BIG BUBBLE Focaccia | How to make Open Hole Focaccia | Easy No Knead Overnight Focaccia Recipe

Overnight Focaccia Recipe (Complete recipe with Recipe card): https://merryboosters.com/overnight-focaccia-recipe/

This Overnight Focaccia Recipe will help you make Delicious, Fluffy, Open Crumb Focaccia.

In this Easy Focaccia Recipe, you don’t need to knead the dough. We get the benefits of kneading by doing three sets of stretch and folds which is super easy.

As we do long cold proofing in this overnight Focaccia recipe it has deep flavor and beautiful texture with open holes, soft and moist crumb and golden crispy crust.

With its soft, chewy texture and large airy holes, this overnight focaccia is ideal for dipping into soups or mopping up sauce from your plate.

This easy no knead focaccia also doubles as a delicious sandwich bread, perfect for layering with cured meats, cheeses, and vegetables.

Why You will love this No Knead, Overnight Focaccia Recipe
It is easy to make; there is no hard kneading
Requires only four basic ingredients to make the Focaccia dough
We don’t need any special equipments or any special skills to make this Overnight Focaccia.
The resulting Focaccia is so incredibly soft and moist in the middle, filled with large porous crumb and with a crispy crunchy crust.

All these factors make this Overnight Focaccia Recipe, one of the best recipes for making homemade Focaccia.

What’s the Secret to the Best Overnight Focaccia?
The key to making truly delicious, bakery-style focaccia lies in a few critical techniques

High-Hydration Dough
A wetter dough (around 80% hydration) creates that signature open crumb with large airy holes and a soft, chewy texture.
Overnight Cold Retardation
Resting the dough in the refrigerator overnight deepens the flavor and improves its structure..
Baking at High Heat with Convection Mode
A hot oven, preferably with convection, ensures a crisp golden crust while keeping the inside pillowy and tender.

Hope you will make this at home and enjoy this overnight focaccia.
Happy Baking!

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This overnight faukatcha recipe will help you make delicious faukatcha with golden crispy crust and soft and moist crumb with big open holes. The secret for making the best faukatcha is a high hydration dough, long cold fermentation and baking at a high heat. You will love this faukatcha, not only because of its taste and texture, but also for how easy it is to make it. You will need only four ingredients to make the dough. And you will need only 8 minutes of hands-on work time to make this bread. We’ll do some stretch and folds and then keep the dough in refrigerator overnight. The next day you will see the magic of your dough. So in this video, let’s see how to make this overnight for katcha. It’s so easy to make the dough. Let’s add in all our ingredients into this bowl. I’m pouring in the water. 1 and 1/2 teaspoons of salt and a teaspoon of yeast. Stir until it dissolves. Then add in the flour. Combine everything together to form a shaggy mass of dough. We need to make sure there are no dry patches left and our dough is well hydrated. Now cover the dough and let it rest at room temperature. This dough is a very sticky dough and so it is difficult for us to knead the dough by hand. So to make it more smooth and structured, we are going to do three rounds of stretch and folds in every 30 minutes. So it’s been 30 minutes. I’m going to do the first stretch and fold. As our dough is quite sticky, I wet my hands with water to prevent it from sticking and it will make it easier for us to handle the dough. Now grab one side of the dough and gently stretch it upwards and fold it over onto itself. Then rotate the bowl 90° and repeat the same on all four sides. [Music] Now cover the bowl and let it rest for another 30 minutes. So, it’s been another 30 minutes. Let’s do the second round of stretch and fold. [Music] So, this is our third and final stretch and fold. You can see the texture of our dough has changed. It become more strong and elastic and it holds a lot of air pockets inside. [Music] So after this third set of stretch and fold, I’m applying some oil on top so that it will not stick to the lid. And now let’s keep our dough in refrigerator. We can keep the dough in fridge for 12 hours or up to 3 days. And we can use this dough any time during this window. This cold fermentation will help to develop more flavor and it will also help to give nice open hole structure to our bread. So next day morning I took the dough out from the fridge. Let’s prepare this baking tray by generously greasing it with some olive oil. If your pan is not nonstick, you can line it with the parchment paper as well. [Music] Now, flip the dough upside down and to get good oven spring, let’s give some shape and tension to our dough by simply folding the dough from all four sides. [Music] Flip the dough so that the smooth side is up. And don’t forget to apply some olive oil on top. And this will prevent any chance of dough sticking to the cling film. Now cover the baking tray and let the dough do its final rising for 2 hours at room temperature. In the middle of proofing, after 1 hour of proofing, I’m gently flattening the dough by carefully lifting and spreading the dough from underneath using the tip of my fingers. This will help to get an even thickness to our faukatcha after baking instead of rising higher in the center. [Music] And now let it continue its final rising for another 1 hour. So our dough has been sitting and rising for 2 hours. It has risen well and we can see some big air bubbles here and there. I’m drizzling the top with some olive oil. Here we can top it with any of our favorite ingredients like garlic or olives. But here I’m going simple with my favorite flavor for faukatcha rosemary leaves. With the tip of the fingers make dimples all over. Don’t be afraid to go deep. The tip of our fingers should touch the base of the tray. And these dimples help the faukatcha to bake evenly. And we’ll let the flavored oil to seep into the dough. And now it’s ready to go into the oven. So bake at 425 fah or 220 C preheated oven for around 25 minutes. We need to bake until top of our fkatcha is deep golden and the bottom should also be crispy and golden. [Music] After baking, immediately transfer to a cooling rack so that the bottom will not trap any steam and become soggy and let it cool for a few minutes so the structure sets. Fukkatcha is best served when it is warm and fresh. And while the crust is crispy and the inside is soft and moist. And when we make pkatcha this way, it has got amazing flavor and beautiful big open holes. And it smells so good and tastes absolutely delicious. We can slice them to small pieces and can enjoy it with some dipping oil or with soups. Or we can slice horizontally and can fill it with our favorite ingredients and can make wonderful sandwiches. And whichever way you decide to enjoy this bread, I’m sure you will love the texture and flavor of this bread. I hope you found this recipe easy to make and hope you will find it relaxing and enjoy the process of making it as well. And when you make this at home, please write to me how beautiful it turned out for you. And if you like this video, please give a thumbs up. And please don’t forget to share it with your friends and family who love homemade bread. And thank you so much for your love and support. And thanks for watching this video. See you next time. [Music]