Focaccia

Get 2 cup (250g) bread flour 1 cup (236g) warm water honey 1 tbsp yeast 1.5 tbsp salt 1 tbsp fresh rosemary (for crust) 1 tbsp rock salt (for crust) 2 tbsp olive oil (for crust) Do Squirt a bit of honey into the warm water and awaken the yeast into it for about 10 minutes until it blooms. Add the flour and salt, combine and knead for about 5 minutes. It's a really wet dough. Transfer to an oiled bowl, cover, and fridge overnight or 2 days. After removing, punch it down. Then line a 9" square pan with parchment and pour 1 tbsp of olive oil in the bottom. Roll the dough in the oil to coat it and form a ball. Leave it in the pan to warm and do a 2nd rise for 2 to 4 hours. Make a bunch of deep finger dimples, then pour another 1 tbsp olive oil to coat the top. Sprinkle the salt and rosemary on. Leave a pan of 1 cup water in the oven for a steam bath. Then bake the dough immediately for 25 minutes at 425F, or until 200F inside. Notes based primarily on: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/ the oil on the crust, combined with the steam bath, really turned it into pizza hut crust. nobody is complaining.