Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
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A few summers ago, I bumped into Richard Bourdon at Berkshire Mountain Bakery. During our brief chat, he told me, among other things, he would never write a cookbook because he’s always changing his methods.
I was shocked to hear this because I would have thought that after 30+ years of running his renowned bakery, he would know all there is to know about bread baking, that his formula would require zero tinkering, and that he and all of his staff could churn out the acclaimed BMB breads in their sleep.
But it was refreshing and reassuring to hear this, too, because I’m constantly changing how I make things, and I don’t know that I’ll ever stop. For the past few months, I’ve been making the base focaccia bread recipe from Bread Toast Crumbs, but trying different things: using more yeast, using less yeast, doing longer, slower rises at room temperature, doing longer, slower rises in the refrigerator.
What Makes The Best Focaccia?
I’ll spare you all the details of the various experiments and skip straight to what I’ve found creates the best focaccia, one that emerges golden all around, looking like a brain, its surface woven with a winding labyrinth of deep crevices: refrigerated dough.
This is nothing novel—many bakers extol the virtues of the cold fermentation process—and it came as no surprise to me either: it was, after all, past-prime Jim Lahey refrigerated dough that showed me how easy focaccia could be: place cold, several-days-old pizza dough in a well-oiled pan, let it rise for several hours or until it doubles, drizzle with more oil, dimple with your fingers, sprinkle with sea salt, then bake until done.
Employing a refrigerator rise takes time because the cold environment slows everything down initially, and during the second rise, the cold dough takes time to warm to room temperature. The overall effort, however, is very hands off, and the result is worth it. In sum, I’ve found:
- Allowing the dough to rest 18 to 24 hours in the fridge yields the best results.
- The amount of yeast doesn’t really matter.
- A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. I’ve been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking. I also love my 9×13-inch USA Pan for this one.
- Count on 2 to 4 hours for the second rise.
- After the second rise, dimple the dough, then immediately stick the pans in the oven — this has been a critical difference for me in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve. Note: The bread still tastes delicious without all of those crevices, but there’s something appetizing about the brain-like appearance … or is that just me?
Friends, the above video shows how to bake the focaccia in a 9×13-inch USA Pan and the below photo play-by-play offers the same instruction but for glass Pyrex pie plates. With my USA Pan, I do not need to butter before it before I oil it; with my Pyrex pie plates, butter is essential to prevent sticking. As always, I am here if you have questions.
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A familiar scene: 4 cups (512 g) flour, 2 teaspoons salt, 2 teaspoons instant yeast:
Add 2 cups lukewarm water:
Mix dough:
Cover bowl. You all have one of these, right? Stick bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or longer—I’ve left it there for two days).
Remove from fridge, and remove cover:
Deflate dough:
Butter or line with parchment paper two 8- or 9-inch pie plates or something similar; then pour a tablespoon of olive oil into each. (The butter/parchment will ensure the bread doesn’t stick.) Divide the dough in half and place each half into the prepare pans. Use your hands to turn the dough in the oil, creating a rough ball. Don’t touch the dough again for 2 to 4 hours depending on your environment.
When the dough looks like this…
…pour another tablespoon of olive oil over each round, and using your fingers, press straight down to create deep dimples. Sprinkle with flaky sea salt, such as Maldon.
Transfer to oven immediately and bake at 425ºF for 25 minutes or until golden all around.
Focaccia brain.
Remove focaccia from pans and place on cooling racks.
One of my favorite thing to do with these rounds of focaccia (besides serving them with olive oil and dukkah) is to make a slab sandwich. Here are three fun ideas:
- Prosciutto, Arugula & Mozzarella:
2. Mashed Avocado, Pickled Beets and Turnips, Pea Shoots:
3.Roasted Red Peppers, Olive Tapenade, & Whipped Honey Goat Cheese
The Best, Easiest Focaccia Bread Recipe
- Prep Time: 18 hours
- Cook Time: 30 minutes
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
Description
Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs.
A few notes:
- I’ve been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking.
- Other pan options include: A 9×13-inch pan — do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13×18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
- As always, for best results, use a digital scale to measure the flour.
