Overnight Rosemary & Sea Salt Focaccia

⏱ 840 min · Serves 8

A gloriously dimpled, olive-oil-drenched focaccia with a crisp golden base and an airy, custardy crumb. The slow overnight rise in the fridge does all the hard work for you lavour \u2014 no kneading required, just a few folds and a good pour of oil.

Per serving: 320 kcal · 8.0g protein · 49.0g carbs · 11.0g fat

Ingredients

• 500g strong white bread flour
• 400ml lukewarm water
• 7g (1 sachet) fast-action dried yeast
• 10g fine sea salt
• 1 tsp honey or caster sugar
• 6 tbsp extra virgin olive oil, plus extra for drizzling
• 2 sprigs fresh rosemary, leaves picked
• 1 tbsp flaky sea salt
• 1 tbsp semolina or fine polenta (optional, for the tin)

Method

1. In a large bowl, whisk the lukewarm water with the yeast and honey. Leave 5 minutes until slightly foamy.
2. Add the flour and fine sea salt. Mix with a spoon or wet hand until you have a shaggy, very wet dough with no dry flour left. Don't knead.
3. Drizzle 2 tbsp olive oil over the dough, turning it to coat. Cover the bowl and leave at room temperature for 30 minutes.
4. With a wet hand, lift one edge of the dough, stretch it up and fold it into the middle. Repeat 4 times, working around the bowl. Cover and rest 30 minutes, then do one more round of folds.
5. Cover tightly and refrigerate for 8-14 hours (overnight). The dough will roughly double and be full of bubbles.
6. Oil a 30 x 22cm baking tin generously with 2 tbsp oil (scatter with semolina first if using). Tip the dough in, fold it loosely into a rough rectangle, and turn it over so the oiled side faces up.
7. Leave uncovered in a warm spot for 2-3 hours, until puffy, jiggly and nearly filling the tin. Heat the oven to 220C fan / 240C conventional in the last 30 minutes.
8. Oil your fingers and press straight down through the dough all over, right to the base, making deep dimples. Drizzle over the remaining 2 tbsp oil, then scatter with rosemary and flaky salt. Splash 1 tbsp water into the dimples for extra steam.
9. Bake for 22-26 minutes until deep golden and crisp at the edges. Slide onto a rack immediately, brush with a little more olive oil, and cool at least 15 minutes before cutting into squares.