Focaccia

See this first for over night

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

Ingredients

- 550 g  flour
- 2 cups (474 ml or grams) of water
- 2 1/4 tsp yeast
- pinch of sugar
- 11 grams (2.2 tsp) of salt
- 2 tbsp olive oil 25 g

- Extra flaky salt for topping
- Extra olive oil for pan and topping
- any toppings (rosemary, tomatoes, olives, garlic, potato, etc)

Steps
FOOD PROCESSOR NOT RECOMMENDED
- Mix all ingredients until dough is nice and elastic, it won't be as firm as other bread doughs because it has a lot of water.
- Set on an oiled bowl for 45 min to 2 hours until it doubles in size.
- Take out and fold over into itself in half, then rotate 90º and fold again. Let rest for 10 min for gluten to relax, covered.
- Extend on a very (very) oiled pan, gently. If it's not letting you stretch, let it rest for 5 min, and continue. Let rest for another 45min~1h until it doubles in height.
- Make dimples, top with lots of olive oil, making pools of it. Add any extra toppings
- Let it rest for 15 min
- Bake for 450ºF for 20-40 min