No-Knead Focaccia (Print Version)

# Ingredients:

→ Dough

01 - 4 cups plus 2 tablespoons (500g) bread flour
02 - ¼ teaspoon active dry yeast
03 - 2 teaspoons (12g) kosher salt
04 - 4 teaspoons extra-virgin olive oil, plus more for handling and pan
05 - 1 ⅔ cups (400g) water, at room temperature

→ Topping

06 - 1 tablespoon minced fresh rosemary
07 - 1 tablespoon flaky sea salt

# Instructions:

01 - Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
02 - Cover bowl and let dough sit at room temperature for 12 to 14 hours.
03 - Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
04 - Fold dough into thirds horizontally, then fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
05 - Cover the pan with plastic wrap and let rest until almost doubled in size, about 1 hour.
06 - Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
07 - Flip dough, smooth side up, on the pan. Cover with plastic wrap and let rest for 1 hour more.
08 - Unwrap and stretch and fold dough once more in each direction using oiled hands.
09 - Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
10 - Preheat the oven to 425°F (220°C).
11 - Unwrap and poke holes in the top of the dough using oiled fingers to create the traditional focaccia texture. Scatter rosemary and flaky sea salt evenly over the surface.
12 - Bake in the center of the preheated oven until golden brown, about 30 minutes.
13 - Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool to room temperature, about 30 minutes before slicing.

# Notes:

01 - Use a digital scale for most accurate measurements: 500g bread flour, 12g kosher salt, and 400g room-temperature water.
02 - High-hydration dough requires strong gluten formation, so bread flour is essential for proper texture and structure.
03 - Use generous amounts of olive oil on work surfaces, hands, and baking pan to prevent sticking.
04 - A metal pan measuring 12x8 inches at the bottom is ideal, but any similar-sized baking dish like a 9x13-inch casserole works well.
05 - This dough has higher water content than typical bread doughs, which creates large bubbles and develops superior flavor through long fermentation.

Back