This recipe shares a surprisingly easy method for making focaccia, aiming to demystify bread baking. It details how to create a sticky, wet dough, allow for two rises, dimple, and bake to perfection, optionally topped with basil oil and flaky salt.
First, start by whisking together 2 tsp of active dry yeast with 1/2 cup of warm water in a large mixing bowl. Let that sit for 5 minutes (should get a little bubbly). Then, add 5 cups of flour, 2 cups of water, and 2 tsp of salt. Mix until a dough forms—it should be pretty sticky and wet. Cover with a kitchen towel and place somewhere warm for an hour. I like to turn my oven on low and place the bowl on top of the oven! The dough should double in size after an hour. After that hour, mix the dough once more. Grab a quarter sheet pan (13 x 9) and coat it in olive oil. Pour the dough into the sheet pan and stretch it until it covers the pan. Cover with a kitchen towel and let it rise somewhere warm for 15 minutes. Then, drizzle with olive oil and dimple the dough. Sprinkle flaky salt on top. Bake on 425 for 25 minutes. Optional: top with basil olive oil and more flaky salt :)
