Foccacia

Ingredients (for 2 units):

4 cups (512 g) all-purpose flour or bread flour, see notes above
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast, see notes above if using active dry
2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
4 tablespoons olive oil, divided (2 + 2)
flaky sea salt, such as Maldon

Process:

Mix all ingredients and half the olive oil together in a bowl. Should be loose, shaggy, and ugly.
Put it in the fridge.
The next day, take the dough out at noon
Dump half of the remaining oil in a metal pie plate.
Dump in dough.
Cover.
Wait 3.5 hours -- preheat oven to 425 degrees
Wait 30 minutes (total rise time of 4 hours), uncover the dough, poke it some with your fingers to make dimples, cover the top with remaining olive oil and a hefty sprinkling of good salt.
Bake for 25 minutes.
De-pan as soon as you are able so the bottom of the bread doesn't get soggy.

Notes:

Make dough first thing, let rise in fridge until noon the next day. At noon, take out to rise on the counter until 4. Bake at 4
Makes 2 9" pie pans or one 9x13
Ann usually halves this to just make one pie pan

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