The Perfect Focaccia Bread You Can Make at Home - Overnight Recipe

Making focaccia bread at home is magical. The smells, the thrill of waiting for the dough to rise, the gentle dimpling of the dough before sending it to bake, your face stuck to the oven's window and the anticipation.
Focaccia is a traditional Italian bread that has many variations and is popular all over the world. It has a soft and airy texture, with a golden and crunchy crust. You can top it with any ingredients you like, such as herbs, cheese, vegetables, or meat. You can eat it straight from the tray, without adding anything else.
To make this focaccia, you will need the just these 4 ingredients:
• Bread flour - 2 ¼ cups (300 grams)
• Water - 1 cup (235 milliliters)
• Fresh yeast - 1 tsp. (5 grams) or ½ tsp. (3 grams) of dry yeast
• Salt - 1 tsp.
The secret to making a perfect focaccia is to let the dough rest and rise several times, both at room temperature and in the refrigerator. This will allow the dough to develop more flavor and strength, as well as create those characteristic bubbles and holes that make the focaccia so airy and soft.
You will also need to stretch and fold the dough a few times to improve its elasticity and texture. Don't worry, it's not hard at all. I will show you how to do it step by step in the video. Just four movements, but trust me, it is worth every minute spent making this focaccia bread.
The final touch is to poke the dough with your fingers and drizzle it with some more good olive oil before baking it in a hot oven. This will create a crispy crust and a moist interior, as well as infuse the bread with the aroma of olives and rosemary.
The result is a mouthwatering focaccia that you can enjoy on its own or with your favorite toppings. Trust me, once you try this recipe, you will never want to buy focaccia from the store again.
I hope you liked this video and learned something new. If you did, please give it a thumbs up and subscribe to my channel for more cooking videos like this one.
Thank you for watching and see you next time!

[@NayabsKitchen]

Great sharing well prepared thanks for sharing

[@MiamDelicious]

Perfect 👍 Very nice sharing 😊

[@indravijay4136]

Amazing loving all your videos!

[@Food-Language]

Thanks Indra ♥

[@sharontwombly61]

Your channel is fabulous.

[@Food-Language]

Awww thanks ❤️

[@ava9779]

Why does my dough have clumps in it even after mixing by hand?

[@Food-Language]

That's strange, what kind of flour are you using? In any case, they should disappear after the first 30 minutes of resting. The first mix doesn't have to be thorough.

[@perotinofhackensack2064]

I think you have another focaccia recipe. What's the difference between this one and the other one? Is it just that this one is overnight ferment, and also this one is a smaller batch of dough?

[@Food-Language]

Yes, you're right! The overnight fermentation and the batch size are the main differences. I must confess that I love focaccia, I have experimented with many variations and I cannot pick a favorite, I love them all. I even have a pumpkin focaccia, a Barese focaccia with potatoes in the dough, quick focaccia, overnight focaccia, stuffed focaccia and probably many more experiments to come! Thanks for watching ♥

[@perotinofhackensack2064]

@@Food-Language thank you! i love focaccia too, but my reason is that i'm terrible at making pizza. i mean, i do everything right, but my bakes are always off-- not crispy, too soggy, or over-dry/wooden, not risen., etc. I thought if I go back to square one, and just focus on focaccia, which I see as basically an empty pizza, lol, then I can focus on my baking and not worry about ingredients making the dough soggy, etc. Are you in italy?

[@Food-Language]

What kind of flour do you use? It usually comes down to the protein content of the flour, if it's too "weak" (protein content under 10%) then the results can be underwhelming. For starters, I would try to use a 12 or 13% protein flour. That's basically a guarantee of success. Then you can experiment with other combinations, like adding some whole wheat or other types of flour. But I agree, starting with the basics can be a great idea. You learn a lot and start to see patterns (did my dough rise enough? does it feel right to the touch? does it feel "strong"?). These things come with experience, and before you know it, you're making pizza with your eyes closed, haha. Also, sometimes dry yeast can be temperamental. They say fresh yeast has a short shelf life, but in my experience dry yeast dies very quickly once opened. Just make sure you have some that hasn't been produced too long ago. And don't be afraid to adjust things. If you see that your dough is drier than mine, feel free to add a little extra water. The beauty of video recipes is that you can see and compare. You can choose any of my focaccia recipes, they are tested dozens of times and I'm confident they will work for anyone. I have some pizza recipes too, when you feel that you're a focaccia master take a look at them haha

[@perotinofhackensack2064]

@@Food-Language Sometimes regular flour, sometimes bread flour. Thank you for your explanation. I know most of the stuff you metion. It's just that in practice I am still wobbley... :-) What size pan did you use for that much dough? And if I was to put toppings like rosemary, or tiny tomatoes, would I put them on before putting in the oven, or when taking it out?

[@Food-Language]

The pan is about 15.5"x10.2" (39x26cm). As for the toppings, add them before baking, otherwise they won't stick to the bread. Also, raw fresh rosemary is overpowering, when it bakes it gets crispy and much nicer. Cherry tomatoes also caramelize around the edges and are a fantastic addition.