Easy Overnight Focaccia Bread with 25 Topping Ideas

Use this Focaccia for Panini’s

Now let’s discuss with which bread we make a panini. The most popular bread is “rosetta”, which means a small rose, as it resembles a rose when viewed from the top. Usually, it has a semi-hard crust and is soft inside. Other kinds of bread could be focaccia or ciabatta bread. And I stop here…otherwise, we could discuss for hours and hours about regional bread variety.

Then, like elsewhere in the world, we use a filling…and we like a rather simple filling, with 2-3 ingredients at maximum. The most popular types of filling are:

How to Store Focaccia

Room temperature: The best way to store fresh Italian focaccia bread is to wrap it in plastic wrap or keep it in an airtight container and store it at room temperature. Cut your loaf of bread into smaller pieces to make it easier to work with. Wrap your bread pieces in plastic wrap, followed by a layer of aluminum foil. Then, store it in a plastic bag. Homemade focaccia bread will keep for two or three days if you use this method.

Freezer: Cut your focaccia into squares and flash-freeze it. Place your bread pieces on a parchment paper–lined baking sheet so that they have space in between them. Put the baking sheet in the freezer for up to two hours. Wrap the frozen focaccia pieces in plastic wrap, place them in freezer bags, and store them in the freezer for up to one month.

Easy Overnight Focaccia BreadHow to make this easy overnight Focaccia Bread

Yield: 24 pieces

Author: Lauren Lane

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Easy Overnight Focaccia Bread with 25 Topping Ideas

Focaccia dough comes together with only 6 basic ingredients. I'm NOT a baker this is recipe is foolproof and simple to make. This recipe makes a big pan of bread and leftovers freeze wonderfully. Focaccia is a great make-ahead recipe since you can do most of the work the day before serving. The bread tastes the best warm from the oven, but it lasts all day on the counter if you want to bake it several hours prior to serving. Leftovers keep well for up to 3 months in the freezer, but some of the crispiness is lost over time. However, a few minutes in a 300-degree oven brings leftover focaccia back to life!

Ingredients

• 4 cups all-purpose flour
• 2 1/2 teaspoons kosher salt
• 2 1/4 teaspoons instant yeast, I use SAP yeast
• 2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
• Olive oil for greasing
• 4 tablespoons olive oil, divided (Cervasi Preferred)
• flaky sea salt, such as Maldon
• 5 Tablespoons rosemary, chopped or any other Focaccia Toppings listed below

Instructions

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Mix until the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place it in the refrigerator for at least 12 hours.
2. Line 9×13-inch pan with parchment paper or grease liberelaly with olive oil to coat the bottom of the pan. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking and it's delicious)
3. Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over. Cover with plastic wrap and let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
4. Set a rack in the middle of the oven and preheat it to 425°F. Rub your hands lightly in the oil to coat, then, stretch it out to fit the pan.
5. Lightly drizzle with olive oil then use your fingers to make deep indentations all over top. You will want your fingers to get to the bottom of the pan and even tear holes.  The dimples are traditional in this bread.  Sprinkle the top liberally with  rosemary (or other focaccia toppings)  and salt to taste
6. Bake focaccia at 425F for 20-25 minutes until golden brown. Cool foccacia for 10 minutes before slicing into wedges. Enjoy warm!

Notes:

• I’ve been baking this focaccia on a 9×13 baking sheet drizzled with olive oil but you can make it in two 9-inch pie plates. Oil is essential to prevent sticking. • I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. • I love rosemary on my focaccia, but you can use fresh garlic, rosemary, thyme, and basil or any combination of the above. No matter which topping you use, drizzle olive oil all over the surface. • You can make focaccia more quickly, but it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. • Bake until golden brown. Set the oven to broil for the last minute if you want it really crispy. • Halving it with the intention of making a sandwich. • Try any of these topping ideas: 1. Artichokes 2. Capers 3. Caramelized onions 4. Cheddar, grated 5. Cherry tomatoes, halved 6. Chiles, dried or fresh 7. Chives 8. Cooked crumbled bacon or pancetta 9. Dried oregano 10. Eggplant, roasted 11. Everything Bagel Spice 12. Flaky sea salt 13. Fresh herbs 14. Grapes, halved 15. Herb oil 16. Lemon zest 17. Olives, pitted 18. Parmesan, grated 19. Pears, thinly sliced 20. Pine nuts 21. Prosciutto 22. Red onion 23. Red pepper, roasted 24. Roasted garlic 25. Roasted butternut

Calories

110.75

Fat (grams)

3.35

Sat. Fat (grams)

0.50

Carbs (grams)

17.43

Fiber (grams)

1.06

Net carbs

16.38

Sugar (grams)

0.10

Protein (grams)

2.61

Sodium (milligrams)

260.54

Cholesterol (grams)

0.00

© Lauren Lane

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