Overnight focaccia, tonight from Nothing Fancy: Unfussy Food for Having People Over (page 70) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snackbaby on July 11, 2023

    was very excited when I put this in the oven, a little less excited when it came out as it looked rather dry. however, I was very pleasantly surprised by it when I started eating it; very crunchy and soft inside. I was especially impressed by the bottom, which was very crunchy but also a little greasy. I think the top perhaps could use more olive oil; the instructions regarding this are rather vague in the recipe. I also agree it could perhaps use a bit more salt. in short, not a perfect recipe, but also not a fussy one, and I'll be making this one again with some adjustments!

  • Lnbrittain on February 20, 2022

    Used this for the Pizza Night recipe. It was easy to make but made a fluffy pizza dough instead of a regular one. I like focaccia that has developed its flavor longer, like overnight in the fridge. This didn’t have a lot of flavor. Loved the creativity in the pizza night instructions, though.

  • averythingcooks on January 02, 2020

    I was certainly not as excited by the outcome as I expected to be. I did cut the recipe in half (easy based on quantities and it fit perfectly in my small PChef stoneware bar pan). I expected a "chewier" result but it really is "breadier" (if that makes sense). I also think the dough itself needed more salt and the top even more oil than I used - which seemed to be a lot at the time!

  • Lepa on November 09, 2019

    This turned out very badly. I don't know why. It was hard and flavorless. We ate a bit and threw most of it away.

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