- 5 cups white flour
- 2 teaspoons instant yeast
- 2 teaspoons sugar or honey
- 21/2 cups lukewarm water
- 2 teaspoons salt
- Olive oil
- 4 tablespoons butter
- 3 garlic cloves, minced
- Coarse sea salt
Mix flour, yeast, sugar and water together in the bowl of a stand mixer until a shaggy dough forms.
Scrape the extra flour off the inside of the bowl and incorporate into the dough.
Cover bowl with plastic wrap and allow to rise at room temperature until doubled in size, 3–4 hours.
Turn the far edge of the dough into the centre of the bowl. Rotate the bowl and repeat until all the dough is folded into itself.
Generously butter a 13 x 9 cookie sheet, then pour 3-4 tablespoons of olive oil into the centre of the pan.
Gently tip the dough into the puddle of olive oil on the cookie sheet, Turn dough to coat in oil, then let rise, uncovered, in a dry, warm spot until doubled in size, 2-4 hours.
Poke dough with finger to see if it’s ready to bake. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.
Place a rack in middle of oven; preheat to 450°.
Lightly oil your hands then gently stretch out the dough to fill the pan. Dimple focaccia all over with your fingers, creating deep depressions in the dough.
Drizzle top with olive oil and sprinkle with sea salt.
Bake focaccia until puffed and golden brown all over, 20–30 minutes.
Just before serving, melt the butter in a small saucepan over medium heat. Add minced garlic, and cook 30-45 seconds until garlic is lightly toasted.
Brush garlic butter over focaccia, then slice into squares or rectangles and serve.
NOTE: Want hot foccacia straight from the oven for dinner but not home all day to make it? Start the dough first thing in the morning then put it in the fridge to rise. Remove dough a few hours before you want to eat, then continue from STEP 3.