Rustic Italian Focaccia

1. Combine Dry Ingredients

In a large bowl, whisk together the flour, kosher salt, and yeast.

2. Hydrate the Dough

Gradually add the warm water to the dry ingredients, stirring until a sticky dough forms. Expect a very wet consistency; no kneading is required.

3. Oil and Rest

Pour 2 tablespoons olive oil into a separate bowl. Place the dough in the bowl and turn to coat evenly. Cover the bowl tightly and refrigerate for a minimum of 24 hours, or up to 2 days.

4. Prepare Pan

Grease a 9-by-13-inch baking sheet with olive oil.

5. Shape and Rise

Remove the dough from the refrigerator. Transfer it to the prepared pan. Gently spread the dough, oiling your hands if necessary to prevent sticking. Allow it to rest and rise in a warm place until it roughly doubles in size.

6. Preheat Oven

Set your oven to 450 degrees Fahrenheit.

7. Dimple the Dough

Once the dough has risen, use your palms to even it out to about a 1-inch thickness. Dimple the dough with your fingertips. Evenly drizzle with the remaining 2 tablespoons of olive oil and sprinkle with sea salt and optional herbs.

8. Bake

Place the focaccia in the oven, rotating the pan midway through, and bake until golden brown, about 20 to 25 minutes.

9. Cool and Serve

Let the focaccia cool on a wire rack before removing it from the pan. It's best enjoyed while hot.