← Replies in Overnight Focaccia Recipe

Hi Jon, it shouldn’t be an issue - were you using bread flour? Sometimes all purpose just doesn’t have the strength to hold the bubbles in. There should still be plenty of bubbles in the dough when it’s baked up though! If both of the bowls were from the same batch of dough, I imagine they may have been placed in different zones of your fridge? That’s really the only explanation I can think of - fridge temp is often not uniform in fridge. My top of fridge is way warmer than bottom of fridge, so I always place my dough at the bottom so it doesn’t overproof. I imagine the one with the bubbles popping may have been in the warmer area of fridge and the one taking longer in the colder part of fridge. Have you baked them yet?

Thanks! I used King Arthur bread flour. I have not yet baked them. Planning to tonight. One batch was a ceramic bowl in the top of my fridge that is the one that developed bubbles quickly and now deflated a bit. The bottom shelf stainless steel bowl developed bubbles much later. In the future, if it bubbles before 24 hrs should I bake at that time? Or can still wait the 24-48 hrs regardless of what the bubbles look like?

KA BF is great for this recipe - in the future I’d aim to place your bowls in the bottom of the fridge, it sounds like it’s coldest there and it will proof nice and slowly which is what we want. You’re fine to wait till you’re ready to bake it, don’t worry if bubbles appear early. The dough that stays colder will probably just have a better end result but both will taste amazing!

Thank you! Final question… would it be bad to bake prior to the 24 hrs? Or will waiting longer produce more flavor?

Anytime from 14 hours (overnight) is fine! Longer develops a bit more flavour but less than 24 hrs is fine 😊

Any tips for getting the bottom more brown/crisp? The pan I used seems to leave the bottom a bit underdone compared to the top. I’m baking on the bottom rack too

Are you using a metal pan or ceramic/glass? Metal conducts heat best, so this is always the best option for crisping up the bottom. This issue really depends on your specific oven as they vary so much g (Especially on actual running temps and where the heat is focused). If you have a pizza setting or a setting on your oven where the heat focuses from the bottom, use that. If not, then I recommend placing the tray directly onto the bottom of the oven for the last 4-6 mins of baking. The direct heat from bottom of oven helps to toast it up.

I’m using a metal Nordic ware pan. On bottom rack. I’ve had to take it out of the pan and finish on a pizza stone to get it crisp