Foccacia

Taken from: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/comment-page-1/?ck_subscriber_id=384153524

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