Overnight Focaccia (9x13 Recipe)

A 9x13-inch focaccia recipe, perfect for slicing, bruschetta and focaccia sandwiches. With an overnight refrigerator rise for the fullest flavour.

📝 Ingredients

• 350 g lukewarm water (about 105F)
• 1/2 teaspoon instant or active dry yeast
• 500 g bread flour (*see Note 1 below for all-purpose flour)
• 10 g fine sea salt
• 25 g extra virgin olive oil (plus extra for greasing the pan and topping before baking)

👨‍🍳 Instructions

1. 1Dissolve the 1/2 teaspoon instant or active dry yeast in the 350 g lukewarm water and let it stand for 5 minutes until slightly foamy. (Instant yeast doesn't require proofing in water, but it is perfectly fine to do so anyway.) In a large mixing bowl or the bowl of a stand mixer fitted with the kneading hook, add the 500 g bread flour and the yeast and water mixture. Stir or mix together on Speed 2 until the flour is incorporated into a shaggy dough with no visible flour. Add the 10 g fine sea salt to the dough and stir or knead in with the mixer for a few minutes. Add the 25 g extra virgin olive oil and stir or knead in with the mixer for a few more minutes. Cover the bowl with a tea towel and let stand for 30 minutes.
2. 2Perform a series of stretch-and-folds every 10-15 minutes for one hour to improve the texture of the dough and develop gluten. The dough should feel smoother and stretch more easily after the stretches and folds. Grease a bowl with olive oil. Scrape the dough into the oiled bowl. Drizzle the top of the dough with olive oil and use your hand to spread it over the top of the dough to completely coat with olive oil. Cover the bowl with a lid or with two layers of plastic wrap and refrigerate overnight - 12-24 hours (or up to 48 hours, if needed).
3. 3Remove the refrigerated dough from the fridge. The dough should be a bit bubbly and should have expanded, but not necessarily doubled. Generously oil a 9x13-inch baking tray or pan with 2 Tablespoons of olive oil. Place a strip of parchment paper across the middle of the pan (about 6-7 inches wide), overhanging the sides of the pan slightly, and oil the parchment paper as well. (The parchment strip forms handles so the bread releases easily from deeper pans.) Using a spatula or a dough scraper, gently release the dough from the bowl and transfer it onto the tray. Gently stretch the dough out to fill the pan by about 60-70%. Let the dough proof for 2 1/2-3 hours or until the dough is puffy and bubbly in spots. The dough should wobble when the pan is gently shaken and show bubbles beneath the surface. (You can also test the dough for readiness by poking gently with a fingertip. It is ready if it springs back slowly and leaves a small, visible dimple. If it springs back fast, it needs more time. If it stays sunken, it may be over-proofed.)
4. 4Preheat your oven to 425F (Regular bake setting; adjust as needed for convection or fan-assisted ovens), with the oven rack in the middle of the oven. Drizzle about 2 Tablespoons of olive oil all over the focaccia. Using your fingertips, press deep dimples all over the dough, working from the centre to the corners and gently stretching the dough to fill the ends and corners, if needed. Sprinkle with flaky sea salt, if desired.
5. 5Place the focaccia and bake for 22-25 minutes, or until it is a deep golden brown and crispy on top. If you have an instant-read thermometer, bake until it reaches 200-210F internal temperature. Remove from the oven and immediately drizzle 1-2 tbsp extra virgin olive oil for extra flavour. Let it cool slightly, then remove to a cooling rack. Slice into squares and serve warm or allow to cool completely.
6. 6Once cooled, store the focaccia well-wrapped at room temperature for 2-3 days. Refresh the focaccia in a 350F oven for 8-10 minutes before serving. For longer storage, wrap well and freeze for up to 3 months.