FOCACCIA DOUGH

1. In a large bowl, combine the bread flour, all-purpose flour, Kosher salt, yeast, and sugar. Add the Filippo Berio 100% Italian Extra Virgin Olive Oil  and water, and mix with a spatula until a shaggy dough forms and there are no dry parts. The dough is wet and sticky. This is normal. The water quantity is correct. Don't freak out, you will be fine.This is normal. Super wet dough = super fluffy focaccia. The pan is there to provide structure when it bakes, so it's ok that it's wet and sticky! It might look a bit different to mine but if you have weighed your ingredients, all will be ok, promise.
2. Cover the bowl with a tea towel and leave to stand for 5 minutes. 
3. Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself. Rotate the bowl 90° and repeat the process. Repeat this two more times until you have gone around the bowl, then do one more set of four stretch and folds around the bowl (a total of 8 stretch and folds). Cover the bowl with the tea towel and leave to sit for 2 minutes. 
4. Repeat the stretch and folding and resting process two more times, for a total of three rounds of stretch and folds, each two minutes apart. 
5. Drizzle the surface of the dough with a little olive oil, and turn the dough over in the bowl to coat. Cover the bowl with plastic wrap or a lid (to make sure it doesn't dry out), then place in the fridge overnight, a minimum of 12 hours but up to 2 days. (see sample schedule in body of the post for instructions on alternative rising).
6. Generously drizzle a 9"x13" (23cmx33cm) non stick baking pan with olive oil. (see notes on using a pan that isn't nonstick). Turn the risen dough out into the pan and turn it to fully coat it in the oil. Shape into a rough rectangle shape by pressing it down with your oiled fingers and tucking edges and corners in if needed. Leave to sit for 5 minutes to relax.
7. Gently spread the dough toward the edges of the pan using your oiled fingers. It does not have to reach all the way - just encourage it to spread out slightly more. 
8. Drizzle the surface of the dough with a little more olive oil so that it does not dry out. 
9. Leave the pan in a warm spot, uncovered, to rise, until doubled in size, puffy, and jiggly, anywhere from 2 to 4 hours depending on your environment. When it is ready to bake, it will leave a small indentation that slowly springs back when gently pressed with a finger. Toward the end of the rising process, preheat the oven to 450°f / 230°c (conventional, not fan), and arrange a rack in the middle of the oven. 
10. Combine the 50g Filippo Berio 100% Italian Extra Virgin Olive Oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough. 
11. Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be. 
12. Sprinkle with the rosemary, flaky sea salt, and pepper. 
13. Immediately transfer to the oven and bake for 25 to 30 minutes, or until golden brown on the surface and pulling away from the sides of the pan. 
14. Remove from the oven and allow to stand for 5 minutes then transfer to a wire rack to prevent the bottom from getting soggy. 
15. Leave to cool then slice into pieces using a bread knife. Store leftovers lightly wrapped at room temperature.