The Ultimate Overnight Focaccia

Day 1

1. Read through the full recipe, including the tips below before starting. Trust us on this one.
2. Add 400g of cold water, 7g of instant yeast and 5g of white sugar into the Ooni Halo Core mixing bowl. Give it a quick stir with a spoon to combine. 
3. Add 550g of white bread flour to the water mixture and fit the bowl, Spiral Dough Hook and Breaker Bar attachments into the Ooni Halo Core mixer.
4. Start the mixer and knead at 20% (2 fully lit segments on the Halo Core dial) for 2 minutes. The dough should look shaggy with a few dry streaks around the edge of the bowl.  
5. Increase the mixing speed to 45% (4.5 lit segments on the dial) and slowly pour in half of the remaining water (about 30g). Knead for 5 minutes. 
6. Add 11g of fine salt and the remaining water (about 30g) and knead for another 2 minutes. 
7. Drizzle in 15g of olive oil and increase the mixing speed to 75% (7.5 lit segments on the dial). Knead for a final 2 minutes. You should now be able to perform a windowpane test successfully. 
8. Using wet hands, pull a small section of dough and gently stretch it out with your fingers. It should be thin enough to see light through it. If your dough tears, mix for an additional 1 minute at 75%. 
9. Grease a large container with 10g of olive oil, then transfer the dough from the mixing bowl into the container. 
10. Perform a set of stretch and folds to build surface tension. Unsure how? See the tips below. 
11. Cover the container with a lid, and put it in the fridge overnight, ideally for between 10 - 18 hours. 

Day 2

1. Grease the 9 x 13” Non-stick Baking Tray with 15g of olive oil.
2. Remove the container of dough from the fridge and transfer the dough into the baking tray. 
3. Perform a few coil folds to build some surface tension. For instructions, see the tips below.
4. Cover the baking tray (another inverted 9 x 13” tray works well, or cling film. 

Set aside and leave to prove at room temperature for about 2 hours or until the dough has doubled in size. In a colder room, this could take up to 4 hours.

1. Preheat the oven to 250°C/480°F (fan oven) about 15 minutes before you’re ready to bake.
2. Top dough with the fresh rosemary and drizzle 20g of olive oil over the dough. 
3. Rub some olive oil on your fingers and dimple the dough by pressing into it with your fingers. Sprinkle about 4g of flaky sea salt across top. 
4. Place the baking tray onto a low shelf in your preheated oven and reduce the oven temperature to 230°C/450°F (fan oven). Bake for 25-30 minutes until the top is golden brown. Depending on your oven, you may need to rotate the tray midway through for an even bake. 
5. Remove the focaccia from the baking tray immediately once it’s baked and place it onto a cooling rack — skipping this step will result in a soggy underside. Drizzle any remaining olive oil from the tray onto the warm focaccia. Leave to cool slightly before serving.

Tips (if applicable):

• Add in stray flour with a spatula. If there are any bits of flour that aren’t incorporated into the dough while mixing, pause Halo Core and run a spatula around the edge of the mixing bowl to scrape it down. 
• Always add salt later in the mixing process. This helps the gluten develop better, and doing this with the water ensures the salt can fully dissolve into the dough.
• Perform ‘stretch and folds’ in your dough. Rub some olive oil onto your hand and reach down the side of the bowl with one hand to grab the underside of the dough. Pull the edge of the dough upwards and then fold it over itself. Give the bowl a quarter turn and repeat. Do this 4 or 5 times until you have a smooth, round ball of dough with all the seams tucked underneath.
• Perform coil folds in your dough after proving. This helps to build gluten and dough tension. Rub a little bit of olive oil onto your hands and scoop them under the centre of your dough from both sides. Lift upwards and let gravity stretch it, then lower gently so that the hanging ends tuck underneath. Give the tin a quarter turn and repeat 4 or 5 times until the dough no longer feels slack and the surface looks smooth.