Salt-Crusted Focaccia

For the dough

1. Mix the water, olive oil, and honey in a measuring jug.

2. In a large bowl, whisk together the bread flour, instant yeast, table salt, and semolina.

3. Pour the liquid mixture into the dry ingredients and stir with a wooden spoon until roughly combined into a shaggy dough.

4. Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour.

   Then 60 min of waiting

5. With a clean wet hand, reach under one side of the dough, stretch it up, and fold it over the top toward the center. Repeat this fold 8 times total, turning the bowl 90 degrees each time.

6. Cover the bowl again with plastic wrap and let it sit at room temperature for another hour.

   Then 60 min of waiting

7. Perform another round of 8 stretch-and-folds, turning the bowl 90 degrees each time until the dough is smooth and elastic.

8. Cover tightly with plastic wrap and refrigerate for a cold ferment for 12 to 24 hours.

   Then 720 min of waiting

For the salt brine

9. Whisk together the warm water, olive oil, and table salt in a small bowl until the salt dissolves.

For shaping and baking

10. Preheat the oven to 475°F (245°C) with a baking steel or stone on the middle rack for 1 hour.

    Then 60 min of waiting

11. Pour 2 tablespoons of olive oil into a 9x13-inch metal baking pan, coating the bottom and sides evenly.

12. Transfer the cold dough into the prepared pan, turn it over once to coat both sides with oil, and gently nudge it toward the corners without deflating it.

13. Cover the pan loosely with plastic wrap and let the dough rise at room temperature until it expands and fills the pan, about 2 hours.

    Then 120 min of waiting

14. Drizzle the remaining 1 tablespoon of olive oil over the risen dough.

15. Lightly oil your fingers and press vertically down into the dough to create dimples across the entire surface, taking care not to poke all the way through the bottom.

16. Pour the prepared salt brine evenly over the dimpled surface, letting it pool in the indentations.

17. Sprinkle the flaky sea salt evenly across the top.

18. Place the pan directly on the preheated baking steel and bake until the top is deeply golden brown and crispy, 20–22 minutes.

    Then 20 min of waiting

19. Remove from the oven and let cool in the pan for 10 minutes.

    Then 10 min of waiting

20. Slide the focaccia out of the pan onto a wire rack to finish cooling before slicing.

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