Freshly Baked in the Morning Focaccia

Freshly Baked in the Morning Focaccia

You knead the night before and leave it in the fridge to rise so it's very easy the next morning.
Focaccias are best fresh out of the oven after all!
Serve with some bacon or lettuce.

Ingredients: 6 pieces

Bread (strong) flour
250 g
Dry yeast
3 g
3 g
4 g
150 ml
Olive oil
2 tablespoons
Herb salt
to sprinkle on top
as desired


1. Add bread flour, dry yeast, and sugar into a bowl, and pour the lukewarm water over the yeast.
2. After mixing well with a wooden spatula, add salt and olive oil and stir.
3. Transfer the dough to a kneading board and knead thoroughly for about 10 minutes. Once the dough becomes smooth and shiny, roll it up nicely. Arrange the seam faced down in a bowl, tightly cover with plastic wrap and chill in the fridge. (6 to 8 hours) Good night!
4. It's done if the dough has doubled in size and doesn't bounce back when pushed down with your finger. The dough should be more workable by having been rested in the fridge.
5. Punch the dough down from the top and let the gas escape. Divide it into six pieces. I think it's best to do so while covering them with a dampened towel to prevent them from drying out.
6. Roll them out with a rolling pin and shape. Coat the surface with olive oil and push a few hole shapes using the top part of a chopstick. Top with some rosemary or olives if you'd like.
7. I used fish sausages as one of the toppings for my one year old son.
8. Cover with plastic wrap and let them rise for 20 minutes using the bread-rising of the oven. Bake for 15 minutes in a preheated 210℃ oven. It's done once they're golden brown. Please adjust accordingly with your oven.
9. Focaccias go well with cream stew and such, but my favorite is to make a bacon sandwich.

Story Behind this Recipe

I'm not much of a morning person, so I used to bake these at night, but I really wanted to eat them fresh out of the oven in the morning, so I tried the rising process in the fridge, and it turned out to be very delicious!