Night Before: Prepare the Dough

1. In a large bowl or Tupperware, use a dough divider or a wooden spatula to mix the water, yeast, flour, and salt until a rough dough forms.
2. Drizzle neutral oil over the top so that the surface is mostly coated. Cover, and refrigerate overnight (12-24 hours).

For a bubblier, open-crumb focaccia (original recipe):

• Before updating this recipe, I included a few sets of stretch and folds. After forming the dough, rest it for 20 minutes. Then wet your hands with water and stretch the dough from the top of the bowl, pulling it up and then to the other end of the dough (ex. starting at 12 o’clock and then bringing it down to 6 o’clock). Repeat all the way around. Cover and let it rest for 20 minutes and repeat the stretch and fold. Repeat one more time for a total of 3 sets of stretch and folds. Drizzle with oil, cover and refrigerate overnight.

The Next Day

1. Make the cinnamon sugar: In a small bowl, mix the cinnamon and brown sugar.
2. Prepare the pan: Spread 2 tbsp of melted butter onto an 11 x 9-inch baking pan.
3. Shape the dough: Sprinkle half of the cinnamon sugar on top of the dough. Rub about 1 tbsp of the remaining melted butter onto your fingers. Pull the sides of the dough towards the center, rotating the bowl until all sides are folded in.
4. Proof the dough: Flip the dough onto the prepared baking pan. Let it rest at room temperature for 1-3 hours, or until it spreads close to the edges of the pan and doubles in size.
5. Prepare for baking: Preheat the oven to 425°F (218°C). Drizzle the remaining 2 tbsp of melted butter over the dough. Sprinkle the remaining cinnamon sugar on top. Dimple the dough with your fingers, pressing down close to the bottom of the pan.
6. Bake: Bake for 23-25 minutes, or until the surface is crisp and deep golden brown. Cool in the pan for 10 minutes before transferring to a cooling rack.
7. Serve & Enjoy!