- I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
- Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
Ingredients
- 4 cups (512 g) all-purpose flour
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast
- 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- butter for greasing
- 4 tablespoons olive oil, divided
- flaky sea salt, such as Maldon
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
- Category: Bread
- Method: Oven
- Cuisine: Italian
Keywords: bread, focaccia, overnight, refrigerator, cold, dough
This post may contain affiliate links. Please read my disclosure policy.
773 Comments on “Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe”
Thank you for your quick response. I love your style and your recipes!
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Thank you, Toni 😍😍😍
Holy guacamole! You weren’t kidding about it sticking. I used a ton of olive oil on the bottom, but next time (and there will be a next time) I will use parchment as well. (used a glass 9×13). The recipe is awesome. Hugs Ali.
Olive oil alone is not enough!! You have to use either butter or parchment to prevent sticking. Glad there will be a next time!
I should say that 85% of it came out unscathed. :). Just part of the bottom didn’t. Oops!
phew 😅
The USA 9″ x 13″ pan is the best. Nothing sticks to it. Doesn’t need to be buttered and no need for parchment. Well worth the investment! I have been replacing all my baking pans one by one with USA pans – and I live in Canada!
I LOVE my USA pans, too 😍😍😍
Hello, What salt substitutes do you recommend for kosher salt and in what quantities?
My current options at the grocery store are regular table salt and sea salt. Thank you and I’m looking forward to trying this recipe.
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Hi Mara! If you have a scale, use 10 g salt. If not, use 1.5 teaspoons table salt or fine sea salt. 😍
Thank you so much for your prompt reply! 🙂
Loved your recipe.!!!! My first time baking and was really glad that it came out well. Taste and texture was good but was stuck to the tray and had to try hard😞 Nevertheless it was all gone in an hour !!!! Can you please add tips on how to store to ensure the bread stays crispy. I love your blog and video , no noise, clear steps. Glad that I found your blog…
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So nice to hear this, Abby! Glad you like the vids 😍 And yes: butter or parchment in addition to the oil is necessary with some pans to prevent sticking. There really is nothing you can do to keep the crust crisp after a day. A ziplock bag (or an airtight vessel) is the best way to keep the bread fresh the longest. On day 2, you have to reheat it before serving. The good news is that it revives beautifully in the oven (350F for 15 minutes) or the toaster.
Ali, someone always asks, so let it be me! I have Celiac disease and must use GF flour. I saw previous comment about water, but will it need to rise?
How do you convert it? Since no gluten, does it still need to be in the refrigerator overnight? I can’t wait to try this recipe!
Hi Bonetta! I really cannot make any promises here, but no, there is no need for the overnight rise. It would truly be a matter of mixing the dough, getting it into the pan, letting it rise till it doubles; then dimpling and baking. I have no idea if gf dough can even dimple (??) and I think, as you note, it will take some trial and error getting the amount of water right because all gf flours absorb water differently. I truly wish I could offer you more promising advice, but I just don’t have the experience.
Thank you so much! Trying today!
It didn’t work well. I think it was because of the flour I used. Took twice as much water, and took twice as long to cook. The outside was hard as a rock! Inside was good, though. I am going to keep tweaking this until it works! Thanks for the recipe!
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I was just thinking, it wouldn’t hurt for me to add more yeast…
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Thanks for the recipe! For the second rise, do you leave the dough uncovered? Or would it work better to cover it loosely with plastic wrap so it doesn’t dry out?
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Uncovered! The dough should be coated nicely in olive oil, which protects it from drying out.
I’ve made your peasant bread a couple of times and a lemon ricotta pound cake but this has to be the easiest bread recipe ever. I decided to make just half of your recipe. I spent 5 minutes before bed making the dough and putting it into the refrigerator. I went to work the next day and when I came home I put it into a well buttered 8 by 8 glass baking dish to set for 2.5 hrs. The total hands on time is only about 10 minutes. It slid out of the baking dish with no sticking. It had a nice thin crispy crust and was absolutely delicious. Do you have any thoughts about adding any herbs on top before baking?
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So great to hear this, Terry! It is such a low-effort, high-reward bread, right?
Some fresh rosemary added along with the sea salt on top would be delicious!
This focaccia is so delicious and easy! We couldn’t finish it all the first day and found it stale the next. What tips do you have for keeping it fresh and/or freezing half of the recipe?
