Focaccia

Instructions

1. Day one: Make the dough by whisking flour, salt and yeast together in a large bowl. Add the water and stir with a spatula until all ingredients are combined and form a sticky dough ball.
2. Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours.
3. Day two: After 12 hours, remove dough from fridge. You can choose to make 2 focaccias in 2 -9” pyrex pie plates or one thicker and larger focaccia in a 9X13” pan. Line the pans with parchment or grease them so that the dough does not stick. I chose a 9X13” pan and lined it with parchment.
4. If using 2 pans, then split the dough in half and place in prepared pans. If not, leave the dough in one piece and turn out the dough into the 9X13” pan. Roll the dough ball in the oil to coat, forming a rough ball. Let the dough rest in the pan for 3-4 hours.
5. Preheat oven to 425. Pour another tablespoon of oil over the dough and begin to stretch the dough to fit the pan. Use your fingers to press straight down into the dough to create dimples or indentations. Sprinkle with flaky sea salt and herbs if you wish. I chopped a couple of teaspoons of fresh rosemary and pressed it into dough and indentations.
6. Place pan or pans in the oven and bake for 25-30 minutes or until underside is crisp and golden brown. Remove from oven and transfer focaccia to cooling rack. Let cool for about 10 minutes before cutting and serving.

• Servings : 8
• Ready in : 2 Minutes
• Recipe Type : All Recipes, Appetizers, Breakfast & Brunch