This is one of those recipes you should be weary of because once you try it, you may never want to eat another focaccia or from a restaurant bread basket again. This no knead, simple recipe is awesome.

In a bread class I took, my teacher swore by using organic flours and distilled water, and that lesson stuck with me. I usually use organic King Arthur flour, unless I have some fresh milled stuff around.

FOCACCIA

adapted from Saltie (a favorite cookbook in our home)

· 6 1/4 cups all-purpose flour

· 2 tablespoons kosher salt

· 1 teaspoon active dry yeast

· 3 1/2 cups warm water

· 1/4 cup extra-virgin olive oil, plus more for greasing & drizzling

· course sea salt

In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and stir until all the four is incorporated and a sticky dough forms. Pour 1/4 cup of olive oil into a 6 quart container with a tight fitting lid. Refrigerate overnight or up to two days.

When you're ready to bake, oil an 18 x 13 inch sheet baking sheet. Remove dough from the refrigerator and transfer to prepared pan, using hands to spread out as mush as possible. Allow dough to come to room temperature 20 min - 1 hour. When the dough is ready it should spread out on the entire sheet and have a fluffy feeling.

Preheat oven to 450 degrees F.

Pat down douch to an even thickness, about 1 inch on the baking sheet and begin to make indentions in the dough with your fingertips. Dimple the entire dough and then sprinkle evenly with sea salt.

Bake about 15 minutes. Then turn oven to broil and bake about 3 more minutes to get a nice crisp top. Transferto a wire rack to cool and eat!

**Store leftover focaccia in up to 1 week refrigerator in a plastic freezer bag and toast when ready to eat.