Overnight, Refrigerator Focaccia

Instructions

Prepare the Dough: In a large mixing bowl, combine the flour, salt, and instant yeast. Add water and stir with a rubber spatula until all the liquid is absorbed and the mixture forms a sticky dough. Lightly coat the dough's surface with Avocado/Olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap, and place it in the refrigerator for at least 12 hours or up to three days.

Prepare the Baking Pans: Grease a 9×13-inch pan with 1-2 Tbls Avo/Olive oil. Note: Some pans require more greasing to prevent sticking (I prefer cast iron).

Shape the Dough: Using your fingers, deflate the dough by pulling it from the sides of the bowl toward the center, rotating the bowl as you go to form a rough ball. Place the dough into a prepared pan and roll it around to coat with the oil, forming it into a rough ball. Let the dough rest at room temperature for 3 to 4 hours, depending on the warmth of your kitchen. No need to cover during this step.

Dimple and Season: Position a rack in the center of your oven and preheat to 220°C. If using rosemary, sprinkle it over the dough. Pour a tablespoon of avo/olive oil over the dough and rub your hands in the oil. Use your fingers to press down firmly to create deep dimples in the dough, gently stretching it as needed to fill the pan. Finish with a generous sprinkle of flaky sea salt.

Bake: Place the pans in the oven and bake for 25 to 30 minutes, or until the bottom is golden and crisp. Remove from the oven and transfer the focaccia to a cooling rack. Allow it to cool for 10 minutes before slicing and serving. If you plan to use it for sandwiches, let it cool completely before cutting.