Overnight No Knead Focaccia Pizza

Prep time: 15 minutes
Cook Time: 25 minutes
Total Time: 15 hours and 45 minutes (including chilling and resting)
Serves: 6 to 8

Ingredients:

Focaccia

2 cups (500 ml) lukewarm water

2 teaspoons (12 g) honey

2 ¼ teaspoons (1 envelope) active dry yeast, not instant

Olive oil

4 cups (520 g) bread flour

2 teaspoons (10 g) kosher salt

Topping

1 ½ cups (369 g) ricotta cheese

1 cup (80 g) finely grated Parmigiano Reggiano

2 garlic cloves, minced

½ teaspoon crushed red pepper flakes

½ lemon, zested

2 tablespoons rosemary leaves

1 teaspoon olive oil

1 cup (175 g) sliced roasted red peppers

100 g Italian or ‘Nduja sausage, casing removed

Flaky sea salt

Directions:

1. For the focaccia, add the water to a medium bowl and whisk in the honey and yeast. Set aside for 10 minutes to allow the yeast to bloom and get foamy. Once foamy, stir in 2 tablespoons of olive oil followed by the flour and salt. Add 2 tablespoons of oil to a large bowl and swirl to coat the bottom and sides. Scrape the dough into the oiled bowl and drizzle the top with another tablespoon of oil. Cover the bowl well with plastic wrap and poke a few holes in the top to allow the gases from the yeast to escape. Transfer to the fridge to rise for at least 12 hours or up to 2 days.

1. A few hours before you plan on cooking the focaccia, remove the dough from the fridge. Pour 2 tablespoons of oil into a 13- by 18-inch sheet pan, swirling to coat the bottom of the pan, then scrape the dough into the pan, pulling slightly towards the corners of the pan, and set aside at room temperature for 2 to 3 hours to relax and allow the dough to come up to room temperature.

1. Heat your oven to 425°F and prepare the toppings, if using. In a medium bowl, combine the ricotta, Parmigiano, garlic, red pepper flakes, and lemon zest. In a separate bowl, toss the rosemary with the olive oil to coat. Set both aside.

1. Retrieve the rested dough and drizzle the top with a little oil, if desired. Using the tips of your fingers, press into the dough to give the top that distinctive dimpled look. Dot over the ricotta mixture and roasted red peppers. Pinch the sausage into small pieces and scatter over top. Finish with the rosemary and a pinch of flaky sea salt.

1. Bake the focaccia for 20 to 25 minutes or until golden brown and the toppings are cooked through.

Recipe Note: For a thicker loaf of focaccia, replace the sheet pan with a 9- by 13-inch baking pan. Bake for closer to 25 minutes or until golden and springy.