Salt-Crusted Focaccia

The start-to-finish time for this golden-crusted, open-crumbed bread is lengthy, but it is simple to make (no mixer needed!) and flexible in terms of timing. Once the dough is in the refrigerator, it can remain there for at least 12 hours or up to 24 hours. Just remember to remove it from the refrigerator about three hours before baking. This is a high-hydration dough, meaning it is wet and sticky. Rather than build structure with aggressive mixing, we use a folding technique, allowing the dough to develop strength and flavor over time. We highly recommend measuring the water for the dough by weight, not volume. In our experience, liquid measuring cups aren’t always accurate, and this is a case where precision matters. Rewarm leftovers on a baking sheet in a 300°F oven for about 10 minutes.