Fococcia

Instructions

1. Grease a large bowl with 1 tablespoon of olive oil. Set aside.
2. Combine together, warm water, honey, and yeast in a separate large bowl until combined. Let’s stand into foam me about five minutes.
3. Add flour and kosher salt stir with wooden stew until just combined drizzle 4 tablespoons of the olive oil over top and stir with the wooden spoon to incorporate. Transfer data grease pole cover tightly with plastic wrap and refrigerate at least 12 hours or up to 18 hours. (Dough will double in size)
4. Remove bowl from refrigerator and let stand at room. Temperature dough has popped up and double in size, about two hours.
5. Brush a half sheet pan (13″ x 18″) with 2 tablespoons of olive oil.
6. Fold the dough about 4 to 6 times from the outside to the inside. (The dough will noticeably deflate) turned out into prepared pan. Spread gently with grease hands to fill the pan. It’s OK if the dough doesn’t reach all the corners, it will as it continues to expand at room temperature. Cover pan tightly with plastic wrap and let stand until dough puffs slightly and reaches quarter of the pan; about one hour.
7. Preheat oven to 450°F. Slice cherry tomatoes in half and set aside in a bowl.
8. Remove plastic wrap. Dimple dough all over with fingers. Place cherry tomatoes into dough, making a pleasant pattern; cut side up. Spread rosemary leaves across the dough. Drizzle the remaining 1 tablespoon olive oil, overdo and sprinkle with flaky salt. Let’s stand at room temperature and dough is puffed up about 15 minutes.
9. Bake focaccia and preheat oven until golden brown, 20 to 25 minutes. Once removed from oven, remove focaccia from pan and transfer to a wire rack.
10. Let cool completely about one hour. Cold focaccia may be wrapped in plastic wrap and stored at room temperature up to three days.