Vegan Bunny Elle

The easiest, most airy, bubbly, and flavorful focaccia method ever! The overnight retarding method yields such a dream texture and rice flavor.

This is a super easy, fail-proof focaccia recipe! And absolutely beginner-friendly. How do I know that? Because this was my very first time making focaccia, and it turned out like a dream! Golden, crisp on the outside and airy, moist, stretchy on the inside with so many big bubbles and such rich, umami flavors that were developed during long fermentation.

You can make this focaccia into any flavors you like. I used garlic and rosemary for this one, you can also do olives, cherry tomatoes, onions, etc.

Fermentation Method

I used the overnight retarding or cold fermentation method. You won’t even have to knead the dough! Just mix the ingredients together, do some slight stretching the night before then just let the magic happen overnight. The cold temperature significantly slows down yet doesn’t stop the yeast fermentation, allowing more flavors and a stronger structure to develop.

Choice of Flour

Talking about structure, what gives focaccia its characteristic texture is the properly developed strength of gluten. which is exactly why it’s crucial to use the right type of flour for focaccia and bread making in general. I find the best choice to be a high-protein and high-gluten content bread flour – you’d find them labeled “bread flour” or “artisan bread flour”. Regular all-purpose flour is a lesser choice, but can work too. Unfortunately, in this case, I do not recommend gluten-free flour.

Storage

Homemade focaccia can be kept in an airtight container at room temperature for up to three days. For longer storage, wrap each bread pieces with cling wrap and place them in a ziplock bag or any freezer-safe container, they can keep in the freezer for a month.

To reheat frozen focaccia, allow the bread pieces to thaw at room temperature in their wrapping. Then unwrap, drizzle a little olive oil on them, and bake in the oven at 375°F for 6-8 minutes. You can also reheat frozen focaccia directly in an airfryer at 375°F for 8-10 minutes for a crispier result.

Big Bubble Garlic Focaccia Overnight Cold Fermentation

The easiest, most airy, bubbly, and flavorful focaccia method ever! The overnight retarding method yields such a dream texture and rice flavor.

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Ingredients Method Video

Ingredients

  

• 260 g bread flour
• 220 g water
• 3 g instant yeast
• 5 g salt
• 15 g olive oil
• 10 garlic cloves
• Rosemary as needed
• Extra olive oil and flaky salt for baking

Method

 

1. In a large mixing bowl, mix water and instant yeast till dissolved, sift in the flour and salt, then use a spatula to bring the dough together;
2. Add in the olive oil, continue to mix with your spatula till all ingredients are mixed evenly, you should have a very soft dough at this point;
3. Cover with a lid or cling wrap, let it rest for 30 minutes;
4. After the first rest, do your fist stretch and fold, wet your hands, then pinch up the dough from the edge and fold into the middle, stretch gently do not tear it, cover again and let it rest for 20 minutes;
5. After the 20 minutes, do a second stretch and fold, repeat resting for 20 minutes and stretching one more time;
6. Cover the mixing bowl with a lid or cling wrap again, transfer into the fridge and let the dough slowly ferment for at least 12-14 hours, you can leave it ferment in the fridge for up to 48 hours;
7. Make sure your fridge is not too cold! The ideal temperature is 37°F;
8. When ready to make your focaccia, preheat the oven to 450°F;
9. Generously oil your baking dish, transfer the dough into the baking dish and let it proof at room temperature for 2 hours;
10. While you wait, prepare any toppings you like to add, I used garlic and rosmary, and I cooked the thinly sliced garlic in ollive oil and a pinch of salt for a couple of minutes;
11. Once the proof is done, generously drizzle more olive oil on top, gently stretch the dough to fill your dish, then use your fingers to create the dimples, this is the fun part!
12. Add your toppings of choice, bake with the convenction fan on for 20 – 25 minutes;
13. Let it cool down a little before cutting, enjoy!

Video