Overnight, Refrigerator Focaccia
"Adapted from the focaccia and pissaladière recipes in Bread Toast Crumbs.A few notes:As always, for best results, use a digital scale to measure the flour.I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours...."
INGREDIENTS
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4 cups (512 g) all-purpose flour
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2 tsp. kosher salt
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2 tsp instant yeast
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2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
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butter for greasing
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4 tablespoons olive oil, divided
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flaky sea salt, such as Maldon
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