¼ cup extra-virgin olive oil, plus more for greasing and drizzling
Coarse sea salt
Instructions
In a large bowl, whisk together the flour, salt, and yeast. Add the warm water to the flour mixture and stir with a wooden spoon until all the flour is incorporated and a sticky dough forms (no need to knead). Pour the ¼ cup olive oil into a 6-quart plastic food container with a tight-fitting lid (see Note). Transfer the focaccia dough to the plastic container, turn to coat, and cover tightly. Place in the refrigerator to rise for at least 8 hours or for up to 2 days.
Oil an 18-by-13-inch baking sheet. Remove the focaccia dough from the refrigerator and transfer to the prepared pan. Using your hands spread the dough out on the prepared pan much as possible, adding oil to the dough as needed to keep it from sticking. Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter it can take an hour or more.)
When the dough is ready, it should be room temperature, spread out on the sheet, and fluffy feeling. Pat down the focaccia to an even thickness of about 1 inch on the baking sheet tray and begin to make indentations in the dough with your fingertips. Dimple the entire dough and then drizzle the whole thing again with olive oil. Sprinkle the entire surface of the focaccia evenly with sea salt.
Preheat the oven to 450°F. Bake, rotating once front to back, until the top is uniformly golden brown, about 15 minutes. Transfer to a wire rack to cool, then slide out of the pan. Use the same day.
Note : This easy recipe calls for a large plastic food-storage container, about a 6-quart capacity, with a tight-fitting lid. Otherwise, you can use a large mixing bowl and cover the dough with plastic wrap. Unfortunately, focaccia suffers a rapid and significant deterioration in quality after the first day. It is also impossible to make bread crumbs with focaccia. Ideally, bake and eat focaccia on the same day. If there is some left over, wrap it tightly in plastic and store at room temperature for one day more. Day-old focaccia is delicious in soup.
Recipe by Sprung At Last at https://sprungatlast.com/2014/04/salties-focaccia-a-taste-for-italian/