liguria bakery tomato focaccia recipe liguria bakery tomato focaccia recipe

Bake in the oven at 200 C (425 F) for 20 minutes, until crisp and brown. Thanks Ella! Brush it with a bit of olive oil and let it cool until you can handle it with your hands. Inspired by Liguria Bakery in San Francisco. Instructions That seems silly in hindsight. Best Ever Focaccia Pizza | Recipe | Focaccia pizza, Recipes - Pinterest If I couldn't have the real thing, I had to give making my own a shot. This recipe has been adapted from one by our good friend Fausto, known as U Giancu, who makes this fresh daily to be served in his restaurant. Prep time 1 hour 30 minutes Cook time 20 minutes Makes 1 9x13-inch sheet Jump to Recipe Author Notes This focaccia is inspired by the "pizza" focaccia I worship from Liguria Bakery. Use a spatula or your hand to gently release the dough from the sides of the bowl and fold it onto itself gently, then pour it onto pan. Liberally coat your focaccia with mild-tasting extra-virgin olive oil. Is the dough possibly too thin on your baking sheet? Focaccia Recipe from Liguria Ingredients 1 (112 gr,, 4 oz.) Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (dont worry if the olive pools in pockets, it will absorb as it sits). Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel. Focaccia Recipe | King Arthur Baking Here is the Italian Connections recipe for focaccia from Liguria: Need to correctly detail oil and water A. Then add the oil. Pour over flour and knead at medium speed for 3 minutes. This should still be okay, Marisa. Let the dough rise until doubled in size. Add the pre-fermented dough and the rest of the water, start kneading at low speed until the ingredients have amalgamated and formed a compact dough. 1/3 cup water mixed with 1/3 cup oil, this is the topping before baking. Rosemary is my favorite, but it . Focaccia Recipe from Liguria - Italian Connection Ingredients: 2 packages (4 1/2 tsp) active dry yeast 1 tablespoon sugar 2 cups warm water (110-115F) 1 1/2 lb (5 cups) unbleached bread flour, plus more if needed 1 tablespoon kosher salt 1/4 cup olive oil, plus more for the pan 1 tbsp minced fresh rosemary Instructions: In step one, when you whisk together the flour, salt, and instant yeast, add your ingredients chopped olives, sun-dried tomatoes, roasted garlic to the flour and toss to coat; then add the water. Ive been fascinated with the idea of trying out this Ligurian focaccia recipe ever since I watched the first episode of Samin Nosrats Salt, Fat, Acid, Heat on Netflix. Any suggestions? 11 Related Question Answers About Heirloom Tomato Focaccia. Cover the dough and let rise again for another 30 minutes. Brush the focaccia with the olive oil on the pan. This looks awesome. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. I do it overnight.Once it's risen, get an 18-by-13 inch rimmed baking sheet and spread 2 to 3 tablespoons of olive oil onto it. I too love Liguria's "pizza" focaccia, but dang this pandemic, can't fly in to get them. Stir with a rubber spatula until it's just incorporated, then scrape the sides of the bowl clean. Let us know in the comments. for the time-starved or curious culinary adventurer. Put the bread in the middle of the oven and quickly pour the hot water into the tin at the bottom before you shut the door. At the end you will obtain a soft and elastic dough. Preheat oven to 450F. The recipe harks back to the twelfth century, when the inhabitants of Recco first made a simple flatbread with a cheese filling. Delivery & Pickup Options - 821 reviews of Liguria Bakery "Top-notch focaccia that supplies most of the city's restaurants' focaccia needs. Roasted Shrimp, Cherry Tomato and Pesto Focaccia 35 minutes Italian The night before you want to make focaccia, make the biga and place in a sealed container in the refrigerator. The bread's texture is super light and fluffy . Pin for later! I wanted to actually ENJOY making this, not feel rushed or only half paying attention. Mix on low speed, scraping down sides and hook as needed to incorporate any dry . 14 hours 15 minutes Youll mimic her gentle movements, the dreamy glug of olive oil and sprinkles of salt. NEED IT NOW. Preheat the oven: Set the oven to 500F and top the focaccia with any optional pre-bake toppings (see below) Bake the focaccia: Place the pan in the oven and lower the temperature to 45oF and bake for 10 minutes. Stretch the dough by hand, pulling it into the corners and edges of the pan. Sprinkle a countertop with flour. Place your orderhurry; there's a line out the doorand Liguria Bakery's proprietors will wrap your stack tightly in white butcher paper and truss it with bakery twine so quickly, it'll be like watching a surgeon deploy emergency stitches. I made this recipe and it was certainly the closest Ive ever been able to get to the focaccia we were served at the counters in Santa Margherita. