Makes one 11-by-17-inch loaf
5 1/2 cups all-purpose flour
One 1/4-ounce package (2 1/4 teaspoons) active dry yeast
5 tablespoons sugar
1 tablespoon kosher salt, plus more for sprinkling
2 1/2 cups cold water
Extra virgin olive oil
2 tablespoons corn meal
In a large bowl, combine the flour, yeast, sugar and 1 tablespoon of the salt. Stir in the water, mixing just until incorporated. Lightly mix in about 3 tablespoons of olive oil. Drizzle some more oil onto the dough, then turn the dough over to coat the bottom of the bowl. Drizzle a little more oil on top of the dough. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Remove the dough from the refrigerator, transfer it to a work surface and fold the four corners of the dough into itself. Return the dough to the bowl, drizzle some olive oil on top, then turn the dough over to coat the bottom of the bowl. Cover the bowl with plastic wrap and return the dough to the refrigerator overnight.
Punch the dough down in the bowl. Place the bowl on a countertop and let the dough rise to room temperature, about 1 hour. Coat a rimmed 11-by-17-inch baking sheet with 2 to 3 tablespoons of olive oil; sprinkle the baking sheet with the cornmeal. Spread the dough onto the baking sheet, cover the dough with plastic wrap and let it rise until large bubbles appear, about 1 hour.
Preheat an oven to 350ºF.
Lightly coat the top of the focaccia with olive oil and kosher salt. Bake about 20 minutes, until golden brown. Transfer the focaccia to a cooling rack and let it cool for 5 minutes before unmolding. Return to the rack to cool completely.
Copyright Nick Landino. All rights reserved.