This recipe was developed by a colleague of mine several years ago. Nick is an excellent baker and this recipe rocks with McEvoy’s Basil Olive Oil. The overnight rise makes for a tender crumb and a crunchy crust.
Combine flour, yeast, sugar and 1 Tbsp. in a large bowl.
Stir in the water, mixing until just incorporated.
Mix in 3 Tbsp. of the olive oil.
Drizzle more oil on the top of the dough and turn the dough over to coat the bottom of the bowl
Drizzle a little more oil on top of the dough and cover with plastic wrap. Refrigerate for 1 hour.
Remove dough from the refrigerator and fold the four corners of the dough into itself. Return dough to the bowl, drizzle a little olive oil on top. Cover the dough with plastic wrap and return to the refrigerator overnight.
Punch dough down in the bowl and let rise at room temperature for 1 hour.
Coat a rimmed baking sheet with 2 to 3 tablespoons of olive oil and sprinkle with cornmeal or polenta.
Spread dough onto the baking sheet, cover with plastic wrap, and let rise for 1 hour or until large bubbles appear.
Preheat the oven to 400F.
Sprinkle the dough with 2 Tbsp. olive oil and the remaining 2 Tbsp. salt.
Bake until golden brown, about 20 minutes, rotating halfway through.
Cool focaccia on baking sheet for 5 minutes then transfer to a wire rack to finish cooling.