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Wonderful to hear this, Stella! I store day-old bread in an airtight bag or container. The crust will get soggy on day two, so you reheat it in the oven at 350ºF for 15 minutes or toast slices before serving. To freeze, place the cooled bread in a ziplock bag. Freeze for up to 3 months.
I love the video and your style is straightforward which is great for a cook that wants to get down to business. I’ve made this recipe twice and each time it didn’t work out. I am not sure what I did wrong. I used activated yeast which I dissolved in the half a cup of boiling water before putting 1 1/2 c of cold water in, then added it to the flour mixture. My 2nd rise was 2.3 hours. I used a 13 x 9 pan and I baked it at 425 for 30 minutes. My bread didn’t rise and it also as not cooked through. Any help is greatly appreciated.
Jennifer, hello! I think you’re killing the yeast by sprinkling it over the boiling water. If using active dry yeast, combine the 1/2 cup boiling water with 1.5 cold water first. The combined liquid should be perfectly lukewarm. (Boiling water will kill the yeast.) Then sprinkle the yeast over top. When it foams, which should be in about 15 minutes, then proceed with the recipe.
This is such an easy recipe and hard to mess up. I bake it free form on a lined baking sheet so I don’t have to worry about greasing the edges of a tray and get one large loaf.
Love this, Nisha 😍😍😍
If I only have active dry yeast on had, do I reduce the water in the recipe by the amount used to activate the yeast? And would I use 2.5 tsp of ADY instead of the 2tsp instant (I’ve read I should increase ADY by 25% for substitutions)? In a different recipe I microwaved some water to warm it and used a thermometer to make sure it wasn’t too hot. The recipe didn’t turn out great but I think it was for other reasons as the yeast bubbled beautifully . Is that okay vs using boiling water?
This recipe looks great! Can’t wait to try it.
If I only have active dry yeast on had, do I reduce the water in the recipe by the amount used to activate the yeast? And would I use 2.5 tsp of ADY instead of the 2tsp instant (I’ve read I should increase ADY by 25% for substitutions)? In a different recipe I microwaved some water to warm it and used a thermometer to make sure it wasn’t too hot. The recipe didn’t turn out great but I think it was for other reasons as the yeast bubbled beautifully . Is that okay vs using boiling water?
Hi! No need to reduce the water! Make the lukewarm water has instructed: combine 0.5 cups boiling water with 1.5 cups cold water. (Best to use a scale so if you are using one, be sure the water weighs 455g). Sprinkle the yeast over top. Let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
Hi. This recipe looks lovely! I only have bread flour on hand though. Can that be used in place of all purpose flour? Also, can the dough be frozen? If so, when should it be placed in freezer?
Hi Jan! Yes, absolutely re bread flour! I haven’t tried freezing this dough, but my gut is telling me to have you freeze it immediately after mixing it. When you are ready to bake it, thaw it in the refrigerator for a day; then transfer to the pan you are planning to bake it in and proceed with the recipe.
So you don’t let it raise at all before the refrigerator ? I am so surprised and intrigued . Always thought it needs to grow before putting it in cold
Hi Inna! Nope … it goes straight from being mixed to the fridge.
One more question so sorry to bother you again: I have dry active yeast but it’s not instant should I dissolve it in the warm water first ? And follow afterword your recipe
Yes! Sprinkle it over top; let it stand for 15 minutes or until it gets foamy; then proceed.
This was my first attempt at focaccia and it was a huge hit with my family. The instructions were very easy and the resulting bread was fantastic. The texture and flavor were exceptional. My husband said it was better than any he’s gotten in restaurants. I prepared the focaccia in two round cake pans. We had one with Potato Leek soup for lunch and we had the second one with Lasagna for dinner. Thanks for such an easy to prepare recipe.
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Wonderful to hear this, Londa!!
Hi, thanks for posting your recipe! I just made my dough to go in the refrigerator and I noticed that my dough did not hold together as well as yours does in the video. It was in between a dough ball and a batter. I used a scale to measure the AP flour, salt, yeast and water. So I just put the oil on and put it in the fridge. Any suggestions? Should I add more flour to get your consistency ?
Thanks!
