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Focaccia · Overnight Cherry Tomato & Olive

Overnight Cherry Tomato and Olive Focaccia

A slow overnight rise in the fridge gives this focaccia more flavor and big, glossy bubbles. Juicy cherry tomatoes, briny olives and oregano make it a meal with a salad.

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Prep
25 min
Cook
28 min
Total
16 hr 55 min
Serves
12 · one 9x13-inch focaccia
Level
Medium

Ingredients

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

Steps

  1. In a large bowl, whisk the flour, salt and yeast.
  2. Add the water and 2 tablespoons of olive oil and stir until no dry flour remains.
  3. Cover and leave on the counter.
  4. With a wet hand, do a set of folds: stretch one side up and over the middle, turn the bowl, and repeat four times.
  5. Cover the bowl tightly and refrigerate overnight. The dough will rise slowly and get bubbly.
  6. Pour 3 tablespoons of olive oil into a 9x13-inch pan. Scrape the cold dough into the pan and turn it to coat.
  7. 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.
  8. About 30 minutes before it is ready, heat the oven to 450°F (230°C) with a rack in the lower third.
  9. Drizzle the dough with 1 tablespoon of oil. Press oiled fingertips straight down all over to make deep dimples.
  10. Press the tomato halves, cut side up, and the olives into the dimples. Scatter the garlic and oregano over the top.
  11. Drizzle with the last tablespoon of oil and sprinkle with flaky salt.
  12. Bake until deep golden on top and crisp underneath.
  13. Cool 5 minutes in the pan, then move it to a rack.

Tip: Cut-side-up tomatoes roast and concentrate instead of making the dough soggy.

Tip: Cold dough rises slowly. If your kitchen is cool, give it up to 4 hours in the pan; it is ready when it jiggles.

Storage: Best the day it is baked. Keep leftovers wrapped at room temperature 1 day and rewarm in a hot oven.

Make ahead: The dough can stay in the fridge up to 3 days before baking; the flavor gets deeper each day.

Estimated nutrition per serving: 230 calories · protein 5 g · carbohydrates 31 g · fiber 2 g · sugars <1 g · fat 9 g (saturated 1.5 g) · sodium 490 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.