Скачать или смотреть Focaccia with Red Onions and Parmesan | Easy Overnight Bread Recipe

Focaccia with Red Onions & Parmesan

Ingredients:
• 480 g (4 cups) bread flour
• 7 g (2 ¼ tsp) instant dry yeast
• 2 tsp (10 g) salt
• 2 tbsp (30 ml) olive oil
• 420 ml warm water
• Toppings: olive oil, salt, red onions (thinly sliced), grated Parmesan

Instructions:
1. In a large bowl, combine flour, yeast, and salt.
2. Add 420 ml warm water and 2 tbsp olive oil. Mix until no dry flour remains. The dough will be very wet and sticky. Cover and let rest for 1 hour.
3. Perform 4 rounds of stretch-and-folds every 30 minutes:
 – Wet your hands. Grab one edge of the dough, stretch it up, and fold it over.
 – Rotate the bowl and repeat 3 more times. Cover and rest between each round.
4. After the 4th fold, cover the bowl tightly and refrigerate overnight (12–24 hours).
5. The next day, generously oil a 9×13 inch (23×33 cm) pan.
6. Gently transfer the dough into the pan and stretch it toward the corners.
7. Cover loosely and let rise at room temperature for 2.5–3.5 hours, until very puffy and bubbly.
8. Preheat oven to 450°F (230°C).
9. Drizzle olive oil generously over the dough. Use oiled fingers to dimple it all over.
10. Sprinkle with salt, arrange red onion slices on top, and finish with grated Parmesan.
11. Bake for 22–26 minutes, or until golden brown and crisp on top.
12. Let cool in the pan for 10 minutes.

Perfect for sandwiches or to enjoy on its own!

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