Overnight No-Knead Homemade Focaccia Bread by Chef Gigi

Fresh Focaccia

Cuisine: Italian / American
Prep time: 4 hours 30 minutes
Cook time: 30 minutes
Total time: 5 hours if not fermenting overnight
Servings: 12

Ingredients
Special Equipment
A 9x13 inch tray at least 2 inches deep
Ingredients:
2 cups water
2 teaspoons salt
1 tablespoon extra virgin olive oil, plus lots more for the baking tray and to drizzle everywhere
2 1/2 teaspoons dried yeast
4 cups bread flour
Toppings

Here's How to make it.
Step 1: In a large bowl, mix to combine the water, salt, olive oil, and yeast.
Step 2: Add the bread flour and mix using a large wooded spoon or spatula until well combined and hydrated. Scrape down the sides and cover the bowl for 30 minutes. The dough will be shaggy.
Step 3: Begin to perform four rounds of "stretches and folds." Take one side of the dough, stretch it away from itself, and then fold it in, bringing the dough to the opposite side of the bowl you pulled it from. Rotate the bowl one quarter and repeat another three times, turning the bowl until you end where you begin your first stretch.
Step 4: Rest the dough for 30 minutes, and repeat the stretch and fold technique three additional times every 30 minutes for a total of four sessions.
Step 5: After your last session of stretches and folds, cover the dough with plastic wrap and place it in the fridge overnight. If you need to bypass this lengthy night step, it's ok. ( But your dough will not be as puffy, and fermenting provides flavor.) Proceed to the next step. If you ferment overnight, allow the dough to come to room temperature for about two hours before proceeding.
Step 6: Add a tablespoon of olive oil into a 9x13 x 2-inch deep baking tray and slather it generously, including the sides. Lay down a piece of parchment and oil that, too. Gently place the dough into your tray and stretch to the corners. If it's shrinking back, give it a five-minute rest. Drizzle with more olive oil and cover with another oiled inverted sheet pan. Allow to proof one last time for at least 1 hour.
Step 7: Remove the inverted sheet pan and drizzle the dough with more olive oil after the final proof. With your hands, gently make dimples in the dough. Shake the dough to spread it out in the pan. Do not deflate it. You should see significant bubbling at this step.
Step 8: Fix with toppings. Be careful not to deflate while painting on any thick tomato products. Bake at 400' F for about 23-30 minutes. Remove and allow to cool a few minutes before cutting and serving.

Toppings, I use...
8 ounces of good-quality tomato paste
1-2 large fresh romas sliced and a handful of cherry tomatoes whole
1 red or yellow bell pepper, cut very thin
1 small red onion, sliced thin
Finely chopped fresh rosemary, parsley, oregano and thyme
1/4 cup grated parmesan cheese sprinkled
1 bunch of scallions chopped and scattered
Really good quality olive oil for drizzling
Maldon flaked sea salt to finish

Chefs Note: Depending on how your flour will drink, you might need to add more water to get the wet dough consistency required of focaccia —different flours absorb water differently. Your atmosphere and climate will also play a big part in the dough's hydration. If your dough is dry, don't be afraid to add more water. Keep practicing until you get it how you and your family like it.

When resting & proofing, I turn my oven on to 150'F, and I proof my dough in half the time when it sits in the lukewarm oven. Assure it's well covered so it won't form a dry skin.