Focaccia!

82% hydration

1080g King Aruthur Special Patent flour
885g Water
9g Instant Yeast
27g Kosher Salt
15g Sugar
54g EVOO, plus more for greasing pan and drizzling on top before bake

Flaky Sea Salt to finish

Mix flour and water alone first until flour is fully incorporated, cover and let sit for 15 min.

Mix in instant yeast until fully incorporated, mix in salt and sugar until fully incorporated. A few minutes with a mixer and dough hook, medium speed. Let rest another 15 min, mix for 10 min more minutes, then stream in the oil and let it incorporate into the dough, you should have some decent gluten development by the time you add the oil.

Now put the dough in an oiled boil and cover and rest for 30 min. Then do 4 sets of stretch and fold every 15 – 20 min, the dough should feel quite elastic and smooth by the last fold. Let proof until about doubled in size.

At this point you can put the dough in the fridge overnight or turn it out onto an oiled half sheet tray (with a pan extender ideally) or 13×9 baking pan. Slowly stretch the dough to fit the pan, trying not to tear the dough. It will want to shrink back on you, if it does let it rest for 10 min or so and work it towards the edges of the pan gently. Repeat until the dough fills the tray. (you can also put the dough in the fridge over night at this step.

Let proof again until the dough is jiggly and marshmallow (1 to 2.5 hours depending on your kitchen temp)

Drizzle with olive oil and press into the dough dimpiling the surface, sprinkle with Flaky salt

Bake at 425 convection oven with fan on or 475 for regular oven. Bake about 22 to 27 min or til it looks perfectly golden brown

Take out and cool on wire rack for at least 20 min before cutting, ideally 40 min to make sure the structure is fully set! Okay if you really cant wait you can cut some off after 15 min but it's worth the wait!