Focaccia

May 5, 2024

• 4 cups (512 g) flour
• 2 teaspoons (10 g) salt
• 2 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water

Whisk together the flour, salt, and instant yeast. Add the water, mix until the liquid is absorbed and forms a sticky ball. Rub the surface lightly with olive oil. Cover the bowl with plastic wrap and let it proof in the refrigerator for 12 hours or as long as three days. This creates a chewy texture. You can skip the wait if you’re in a hurry – just let it rise in a warm place for about an hour or until doubled in volume.

Spread the dough across a parchment paper lined baking tray, rub the surface with olive oil and cover with the plastic wrap. Press it toward the edges through the plastic wrap. Let rise about an hour then remove plastic wrap. Rub olive oil all over your hands and punch holes across the surface. Sprinkle with rosemary and flaky sea salt.

Bake at 425° for 25 – 30 minutes