Fitness Chef Chris Noel's Focaccia Part 2 |Baking made easy

Focaccia (Wet Dough)
Ingredients:

6 cups Water, room temperature
2 tablespoons Instant dry yeast
12 cups Unbleached all-purpose flour
2 tablespoons Kosher salt (or your preferred salt)
1/4 cup Extra virgin olive oil
Fresh and dried herbs as desired
Extra olive oil and kosher salt for top and bottom of bread
Instructions:

Prepare the Dough:
In a large bowl, combine water, yeast, and herbs. Stir and let sit for about 1 minute while you measure the flour.

Mix:
Add flour, salt, and olive oil to the yeast mixture. Mix by hand until a wet dough forms. The dough should resemble thick pancake batter. If the dough seems too dry, gradually add more water until you achieve the desired consistency.

First Rise:
Place the entire bowl in a clean trash bag or cover it with plastic wrap. Let it rise for about 1 hour, or until the dough becomes light and airy.

Prepare the Pan:
Choose a pan of your preference. Lightly sprinkle kosher salt and drizzle olive oil to coat the bottom of the pan.

Shape the Dough:
Add a portion of the dough to the pan, depending on how thick you prefer your focaccia. Drizzle olive oil and sprinkle salt and fresh herbs on top of the dough.

Second Rise:
Let the dough rise again until light and airy.

Bake:
Preheat the oven to 450°F (232°C). Bake the focaccia until the crust is nicely browned and an instant-read thermometer reads 200°F (93°C) internally. Don’t be afraid of a darker crust, as caramelization adds flavor.

Storage:
Focaccia is best eaten the same day. Store leftovers wrapped in plastic wrap until ready to use.

Make Ahead:
You can make the dough in advance and let it rise in the refrigerator for up to 1 day. Before baking, bring it back to room temperature, let it rise in the pan, and proceed as directed.