No Fuss Focaccia

Ingredients:

• 500g unbleached bread flour

• 450ml warm water

• 4g instant yeast

• 15ml extra virgin olive oil

• 5g granulated sugar

• 10g fine sea salt

• Maldon sea salt for garnish

• Olive Oil for dimpling

Instructions:

1. Combine all ingredients into a large bowl and mix with hands until there are no dry patches of dough. This dough will be very wet and shaggy. Cover dough and set aside.

2. 15 minutes later perform a set of 4 stretch and folds on the dough then re-cover and set aside again.

3. After another 15 minutes perform another set of 4 stretch and folds then drizzle olive oil over the top and spread evenly, cover and put bowl in the fridge for a minimum of 18 hours.

4. Next day pour out dough into a well oiled pan (13x9) lined with parchment paper, fold dough into 3rds and flip over onto dough seam, cover and let proof until doubled in size.

5. Once doubled in size drizzle generously with olive oil and use fingers to gently dimple dough, sprinkle with flakey salt (or really anything you want, get creative) and bake at 425 for 20-25

   minutes on the bottom rack of your oven or until golden brown.

6. Allow dough to rest for at least 30 minutes before cutting.

7. Enjoy!