High Hydration Focaccia with Red Fife & White Sonoran Flours

1. In a large bowl, combine the blend of Red Fife and White Sonoran flours with the water (88% hydration) and mix until just combined. Let it autolyse for 1 hour.
2. After the autolyse, add the instant yeast (2%), sugar (1%), and salt (2.3%) to the dough. Mix thoroughly to incorporate all ingredients.
3. Perform 6 sets of stretch and folds over a 4-hour bulk proofing period. Allow the dough to rest between sets.
4. Once bulk proofed, gently transfer the dough into a baking pan. Cover the pan and place it in the fridge overnight for 18 hours for a cold fermentation.
5. The next day, remove the pan from the fridge and let it come to room temperature for 5 hours.
6. Preheat your oven to 425°F (220°C). Drizzle the dough with a generous amount of olive oil and gently dimple the surface with your fingertips. Sprinkle with coarse salt and any desired toppings (e.g., rosemary).
7. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.