NO-KNEAD FOCACCIA BREAD – a delicious, rustic bread recipe you’ll definitely come back to

Cook time: 0 hours 40 minutes
Servings: 12 servings
Ingredients
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750 grams all-purpose flour
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555 grams lukewarm water
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7 grams or 1 tablespoon active dry or instant dry yeast
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15 grams kosher salt, or a big 4-finger pinch
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Extra-virgin olive oil
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Flaky salt
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Any other toppings of choice
Instructions
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Combine the water, yeast, flour and salt in a large mixing bowl. Roughly mix the dough using a fork. Oil your hands, then roughly mix the dough using your hands until there are no more dry flour spots.
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Dump the sticky dough on the lightly oiled work surface. Shape the dough into a ball by pinching all corners together in the middle of the dough. Place the dough back, stitch side down, in the oiled mixing bowl — no need to wash it after mixing the dough, and proof in the fridge overnight, or up to 2 days.
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Take the proofed dough out of the fridge and place it in a lightly oiled baking dish. You can pick a deeper one, like a lasagna dish for a thicker, taller focaccia, or a flat baking sheet, for a thinner one. Flatten the dough in the dish, then cover and proof in a warm spot for 1 1/2 to 2 1/2 hours, or until doubled in size.
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Heat the oven at 235°C or 450°F.
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Drizzle a bit more olive oil on the proofed focaccia and on your hands. Dimple the dough using your fingers, then sprinkle a generous amount of flaky salt and any other toppings over the focaccia.
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Bake the focaccia in the oven until golden brown on top, or for 35 to 50 minutes. Make sure to keep an eye on it.
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Serve with oil and vinegar.

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