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a cooling rack. Just like pizza dough, ACE Bakery focaccia is made with flour, oil, water, yeast and salt. Loosely cover and let the dough proof in the pan for 30 minutes, until its puffed up. Drizzle olive oil and sprinkle salt and herbs on top. But focaccia is more like bread. Add a last drizzle of olive oil over the focaccia and sprinkle with coarse salt. Your email address will not be published. LIGURIA BAKERY - 457 Photos & 821 Reviews - Yelp I miss this place so much. Traditional Ligurian Focaccia Recipe - An Authentic Italian Focaccia I want to send some focaccia to a friend (and myself) and I would really appreciate any advice my fellow San Franciscans can offer me on Dec 24, 2019 - This focaccia pizza with tomato sauce recipe is inspired by the one I worship from Liguria Bakery. In Step 3, you say Add the salt, oil, and yeast mixture, and mix lightly. The only OIL listed in the ingredient list is the 1/3 cup that is mixed with water and poured over the top prior to baking. It is typically savory but could also be sweet. If for some reason (more unlikely) youll have leftovers and it has hardened slightly, you can prepare sandwiches (for example with peperonata and mozzarella). We independently select these productsif you buy from one of our links, we may earn a commission. Are you making the dimples with wet fingers (or maybe olive oil fingers)? My husband doesn't care for green onions, so I used carmelized onions and it was fantastic. In the morning dipped in a cappuccino (yes, dipped), at lunch, in the afternoon as a snack or at night with dinner. Your recipe is spot on! The bread was cooked over an open fire or on heated stones. :) Next batch has your name on it. When the yeast has proofed, stir in the olive oil and sugar. Preheat oven to 500 degrees with rack in lower third. Coat a big bowl with the tablespoon olive oil, drop in the dough, and turn it to oil it all over. Directions. Pinterest The tomato and the raisin are daily favorites. However, wherever there was a glob of tomato, it was superior, next time I will use the whole cup. Form a ball, cover the bowl with a clean damp kitchen towel and leave to proof in a warm place until it has tripled in volume. Make two thin crusts out of the two Gluten-Free Focaccia two ways. 1 cup Warm Water 1 package {1/4 oz} Rapid Rise or Active Dry Yeast 2 tablespoons Honey 1 tablespoon Kosher Salt 2 tablespoons Extra Virgin Olive Oil, plus more for drizzling 3 cups All Purpose Flour 1/2 pound Large Raw Shrimp, peeled and deveined 1 cup Cherry Tomatoes, halved Flaky Sea Salt, for seasoning 1 cup Mozzarella Cheese, shredded Preheat oven to 400F. brewer's yeast Dissolve the yeast in cool water. Ingredients 2 packets active dry yeast 2 cup warm water 5-1/2 cups (about 27 ounces) all-purpose flour plus more for handling the dough 2 teaspoons salt 1 tablespoon extra-virgin olive oil, for the bread bowl For the topping 1 large onion, peeled, halved and sliced thinly (about 2 cups slices) 2 cups ripe cherry or grape tomatoes, cut in half This last proofing allow the dough to absorb some of the brine, giving a wonderful taste as a result. 4. While it can be eaten plain, focaccia is also good split open and filled with your favorite sandwich ingredients. Add the remaining flour into the bowl of a electric mixer. Wow just on looking for focaccia recipe and saw you mentioned u giancu i was living in San masimmo right across from u giancu, just behind via mazzini in rapallo are the best focaccia shops, the best farinata go to bansing on via mazzini. Let it rise for 30 minutes. ","position":4,"name":"Once it's risen, get an 18-by-13 inch rimmed","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_4"},{"@type":"HowToStep","text":"Use a spatula or your hand to gently release the dough from the sides of the bowl and fold it onto itself gently, then pour it onto pan. Let the focaccia cool for at least 15 minutes before slicing. Slowly and gently stretch the dough to the edges of the baking sheet by placing your hands underneath and pulling outward. \u00a0The dough will continue to shrink a bit, so repeat the stretching once or twice over the course of 30 minutes to ensure the dough remains