A bread that needs no introduction - perfect for sandwiches, dipping or on it's own. Prep time: 18 hours
512 g (4 cups) all-purpose flour or bread flour 10 g (2 tsp) kosher salt 10 g (2 tsp) instant yeast 455 g (2 cups) lukewarm water olive oil flaky sea salt for topping rosemary leaves / basil / tomatoes (optional toppings)
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
After overnight proof
Line a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray.
Pour 2 tablespoons (roughly) of oil into the center of 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place into prepared pan and roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 90 minutes to 4 hours depending on the temperature of your kitchen.
After resting in pan for 2 hours
Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour two tablespoons of oil over round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
Dimpled dough with cherry tomatoes, basil and sea salt
Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
