Overnight Skillet Focaccia

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 06/11/2020, viewed by 408 , 0 Comments
yield6 portionstotal time725m

It takes some patience, but the results are worth waiting for. With just a kitchen scale and a heavy skillet, this fluffy focaccia is well within the abilities of the beginning home cook and will easily turn a humble stew or some simple barbecue into something unforgettable.

What you will need

500g AP Flour

10g Kosher Salt

6g Active Dry Yeast

400g Warm Water

70g Olive Oil

(Nutritional facts 218 calories, 3.94 g fat, 39.32 g carbohydrates, 5.36 g protein, 2 mg cholesterol, 60 mg sodium)

How to cook

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acity, you can weigh everything in the mixing bowl, using the tare button after each ingredient.

Place the flour in a large mixing bowl. If your scale has a high enough capacity, you can weigh everything in the mixing bowl, using the tare button after each ingredient.

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Add the salt.

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Add the yeast and mix to disperse ingredients evenly.

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l of the flour is incorporated into a dough.

Stream in the water as you mix with a wooden spoon or spatula. Mix until all of the flour is incorporated into a dough.

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Add the olive oil and fold it into the dough until fully incorporated.

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Seal the dough and let it rest for an hour.

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er the first 1 hour proofing session, you will need to take the dough and pull it up and over itself. Turn the dough 45° and repeat. Do this a total of 6 times.

In lieu of kneading, this dough just requires 2 quick folding sessions. After the first 1 hour proofing session, you will need to take the dough and pull it up and over itself. Turn the dough 45° and repeat. Do this a total of 6 times.

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h for 15 minutes.

Seal it up again and set it aside. This time you only need to rest the dough for 15 minutes.

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self 6 times.

Repeat the folding step once more, lifting the dough and folding it over itself 6 times.

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but you can leave it for up to 3 days and it should still bake up nicely.

Cover the dough. Put it in the fridge. Let it proof for at least 12 hours, but you can leave it for up to 3 days and it should still bake up nicely.

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When you're ready to bake, turn the dough out onto a lightly floured surface.

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eath itself and tucking in the ends, pressing against your opposite hand to seal. Do this just until the dough ball is taut and smooth on top.

Form the dough into a ball by stretching the top of the dough gently underneath itself and tucking in the ends, pressing against your opposite hand to seal. Do this just until the dough ball is taut and smooth on top.

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Pour some olive oil into a heavy skillet and spread it around.

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Place the dough in the pan and flip it to coat in olive oil.

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Gently stretch the dough out to cover the base of the pan.

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Cover the pan with a kitchen towel and set it aside for 90 minutes.

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Preheat oven to 550°F

With about 30 minutes left in your final proof, start preheating the oven to 550°F. If you have a baking stone, place it on the lowest rack in the oven.

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al proof. Coax any air bubbles out from under the dough. Press it gently down, dimpling the entirety of the surface with your fingertips.

Stretch the dough gently to the edge of the pan when it's done with the final proof. Coax any air bubbles out from under the dough. Press it gently down, dimpling the entirety of the surface with your fingertips.

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Brush a little of the olive oil over the top. Add a sprinkle of sea salt.

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rken. Tapping the surface should sound hollow. Interestingly, with this bread, the surface should feel very firm when it is finished cooking. But as it cools, it should quickly soften up.

Bake for 25-30 minutes or until the top is golden brown and beginning to darken. Tapping the surface should sound hollow. Interestingly, with this bread, the surface should feel very firm when it is finished cooking. But as it cools, it should quickly soften up.

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