Sicilian Sea Salt Focaccia
The dough is 80 percent hydration and intentionally slack. The 24-hour cold proof does most of the work; you just need to dimple, douse, and trust the oven. The salt goes on twice, once with the dimples and again at the door.
Ingredients
- 500g bread flour
- 400g cool water
- 10g instant yeast
- 12g fine sea salt
- 60ml Olio del Monte Castelvetrano olive oil, plus more for the pan
- 2 tablespoons Salina Sea Aeolian flake salt, for finishing
- A few sprigs of rosemary
Method
- Whisk the flour, yeast, and fine salt in a wide bowl. Pour in the water and mix with one wet hand until just combined. Cover and rest 10 minutes.
- Wet your hands. Stretch and fold the dough four times around the bowl. Cover and rest 30 minutes. Repeat twice more.
- Oil a 9x13 inch pan with olive oil. Tip the dough in, flip to coat, cover, and refrigerate 18 to 24 hours.
- Two hours before baking, pull the dough out. Let it come to room temperature and finish proofing.
- Heat the oven to 240°C. Dimple the dough with oiled fingers all the way to the bottom of the pan. Pour another 2 tablespoons of olive oil over and into every dimple. Scatter rosemary and half the flake salt.
- Bake for 22 to 25 minutes until deeply golden. Brush with one more glug of olive oil and the remaining flake salt as it comes out.