stretched. Put the tray with the focaccia in direct contact with the bottom of the oven. This is the time to use GOOD olive oil, as this is such a simple recipe it does really impart a lot of flavor.Storing leftover bread is always tough, especially for something crusty/crunchy like focacciato store, wrap in parchment and then keep in an airtight bag or container to preserve the texture. Great Italian Chefs is a team of food lovers dedicated to bringing you the latest news, views and reviews from the gastronomic mecca that is Italy. How can I get Liguria Bakery foccacia shipped? However, STEP 3 says, Add the salt, oil, and yeast mixture, and mix lightly.. Maldon Salt, Sea Salt Flakes LIGURIA BAKERY, San Francisco - North Beach - Tripadvisor Robin Irvine. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Keep in mind though that a simple topping, with a few distinct and harmonious flavors, is always more successful than a topping that tries to incorporate too many things. 1/2 teaspoon of active dry yeast Use refined salt only to make the dough and the brine, then use coarse salt for sprinkling on top. Focaccia Recipe | Anne Burrell | Food Network How much oil is used for mixing into the dough? The thin layer of jammy tomato sauce across its top lends it an almost doughy texture that, when coupled with the crunch of the crisp bottom and the uniquely tight, yet light crumb of the interior, makes for the world's most perfect bite. (This will feel like a lot of oil, but it gets absorbed by the dough as it cooks and makes the most amazing crust.) Another Ligurian staple: Traditional Ligurian Trofie Pasta by Hand (with Fresh Pesto). Rising Option 1: Place dough in a lightly oiled ziplock plastic bag. Place the yeast in a small bowl and cover with warmed water. The top should be of an intense golden color and the bottom should be completely dry. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a cooling rack. Directions. Make the brine by stirring together the salt and water until salt is dissolved, then pour it over the dough to fill the dimples. Knead until the ingredients are combined. It is not listed in her recipe on the website. Focaccia Genovese {Step by Step} | Marcellina in Cucina Drizzle with the olive oil and sprinkle with fresh or dried rosemary and/or oregano. I think they were Russian. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume. Making this tonite. Its topped with tomato sauce and chopped green onions. I grew up with Liguria. Will need to try it like this. To that thin layer of jammy tomato sauce across its top that lends it an almost doughy texture that, when coupled with the crunch of the crisp bottom and the uniquely tight, yet light crumb of the interior, makes for the world's most perfect bite. For the tomato sauce. My dimples never hold up like on the video. Allow it to preheat with the oven until its very hot, before proceeding with baking. it sounds WAY too easy. I thought maybe they used this type of bread is it possible for this flatbread to become a raised sub bun? One suspects that some amount of oil is also added to the dough itself but that amount is not given. Grease a 1417 (35x40cm) baking tray and place the dough on it. Preheat oven to 450F. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a cooling rack. While the dough is rising, toss together the sliced onions, cherry tomato halves, 4 tablespoons of the olive oil and teaspoon salt in a small bowl and let them marinate. Its simpler. In this recipe from Ella Quittner, however, it is not. Knead for 5 minutes, until dough is smooth, homogenous, and sticky. Great Italian Chefs is a team of passionate food-lovers dedicated to bringing you the latest news, views and reviews from the gastronomic mecca that is Italy. Try looking at this conversion site: http://makebread.com.au/fresh-yeast-conversion/, Note that fresh yeast is different from the active dry yeast we are accustomed to in North America. If the dough is dry, process in more water in small amounts. Eventually I surfaced from my carb insanity and sliced off about two-thirds of the loaf to take to my sisters family (in order to save myself!). Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Notes The stuff was dead-perfect. My name is Maricruz Avalos and I am a Mexican cook and photographer living in Italy. I felt that there was a little bit of a bitter aftertaste, nothing off putting, but something I'm wondering if I can correct. Some of the best Ligurian focaccia can be found in the city of Genoa, in the towns of Santa Margherita and Rapallo, and while walking through the Cinque Terre towns. