the crunchy top & soft interior feel like a pillowy, crispy delight. the olive oil brings out the slightly salty & yeasty signature focaccia flavors. the active preparation time is only a little over 10 minutes. enjoy with avocado slices, fresh berries, or on its own!
(serves 6 & takes 12 minutes + 8½ hours idle)
1 ¼-oz envelope active dry yeast
2 tsp honey
5 cups all-purpose flour
1 tbsp morton kosher salt
6 tbsp extra-virgin olive oil
4 tbsp unsalted butter + more for pan
flaky sea salt
2 garlic cloves
1. in a medium bowl, whisk yeast, honey, & ½ cup lukewarm water & let sit 5 minutes. mix in flour & salt. in a large bowl, pour oil. add dough & turn to coat in oil. cover with plastic & chill 8 hours.
2. butter a baking pan. pour 1 tbsp oil into center of pan. with dough in bowl, using a fork, gather edge of dough farthest from you & lift over into center of bowl. repeat 3 times. transfer dough to pan. let rise, uncovered, in a warm spot, 1½ hours.
3. preheat oven to 450°F. with fingers, dimple focaccia. drizzle with 1 tbsp oil & sprinkle with salt. bake 20 minutes.
4. meanwhile, in a small saucepan over medium heat, melt 4 tbsp unsalted butter. remove from heat. peel & grate garlic cloves. add to butter & cook over medium heat 1 minute. brush focaccia with garlic butter & slice into rectangles.