Focaccia

Instructions

In a large bowl, combine flour, salt, sugar, yeast, and pecorino Romano. Stir well. Add water and mix by hand until combined, then continue to mix for 1 minute more. (The dough will be wet and sticky.)

Lightly oil a large bowl, place dough in it, and cover. Let rest until the dough has more than doubled in size and is covered with bubbles, 10 to 12 hours.

Generously dust a clean work surface with flour and use a bowl scraper (or rubber spatula) to scrape the dough out of the bowl in one piece. Using floured hands, gently fold the dough from the edges to the center to make a loose ball. Brush with olive oil and sprinkle sea salt over the surface. Cover and let rest until almost doubled in size, 1 1/2 to 2 hours.

Preheat the oven to 450°F (232°C) and place a rack in the middle slot. Place a pizza stone or an upside-down baking sheet on the rack to warm.

Meanwhile, generously dust a pizza peel or baking sheet with flour and place dough in the middle. Working quickly to prevent dough from sticking to the peel, use your fingers to dimple the dough in an outward motion, making it an even thickness across the peel. Continue dimpling until you have a 10-inch (25-cm) long oval-shaped loaf.

Drizzle the dough with olive oil, top with chopped herbs, and sprinkle generously with sea salt.

Shake the dough onto the baking stone and bake until the crust is a deep golden color, 15 to 20 minutes. Slide the focaccia onto a cooling rack and let sit for a few minutes before cutting.

Sides