Brined Focaccia

Prep: 20 mins + rising time | Cook Time: 25 mins | Course: Baked Goods | Serves: 18 

Fluffy focaccia bread is brined with salt water and so incredibly flavorful. The brine definitely takes the flavor up a notch. You may never go back to making focaccia without a brine. @ligurianfocaccia @saminnosrat @thekitchn Inspired by Kitchn, Samin Nosrat, and Diego Bedin https://www.thekitchn.com/samin-nosrat-salt-fat-acid-heat-ligurian-focaccia-22949343#post-recipe-14218 

2 ½ cups lukewarm water

1 Tbsp yeast

1 Tbsp honey

5 ½ cups flour

1 Tbsp salt

¼ cup olive oil + more for the pan and finishing

Flakey salt, for finishing

Brine:

1 ½ tsp salt

⅓ cup warm water

In a stand mixer, combine water, yeast and honey, let sit to become foamy for about 5 minutes. Add the flour, salt, and ¼ cup olive oil. Mix for 1-2 minutes until the dough is stretchy. Scrape the dough down into the bowl and cover with plastic wrap. Allow to rise at room temperature until doubled in size, about 1 hour. 

Spread 2-3 tablespoons of olive oil onto an 18.13 rimmed baking sheet. When the dough has risen, scrape it onto the sheet pan and gently stretch it to fit evenly into the pan and into the corners. Add 2 more tablespoons of olive oil onto the dough. The dough may shrink some but keep working it as needed while it rests; allow to rest 30 minutes. Stir the brine together until the salt melts. 

Dimple the dough with your fingers. Pour the brine over the dough to fill in the dimples. Allow to brine and rise for 45 minutes. The dough will be light and bubbly. Preheat the oven to 450* the last 15 minutes of the brine rising. 

Sprinkle the dough with a bit of flaky salt and decorate or add toppings as desired. Bake for 25 minutes or until golden brown and the bottom crust is crisp. Remove from the oven when done and brush with 2 more tablespoons of olive oil, the dough will absorb it as it cools.