i've made this focaccia (supposedly from Peter Reinhart but I'm not convinced), usually mixing it in the morning and baking in the afternoon. It's pretty good but I want a longer rise overnight. It doubles at room temperature in two hours, I think because it uses so much instant yeast (1 packet). If I'm doing it overnight, should I use a small amount of active yeast instead, maybe 1/2 tsp active?)? Or should I use another recipe?
I was going to do it w/ his herb oil from a different recipe.