← Replies in Overnight Focaccia Recipe

This was amazing. I have never made a bread recipe that required so little hands on time that resulted in such delicious flavor and texture. A keeper for sure. I have made it 4 times now and I have found I like using 440 g. water so there are lots of bubbles and texture and I let sit 2 days in the refrigerator (I live at sea level). I usually just top with olive oil and flaky salt, that way we can use with dinner and make sandwiches with it. Thank you Lacey!!!