the best, easiest focaccia bread

 

My sister-in-law made this focaccia bread and it was seriously the best bread I've ever eaten so I asked for the recipe.  I took mine out of the oven 2 minutes early but I should have taken it out a couple minutes earlier.  Still, it was excellent!  The friends I had for lunch asked for the recipe.

the best, easiest focaccia bread (Alexandra Cooks)

4 cups all-purpose flour or bread flour (see website for details)

2 to 3 teaspoons kosher salt

2 teaspoon instant yeast

2 cups lukewarm water

butter for greasing

4 tablespoons olive oil, divided

flaky sea salt

1 to 2 teaspoons whole rosemary leaves, optional

Make the dough:  In a large bowl, whisk together the flour, salt and yeast.  Add the water.  Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.  Cover the bowl and let rest for 30 minutes, then stretch and fold the dough in all directions (using a wet hand, grab on the edge of the dough and pull it up and towards the center.  Repeat this stretching and folding process 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds).  The dough will transform from being sticky and shaggy to smooth and cohesive.

Rub the surface of the dough lightly with olive oil.  Cover the bowl with a lid (ideally) or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as 3 days.

Line a 9x13 pan with parchment paper or grease with butter .

Pour 2 tablespoons of oil into the center of the pan.  Deflate the dough.  Place the dough in the center of the 9x13 pan and roll in the oil.  Let the dough ball rest for 3-4 hours.  No need to cover the dough.

Set a rack in the middle of the oven and preheat it to 425.  

Pour 2 tablespoons oil over the dough that has now spread out across the pan.

Use your fingers to press down into the dough to create deep dimples.  Sprinkle with flaky sea salt and rosemary (if using).

Transfer the pan to the oven and bake for 20-25 minutes until the underside is crisp and golden.  Remove the pan from the oven and transfer the bread to a cooling rack.  Let it cool for 10 minutes before cutting.

To store:  When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days.  Otherwise, freeze it for up to 3 months.  Always reheat it in the oven: 350 degrees for 15 minutes.