10 grams Diamond Crystal kosher salt ; for table salt, use about half as much by volume or the same weight68 grams extra-virgin olive oil , dividedCombine flour, salt, and yeast in large bowl and whisk together until homogenous. Add water and stir with wooden spoon until no dry flour remains, about 2 minutes. Add 20 grams olive oil and stir to incorporate, using hands if necessary to work oil into dough. Cover with plastic wrap, then let rest at room temperature for 1 hour.
Repeat this entire folding process once more. Cover bowl tightly with plastic wrap, and refrigerate for at least 18 hours or up to 3 days.Remove dough from refrigerator and let sit at room temperature for 10 minutes. Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Shape it by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
One hour before baking, adjust oven rack to lower-middle position. Place baking stone or Baking Steel on it, and preheat oven to 500°F . Using your fingertips, gently press and stretch dough to evenly fill all corners of the pan. Lift up one edge of the dough to let air bubbles underneath escape and repeat, moving around the dough until there are no large air bubbles left underneath and the dough is evenly spread around the pan.
Foccacia is always a no-knead bread.. there's no NEED to write that unless you think headline will bring in readers 🤷♂️
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