Nočná Focaccia (No-Knead)

Method

1. Mix Dough: In a large mixing bowl, whisk lukewarm water, honey, and instant yeast until dissolved. In a separate bowl, whisk flour and fine sea salt. Add flour and 20 ml olive oil to water mixture. Stir vigorously with a spatula for 1–2 minutes until a wet, shaggy, uniform dough forms without dry flour patches.
2. Stretch & Fold: Drizzle 10 ml olive oil over dough. With wet hands, reach under one side, pull dough up, and fold over center. Rotate bowl 90 degrees and repeat 3 more times. Cover tightly with plastic wrap and rest for 30 minutes at room temperature, then perform one more set of stretch-and-folds.
3. Overnight Cold Fermentation: Cover bowl tightly and transfer to the refrigerator for 18 to 24 hours. The dough will develop large bubbles and double in volume.
4. Pan Proof: Coat a standard 30x40 cm metal baking pan generously with 30 ml olive oil. Gently tip cold dough into pan, without deflating bubbles. Fold outer edges toward center into a loose rectangle, flip seam-side down so top is coated in oil, and let proof uncovered in a warm spot for 2.5 to 3.5 hours until puffy and filling pan corners.
5. Dimple & Top: Drizzle remaining olive oil over dough. Scatter fresh rosemary, sliced garlic, and flaky sea salt. Oil fingers and press straight down to pan bottom across entire surface to create deep dimples and release trapped surface bubbles.
6. Stovetop-to-Oven Alternative (Home Setup): If baking in a domestic setup with an oven, bake at 220°C for 22–25 minutes until deep golden and blistered. If managing entirely on cooktop, divide dough into two well-oiled 26 cm heavy cast-iron skillets, proof, dimple, cover with heavy tight lids, and cook over medium-low heat for 18–20 minutes, flipping once to crisp both sides.
7. Cool: Transfer immediately to a wire rack. Cool for 15 minutes before slicing.