- In a large bowl, stir together the water and yeast.
- Add the flour and salt, mix well until combined. It will be a loose, wet dough, but should hold together. Add an additional dusting of flour if needed.
- Cover the bowl with plastic wrap and leave at room temperature for 30 minutes.
- After 30 minutes, perform stretch and folds by bringing the dough upwards and folding over like a letter while turning the bowl. Do this for a a full two minutes.
- Drizzle two tablespoons of olive oil over the dough and toss to coat. Cover with plastic wrap and transfer the bowl to the fridge to proof overnight (at least 12 hours up to 48 hours).
- After 12 hours, remove the dough from the fridge and perform stretch and folds again for two minutes.
- Grease Little Sheet with two tablespoons of olive oil, then transfer the dough from the bowl to the baking sheet. It will be loose and bubbly. Toss to coat in the olive oil.
- Cover the baking sheet with plastic wrap and let proof at room temperature for 2 hours.
- After 2 hours, the dough should reach the edges of the baking sheet. Preheat the oven to 425F.
- Drizzle the dough with two tablespoons of olive oil and use your fingers to dimple the dough.
- Season with the flake sea salt, then evenly distribute the pepitas and sage leaves over the dough.
- Bake the focaccia for 25-30 minutes until golden brown.
- Transfer the focaccia to Little Chill to cool before slicing.
Snacks
Overnight Sage & Pepita Focaccia
Recipe by: Noreen Wasti
Perfect for Little Sheet!
A sublime addition to any dinner-party menu. Our pal Noreen Wasti shares her recipe for overnight sage & pepita focaccia — made with bakeware and ingredients included in our Savory Snacks Gift Set!
Ingredients
Makes 1 Little Sheet focaccia
- 1 packet (1/4 oz. or 2 1/4 tsp) active dry yeast
- 2 cups lukewarm water
- 3 cups (385 grams) bread flour
- 1 1/2 tsp salt
- 6 Tbsp extra virgin olive oil
- 1 tsp Jacobsen’s Pure Flake Sea Salt, or to taste
- 1/3 cup pepitas
- handful fresh sage leaves