Garlic Oil Focaccia

Half a cup of oil, most of it in the pan. The base fries while the top bakes.

Makes one 9x13. Overnight, plus 4 hours.

Ingredients

• 4 cups bread flour
• 2 tsp instant yeast
• 2 tsp fine salt
• 2 cups warm water
• 1/2 cup MOC Garlic Oil, divided
• Flaky sea salt and rosemary

Method

1. Night before: mix the flour, yeast, salt and water to a shaggy, very wet dough. Cover and refrigerate overnight.
2. Pour 1/4 cup MOC Garlic Oil into a 9x13 pan and spread it up the sides. Be generous, this is deliberate.
3. Tip the dough in. Fold it over itself four times, then turn it smooth side up.
4. Leave at room temperature 3 to 4 hours, until doubled and pillowy.
5. Heat the oven to 425F. Oil your fingers and press straight down through the dough to the pan, all over. Drizzle the remaining oil, then flaky salt and rosemary.
6. Bake 25 to 30 minutes until deep gold. Lift a corner: the base should be crisp and blistered.

Why it works

• The overnight cold ferment builds flavor that a two-hour rise cannot. It also makes wet dough manageable.
• The oil in the base of the pan shallow-fries the underside. That is the difference between focaccia and flat bread.
• Dimple to the bottom of the pan. Timid dimples close up and the crumb goes even and dull.