High-Hydration Overnight Focaccia

A lot of people LOVE to overcomplicate focaccia, when the reality is they don’t understand just how simple it can be. I’ve made A LOT of focaccia over the years and, for me, the key is a really high-hydration dough and almost leaving the bloody thing alone. We’re barely touching it throughout this entire process, only during the stretch and folds and when we move it into the baking tray. The aim is to build all those beautiful bubbles and then do absolutely everything we can NOT to knock them back out again.