Focaccia

Directions

• Mix flour, salt, and yeast. Add 12tbs olive oil. Add lukewarm (about 100°F – 110°F) water to form a fairly slack dough – hydration should be around 80% so about 800g water per kg of flour. It will be sticky.
• Rest at room temperature for at least an hour.
• Transfer dough to a clean floured surface. Stretch and fold using the following procedure: Pat into rectangle. Fold two edges to the center and seal. Fold other two edges to center and seal. Fold first two edges to center again and seal.
• Rest dough for 15 minutes.
• Repeat stretch and fold process with rested dough.
• First rise: allow to rise for 18 hours or more in the refrigerator, or 1-2 hours at room temperature. Dough will double in size.
• (If refrigerated, allow dough to come to room temperature.) Deflate dough lightly by pressing down with floured hand.
• Split dough into 4 equal pieces. Prepare 4 9”x13” baking sheets by adding 3 tbs of oil to each. Gently stretch dough to fill each sheet – it doesn’t have to perfectly reach corners. Flour lightly, cover with plastic wrap or damp towel.
• Second rise: allow foccacia to rise in the pan, at room temperature, for 1.5-2 hours (until puffy and filling the pan.)
• Preheat oven to 450°F.
• Dimple dough with fingers. Drizzle the surface of dough with additional oil to taste. Sprinkle with salt and/or add other toppings – flaky Maldon salt is great here, rosemary or garlic or both are traditional. Olives or everything bagel seasoning are also lovely.
• Bake until golden brown. May look done before it is – check the internal temperature of the bread, it should be about 210°F if it is fully cooked.