Easy Same-Day Focaccia

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Ingredients

• 4 cups (512 g) all-purpose flour or bread flour

• 2 teaspoons (10 g) kosher salt

• 2 teaspoons (8 g) instant yeast

• 2 cups (455 g) warm water, between 100F to 110F

• 4 tablespoons olive oil, divided

• Flaky sea salt

Instructions

1. Make the dough: In a large bowl, whisk together the flour, salt, and yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.

2. First Rise: Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in a warm spot for 1.5 to 2 hours, or until dough has doubled in size.

3. Second Rise: Pour 2 tablespoons of oil into the center of a 9×13-inch pan. Using two forks, 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 30 minutes.

4. Meanwhile, preheat the oven to 425°F and set oven racks to the top and bottom of the oven.

5. Dimple: Pour 2 tablespoons of oil over the dough. Rub your hands lightly in the oil 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.

6. Bake: Transfer pan to oven and bake on the bottom rack of the oven for 18 minutes, or until the underside is golden and crisp. Transfer pan to top rack for another 10 minutes. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.