Heidi's Big Night Focaccia

I was looking for a focaccia recipe to hand out as samples at the farmers market. Luckily I had just picked up the amazing Big Night Cookbook, and flipped to their focaccia recipe. I have not once looked back. Here it is, slightly adapted by yours truly. -- Heidi D., Brooklyn, NY

INGREDIENTS

• 2 ½ cups plus ½ cup lukewarm water
• 2 ¼ tsp active dry yeast (one ¼-ounce packet)
• 1 Tbsp honey
• 6 cups bread flour
• 2 Tbsp kosher salt, divided
• Extra-virgin olive oil, plus more as needed
• Flaky sea salt, like Maldon for sprinkling atop
• Add-ons if desired: rosemary, thyme, oregano, diced tomatoes, thinly sliced onions, roasted garlic

DIRECTIONS

• Mix ½ cup water, active dry yeast and honey in a small bowl until dissolved. Let sit about 10-20 minutes until top looks foamy.
• Combine flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. (If you don't have a stand mixer, use a whisk or wooden spoon!) Add the remaining 2 ½ cups water and the yeast mixture to the flour. Mix on low until all ingredients are incorporated. Increase speed until dough forms, about 2-3 minutes. Texture will be wet and sticky.
• Grease a large bowl with about 3 Tbsp olive oil. Transfer dough to oiled bowl with a spatula or bench scraper and gently roll to thoroughly coat with oil. Cover bowl and let proof for about 2-3 hours until dough has doubled in size.
• Pour 3 Tbsp oil into a 13’x18” rimmed baking sheet and using a pastry brush or fingers generously coat bottom and sides of pan. Using oiled hands, gently lift dough inside bowl from one side and fold over itself. Turn bowl and repeat to deflate.
• Turn dough out onto prepared baking sheet. With oiled hands, lift and fold dough in pan, turning the pan ¼ turn then repeat lifting, folding and turning 3 more times. Cover the dough again with the oiled plastic wrap and allow to rest for about 15 minutes.
• Uncover and with oiled hands, gently stretch dough to fit baking sheet. If dough keeps shrinking back too much, allow to sit for about 10 minutes and begin again.
• Cover with oiled plastic wrap and chill for about 8 hours, and up to 24 hours.
• Remove focaccia from refrigerator and allow to come to room temperature for about 1 hour until dough is puffed and bubbly. Place oven rack in center of oven and preheat to 450° F.
• Remove plastic wrap and drizzle dough with more oil.
• Using oiled fingers, press fingertips into dough to dimple all over surface. Sprinkle flaky salt and any add-ons over surface. Bake until surface is golden brown, about 22-25 minutes.
• Remove from pan and allow to cool on wire rack for about 10 minutes before serving.