Time: 12-18 hours

Music Selection: Nel Blu Dipinto Di Blu (Volare) – Domenico Modugno original – Cantare


4 cups flour

2 tsp salt

2 tsp instant yeast

2 cups lukewarm water

5 Tbsp olive oil, divided

Sea salt flakes

Optional: fresh chopped herbs or fresh grated parmesan cheese


The day before making (or if you are in a hurry, then 5 hours before you want to serve the focaccia), in a large bowl, whisk together the flour, salt and yeast.

Add the lukewarm water and mix using your hands until it forms a ball. Knead it until smooth.

Pour 2 Tbsp of olive oil in the bowl to coat the sides and top of the dough. Cover the bowl and put in the fridge until about 5 hours before you want to eat the bread.

5 hours before you want to serve the focaccia, put cut parchment paper and another 1 – 2 Tbsp oil in the bottom of a 9 x 13 pan.

Deflate the dough and spread it into the pan as evenly as possible. Poke holes in the dough and then sprinkle remaining oil on top of the dough and let it rise (covered with a dishtowel) in a warm room for another 4 hours.

Preheat oven to 425 degrees. When dough is ready to bake, use your fingers to poke many holes in the dough down to the bottom of the pan. Sprinkle sea salt and fresh herbs (which I would toss with some olive oil so they don’t burn) or parmesan cheese on top. Bake in oven for 25 – 30 minutes.

Let cool for 10 – 15 minutes, then cut in large chunks and serve with soup (chicken lentil) or stew!

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