Atmos

Ingredients:

• 4 cups (512 g) all-purpose flour or bread flour
• 2 teaspoons (10 g) kosher salt
• 2 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water
• 4 tablespoons olive oil
• Flaky sea salt
• 1 to 2 teaspoons whole rosemary leaves, optional

Preparation:

• Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
• Prepare the pan: Line a 9×13-inch pan with parchment paper, grease with oil, or coat with nonstick cooking spray. Pour 2 tablespoons of oil into the center the 9×13-inch pan.
• Continue the dough: Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the dough into the prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
• Flavour the dough: Set a rack in the middle of the oven and preheat it to 220 °C. If using the rosemary, sprinkle it over the dough. Pour two tablespoons of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
• Bake the foccacia: Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
• To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days.

Source: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/