Ingredients
Scale
Dough:
2 1/2 cups lukewarm water
1/2 tsp active dry yeast
2 1/2 tsp honey
5 1/3 cups all-purpose flour
2 Tbsp kosher salt or 1 Tbsp fine sea salt
1/4 cup extra-virgin olive oil, plus more for pan and finishing
Flaky salt for finishing
Brine:
1 1/2 tsp Diamond Crystal Kosher Salt
1/3 cup lukewarm water
Instructions
- Combine the water, yeast, and honey in a medium bowl. Stir to combine to hydrate the yeast.
- In a large bowl, combine the flour and salt. Pour in the yeast mixture and the oil. Stir to combine ingredients together.
- Cover with plastic wrap and let sit on the kitchen counter overnight, at least 12 hours and up to 24 hours. The dough will ferment and double in volume.
- The next day, prepare an 18 x 13 rimmed baking sheet by spreading 2 Tablespoons of oil evenly.
- As tempting as it is to punch down the dough, don’t do it. Release the dough from the sides of the bowl and gently fold it in half. Place it on the prepared pan.
- Spread another 2 Tablespoons of oil over the surface of the dough and gently stretch the dough out to fill the pan. It will shrink back, but continue to gently stretch it by placing hands underneath and pulling outwards. Let it rest for a few minutes, then stretch it again until it reaches, or nearly reaches, the edges of the pan.
- Now comes the visual ASMR part: using the first three fingers of each hand, dimple the dough by pressing the finger pads into the dough and sliding them away from you a couple of inches. Continue this along the length and width of the dough.
- In a cup, combine the salt and water to make the brine. Stir until the salt is completely dissolved. Pour the salted water over the dough evenly, filling the dimples. Don’t be afraid. Allow dough to proof for 45 minutes.
- Adjust your oven rack and place it in the center position. Place another 18 x 13 baking sheet upside down on the rack as you preheat the oven to 450 degrees F/235 degrees C.
- Sprinkle dough with flaky salt and place the pan directly on top of the preheated baking sheet. Bake for 25 to 30 minutes, or until the bottom crust is golden brown. If the top crust needs browning, move the pan to an upper rack and bake 5 minutes more.
- Remove from the oven and immediately brush 2 Tablespoons of oil all over the surface. Cool in the pan for 5 minutes, then transfer focaccia out of the pan and onto a wire cooling rack.
- Slice with a serrated knife. Serve warm or at room temperature. You may find it difficult not to eat the whole thing in one sitting.