Overnight Rosemary and Sea Salt Focaccia
There's something undeniably magical about transforming fresh ingredients from your garden into a delicious meal. Today, we’re keeping it simple and focusing on the beauty of just a few key ingredients. Let's talk about turning four pantry staples into a show-stopping bread that's perfect for a leisurely weekend brunch or a quick and satisfying weeknight dinner.
Overnight Rosemary and Sea Salt Focaccia
This recipe is as effortless as it is rewarding. The magic happens in the fridge overnight, allowing the flavors to develop and the dough to relax.
Ingredients:
3 cups all-purpose flour
1 teaspoon sea salt
1 1/2 cups warm water
1/4 cup extra-virgin olive oil
Fresh rosemary and sea salt for topping
Instructions:
In the mixer with the dough hook, stir together flour and salt.
Add warm water until a shaggy dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
Transfer the dough to a lightly oiled baking sheet (I use this mister to get an even coat). Gently stretch it with oiled fingers, pressing it to fill the pan.
Cover with plastic wrap and refrigerate overnight.
The next morning, preheat your oven to 425°F.
Dimple the dough with your fingers. Drizzle with olive oil, sprinkle with rosemary and sea salt.
Bake for 30-35 minutes, or until golden brown.
Focaccia Sandwich Perfection
This focaccia is a dream come true for sandwich lovers. Slice it horizontally and layer with fresh, juicy tomatoes, creamy mozzarella, and a dollop of our homemade basil and roasted garlic aioli. Trust me, it's to die for!
Remember, the best part of gardening is sharing your bounty. So, grab a loaf of this homemade goodness, invite some friends over, and enjoy the fruits of your labor. Happy gardening and happy eating!