Over-night Focaccia
A fluffy, over-night risen focaccia fitting most endeavours.
This focaccia recipe rises overnight, or over a day, in the fridge. This gives it a deeper flavour and helps with managing time if it is to go with more food, or is to be served at breakfast.
When it comes to topping you make it your own. Be creative with what you have in your kitchen. It can make both savoury and sweet depending on what you're after.
Here are some examples:
- Cherry tomatoes, thyme, parmigiano, garlic and olive oil
- Beats and rosemary
- Caramelised onions, garlic, olives and rosemary
- Zucchini, lemon(zest?) and pepper
- Peach and honey
- Fried eggplant and ricotta
- Pears, gorgonzola and walnuts
- Salami and sun-dried tomatoes
- Apple, honey and cinnamon
Ingredients
Dough
- Fresh yeast (25 g)
- Water (3 dl)
- Olive oil (0,5 dl)
- Honey (2 Tbsp)
- Salt (1 Tbsp)
- Flour (ca 7 dl)
Toppings (an example)
- Olive oil
- Cherry tomatoes
- Onion
- Rosemary
- Parmeggiano
Instructions
- Crumble the yeast into a big bowl and add the water stirring until the yeast is dissolved.
- Add in all other ingrediens.
- Knead the dough by hand or machine until soft.
- Cover the bowl and put into the fridge over night.
- In the morning take it out of the fridge and put into a pan covered in oil. Stretch so it fills most of the pan, or shape it to wanted result.
- Let it slowly reach room temperature and rise while you turn on the oven to 220° C
- Whilst the oven is getting warm and the dough rests, prep the toppings and add them to the dough, pushing them down halfway down in the dough.
- Put into the oven for ca 10 minutes, or until golden brown. To check if done, lift a corner upp and tap on the underside. It should sound kinda "hollow".