Focaccia

Preparation

1. In a large bowl, combine 400g all-purpose flour, 1 tsp coarse sea salt, and 3g instant yeast.
2. Add 360g lukewarm water. Use a rubber spatula to mix until the water is absorbed and a shaggy, sticky dough is formed.
3. Cover with a towel or plastic wrap and let rise at room temperature until doubled (approx. 1¾ to 2 hours) . Alternatively, you can let it rise in the fridge overnight (8 to 10 hours).
4. When the dough is doubled, line a 9×13 cake pan with parchment paper and drizzle 2 Tbsp olive oil over it. Do not deflate your dough, just scrape it onto the oiled parchment.
5. Drizzle the top of the dough with another 1 Tbsp olive oil and use your fingers to dimple the dough, flattening it out. It's okay if it doesn't reach the edges.
6. Let the dimpled dough rest at room temperature for 15 minutes and heat your oven to 205°C.
7. After 15 minutes, dimple the dough only where needed a little further into the corners. Let rest for a final 15 minutes before scattering the top with a few pinches of salt.
8. Bake the focaccia for 25 minutes, until deeply golden brown at the edges and across the top.