Ultimate Focaccia

Make the dough – In a big bowl, whisk together 1¾ cups lukewarm water, 2 teaspoons sugar, and 2 teaspoons instant dry yeast. The yeast should dissolve and look foamy. That means the yeast is alive and ready. If it doesn't, start over with new yeast.Add 4 cups bread flour and mix with a wooden spoon. It’s going to look messy and sticky. That’s perfect. Cover the bowl with a damp towel and let it rest for 15 minutes.Sprinkle in 3 teaspoons salt and pour in 2 tablespoons of water. Use one hand to squeeze and mix the dough. Then add 2 tablespoons extra virgin olive oil and mix again the same way. It should start feeling smoother and more elastic. Cover and let it rest for 15 more minutes.

Stretch & fold – Now we build structure. Wet your hands. Grab one edge of the dough, stretch it up, and fold it over itself. Turn the bowl a quarter turn and repeat the stretch-and-fold. Do this four times total, turning the bowl a little each time. Think of it as gently tucking the dough in from all sides.Let the dough rest for 40 minutes, then do the four stretches-and-folds again. Wait another 40 minutes, then fold again one last time. After the third round, the dough should be tight and smooth.

Final Rise – Oil a 9x13 inch (23x33 cm) non-stick baking pan. Transfer the dough into the pan and gently spread it out slightly with your hands.Cover with plastic wrap or another baking tray and let it rise for 1½ to 2 hours. It should double in size. If your kitchen is cool, pop it into a turned-off oven you’ve warmed slightly for 30 seconds.Optional: Want to Cold Proof it Overnight? Just cover with plastic wrap and refrigerate for 18–20 hours. Before baking, take it out and let it come to room temp for about 3 hours, then continue.

Brine & Bake – Preheat your oven to 440°F (220°C). In a small bowl, mix 3 tablespoons extra virgin olive oil, 3 tablespoons water, and 1 teaspoon salt. This is the classic focaccia brine — what gives it that beautiful golden crust.Gently press and stretch the dough toward the corners of the pan. Now, use your fingertips to poke little dimples all over the top.If you love thin and crispy focaccia, pour on the brine now and bake. If you prefer soft and fluffy, let it rest another 30 minutes, then pour the brine on. Sprinkle with flaky or sea salt if you like.Place the pan on the bottom rack of your oven and bake for 15 minutes. Move it to the middle rack and bake for 15 more, until golden brown and crispy underneath.

Finish & Serve – Lift the focaccia out of the pan and let it cool on a rack. You can top it with fresh chopped rosemary right out of the oven, or serve it warm with cured meats, cheese, or with soup.