Ingredients

• 1 tbsp or 1¼-oz. envelope active dry yeast (about 2¼ tsp.)

• 1 Tbsp honey

• 6 cups Bread Flour

• 1 tsp. Morton kosher salt

• 6 tbsp. extra-virgin olive oil, divided, plus more for hands

• 4 tbsp. unsalted butter, plus more for pan

• Flaky sea salt

• 3 cups warm water

  My preferred mix ins:

• 2 roasted garlic bulbs

• 4 sprigs of finely chopped fresh rosemary

  Other mix in options:

• Diced japenenos

• Cheddar cheese

• Fresh or dried Dill

• Fresh or roasted garlic

• Sundried tomatoes

• Fresh or roasted garlic

Directions

1. Whisk 1 tbsp of yeast or one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 Tbsp honey, and 3 cups lukewarm water in a medium bowl and let sit 5 minutes. It should foam, or at least get creamy.

2. Add 6 cups (625 g) Bread Flour and 1 tsp Morton kosher salt, along with roasted garlic and fresh chopped rosemary or other mix ins if using. Mix the dry ingredients prior to adding the yeast starter. Add the yeast starter slowly pouring it in as you mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

3. Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.

4. Generously butter a 13x9" baking pan for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl you are going to stretch and fold the dough into itself like an envelope turning the bowl with each fold. Should feel bouncy and slightly firm.

5. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.

6. Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt.

7. Bake focaccia until puffed and golden brown all over, 20–30 minutes.

8. Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter. If you used roasted garlic you do not need to add garlic to butter unless you like a really garlicky bread. Brush butter on top and serve.

This bread makes Amazing sandwiches and sliders