Hi Patrick! Nice work using the scale. Since you measured with a scale, I don’t think you should do anything else … it definitely is a wet dough. Keep me posted tomorrow when you turn the dough out into your prepared pan.
No need to worry about making it come together as a ball. It’s really not necessary. When you bring it out of the fridge it needs to spread out into the pan anyway. I also used a scale so the ingredients are all correct. It turned out perfectly and I have made it many times since. I’ll be teaching my grandchildren to make this one. So easy and soooo tasty!
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Hi there! I tried your recipe and, oh my god, it was definitely the most successful ‘bready’ focaccia I’ve tasted! It came out crispy on the outside and soft on the inside
I used half amount of ingredients, plus a teaspoon of Italian Herbs mixed in the dough for flavor and taste.
On the bad side, it barely stuck against the bottom of baking tray after completing the baking time. I had put a moderate amount of olive oil to the baking tray before placing the proofed dough on. However, after cooling down for a few minutes, it partly came off when I used a small knife with minimal force.
Overall this is one of the best and successful recipes I have been looking for! Definitely a 5-star rating!
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Wonderful to hear this, Jean! sticking is such a bummer … you definitely have to use a little but of butter before the oil to ensure no sticking. Or parchment. Or a different pan. My USA pan never causes an issue. My Pyrex pan does. Anyway, so glad you were able to salvage the bread and that you loved it. Yay 🍞🍞🍞
Absolutely beautiful, the best recipe I’ve ever used.
Thank you
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You did a great job, this is the best recipe so far I came across, thanks for sharing this lovely recipe.
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Hello
I have been having a hard finding yeast and can only find active dry. will this work?
Thanks
Hello again. I do see above that active yeast is ok. One more question, is it ok to mix with dough attachment in mixer vs rubber spatula?
Oh good! Glad you found it. And yes re mixer. Keep in mind that it is a very wet dough, so the dough will not wrap around the dough hook the way it does with other doughs.
Hi,
I followed all the steps and my 2 balls of dough are currently sitting in my kitchen in the pie plates. Is it possible for me to make them tomorrow morning, even though I have already taken them out of the fridge / they have been sitting out for 2 hours? Please let me know! Thank you!!!
Hi! I’m likely too late here, but yes! I would deflate them again, coat them in oil, and transfer to the fridge
Hi! Not too late — thank you for getting back to me so quickly!! Real quick…what do you mean by deflate them?
Oh great! If the dough has risen, just kind of punch it down and ball it up again. I hope this makes sense!
I think I under-baked by just a few minutes and I didn’t get the large holes, but it was really good (only 1 piece left!). Very tasty, the husband loved it, and super easy. Thanks for this great recipe.
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Wonderful to hear this, Faye! Regarding the large holes, how long was your first rise in the fridge? And how long was your second rise?
I left it in the fridge for 23 hours and second rise was about 3-3.5 hours, I think. The lack of large holes did not affect the taste, it was wonderful and I will try again. I did half the recipe so maybe that had an effect? Still, no complaints here! Thank you for the great recipe.
Ok, great to hear, Faye! It’s possible that a half recipe had an effect. Sounds as though you did everything right!
Hi! Can I use Kosher salt on top instead of flaky salt? i’ve been looking around and haven’t found any. I also have pink himalayan salt.
Definitely! I would use the pink himalayan salt.
thank you! I have them resting uncovered now! I’m so excited. Is there such thing as too much oil? im thinking i may have gone tish overboard with the oil coating lol. (i just really don’t want it too stick lol)
No such thing as too much oil 🙂 🙂 🙂 That said, the best barrier for non sticking is to use butter first; then oil. With my USA pan, I can get away with oil alone. With my Pyrex baking dishes, oil alone doesn’t cut it … you have to use butter first. Keep me posted on how it bakes!
It was so AMAZING!!! I made two loaves and it came out perfect 🙂 best recipe ever i’m saving this for life!
Yay!! So happy to hear this, Nicole 🍞🍞🍞🍞
hi i am not getting holes and crevice in my focaccia when baking they close up ? i am using the over night recipe from your web site
Hi Brad! Are you using a scale to measure? What type of flour are you using?
I am about to start this recipe but would like to make it an art project too and add a “garden scape” – could you let me know WHEN in the process you think it’s a good time to add the veggies on top?
