Focaccia

Focaccia. Complexity level I (Enthusiast). (Level I - Enthusiast, Level II - Pre-Pro, Level III - Pro, Level IV - Bread Artist). Ingredients: • wheat bread or all-purpose flour 500 g • cold water 400 g • active instant dry yeast 4 g • fine sea salt 10 g • coarse-flakes sea salt (such as Maldon) • virgin olive oil - 60 g (divided 20g 40 g) Supplemental Ingredients: • fresh garlic 2 cloves • fresh rosemary Instructions: 1. Reconstitute yeast in water. 2. Add flour and salt on top. Mix all ingredients until homogenous. 3. Add 20 grams olive oil and stir to incorporate. 4. Cover with plastic wrap, then let rest at room temperature for 1 hour. 5. Stretch and fold dough (total 6 folds). Cover and let rest the dough for 15 minutes. 6. Repeat stretch and folding process once more. 7. Cover bowl tightly and refrigerate for at least 18 hours or up to 3 days. 8. Remove dough from refrigerator, pre-shape and let sit at room temperature for 10-1