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dan78
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The night before make starter simply by mixing 1 cup +2 tsp bread flour, ½cup +2 tbsp water, yeast and honey. Cover and let rest overnight on the countertop.
The day after, using a fork or your hands, mix in the starter, the rest of the flour (1 ⅓ cup +2tbsp) and the water (¼ cup or 4 liquid oz). Then add salt. Finally, add the EVO oil. NO KNEADING required.
Cover and let rest for 20 minutes. Then do some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia" to see how I do it, it's very simply, I promise).
Repeat this 3 times every 15-20 minutes.
Then let rest the dough for 1.5 hours.
After this, divide and shape the dough into 8- 9 balls.
Layer baking pan with parchment paper and Grease with extra virgin olive oil abundantly. Place the dough balls on it and gently press to flatten. Let rest for 45-60 minutes.
Preheat oven at 425°F.
Grease your fingertips, drizzle some oil on top, and press down, making the famous holes. Add some rosemary (optional) and flaky salt. Bake for about 15-18 minutes or until golden brown on top.
Take them out of the oven and leave in the pan for about 2-3 minutes, then place on a baking rack.