Anyone can make this focaccia

By Cooking With Ayeh · 150 min

Ingredients

Instructions

1. Put the flour and salt in a large bowl and stir them together.
2. In a separate bowl, stir together the warm water, sugar and instant yeast. If using active yeast, wait until bubbles or foam appear before continuing.
3. Pour the yeast water into the flour and mix well with a spatula or wooden spoon, until no dry flour remains at the bottom. The dough should be very thick and sticky.
4. Drizzle the top with olive oil, cover with plastic wrap and refrigerate overnight (about 10-12 hours), until the dough has tripled in size.
5. Coat a 9×13 inch (34×27 cm) non-stick oven dish generously with 2-3 tablespoons of olive oil, including the sides. Parchment paper may be placed in the dish first if preferred.
6. Oil your hands lightly, move the dough into the dish and gently stretch it to fill the dish evenly.
7. Cover the dish with plastic wrap and let the dough proof at room temperature in a warm place for 2-4 hours, until doubled in size.
8. Preheat the oven to 425°F / 220°C. Oil your fingers and press dimples all over the dough.
9. Drizzle with olive oil, then scatter with rosemary leaves and flaky salt. Bake for 20-25 minutes until golden brown; if your oven is weak, it may take 30 minutes, so check it often.
10. Move the focaccia straight out of the dish onto a wire rack and let it cool for about 10 minutes before slicing.

Summarized from Cooking With Ayeh's video. Watch it for the details.