Overnight Focaccia

Big bubbles, loads of oil, and endless topping opportunities...

Hello my friends,

Gah. I’m glad Thanksgiving is out of the way. Anyone else? It’s not that I don’t find the aromas of cooking food pleasurable (and of course I enjoyed a shared bottle of bubbly wine and good company with companions). There is much to be enjoyed in the pressed napkins, lit candles, and endless nibbles at hand.

Those of you who listen to Homemaker Chic Podcast may recall that I tried to convert my family over to an Italian Thanksgiving this year. I dreamt of hand-stuffed pastas, roasted vegetables, gnocchi, and more cured meats than should be legal in any one meal. But alas, that was vetoed. The people have spoken.

So instead, I’m sharing this recipe I created for Jovial Foods with you all. It’s an Italian bread we all know and passionately love - Focaccia. I’ve made Focaccia for years but this one is a bit different - it’s pillowy and squishy, dripping with olive oil and flaked with sea salt in all the perfect ways.

Quite simply, there’s hardly anything else I’d rather eat. Perhaps the best part of this recipe is that it’s mixed up ahead of time, stored in the refrigerator overnight, and baked any time the next day you can get ‘round to it. Flexibility, man. We all need a bit of that, don’t we?

This will be made on repeat over the holiday season ahead… perhaps topped with cured meats and olives on occasion, other times just dusted with finely grated Parmesan cheese.

Again. Flexibility.

Overnight Focaccia