Overnight Sesame Whole Wheat Focaccia


Sesame-studded with a crisp exterior and airy interior, this focaccia is quickly becoming our favorite bread to make in the Ooni Test Kitchen. It gets its flavour from an overnight proof in the refrigerator and its burnished, crunchy exterior from a short bake on the Ooni Pizza Steel 13. 

Pan-baked and not heavily kneaded or formed, focaccia is a great entry-level bread project. But this olive oil-coated delight isn't just for beginners. We made our recipe a little more interesting, swapping some of the bread flour for einkorn wheat, an ancient grain that’s high in protein, low in gluten and big on nutty flavour, and covering the top in sesame seeds. If you can’t find einkorn, swap in your favourite low-gluten whole wheat flour like rye or buckwheat. 

We bake our focaccia on an Ooni Pizza Steel 13 which retains heat and makes for a crackingly crisp base that’s impossible to achieve on an oven rack alone. 

Eat this focaccia in any way you like: cut it in half for a decadent sandwich, serve it alongside a mezze platter, or simply tear off a piece and dunk it in olive oil. 

Difficulty

Servings

2 x 8" by 12" (20 by 30 cm) loaves of bread

Prep Time

28 hours

Cook Time

12 minutes

By Ooni HQ

Overnight Sesame Whole Wheat Focaccia

Note

You will need time to let the dough proof, so be sure to give yourself 24 hours to prep before cooking.

1. Add the water, oil and yeast to the bowl of your stand mixer.

Mix the flours together, then add to the mixing bowl. Turn to the lowest speed and mix until the dough is formed about 4 minutes.

2. Let rest for 30 minutes, then add the salt, and mix again for 4 minutes.

Cover with a kitchen towel and let rest for 30 minutes. Lightly wet your hands, then gently pull the dough from the edges over the center. Repeat with the remaining corners, then cover and let rest for 30 minutes. Repeat this process twice more.


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3. After the third fold and rest, place your dough on a lightly-floured counter.

Divide with a dough scraper and form into two dough balls. (We recommend using a digital scale for accuracy.)

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4. Oil your 2 pans lightly, using about 2.

5 grams of olive oil for each. Place the dough balls in the pans, cover them, then refrigerate overnight (up to 24 hours).

5. Remove the dough from the refrigerator 3 hours before you plan to eat.

Once the dough is at room temperature, gently press the dough out into the edges of the pan. 

Tip: This may take multiple tries. If the dough is giving resistance, let it rest for 30 more minutes then do it again

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6. Once the dough fills the entire pan, lightly coat your hands in olive oil and use your fingers to make dimples in the dough.

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7. Place your Ooni Pizza Steel 13 in your conventional home oven, then preheat to 275°C (530°F), or its highest temperature.

Preheat the steel for at least 30 minutes and up to 1 hour.

8. When ready to bake, drizzle 15 grams of olive oil onto the top of the dough.

Then, sprinkle on 5 grams of sea salt, and 10 grams of sesame seeds.

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9. Place the pan in your oven on the Ooni Pizza Steel 13, and cook for 8 to 12 minutes.

Look for a golden brown color all around the bread and a dark toast on the sesame seeds. Remove from the pan using an offset or metal spatula.

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10. Let rest on a cooling rack for 10 minutes before slicing.

11. Slice, serve, enjoy and repeat the steps with the remaining dough ball.

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Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

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