Overnight, Refrigerator Focaccia
Focaccia is a versatile – and surprisingly easy to make - flatbread, perfect split in half horizontally for sandwiches, or as a sturdy base layer for all manner of toppings, most notably cheese and other hearty goodies like roasted veggies, cured meats, or rich tomato sauce. Or go Roman and mix in fresh garlic and rosemary and then swab golden brown chunks through a bowl of verdant olive oil. However you decide, focaccia’s toothsome crumb, crunchy bottom crust, and dibbled top flecked with sea salt crystals, provides a golden canvas on which to paint your favorite flavors and textures!
A few notes:
• Using butter and oil in whichever baking vessel you choose is essential to prevent sticking.
• Other pan options beyond 8 or 9-inch rounds: Use a 9 x 13-inch pan if you want a thicker focaccia; just don’t split the dough in half. A 13 x 18-inch rimmed sheet pan creates a thinner focaccia, which is great for slab sandwiches.
• As always, for best results, use a digital scale to measure the flour.
• Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. Keep in mind that the second rise takes 2 to 4 hours.
Adapted from Alexandra Stafford's Bread Toast Crumbs: Recipes for No-Knead Loaves and Meals to Savor Every Slice, (Clarkson Potter, 2017).
Overnight, Refrigerator Focaccia Recipe
