Focaccia

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Focaccia

Yield: Thick 9x13 slab or thing 12x18 slab

Author: Sarah Truesdell

Adapted from "Shockingly easy no knead focaccia" from Bon Apetite magai

Ingredients

• 2 1/2 cups lukewarm water
• 2 1/4 tsp yeast (1 envelope)
• 2 tsp honey
• 5 cups all-purpose flour
• 4 tsp kosher salt
• 1/2 cup extra virgin olive oil
• 4 Tbsp unsalted butter
• Flaky salt or kosher salt
• Several cloves of garlic (optional)

Instructions

1. In a large bowl, whisk together water, yeast and honey. 
2. Add all of the flour and salt and mix with a rubber spatula or wooden spoon and mix well until no streaks of flour remain.
3. In a second very large bowl or container, add 4 tablespoons olive oil. Scrape dough into the bowl and turn to coat in oil. Cover with plastic wrap and let rise in the fridge for at least 8 hours.
4. Butter a 9x13 or 12x18 pan.  Pour in 1-2 tablespoons of olive oil. 
5. With dough in the bowl, use two forks to stretch and fold the dough 6-8 times. Transfer to the pan along with any oil left in the bowl.
6. Let the dough rise in a warm spot until doubled in size.
7. Preheat oven to 400℉.
8. Oil your hands and stretch the dough to fit in the pan, if necessary. Dimple the dough all over using your fingers to press  all the way to the bottom of the pan. 
9. Drizzle generously with olive oil so that it pools a bit in the dimples. Sprinkle with flakey salt. Bake until a deep golden brown, about 20-30 minutes.
10. Before serving: mince 3-4 cloves of garlic.  Melt 4 tablespoons of butter in a small pan.  Add the garlic and cook until the garlic begins to brown and is fragrant. Brush this garlic butter onto the focaccia.  Cut into squares and serve.

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