Overnight Focaccia
  1. Slow fermentation allows the dough to develop deep, complex flavors

  2. Letting the gluten structure develop overnight results in a crispy-on-the-outside, airy-on-the-inside bite

  3. Long fermentation breaks down gluten and starches, making it gentler on the tummy

  4. More time = more magic. The crust crisps up beautifully while keeping the inside soft and pillowy

Course🍚Side Dish

Diets🌱Vegan...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions📆Everyday👥Gatherings

Season🔁Year-round

DifficultyMedium ⏰ 1h

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