Con Poulos
Patience, restraint and a very cold dough are the secrets to nailing the fluffiest focaccia, and with this easy overnight version, you’re guaranteed success! Allowing your dough to rest for an extended period of time will yield an extra airy and pillow-y focaccia. Perfect for breakfast the next morning!
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Ingredients
Method
Combine flour, yeast, sugar and salt in a large bowl. Add the warm water and mix until well combined. Liberally drizzle (about 2 tablespoons) oil over the surface of the dough.
Cover with a clean tea towel or oiled plastic wrap. Set in the fridge to prove overnight, it should be doubled in size the following day.
When ready to bake, remove dough from fridge to a warm spot to come to room temperature (about 2 hours). Oil and line a 20cm x 30cm shallow tray with baking paper. Using oiled hands, lift and gently spread and stretch dough into pan. Dimple dough very lightly with fingers. Cover with oiled plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size (dough proves more quickly in warm weather).
Preheat oven to 220°C (200°C fan-forced). Combine garlic, potatoes, oil and rosemary in a bowl; toss well to combine. Layer potato mixture on top of dough. Bake for 25-30 minutes or until browned.
To serve, drizzle with extra olive oil and sea salt flakes.
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