Overnight Cherry Tomato and Olive Focaccia
- Dough
- 4 cups bread flour, or all-purpose, spooned and leveled (500 g)
- 2 ½ tsp kosher salt, 10 g
- 1 tsp instant yeast, 3 g
- 1 ¾ cups water, cool, about 75°F (415 ml)
- 2 tbsp olive oil
- Pan and topping
- ⅓ cup olive oil, divided
- 1 ½ cups cherry tomatoes, halved (about 1 pint)
- ½ cup kalamata olives, pitted and halved
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 1 tsp flaky sea salt
Overnight Cherry Tomato and Olive Focaccia
- In a large bowl, whisk the flour, salt and yeast.
- Add the water and 2 tablespoons of olive oil and stir until no dry flour remains.
- Cover and leave on the counter.
- With a wet hand, do a set of folds: stretch one side up and over the middle, turn the bowl, and repeat four times.
- Cover the bowl tightly and refrigerate overnight. The dough will rise slowly and get bubbly.
- Pour 3 tablespoons of olive oil into a 9x13-inch pan. Scrape the cold dough into the pan and turn it to coat.
- Cover and let the dough warm up and rise until it fills most of the pan and looks puffy and jiggly. Gently stretch it into the corners halfway through.
- About 30 minutes before it is ready, heat the oven to 450°F (230°C) with a rack in the lower third.
- Drizzle the dough with 1 tablespoon of oil. Press oiled fingertips straight down all over to make deep dimples.
Overnight Cherry Tomato and Olive Focaccia
- Press the tomato halves, cut side up, and the olives into the dimples. Scatter the garlic and oregano over the top.
- Drizzle with the last tablespoon of oil and sprinkle with flaky salt.
- Bake until deep golden on top and crisp underneath.
- Cool 5 minutes in the pan, then move it to a rack.