The Easiest Dinner Party Bread - Focaccia

Let me tell you why focaccia is the answer. You make the dough the night before. It requires no shaping skills whatsoever. It goes in the oven when your guests arrive and comes out when you're ready to sit down. It fills your entire house with the smell of olive oil and fresh bread.

Focaccia is the most hospitable bread in existence. It's casual and generous and a little rustic and it makes everyone feel at home immediately. This is the version I've been making for years — a cold overnight ferment that gives you enormous bubbles and a depth of flavor you simply cannot achieve in a same-day dough.

Ingredients

• 4 cups (512 g) bread flour

• 2 teaspoons (10 g) kosher salt

• 2 teaspoons (8 g) instant yeast

• 2 cups (455 g) lukewarm water

• Butter for greasing

• 4 tablespoons olive oil

• Flaky sea salt (Maldon)

• 1 to 2 teaspoons whole rosemary leaves

Instructions

Prep the dough the night before

1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.

2. Mix until the liquid is absorbed and the ingredients form a sticky dough ball.

3. Rub the surface of the dough lightly with olive oil.

4. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. I personally left it in for about 18-20 hours.

2-4 hours before baking

1. Grease a 9×13-inch pan with butter or coat with nonstick cooking spray. I actually have an olive oil spray so I greased the pan with butter then did the spray!

2. Pour two tablespoons of oil into the center of the pan.

3. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center.

4. Dump the dough into your pan and let the dough rest for 2-4 hours for a second rise at room temperature.

When you're ready to bake

1. Set the oven rack in the middle and preheat the oven to 425°F.

2. Pour two tablespoons of oil over the dough.

3. Wet your hands lightly and using all of your fingers, press straight down into the dough to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

4. Sprinkle with flaky sea salt and rosemary. Bake the focaccia for 25-30 minutes until golden brown on the top.