FROM SCRATCH FOCACCIA

The crisp, fluffy Italian flatbread is easy to make at home with just a bowl and a baking pan. Then use it for everything from breakfast to dessert!

- KRISTINA KUREK

BEST-EVER FOCACCIA

Active 15 min. | Total 16 hr. 15 min.

(including rising time) | Serves 12.

4 cups all-purpose flour

2 tsp instant yeast

2 tsp kosher salt

1 tsp sugar

2 1/4 cups lukewarm water (should feel slightly warm to the touch, not hot)

1/3 cup plus

2 Tbsp olive oil, plus more for fingertips

1 tsp flaky salt

1. In large bowl, whisk together flour, yeast, salt and sugar. Stir in water until dough forms; scrape down bowl so no dough clings to sides. Cover bowl tightly with plastic wrap. Refrigerate at least 12 hr. and up to 24 hr. (dough should double in volume).

2. About 21/2 to 4 hr. before baking, pour 1/3 cup oil into 9- by 13-in. metal baking pan. Tilt to coat bottom and sides of pan.

3. Using stiff rubber spatula or bowl scraper, pull in edges of dough to meet center (this simultaneously deflates dough, readying it for its second rise, and forms it into a mass).

4. Flip dough into oiled pan and use fingertips inserted slightly into dough to gently splay it out to cover as much of pan as possible (it will be supple and stretchable, yet resilient). It is helpful to also lift, shimmy and stretch dough; don't worry if it doesn't fill corners of pan completely. Cover pan tightly with plastic wrap and let rise until slightly more than doubled in volume, 2 to 3 hr.

5. Position rack on lowest rung in oven (about 3 in. from bottom) and heat to 475°F.