No-Knead Focaccia

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast
• 2 cups lukewarm water
• 4 tablespoons olive oil (divided)
• Flaky sea salt ( for topping)

Instructions

1. 1

   Whisk dry ingredients: In a large mixing bowl, whisk together the flour, salt, and instant yeast.

2. 2

   Mix dough: Add the lukewarm water to the dry ingredients and mix with a rubber spatula until a sticky dough forms.

3. 3

   Refrigerate: Drizzle 2 tablespoons of olive oil over the dough. Turn the dough in the bowl to coat it with oil. Cover the bowl with plastic wrap and let it rest in the refrigerator for 12 hours to slowly rise and develop flavors.

4. 4

   Transfer dough: After the refrigeration period, coat a 9x13-inch baking pan with the remaining 2 tablespoons of olive oil. Transfer the dough to the prepared pan, spreading it out to the edges.

5. 5

   Rest dough: Let the dough rest at room temperature for 2 hours, allowing it to come to a full rise.

6. 6

   Preheat oven: Preheat your oven to 425°F.

7. 7

   Dimple dough: Dimple the dough with your fingertips, creating deep indentations. Sprinkle flaky sea salt evenly over the top.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are crispy.

9. 9

   Cool: Remove from the oven and let cool slightly before cutting into pieces and serving.