No Knead Homemade Focaccia Bread

Instructions

1. To make a poolish, combine 1/2 cup water, 1/2 cup bread flour, and 1/4 teaspoon dry yeast in a bowl and mix until creamy. Cover with plastic wrap and leave on the counter for 14 hours to ferment.
2. In a large glass or stainless steel bowl, combine poolish with remaining water and dry yeast, and 2 tablespoons of olive oil. Whisk to combine.
3. Add remaining bread flour and salt, and mix by hand until a paste forms and flour is fully incorporated. Cover with a wet towel and let sit for 30 minutes.
4. After 30 minutes, use a spatula or flexible dough scraper to turn or fold dough in on itself about 20 to 25 times. Cover again and let sit another 30 minutes.
5. When the dough has rested, fold it in on itself another 20 to 25 more times. Cover and let sit for a final 30-minute rest. Afterwards, the dough should have noticeable signs of fermentation and bubbles.
6. Spray dough and bowl liberally with oil, cover bowl tightly with plastic wrap and refrigerate for 12 to 14 hours or overnight.
7. When dough has completed chilling, remove from refrigerator, keep bowl covered, and let dough come to room temperature.
8. Preheat oven to 425ºF. Brush olive oil liberally over a standard half sheet pan to keep dough from sticking.
9. Transfer room-temperature dough to the greased sheet pan and gently stretch to fill pan. With oiled or wet fingertips, gently press dough to form dimples evenly over the surface.
10. Set aside until dough has risen slightly and doesn't spring back when poked with a finger. Drizzle olive oil over the top and sprinkle with fresh herbs or toppings as desired.
11. Bake 25 to 35 minutes or until dough has doubled in size and is a deep golden brown. Remove from oven, and cool for at least 30 minutes before cutting and serving.
12. Chef's Note: A "poolish" is a pre-ferment that jumpstarts flavor and can be left out of a recipe for time-saving purposes. The longer dough ferments, the more flavor it will have. As this is a "no-knead" dough, overnight cold fermentation (refrigeration) is recommended for proper gluten formation.