Focaccia

Ingredients

• 500 g all purpose flour
• 10 g salt (~ 2%)
• 8 g instant yeast (~ 1,5%)
• 450 g water (90 %)
• olive oil
• toppings (e.g. flaky salt, rosemary, sesame, …)

Directions

1. Whisk together flour, salt, yeast, add water. Use a wooden spatula to mix well until it’s a pretty sticky dough. Slick with olive oil and put in the fridge.
2. Every now and then take out of fridge, stretch and fold.
3. Keep in fridge for at least 12 hours (but up to three days).
4. Take out of fridge, put in a well oiled pan, roll in oil until well covered, and let rise for another 2 to 4 hours.
5. Slick with olive oil, dimple with fingers, use toppings.
6. Bake at 220 for 25 to 30 minutes, let cool on a cooling rack.