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Pour an additional 2 tablespoons of olive oil over the dough, and use your hand to spread it across the dough. While I don't know the dough or sauce recipe I do remember Papa would slather his sauce on with a mop and sprinkle with green onions after removing the baking sheets from the brick oven. Let sit for a few minutes until yeast is completely dissolved. Heat your oven to 450 degrees. Spread 1/2 cup of the tomato sauce over the dough. Cover with plastic film and set aside for 20-30 minutes or until bubbly. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Prepare the brine by mixing all ingredients on a bowl. After the resting time, you will notice that the focaccia has expanded covering almost all tray. My husband is 3 generation San Franciscan and grew up eating Ligurias famous tomato focaccia. Many people consider Ligurian focaccia (focaccia liguria, or sometimes focaccia genovese which is where the dimples are used) to be the most traditional Italian focaccia type, though there are other regional types. I noticed when they made them they rolled out their dough like a pizza and then scored the dough to make the shape. Gently toast or reheat any leftover focaccia before serving. 3 Tablespoons, or 40 grams of oil in the dough. Mix Dry ingredients per step 1. In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste. Just pulled focaccia out of the oven and ate a slice. Onion focaccia became popular among Ligurias poorest inhabitants, largely because it was a cheap form of sustenance. In a medium bowl, stir together the water, yeast, and honey to dissolve. Malt is used often in italian bakery and I used that, but if you dont have it on hand just use honey or sugar instead. Gently press and stretch it into an evenly flat round that fills the pan. Now, for the finger dimplesthat is strange for sure, the dough after all the rising should keep the dimples though as you can see from my photos that mine arent quite as glorious as in the show either. Focaccia con le cipolle He devoured it! In fact, it sort of made the whole experience that much more special for me. In a very large bowl, whisk the flour and salt together, then add the water-honey-yeast mixture and the olive oil. Most of the time, we wouldnt even bother with utensils or plates. So you might want to try making your focaccia with the addition of a brine. Continue kneading for a few minutes. But, focaccia is made with more yeast than pizza dough, which allows it to rise more and become a fluffier and more bread-like loaf. I am not exaggerating, Enrico. It will seem too wet but just go with it! I just made this, following your ingredients, etc., exactly. Cover the dough with a cloth and leave it to rise in a warm place until it has doubled in bulk. Save for later: A Tool to Decide What Bread to Make Based On How Long You Have. Onion Tomato Focaccia - Lidia If you can, I also recommend searching for Diamond kosher salt, as Samin recommends. And what about spooning on some burrata just before serving? Savory tomato sauce and bright scallions make it much closer to a pizza. Not only are onions cheap, they also suppress hunger for that reason it became popular with longshoremen and fishermen, who took focaccia con le cipolle with them to sea. Allow it to preheat with the oven until it's very hot, before proceeding with baking.Sprinkle the dough with flaky salt and bake for 25 to 30 minutes directly on top of the stone or inverted baking sheet, until the bottom crust is crisp and golden brown when checked with a metal spatula. If it still looks wet, just leave it for another couple of minutes. I used a different kind of kosher salt, and my focaccia was on the saltier side of things (but still very delicious). Excellent recipe, Anita. Stir in salt while kneading. My favorite was always the Pizza Focaccia, so I thought I'd look up "Marinara Sauce Focaccia" and sure enough, the first thing that popped up was someone trying to replicate Liguria Bakery!!! Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. The concentrated pureed tomato and sliced green onions were a perfect complement to the bread. We all shuffled over, like zombies. Read more here: The Saucy Tomato Bread I've Thought About Every Day for 16 Years. 