Read my expert tips, FAQ and watch the video tutorial before beginning.
To a large mixing bowl, add all the ingredients in order as listed except the flour. Whisk together, then add the flour. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until the dough is wet and sticky. This is the most work you'll do for this recipe. Then, cover with a tea towel and allow the dough to rest for 10 minutes.
500 ml warm water, 1 Tablespoon sea salt, 1 Tablespoon granulated white sugar, 2 teaspoon instant yeast, 1 Tablespoon olive oil, 550 g bread flour
For this recipe, I have recently adapted two types of stretches.STRETCH AND FOLD METHOD: This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes. COIL METHOD: This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold. Do this method 3 more times, 10 minutes apart. With each set of folds, the dough gluten structure gets stronger, making it easier to lift and fold.
Coat the entire focaccia and bowl with oil, about 3 Tablespoons. Cover the bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1 ½ hours or in the refrigerator for 4 to 12 hours. I prefer the longer, refrigeration rise. This yields the biggest bubbles and most flavor. Read more about my alternative rising schedules in this blog post.
Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat a generous layer of olive oil on the bottom of a 9"x13" inch aluminum, non-stick baking pan. For good measure, you may also line the bottom with parchment paper prior to drizzling the oil. Pour the dough into the pan. The dough may seem to "deflate" but don't fret.
Fold the dough into thirds. Then, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it.
Cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof. Please note, if you followed the refrigeration sample schedule, you need to let the dough come to room temperature and this may take up to two hours max.
Preheat the oven to 450°F / 232°C.
When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.
Coat your fingertips with some of the oil. This helps prevent sticking as you make your dimples. To do that, use your fingertips to press into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back. We are looking for jiggly dough.
1 Tablespoon Everything Bagel seasoning
Sprinkle the top with Everything Bagel seasoning. Place into the oven for 22-24 minutes until golden brown and crispy. Depending on the strength of your oven, baking time may vary by a few minutes.
Transfer to a wire rack to cool before slicing.