Best Focaccia Bread

In large bowl, whisk together flour, yeast, salt, and sugar. Stir in water until dough forms; scrape down bowl so <br/>no dough clings to sides. Cover bowl tightly with plastic wrap. Refrigerate at least 12 hours and up to 24 hours (dough should double in volume).

About 2 1/2 to 4 hours before baking, pour 1/3 cup oil into 9- by 13-in. metal baking pan. Tilt to coat bottom and sides of pan.

Using stiff rubber spatula or bowl scraper, pull in edges of dough to meet center (this simultaneously deflates dough, readying it for its second rise, and forms it into a mass).

Flip dough into oiled pan and use fingertips inserted slightly into dough to gently splay it out to cover as much of pan as possible (it will be supple and stretchable, yet resilient). It is helpful to also lift, shimmy, and stretch dough; don’t worry if it doesn’t fill corners of pan completely. Cover pan tightly with plastic wrap and let rise until slightly more than doubled in volume, 2 to 3 hours.

Position rack on lowest rung in oven (about 3 inches from bottom) and heat to 475°F.

Uncover dough and coat fingertips in oil. Working quickly, “dimple” dough all over by inserting splayed-out fingertips straight down through dough to bottom of pan and pulling back up. Drizzle top with remaining 2 tablespoons oil and sprinkle with flaky salt.

Bake on bottom rack until deep golden brown, 25 to 35 minutes. Let cool 5 minutes, then use offset spatulas to <br/>transfer to wire rack. Let cool at least 5 minutes before serving.<br/>