Servings: 1 to 9”x13” loaf

500 mL - Lukewarm water (90-95° F) 500 mL - Lukewarm water (90 to 95° F)
1 tbsp - Sea Salt 1 tbsp - Sea Salt
1tbsp - Sugar 1tbsp - Sugar
2 tsp - Dry Yeast 2 tsp - Dry Yeast
1 tbsp - Olive Oil 1 tbsp - Olive Oil
550 g - Bread Flour 550 g - Bread Flour

Make the dough: subheading: Make the dough:
1. To a large mixing bowl, or stand mixer bowl, add all the ingredients in order as listed except the flour. Whisk together, then add flour. Use a Danish dough hook or, the dough hook on the stand mixer, to mix until the dough is wet and sticky.
Cover with a tea towel. Rest for 10 minutes.
Fold the dough: subheading: Fold the dough:
2. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock - you want to perform a fold at 12, 3, 6 and 9 o'clock. Pull the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes. Do this method 3 more times, 10 minutes apart. Wet your hands before each set because the dough is sticky. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold.
*Note: If you have time, after the last set of folds, coat dough in olive oil, cover bowl with plastic wrap and refrigerate at least 4 hours or overnight. Then, remove from the refrigerator, place directly into a 9"x13" oiled baking tray, cover with plastic wrap again and let it rise in warm spot for anywhere between 1 to 2 hours until dough is at room temperature. Proceed with the directions…
3. Coat the focaccia with oil, then cover loosely with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1½ hours. If it hasn't doubled in size and bubbled up in that time, perform a set of folds, and let it sit for an additional 20 minutes
Prep the dough and bake: subheading: Prep the dough and bake:
4. Remove the plastic wrap. Move the bowl back and forth to allow the dough to breathe and open its bubbles. Coat a generous layer of olive oil on the bottom of a 9x13 inch baking pan. Pour the dough in and flip. Gently spread the dough into the corners but don't force it. Allow it to rest for the final proof for another 30 minutes. The dough will continue to stretch and rise. If the room is not warm enough, add an additional 20 minutes of rise time.
5. Preheat the oven to 450°F. Lightly drizzle the top with olive oil. Dimple the dough right before baking. This dimpling creates its signature peaks and valleys.
6. Because oven strength varies, bake for
20 to 22 minutes or until your desired browning is achieved.
7. Remove from the tray onto a cooling rack to prevent a soggy bottom. Best enjoyed same day.
(Note: store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. This method of wrapping helps retain moisture and keeps it fresh and soft. It does take away the crusty skin of bread but you are left with pillowy, edible bread, instead of a hard, dry loaf.
You win and lose some. But they are perfect for sandwiches the next day.)