No-Knead Focaccia

 

4 cups (500g) all purpose flour or bread flour

2 teaspoons (10g) salt

2 teaspoons (8g) instant yeast

2 cups (480ml) lukewarm water

4 tablespoons olive oil, divided

flaky sea salt

1. in a large bowl, mix together the flour, salt and yeast. Add water and mix together with a rubber spatula until all the liquid has been absorbed. The dough will be very sticky

2. using your hands, cover dough with 1-2 tablespoons olive oil. Cover with plastic wrap, place in the refrigerator and allow to rest for 12 hours or up to 3 days

3. grease a 9" x 13" (22 x 33cm) pan with olive oil. With the help of a dough scraper, scratch dough from sides of the bowl and then drop the dough onto the prepared pan. Cover and don't touch it until it has spread over most of the pan and about doubled in size (2 - 4 hours)

4. coat your fingers with remaining olive oil and then press all of your fingers into the dough to create deep dimples. Stretch the dough as you dimple to fill the pan. Sprinkle with flaky sea salt

5. place baking pan in the middle rack of a at 425°F (218°C) preheated oven. Bake 25 - 30 minutes

Note: try toppings such as fresh rosemary, garlic slivers, parmesan cheese, chopped olives 

and dried tomatoes