Shockingly Easy No-Knead Foccacia

Derived from Bon Appetit Magazine- April 2020 Edition

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size - three to four hours. Feel free to use an 18x13 baking sheet instead of the 13x9 pan, I recommend the 13x9 because it makes perfect sandwich bread.

Ingredients

• 1 envelope (package) of active dry yeast (about 2 1/4 tsp)
• 2 tsp honey
• 5 cups (625g) all-purpose flour
• 1 tbsp Morton Kosher Salt
• 6 tbsp extra-virgin olive oil, divided, plus more for hands
• Flaky sea salt (or just kosher salt if you have no flaky salt)
• 4 tbsp unsalted butter, plus more for pan
• 2-4 garlic cloves

Directions

• Whisk yeast, honey, and 2.5 cups lukewarm water in a medium bowl and let sit for 5 minutes.
• Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
• Pour 4 tbsp oil into the biggest bowl that will fit in your fridge. Transfer shaggy dough to bowl and turn to coat in oil. Cover with plastic wrap or a tight fitting lid and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
• Generously butter a 13x9 baking pan over the entire inside of the pan.
• Pour 1 tbsp oil into center of pan. Keeping the dough in the bowl, gather up the edges of the dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat the process. Do this two more times; you want to deflate dough while you form it into a rough ball.
• Gently transfer dough to the prepared pan.
• Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size at least 1.5 hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready.
• Place a rack in the middle of the oven and preheat to 450 degrees. Lightly oil your hands, and gently stretch out dough to fill (you may not need to do this if using the 13x9 pan)
• Dimple foccacia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. (Don't be afraid to touch the bottom of the pan with the tips of your fingers while dimpling)
• Drizzle with remaining 1 tbsp of oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over (20-30 minutes).
• Optional step: If planning to consume immediately, feel free to brush the top with melted butter.