Can I use slow/overnight fermentation for this recipe?
Other foccacia recipes allow for an overnight rise to develop flavor and to allow better planning on the day of baking. Can this dough be allowed to perform the first rise in the refrigerator overnight?
Recipe question for: Mashed Potato Focaccia
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I have made (more years than I can count) a similar dough from James Beard, which uses mashed potatoes for extra moisture, and it even calls for an overnight rise.
And it makes a lovely tasting bread.