BEST FOCACCIA RECIPE - How to Make Perfect Focaccia

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Overnight Focaccia
Pan size 39x29xH5 (cm)
Lukewarm water 420ml (about 24-26 degrees)
Instant dry yeast 1/2 tsp (2.5g)
Honey 1/2 Tbsp (5g)
Salt 2 tsp (10g)
Extra virgin olive oil 1 Tbsp (15g)
Bread flour 500g
1. In a large bowl, add all ingredients except for flour and mix well. Then add flour and mix well without lumps, cover the top and wait 10 minutes.
2. After 10 minutes, hold the edges of the dough and fold it to the center. Cover the top again and wait 10 minutes. And repeat this process one more time.
3. Cover the top and let it rest for one to two days in the refrigerator.
4. Put parchment paper on a pan with olive oil and then apply olive oil again. Transfer the dough carefully to the pan. Fold once from top to bottom and once from bottom to top, then turn the dough over so that the smooth side is facing up. Cover the top and let it rise for about 1.5 to 2 hours. (The time may vary depending on the work environment.)
5. Use your fingers to press the dough down to the bottom to make small holes. Add some salt and toppings of your choice.
6. Bake in an oven preheated to 220 degrees for about 18-22 minutes. (at the bottom of the oven)
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