When we returned a couple of hours later, the dough had over-risen on the bench, and there wasn’t enough time to bake it, but thankfully we had soup ready and waiting.
5 cups high-grade or bread flour (I used 00 again as I still had some left over)
2 teaspoons salt
2 teaspoons instant yeast (I used 1 sachet of Edmonds Sure to Rise instant dry yeast)
6 Tablespoons Olive oil
2 cups water, at room temperature
1/4-1/2 cup of herb oil (recipe below)
Loosely cover the pan with plastic wrap and refrigerate the dough overnight (or for up to 3 days).
Allow the focaccia to cool for at least 20 minutes before slicing and serving.
Warm ½ cup olive oil over low heat in a small saucepan. Add about 4 tsp. of dried herbs, such as basil, parsley, oregano, thyme, rosemary, or sage. Add about ¾ tsp. of kosher salt, ¼ tsp. black pepper, and 1-2 finely minced cloves garlic. You may also add paprika, ground cayenne pepper, fennel seeds or onion powder to taste. Allow to remain on low heat for about half an hour to allow the oil to become infused with the flavors.
Adapted from: Annies-Eats