This is a delicious, simple, no-knead focaccia with an overnight rise.
4 cups (512 g) all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast )
2 cups (455 grams) lukewarm water
butter for greasing
4 tablespoons olive oil, divided
3/4 teaspoon flaky sea salt, such as Maldon
1 tablespoon rosemary leaves, rough chop (optional)
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
Using a rubber spatula or Danish whisk, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Rub the surfaces of the dough lightly with olive oil so the dough doesn’t dry out.
Cover the bowl with plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray.
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 a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).
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.
Transfer the pans or pan to the oven and bake for 25 to 30 minutes (20 minutes for 9×13), 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 have the intention of making a sandwich, cutting horizontally.
Taken from Alexandra’s Kitchen
