Golden-Crusted No-Knead Focaccia

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 2 teaspoons honey
• 377 grams (2 3/4 cups) bread flour
• 85 grams (1/2 cup) semolina flour
• 1 1/4 teaspoons table salt
• 1/2 teaspoon instant yeast
• 2 tablespoons warm water
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon table salt
• 1 teaspoon flaky sea salt, such as Maldon

Instructions

1. 1. Combine 395 grams room-temperature water, 1 tablespoon oil, and honey. Stir together both flours, table salt, and yeast; add the water mixture. Cover and rise 1 hour.
2. 2. Perform 8 folds, cover, and rise 1 hour.
3. 3. Repeat 8 folds, cover, and refrigerate 12 to 24 hours.
4. 4. Oil a 9-by-13-inch pan with 3 tablespoons oil, add dough, and rise about 2 hours.
5. 5. Drizzle with remaining tablespoon oil, dimple, rise 1 hour, and heat oven to 475°F.
6. 6. Whisk warm water, oil, and table salt for the brine.
7. 7. Drizzle brine over dough, sprinkle with flaky salt, and bake 18 to 22 minutes.
8. 8. Cool 10 minutes in pan, then cool completely on a rack.