, brought to us by the talented cookbook author and food writer, Alison Roman from her book Nothing Fancy, read my review of her book here.
What is focaccia?
Focaccia, pronounced fo-kah-cha, is a flatbread akin to pizza dough and can be enjoyed in both sweet and savory variations. Among the regions in Italy, Liguria is renowned for its focaccia, referred to as “classica” in Genoa. This type of focaccia is typically 1/2 to 1 inch thick, featuring a light crust and a surface adorned with indentations that capture the drizzled oil and often cherry tomatoes or garlic. In Liguria, another beloved variety is the focaccia di Recco, crafted from an exceedingly thin sheet of dough filled with a delectable fresh cheese like crescenza.
How is it made?
The process of preparing focaccia shares similarities with making bread dough. A mixture of flour, water, oil, and yeast is diligently kneaded on a wooden table for an extended period. After undergoing a lengthy rising time, sometimes exceeding 30 hours to achieve a light and delightful crumb, the dough is then manually stretched into a generously sized, shallow rectangular or round pan coated with oil. Using fingertips, indentations are carefully pressed into the top, and an ample amount of olive oil is generously spread all over. Subsequently, a sprinkling of salt is added, and the dough is baked in a preheated static oven for approximately 30 minutes or until it reaches a beautiful golden hue.
How to eat focaccia
Focaccia stands as one of the delightful Italian street foods, especially delightful when savored fresh from the oven, either in its simple form or filled with an assortment of vegetables, sausage, or cheeses, according to the regional variations. In Genoa, it goes by the name “fugàssa” and is sold in delectable slices, either plain or adorned with onions. It boasts a relatively flat appearance, glistening with oil, and possesses a tender, yet crispy crust – making it an ideal appetizer to relish during midday or as a delightful snack.
Why Alison Roman’s recipe
What sets Alison’s recipe apart is that it requires an overnight rise, allowing the dough to develop incredible flavor and texture. I was surprised by how simple, straightforward, and perfect for beginner bakers looking to master the art of bread-making.
How to keep the focaccia fresh
Focaccia is best served warm, immediately after its been baked, but can be kept for about 2 days after baking. In such cases, a quick reheating in the oven will bring back its delightful taste. Furthermore, if you have any leftover baked focaccia, feel free to freeze it, and when you’re ready to relish it once more, just thaw and reheat to enjoy its deliciousness all over again.
See more of Alison Roman’s recipes on her Youtube page here.
Alison Roman’s Overnight Focaccia, Tonight
Ingredients
- 2 tsp instant dry yeast
- 2 tsp honey
- 2 tbsp olive oil plus extra for coating the bowl and pan and drizzling on top
- 2 cups warm/room temperature water
- 5 cups bread flour all-purpose flour will also work, plus extra for dusting the work space
- 2 tsp kosher salt
- 1 handful cherry tomatoes sliced in half, longways
- 1 clove garlic thinly sliced
- flaky sea salt
Instructions
- In a large bowl, combine the yeast, honey, olive oil and water.
- Using a wooden spoon, add the flour and mix. The mixture will be quite craggy and messy but that's what we're looking for. Add the salt and continue to mix until it goes from craggy to kind of wet and shaggy (the dough is going to be too wet and sticky to knead at this stage and not yet completely smooth). Cover tightly with plastic wrap and let sit in a warm spot until it doubles in size, for about an hour. I like to set a simer at this stage.
- Turn the dough out onto a lightly floured surface and, using the palm of one hand, press into the dough, turning and folding it onto itself (kneading) a few times (the dough should be sticky but much more manageable) until it starts looking smooth and elastic. Add sprinkles of flour as you do this if needed, but keep it minimal.
- Once the dough is smooth, drizzle the same bowl with olive oil and transfer the dough back to the bowl. Cover the bowl tightly with plastic wrap and let sit in a warm spot until it doubles in size again, another 45 to 60 min. Set another timer here.
- Pour enough olive oil onto a rimmed baking sheet (approximately 32 by 45 cm) and generously coat the entire sheet, lining the baking sheet with baking paper and olive oil on top will also work. Make sure the olive oil is spread evenly across the entire bottom of the baking sheet or baking paper. Turn the dough onto the baking sheet and, again using your hands, gently coax the dough into a flat, even layer. (It doesn’t need to stretch to the exact size of the sheet pan as it will naturally expand to fill in as it proofs and bakes.) Drizzle the top with olive oil and lightly drape a piece of plastic wrap over it. Let it rest in a warm spot for another 45 to 60 min. Set the timer here.
- Preheat the oven to 220 degrees Celcius.
- Just before the final resting is over, poke the tomatoes and garlic slices into the dough. To d this, use the tips of your fingers to lightly dimple the surface and press the tomatoes and garlic into the dimples. Finish with a drizzle of olive oil and a sprinkle of flakey sea salt. The dough is ready to bake when it's light and fluffy. Use your fingertips to press the dough lightly and see if it puffs back up to test this. It should feel buoyant. Bake until the bread is deeply golden brown and the toppings are caramelized and cooked through, about 35 to 45 min.
- Remove from the oven and let cool slightly before slicing and serving.