2. Serve it alone, with an olive oil dip or as the bread in a sandwich. A good slice of focaccia Genovese should be relatively thin (between one and two centimetres), crisp and golden on the outside, soft on the inside and still warm from the oven. I'm so happy you liked it, Sophia! No-Knead Tomato Focaccia Recipe - Martha Stewart The heavy-handed scallion application infuses it with an indispensable savoriness that's at once gentle and intense. After all, you might want to follow it up with some trofie al pesto on a beachside terrace. Adapted from Diego Bedin with the help of Josey Baker. Is it for sure re-risen enough? Lift the marinated onions and tomatoes out of the bowl with a slotted spoon, draining off the juices. While the mixer is still kneading, pour the olive oil slowly and knead until it has been absorbed. Be sure to season your topping ingredients and, where appropriate, cook and cool them before assembling the focaccia, so they dont just dry out in the oven. Cover the bowl with plastic wrap and let it sit at room temperature for 60 to 90 minutes, until it roughly doubles in size. With the mixer running on low, pour the yeast mixture into the flour. Let it cool for at least 30 minutes! Preheat the oven to 425F while the focaccia is rising. Gleaming with olive oil, scattered with slices onions or studded with green olives, this bread is soft and exceptionally tasty! Correction Salt in the dough is required but sprinkled on top is optional (not how Papa would prepare his focaccia). Add both flours and 1 teaspoon salt. Finally, I had to do something about it. Preheat oven to 450\u00b0F.\u00a0 If you have a baking stone, put it on the center rack, and otherwise invert another sturdy baking sheet and place it on that rack. The dough is made as normal, but eggs, butter and sugar are kneaded in after the first rise. Arie was the Features Director at Kitchn. It's always glistening with good olive oil, and you'll often find it topped with rosemary and sometimes garlic. Meanwhile, heat your oven to 475 F. Once the dough has puffed up, it's time for the most fun part of making focaccia: poking it all over with your fingertips to make dimples. Whilst focaccia Genovese is the go-to choice for most people here, there are plenty of other focaccias available in the citys many bakeries. 3. At the end of the 30 minutes, "dimple" the dough by pressing the pads of your first three fingers in at an angle (don't push all the way through the dough). Mix the honey into the milk and add the yeast, then set it aside to proof. What's your best childhood food memory? A recipe that gets me to eat broccoli every day?? Or am I doing the math incorrectly? I wish I had more concrete answers! After the resting time, you will notice that the focaccia has expanded covering almost all the tray. Do this, then bake for 20 to 25 minutes, until the un-sauced edges are a toasty color where they touch the pan, and the pizza-like bubbles that have puffed up across the surface are tinged dark brown in the centers. Liguria, in northwest Italy, is famous for traditional food like pesto, but lacks tomatoes. My wife was on standby to order Dominos just in case I messed up but this recipe and the instructions were fool-proof. Liguria bakery tomato focaccia? - Focaccia Style - Pizza Making Forum She lives in Los Angeles. You need to have a double-sized dough after two hours. If in doubt, lift carefully a corner of the focaccia (you should be able to do this pretty easily) and check that the bottom is brown and crisp. Divide the dough into 2 equal blocks, cover it with contact paper and let it sit for two hours. Liguria, the pesto-heavy region of Italy where tomato is off the menu - CNN To finish browning the top crust, move the focaccia to the upper rack and bake for 5 to 7 minutes more. 15 Heirloom Tomato Focaccia - Selected Recipes Alternatively, wrap tightly to freeze, then defrost and reheat before serving. Come on!!! . At the end of the 30 minutes, dimple the dough by pressing the pads of your first three fingers in at an angle (dont push all the way through the dough). i'm so excited to try your recipe! I do it overnight. This ligurian focaccia is so fragrant, crunchy on the outside, soft on the inside. Ha! Dont have 18+ hours? Focaccias are also . Total Time: From Veneto and Lombardy in the north to Calabria and Sicily in the south, we celebrate the very best of this glorious cuisine and try to bring you a little bit of la dolce vita wherever you are. And then, the next day, we shuffled back again. But don't ask him for the exact recipe. Serve it warm or at room temperature. . Yield: Add 1/2 cup olive oil. