FOCCACIA BREAD

Don't be scared of this recipe. It's more waiting time than anything, and you're working with ingredients you most likely have in your kitchen right now. Just be careful because it's worthy of being eaten soon after it's baked, and may not make it into the next day.

FOCACCIA

INGREDIENTS

4 cups AL flour

2 cups lukewarm water

2 tsp salt

2 tsp instant yeast

olive oil for greasing

flaky sea salt (for garnishing)

rosemary (for garnishing)

INSTRUCTIONS

1. Whisk together flour, salt, and instant yeast, then add the water. Using a rubber spatula, mix until the water has absorbed and the ingredients form a sticky ball. Rub oil all over the ball thoroughly, and some on the insides of the bowl. Cover, then place in the fridge for 2 hours, for its first proof.

2. Prepare a 9x13-inch pan by wiping oil all over the inside of the pan (bottom, corners, and edges) thoroughly and set aside.

3. Pull your dough out of the refrigerator, and punch it to deflate. Pour a bit of oil all over the dough to maintain its slickness, and doesn't go dry. The dough may seem very oily, but it's necessary. Place the dough in the prepped pan and let it rest at room temperature to proof a second time for at least 30 minutes.

4. Sprinkle rosemary over the dough after it's done proofing. Then, using all of your fingers, press down into the dough to make dimples. If the dough is not filling the pan, gently stretch it to the edges and corners.

5. Place the dough in the oven on the middle rack and bake for 30 minutes. When finished, immediately sprinkle with flaky salt, let cool for 10 minutes, then cut and serve the best way you see....yummiest.