This Easy Focaccia has it all: a fluffy and airy crumb, crisp exterior and tons of flavor. All of the mixing/kneading happens in the mixer, and after a quick rise and prep it takes a nice nap in the fridge overnight and is ready to pull and bake the next day. The second rise in the refrigerator can be anywhere from 8-24 hours long, so it's easy to fit this bread into your busy schedule.
In the work bowl of a stand mixer fitted with a dough hook, add 1/2 cup warm water, sugar and yeast. Let sit for 10 minutes until foamy.
Add in flour and remaining 2 1/2 cups of water and mix on low (Speed 1 on a KitchenAid mix) until all flour is incorporated.
Pause the mixer to scrape down the sides of the bowl, add 1 tablespoon kosher salt, then mix on medium (Speed 4) for 6 minutes.
At the 6-minute mark your dough will look very wet and sticky, like a thick batter (this is good). Transfer dough to a bowl rubbed with 2 tablespoons of olive oil and cover. Let rise in warm place for 2 hours, or until doubled in volume.
Transfer dough to an 18 x 13-inch sheet pan rubbed with 2 tablespoons of olive oil. Fold dough in half over itself. Rotate pan 90° and fold in half again. Gently press dough toward the edges of the pan to fill. If the dough keeps springing back into place, allow it to rest/relax for 10 minutes and try again.
Cover dough in plastic wrap and place in refrigerator for 8-24 hours.
When ready to bake, pull pan from refrigerator and let stand at room temperature for about an hour. Preheat oven to 450°F.
Cover dough with remaining 4 tablespoons of olive oil, add toppings, and sprinkle liberally with kosher salt.
With firm presses of your fingertips, create dimples throughout the dough, pushing all the way to the bottom of the pan.
