Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, overnight focaccia bread. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Overnight focaccia bread is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Overnight focaccia bread is something that I’ve loved my whole life. They’re fine and they look wonderful.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook overnight focaccia bread using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Overnight focaccia bread:

1. Prepare bread flour
2. Make ready 00 flour
3. Make ready semolina flour
4. Prepare fresh yeast
5. Take sugar
6. Prepare salt
7. Make ready Olive oil, fresh rosemary and tomatoes to top the focaccia

Drizzle in water and stir dough with a wooden spoon until a slightly-sticky dough forms. Fill a shallow tray with some water and put in the bottom of the oven, with the bread on a shelf above. Press your fingers into the dough to make dimples. Push sprigs of rosemary into the dimples in the dough. "This focaccia is not fussy.

Instructions to make Overnight focaccia bread:

1. Weigh all the ingredients and combine only the flours. Start by making your lievitino, which is similar to starting your own sourdough. Add the fresh yeast, sugar, 65 g of the water and 50 g of the flour mix to a bowl and let rise. Depending on the temperature this time may vary.
2. Add the salt to the remaining flour and mix well. When your lievitino is ready, create a well in the flour bowl, add the water to the little at the time and mix with a wooden spoon, by taking the flour closer the the centre. Half way, add your lievitino and carry on mixing until the flour is well combined. The dough will seem wet, but don't be temped to add any more flour. Cover with cling film, a tea towel and let rise overnight.
3. Next day flour a surface and pour the dough onto the flour. Do not knead, but fold the dough on itself and shape in a rectangle. Oil a baking tray and add the dough. Cover and let rise for about an hour or doubled in size, depending on the temperature.
4. After the rise, you should have a soft pillow ready to be seasoned. Make the classic holes using your fingers which have been floured, or you can use the handle of a floured wooden spoon. Cover in EVO, start with 3 tbsp, add fresh rosemary and sprinkle of Maldon salt flakes and bake at 190 c for about 30 minutes or golden. If you are adding the tomatoes, half them and add to the focaccia half way through the baking.

Press your fingers into the dough to make dimples. Push sprigs of rosemary into the dimples in the dough. "This focaccia is not fussy. It's the kind of thing you can get excited about making on a Saturday afternoon and have great fun playing with the toppings. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner. *Those surprised by the impressively browned crust on Angela's focaccia should note that it had an accidental second baking after I left it in a cooling oven overnight, and then forgot to take.

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