A straightforward recipe for overnight focaccia aims to demystify bread-making for home cooks, promising a delightful result with minimal hands-on time. The method, detailed by Eleanor Maidment for You Magazine, emphasizes the ease of achieving the bread's characteristic airy and bubbly texture.
The process begins a day before baking. Flour, yeast, salt, and sugar are combined in a large bowl with lukewarm water and oil. After an initial 30-minute rest, the dough undergoes a series of folds using wet fingers, a technique described as pulling up the sides and pressing them into the center. This is followed by an 18-to-24-hour chill in the refrigerator.
On the baking day, the dough is transferred to an oiled baking tin and allowed to rise at room temperature for two to three hours, until it nearly fills the tin. While preheating the oven, rosemary sprigs are scattered over the dough, pressed gently into the surface, and drizzled with additional oil. The focaccia is then baked at 220C (200 fan/gas 7) for approximately 25 minutes, until golden brown.
Toppings beyond rosemary can include olives, grapes, roasted garlic, or sunblush tomatoes. The recipe notes that while focaccia can be intimidated, this method is forgiving and suitable for those without advanced breadmaking skills. The finished bread is cooled on a wire rack.