Focaccia

800 g (100%) flour
640 g (80%) water
6.4 g (0.5%) yeast
16 g (2%) salt
108.8 g (13.6%) olive oil divided
- 32 g (4%) for dough
- 43.2 g (5.4%) [3.2 tbsp] for sheet pan
- 32 g (4%) [2.4 tbsp] for drizzle
Extra flaky salt for topping
Extra toppings (rosemary, tomatoes, olives, garlic, potato, etc)

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. Dough hook might not be a good idea. Be careful that water doesn't splash, pulse it a little at the beggining.
Set on an oiled bowl for 45 min to 2 hours until it doubles in size.
Drizzle 2 Tbsp. oil over a sheet pan right before taking dough out.
Take out and fold over into itself in half, then rotate 90º and fold again. Just until it deflates, and then place on sheet pan.
Do two more folds and let rest for 5-10 min for gluten to relax, covered.
Stretch dough gently on the pan. If it's not letting you stretch, let it rest for 5 min, and continue.
If doing overnight. After stretching, cover with plastic and chill from 8-24 hours.
Let it sit in a warm spot until dough is puffed and bubbly and doubles in size (45-65 min)
Preheat oven at 450ºF (Kenji does it at 500ºF)
Make dimples, drizzle olive oil. Add any extra toppings.
Bake it for 25-35 min.