Focaccia, 90% hydration

This is a 19-hour dough — plan to start around 7pm the evening before you want to bake. The schedule: 1 h autolyse → knead → 2 h bulk ferment with stretch-and-folds → 15 h in the fridge → 1 h pan proof → bake.

In a large bowl, mix the flour and water into a rough dough — no dry flour patches, no kneading. Cover and rest for 1 hour at room temperature.

Add the yeast, salt, and 25 g olive oil to the autolyse. Knead by hand for 5-7 minutes until smooth and elastic. The dough is wet — work with damp hands.

Cover and ferment at room temperature (~25 °C) for 2 hours. During this window, do three stretch-and-folds at ~30-minute intervals.

Move the bowl to the fridge (~5 °C) and let the dough rest for 15 hours. This is the overnight step — Sunday evening to Monday early afternoon.

Line a sheet pan with parchment, oil it generously. Tip the dough in and gently press it into the corners. Cover and rest at room temperature for 1 hour.

Preheat the oven to 250-260 °C, about 30 minutes ahead of the bake.

Drizzle the focaccia generously with olive oil. Use your fingertips to dimple the surface — all the way down to the pan. Scatter flake salt over the top.

Bake at 250-260 °C for 20-25 minutes until deeply golden, the surface crisp and the dimples darker than the rest.