No-Knead Big Bubble Focaccia

1 . Stage

Gather all ingredients.

2 . Stage

Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.

3 . Stage

Cover and let sit at room temperature for 12 to 14 hours.

4 . Stage

Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.

5 . Stage

Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.

6 . Stage

Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.

7 . Stage

Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.

8 . Stage

Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.

9 . Stage

Unwrap and stretch and fold dough once more in each direction using oiled hands.

10 . Stage

Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.

11 . Stage

Preheat the oven to 425 degrees F (220 degrees C)

12 . Stage

Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.

13 . Stage

Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve. No-Knead Big Bubble Focaccia. Chef John