## Instructions

Based on [51 Hour Ultra Airy Focaccia at Home](https://www.youtube.com/watch?v=TveUI2jD_2c) by Joshua Weissman. The amounts are per 23x33cm tray.

### 1. Make the dough — 15 minutes

Combine all the ingredients to make the dough.

1. **Salt+Yeast+Water** — Add the yeast and salt to water that is around 32 degrees celsius. [Timestamp](https://youtu.be/TveUI2jD_2c?t=46)
2. **Flour** — Add the salt/water/yeast mix to the flour in a big bowl and thoroughly mix, it will be very sticky! [Timestamp](https://youtu.be/TveUI2jD_2c?t=72)

### 2. Stretch and folds — 15 + 30 + 30 + 30 + 30 minutes

Stretch and fold the dough five times: the first after 15 minutes, then four more times 30 minutes apart.

1. **Stretch and fold #1** — 15 minutes after mixing.
2. **Stretch and fold #2** — 30 minutes later.
3. **Stretch and fold #3** — 30 minutes later.
4. **Stretch and fold #4** — 30 minutes later.
5. **Stretch and fold #5** — 30 minutes later.

### 3. Fridge Rise — ~24 hours (12-48 hours)

Transfer the dough to the fridge for the long cold rise.

### 4. Proof — ~3 hours (120-200 minutes)

Add a good amount of olive oil to the baking tray, transfer the dough to the baking tray and let it proof for another 3 hours. [Timestamp](https://youtu.be/TveUI2jD_2c?t=362)

### 5. Bake the focaccia — ~20 minutes

Add a generous amount of olive oil and dimple the dough, then sprinkle some salt on the dough. You can of course add many other things to your focaccia at this point :) [Timestamp](https://youtu.be/TveUI2jD_2c?t=441)

### 6. Focaccia Time!

Take your focaccia out of the oven! Don't get greedy, let it cool for a bit and then... Enjoy! (Could be that 20 minutes isn't enough, leave it in a bit longer then.)