This recipe provides clear instructions for making an easy focaccia bread, including an overnight rest in the fridge for enhanced flavor and texture. Topped with olive oil, flakey sea salt, and optional squash blossoms.
In a large bowl add the 2 3/4 cup Lukewarm water, 2 1/2 tsp active dry yeast, and 1 tbsp pure maple syrup. Mix and let it sit for 10 minutes.
Then add in about half the amount of flour, mix then add in the other half and mix with a spatula until there are no flour bits. Should be a soft, sticky dough.
Use your spatula to lift part of the dough, to the bottom of the bowl, drizzle 2-3 tbsp of olive oil then another 2-3 tbsp on top of the dough.
Cover the dough with plastic wrap then place in fridge over night or for at least 8 hours.
Remove the dough from the fridge and let sit on your counter top for 1 hour.
To a rectangular baking dish, add 2-3 tbsp of oil to the bottom of the dish and pour in the dough. Let it sit for an additional 30 minutes - 1 hour.
Preheat oven to 450 F.
Using your fingers, press into the dough to make little dimples then drizzle over more olive oil, flakey salt and toppings of choice!
Bake for 25-30 minutes or until top is golden.
