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High-hydration dough

Overnight Rosemary Focaccia

Published

Mix a high-hydration dough with the hook, build strength gently, and let a cold rest develop flavor.

Prep: 25 minutesChill: 12-24 hoursCook: 25 minutesMakes: One 9-by-13-inch pan
Overnight Rosemary Focaccia served and ready to eat

What you need

  • 4 cups bread flour
  • 2 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 1 3/4 cups room-temperature water
  • 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon flaky salt
  • 1 tablespoon chopped rosemary

Method

  1. Fit the dough hook and combine the flour, salt, and yeast on low. Add the water gradually and mix until no dry flour remains.
  2. Knead at the model-approved dough speed until the mixture is glossy and elastic, 6 to 8 minutes. It should remain sticky.
  3. Transfer to an oiled container, cover, and refrigerate 12 to 24 hours. Oil a 9-by-13-inch pan, ease in the dough, and let it rise until puffy, 2 to 3 hours.
  4. Heat the oven to 425 degrees F. Dimple with oiled fingers, add the remaining oil, flaky salt, and rosemary, and bake 22 to 28 minutes until deep golden.

Stand mixer lesson

Do not add flour simply to make the bowl look clean. High hydration creates focaccia's open, tender crumb.

If the dough rides the hook or the mixer strains, stop, scrape down with power disconnected, and confirm the batch and speed.

Serve

Cool at least 20 minutes before slicing. Use the day it is baked or refresh pieces in a hot oven.

Freeze cooled portions in an airtight container for longer storage.

Products that fit this high-hydration dough

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Safety note: Raw flour can carry harmful bacteria; do not taste the dough before it is baked.

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