Classic Focaccia
Ingredients:
- 4 Cups (512g) AP Flour
- 3 tsp (10g) Diamond Crystal Kosher Salt
- 2 tsp (8g) Instant Yeast
- 2 Cups (455g) Lukewarm Water
- 2 tsp Honey
- Quality EVOO
- Maldon Flakey Salt
- Optional Toppings: Rosemary, Olives, Garlic Confit, Leek & Caramelized Onions
Directions
- Whisk together the flour, kosher salt, and instant yeast. Make sure the water is between 95°F-105°F. Dissolve the honey into the water. Using a silicone spatula, stir the water into the flour mixture until all the water is absorbed and it looks like a cohesive dough. Place a few Tbsp of EVOO in a large bowl. Place the dough ball into the oil and turn to coat. Cover TIGHTLY with plastic and place in the fridge for at least 12 hours.
- Grease the bottom and sides of your 9”x13” pan with EVOO. Pour an additional 2 Tbsp of EVOO on the bottom of the pan. Gently pull the dough away from the sides of the bowl forming it into a ball. Slide the ball into the prepared pan and drizzle more EVOO on top to coat. TIGHLY cover with plastic wrap and place in a warm area of your kitchen to rise for 3 hours.
- Preheat your oven to 425°F, with the rack in the middle. If using toppings, sprinkle them evenly over the dough. Grease your fingers with EVOO. Using all your fingers, press straight down into the dough to the bottom of the pan to create the dimples. Gently stretch if needed to fill the pan. Bake for 25 to 30 minutes. Remove from the oven and let cook for at least 10 minutes before serving.