Focaccia reposada toda la noche

Ingredientes

• 4 cups AP or bread flour
• 2 tsp salt
• 2 tsp active dry yeast
• 2 cups lukewarm water (combine 1/2 cup boiling water with 1&1/2 cups cold water)
• 5 tbsp olive oil (divided)
• 1/2 tsp flaky sea salt
• 1 tsp dried rosemary

Preparación

1. 1

   --- Steps ---

2. 2

   In a large bowl, add lukewarm water, sprinkle yeast on the surface, set aside for 15 mins.

3. 3

   When it gets foamy, add flour & salt.

4. 4

   Using a rubber spatula, mix until the liquid is absorbed & it comes together as a sticky dough ball.

5. 5

   Rub surface of the dough lightly with 2 tbsp olive oil, cover with a cling wrap & place in the refrigerator immediately for at least 12 hrs or up to 36 hrs.

6. 6

   For day of baking, use two forks to deflate dough by releasing it from the sides of the bowl & pulling it toward the center, rotating bowl while deflating.

7. 7

   Roll dough ball with 1 tbsp of olive oil & transfer into a large baking tray that's greased with 1 tbsp olive oil.

8. 8

   Cover with cling wrap & let it rest for 3-4 hrs depending on the room temp.

9. 9

   In the last 30 mins of proofing, place a rack in the middle of the oven & preheat it to 200 deg C.

10. 10

    Just before baking, rub fingers lightly with remaining oil to coat, press straight down on dough to create dimples.

11. 11

    Sprinkle with flaky sea salt & rosemary, then bake for 30 mins.

12. 12

    Remove from oven & transfer onto a cooling rack.

13. 13

    Let it cool completely before cutting in half to make a sandwich.