Homemade Focaccia

Step 1: In a large bowl, whisk together flour, yeast, salt, and sugar.  Stir in water until dough forms; scrape down bowl so no dough clings to the sides.  Cover bowl tightly with plastic wrap.  Refrigerate at least 12 hours and up to 24 hours (dough should double in volume).

Step 2: About 2 1/2 to 4 hours before baking, pour 1/3 cup oil into a 9×13-inch metal baking pan.  Tilt to coat bottom and sides of pan.

Step 3: Using a stiff rubber spatula or bowl scraper, pull in edges of dough to meet center (this simultaneously deflates the dough, readying it for its second rise, and forms it into a mass).

Step 4: Flip dough into oiled pan and use fingertips inserted slightly into dough to gently splay it out to cover as much of the pan as possible (it will be supple and stretchable, yet resilient).  It is helpful to also lift, shimmy, and stretch dough; don’t worry if it doesn’t fill the corners of the pan completely.  Cover pan tightly with plastic wrap and let rise until its slightly more than doubled in volume, 2 to 3 hours.

Step 5: Position rack on lowest rung in the oven (about 3 inches from the bottom) and heat to 475 degrees F.

Step 6: Uncover dough and coat fingertips in oil.  Working quickly, “dimple” dough all over by inserting splayed-out fingertips straight down through dough to the bottom of the pan and pulling back up.  Drizzle top with remaining 2 tablespoons oil and sprinkle with flaky salt.

Step 7: Bake on bottom rack until focaccia is a deep golden brown, 25 to 35 minutes.  Let cool for 5 minutes, then use an offset spatula to transfer to a wire rack.  Let cool at least 5 minutes more before serving.

Enjoy this homemade focaccia from Good Housekeeping!