Ingredients

• 5 cups (23 ounces) high-gluten or bread flour
• 2 teaspoons instant yeast
• 2 teaspoons Kosher salt
• 6 Tablespoons extra-virgin olive oil
• 2 cups water, room temperature
• flaky salt
• pepper

Instructions

Mixing the Dough

In the bowl of a stand mixer, stir together the flour, yeast, salt. Add the water and oil, and mix on low speed with the paddle attachment until the ingredients form a wet, sticky ball.

Switch out the paddle for the dough hook. Mix on medium low speed for 6 minutes. The dough should clear the sides of the bowl but remain sticky on the bottom.

Stretching and Folding

Using a scraper or spatula dipped in water, transfer the sticky dough to a baking sheet coated with olive oil to prevent sticking.

Proofing

Coat your hands with water, stretch the dough from each end to twice its size, and fold it letter-style over itself to return it to a rectangular shape. Loosely cover the dough with plastic wrap and let it rest for 30 minutes. Repeat the stretching, folding, and resting process two more times.

After the third fold, cover the dough and let it ferment at room temperature for 1 hour.

Liberally oil an 18-by-13-inch half-size sheet pan. Using a pastry scraper and lightly oiled hands, lift the dough and transfer it to the prepared pan, maintaining a rectangular shape as much as possible.

Use your hands as paddles to spread the dough and fill the pan. It doesn’t have to be perfect, as there will be more shaping before the final proof. Loosely cover the pan with plastic wrap and refrigerate the dough overnight (or for up to 3 days).

Baking

Two hours before baking, remove the dough from the refrigerator and drizzle oil over the surface, grate Parmigiano, and add flaky salt. Use your fingertips to dimple the oil into the dough, which should help fill the pan completely to a thickness of about ½ inch.

Cover the pan with plastic wrap and proof the dough at room temperature for 1–2 hours, or until it doubles in size, rising to a thickness of nearly 1 inch.

Preheat the Wolf Oven to 500°F on Bake Mode. Place the pan in the center of the oven, then lower the temperature to 450°F. Bake for 18–23 minutes, or until the focaccia begins to turn a light golden brown.

Place baking tray on cooling rack for 10 minutes. Remove from tray and put on cooling track for an additional 20 minutes to cool. Then cut and serve.