Vivatta

Ingredients

4 cups (512 g) all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water (combine ½ cup boiling water with 1 ½ cups cold water)
Butter for greasing
4 tablespoons olive oil, divided
Flaky sea salt (such as Maldon)
1 to 2 teaspoons whole rosemary leaves (optional)

Make the Dough:
- In a large bowl, whisk together flour, salt, and instant yeast.
- Add the lukewarm water and mix with a rubber spatula until the dough forms a sticky ball.
- Rub the surface of the dough lightly with olive oil, cover with a damp towel or plastic wrap, and refrigerate for at least 12 hours (or up to 3 days).
Prepare the Dough for Baking:
- Grease two 8- or 9-inch pie plates or a 9×13-inch pan with butter or nonstick cooking spray. Add 1 tablespoon of oil to each pie plate or 2 tablespoons to the larger pan.
- Using two forks, deflate the dough by pulling it from the sides of the bowl toward the center, forming a rough ball.
- Divide the dough into two pieces (if using two pans) or leave whole (if using one pan). Place the dough in the prepared pans and roll in the oil to coat.
- Let the dough rest for 3-4 hours at room temperature (no need to cover).
Bake the Focaccia:
- Preheat the oven to 425°F with a rack set in the middle.
- If using rosemary, sprinkle it over the dough. Add 1 tablespoon of olive oil to each pan (or 2 tablespoons for the larger pan).
- Press your fingers straight down into the dough to create deep dimples, stretching the dough slightly as needed to fill the pan. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes, until the underside is golden and crisp.
- Remove from the oven, transfer focaccia to a cooling rack, and let cool for 10 minutes before slicing and serving.