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Major nutrients. Drizzle with more olive oil and sprinkle with the dried oregano and a generous amount of flaky sea salt. Here is a conversion URL: http://makebread.com.au/fresh-yeast-conversion/. When I moved to New York nine years ago, I felt its loss keenly, thinking of it sometimes twice a day. All prices were accurate at the time of publishing. A good slice of focaccia Genovese should be relatively thin (between one and two centimetres), crisp and golden on the outside, soft on the inside and still warm from the oven. It's his favorite thing ever. I didnt know about the 40 grams of oil. One other important thing here is to make sure you use super high-quality olive oil. Focaccia Facts and Nutritional Value - Health Benefits Times More importantly, onion is a delicious topping for focaccia, lending the bread a mellow sweetness after baking. When I began buying focaccia at Liguria, they made pizza (tomato topped with green onion), plain and green onion. Required fields are marked *, I must say its a very delicious recipe and u didnt wasted time like others in naming the ingredients first. SALT. Drizzle the 2 tablespoons olive oil atop the spray in the 9" x 13" pan; or use 1 tablespoon of the oil in each of the 9" pans. Punch down the dough to release all the air bubbles. Mixed in dough B. used on topping How much water is mixed with oil and how much oil. ","position":7,"name":"At the end of the 30 minutes, \"dimple\"","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_7"},{"@type":"HowToStep","text":"Make the brine by stirring together the salt and water until salt is dissolved, then pour it over the dough to fill the dimples. . Slabs of focaccia, still warm from the oven, are very much the foundation of this pleasant city. Oat Brown Sugar Strawberry Shortcakeand Happy Birthday Merica! Bake for 25 to 30 minutes directly on top of stone or inverted baking sheet until bottom crust is crisp and golden brown when checked with a metal spatula. It took me over 60 years to figure this out with much researching but I found a Ligurian site that mentiioned the brine. As for the sauce, Silver Palette marinara (made with San Marzano tomatoes) comes close to the flavor I remember. 2 tablespoons of Diamond Crystal kosher salt (or 1 tablespoon of regular fine sea salt) Cover again and let it proof 30 to 40 minutes. You say in step 3 to add in the oil, salt, and yeast mixture, but the only oil listed in the recipe is the 1/3 cup for the topping. As you take the focaccia from the oven, drizzle more olive oil over the surface. Add the salt, oil, and yeast mixture, and mix lightly. This bakery exclusively makes focaccia, which is so delicious and popular that they usually sell out by 10 am. Sprinkle the dough with flaky salt and bake for 25 to 30 minutes directly on top of the stone or inverted baking sheet, until the bottom crust is crisp and golden brown when checked with a metal spatula. Liguria. With 15 minutes left in that final rise, adjust your main oven rack to center position, and a second rack to the upper position. Trying Out Samin Nosrat's Ligurian Focaccia No one is really working, youre not getting bombarded with emails, and you can just kind ofcoast. Preheat the oven to 400F. The next day, dissolve the yeast in the water ( (keeping aside 1 tablespoon of water that you will add later) then pour the sponge, flour, salt, sugar and water+yeast into a large bowl and knead with your hands for a few minutes. Outstanding. I only have about 18 grams on hand. Instructions. With the help of your hands try to shape the dough almost the same size of the tray. Dimple the dough by pressing the pads of your first three fingers in at an angle. 3 Tablespoons, or 40 grams of oil in the dough, Sorry this was missing frim the list of ingredients: 3 Tablespoons, or 40 grams of oil in the dough. Nowadays, finger-dimpled focaccia is all but synonymous with an immodest amount of olive oil, which yields a delightfully crisp, practically fried crust. Olive oildrenched sheets of it, in 10 flavors (11 on Saturdays). Id intended to just have it on in the background, but found myself mesmerized by the gorgeously-shot slow, close-ups of bubbling dough, shiny olive oil pooling in dimples, flaky salt showering over a pan. Lightly cover a surface with about 1/3 cup flour, and pour the dough onto floured surface. Wed eat it bare, while it was somehow still vaguely warm despite the 10-minute walk home, standing around the kitchen counter. Let it cool for at least 30 minutes! . It will be rough and shaggy but that's totally fine.Cover with plastic wrap and leave out at room temperature to ferment for 12 to 14 hours, until at least doubled in volume.