No Knead Focaccia

Instructions

1. In the bowl of a standing mixer or a large mixing bowl, stir together the all purpose flour, whole wheat flour, yeast, and salt. Drizzle with 1/4 cup olive oil. Heat the water to the temperature specified by the yeast manufacturer (check your packet; some brands call for 110 degrees F; others up to 130 degrees F).
2. With a hand mixer or the stand mixer’s paddle attachment, beat dough on low speed while gradually pouring in the water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky.
3. Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft-free place for 1 to 2 hours, until the dough becomes puffy, or store in the refrigerator for up to 1 day.
4. Drizzle a large baking sheet generously with olive oil. Gently turn the risen dough out onto the greased baking sheet. Coax and stretch the dough into to a 1/2-inch thick oblong shape (it may not be uniform). With your fingertips, “dimple” the dough by poking it gently all over. Cover and let rest at room temperature until puffy, about 1 hour more (or refrigerate overnight for an even fluffier texture).
5. When ready to bake, if your dough is in the refrigerator, remove it and let it come to room temperature. Place a rack in the upper third of your oven and preheat the oven to 375 degrees F.
6. Prepare any desired focaccia toppings.
7. Generously drizzle olive oil all over the top of the dough, then sprinkle evenly with flaky salt. Add any other desired toppings (see blog post above for suggestions).
8. Bake until golden brown, 20 to 25 minutes, checking at the 18 minute mark. Serve warm or at room temperature.