Overnight Sesame Whole Wheat Focaccia


Sesame-studded with a crisp exterior and airy interior, this focaccia is quickly becoming our favourite bread to make in the Ooni Test Kitchen. It gets its flavour from an overnight proof in the refrigerator and its burnished, crunchy exterior from a short bake on the Ooni Pizza Steel 13. 

Pan-baked and not heavily kneaded or formed, focaccia is a great entry-level bread project. But this olive oil-coated delight isn't just for beginners. We made our recipe a little more interesting, swapping some of the bread flour for einkorn wheat, an ancient grain that’s high in protein, low in gluten and big on nutty flavour, and covering the top in sesame seeds. If you can’t find einkorn, swap in your favourite low-gluten whole wheat flour like rye or buckwheat. 

We bake our focaccia on an Ooni Pizza Steel 13, which retains heat and makes for a crackingly crisp base that’s impossible to achieve on an oven rack alone. 

Eat this focaccia in any way you like: cut it in half for a decadent sandwich, serve it alongside a mezze platter, or simply tear off a piece and dunk it in olive oil. 

Difficulty

Servings

2 x 8" by 12" (20 by 30 cm) loaves of bread

Prep Time

28 hours

Cook Time

12 minutes

By Ooni HQ

Overnight Sesame Whole Wheat Focaccia

Note

You will need time to let the dough proof, so be sure to give yourself 24 hours to prep before cooking.

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Ooni HQ

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