Instructions

• 1 Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
• 2 Line a 9x13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray.
• 3 Pour a tablespoon of EVOO into the center of the 9x13-inch pan. Using two forks or your fingers, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
• 4 Set a rack in the middle of the oven and preheat it to 425°F. Pour a tablespoon of EVOO over the dough ball. Rub your hands lightly in the EVOO to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
• 5 Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.