@itsangusnguyen: Overnight No-Knead Focaccia 🍞 I mixed this dough in under 2 minutes before bed, gave it a couple folds in the morning, and ended up with a crispy, golden focaccia that tastes like it came from a bakery. Ingredients: Dough: * 4 cups all-purpose flour * 2 tsp salt * 1 tsp instant yeast * 2 cups water* (room temp) Brine: * 2 tbsp water * 1 tbsp olive oil * 1 tsp salt To Finish: * Olive oil * Flaky salt * Rosemary or herb & spice mix of your choice Method: 1. In a large bowl, mix together the flour, salt, yeast, and warm water until a shaggy dough forms. Cover and leave in the fridge or on the counter overnight (10-14 hours). 2. In the morning, drizzle a little olive oil around the dough. Stretch and fold it over itself about 10 times. Cover and rest for 30 minutes. 3. Line a 9x13 baking pan with parchment paper for easy cleanup, then drizzle with olive oil. Transfer the dough to the pan and gently stretch it toward the corners. Let rest until puffy, about 30-60 minutes. 4. Preheat oven to 425°F (220°C). 5. Mix together the brine ingredients. 6. Drizzle the dough with olive oil and dimple it generously with your fingertips. Pour the brine into the dimples and finish with flaky salt and rosemary or herbs & spice mix. 7. Bake for 22-26 minutes, or until deeply golden brown. Notes: * We all scoop and measure flour a little differently. This recipe is roughly 50% hydration (4 cups flour to 2 cups water), but if your dough seems dry, add a little more water until you get a shaggy dough. Slightly wetter dough is much easier to work with than dough that’s too dry. * Don’t be shy when dimpling. Press your fingers deep into the dough to create those classic focaccia pockets and prevent it from puffing into one giant bread pillow. #foccacia #nokneadbread #breadrecipe #breadbaking #breadmaking

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Wednesday 24 June 2026 01:58:18 GMT