Hi Dana! Sorry for the delay here. I have SO been meaning to try this. This is what I would suggest: after the second rise, when you are ready to dimple and bake, I would dimple the dough very gently, just to spread it out; then top with your garden scape. If necessary, dimple again once the vegetables are on top to press them into the dough and secure their location a bit. Hope that helps! Let me know how it turns out.
Thanks for your reply! It turned out perfect!!! Thank YOU!
I’ll send you a photo on your intagram!
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Oh wonderful! So nice to hear this!
Tastes really good (especially after adding some garlic on top!) but the dough was much firmer and not at all sticky like the pictures, so when I baked it, it was a bit dense. Next time should I add more water to the dough?
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Hi Matilda! Question for you: are you using a scale to measure the flour? And what type of flour are you using?
I have made this now five times in lockdown and it’s honestly the best focaccia I’ve ever had. So easy to make but looks so impressive! I’ve used strong white bread flour instead of all purpose and fresh yeast instead of dry (I’ve just doubled the amount of yeast in the recipe) and it’s worked a treat, plus made versions with fresh rosemary and pitted green olives studded into it – although if doing an olive version, ease up on the sea salt as it can get very salty then! Will be my go-to crowd and party pleaser forever more! Xx
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Oh Anette! So wonderful to hear this. Nice tip re salt + olives, too. Thanks so much for writing 🍞🍞😍😍
Love, love, love this recipe! Quick. easy and delicious. I will be teaching my grandchildren how to make it very soon – ages 11 and 9. They will love dimpling the olive oil laced dough. Thank you so much for the recipe. It will be in my family for life.
Oh yay! Wonderful to hear this, Heather. And yes, the dimpling is so much fun … no matter how hold you are 😍😍😍
Hello, Ali! Thank you for sharing this recipe. May I know if the oven needs to be in convection setting (w/ circulating air) or just the conventional setting ? I tried to bake this without the circulating air and color didn’t look golden at 30minutes. Is it okay to bake it a bit longer? I was afraid it might get harder if it take longer period. Btw,
I followed the recipe to the T and used a scale too. Thank you! 😊
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Hi Sarah! I do not use convection here, but I am all about finding what works for your oven. Does it typically run cool? I think the first step would be to increase the oven temperature by 25 degrees. Keep an eye on it to ensure it isn’t browning too quickly. No harm in baking it a little longer, too.
What type of flour are you using?
Thanks for your quick reply! I’m not quite sure if the oven is really at 425F once it beeps after pre-heating (I’m using Breville Smart oven). Seems I need to validate that one though.
I’m using an all-purpose flour. Thank you!
OK, interesting! Yeah, I would crank it up!
I’ll increase the temp on my next round. I’ll give you an update. Thanks again!
PS. My mom loves your focaccia recipe. I’ve been trying several recipes but this is only my mom approved 🙂
Oh yay! So nice to hear this. Keep me posted!
Hello! Thank you so much for this recipe. I am from UK and trying it. Following it exactly as said, BUT just not working. The mix is very very wet and even after stirring vigorously for 10 mins, it does not really come together. I am using all purpose plain flour, fast action dried yeast and keeping it apart from the salt in the bowl before adding the warm water. Just not coming together into a more solid shape. Any help would be lovely, thank you!
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Hi Guy!
Sorry for your troubles! Thanks for the details.
I think you need to reduce the water amount. Try holding back 50-75 g of the water. If it feels too dry when you mix, slowly add more water until it looks right. Note: this dough is very wet and sticky — it won’t look like a smooth and elastic kneaded dough (reference the video).
Once you get the water level right, there will be no need to keep the salt separate before… are you doing an autolyse? Just add everything at once, and mix.
Thank you so much for your response and speed of reply, sincerely appreciate it. I’ll be honest, I had no clue what autolyse was until I just googled it! And no, I am not doing that, should I? Does it help? Will definitely take your tip on the water adjustment. I did see your video but yours came together- it was wet and not solid but it came together, mine was very liquid. Hopefully, your adjustment will do the trick!
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Ok, perfect! And no, no need to autolyse 🙂 🙂 🙂
Tried it, works wonderfully. Thank you very much once again for this delicious recipe Ali, incredible!
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Wonderful to hear this, Guy!