Focaccia Bread! Recipe (with Video)

Combining the Ingredients
1. Combine the all-purpose flour and yeast in a large bowl.
2. Mix the two ingredients to combine them thoroughly, then make a well in the center for the liquids.
3. Place the bowl aside.
4. Add the salt to the warm water (the target temperature is 100-105°F) and let it totally dissolve.
5. Add the water into the bowl with the flour and yeast.
6. Drizzle in the extra virgin olive oil.
7. Use your hands to stir the mixture together.
Preparing the Dough
1. Transfer the dough to another lightly greased mixing bowl.
2. Grab a quarter of the dough from underneath, then lift up and stretch it until the dough resists.
3. Fold it over and onto itself, then press down to secure the dough in place.
4. Repeat the process four times, working around the perimeter of the dough ball, until you’ve completed a full turn.
5. Cover the bowl with a damp towel and let the dough rest for 20 minutes.
6. Repeat the process of folding and resting three or four more times or until the dough becomes silky smooth and resists a bit when poked.
7. Cover the bowl tightly with plastic film and bulk ferment the dough in your refrigerator overnight.
Second Rise and Baking the Focaccia
1. Grease an 11×13 inch baking pan with a tablespoon or so of extra virgin olive oil and transfer the focaccia dough into it.
2. Gently press the dough and stretch it into each corner of the pan.
3. Cover the pan with a damp towel or plastic film, and leave it to rise for an hour.
4. Dip your fingers into water and begin dimpling the focaccia dough.
5. Cover the dough again and let it rest for another hour.
6. Top the focaccia with fresh rosemary leaves and garlic confit along with a hefty drizzle of the garlic infused oil.
7. Press the garlic cloves into the dough a little bit.
8. Finish the focaccia off with a few fat pinches of salt.
9. Bake it in a pre-heated 450°F oven for about 15 to 20 minutes.
10. Transfer the bread to a wire rack and let it cool off for a few minutes before cutting into it.