Prep: 15 Minutes | Cook: 20-25 Minutes | Resting Time: Overnight | Total: 24 hours 40 Minutes

Makes 25 Servings

1 Package Active Yeast (7g)

2 cups Warm Water

2 tsp sweetener (honey, sugar, brown sugar)

5 cups Flour

1 tbsp + 1 tsp Kosher Salt

4 tbsp + 1 tbsp Olive Oil

2 tsp Rosemary

Activate yeast
Mix dough and allow to rest overnight in the fridge
Remove from the refrigerator and place in a 9 x 13 pan. Allow to proof for up to 2 hours
Spread and dimple the focaccia before placing in the oven to cook

In a large bowl, add warm water to the yeast. Add sugar to the bowl and mix thoroughly. After about 5 to 10 minutes the water should get a little foamy indicating that your yeast is activated.
Add flour to the bowl and gently fold until the mixture is uniform. There is no kneading involved, so either use your hands or a silicone spatula to mix the flour.
Once there are no longer any flour clumps or streaks in the dough, add salt and mix thoroughly. Add 4 tbsp olive oil and gently roll the dough around the bowl to coat in olive oil. Cover and place in the refrigerator for at least 24 hours to proof.
After at least 24 hours the dough should at least double in size. Remove from the refrigerator and transfer to a 9 x 13 pan at room temperature and cover. Allow the dough to continue proofing for 1 - 2 hours.
After 1 - 2 hours, the dough should have expanded to cover the entire pan. Set your oven to 400F Add 1 tbsp olive oil to the surface of the dough and spread evenly with a brush. Sprinkle kosher salt and rosemary on the surface.
Wet your hands with warm water and using your fingers, gently press into the dough to create dimples. At this point the dough should bounce back slightly, but small indentations should remain.
Place pan in the oven for 20-25 minutes or until a golden brown crust forms.
Remove from the pan and serve hot.

Focaccia

Sunnyside Kitchen