4 tablespoons olive oil, divided (plus more for oiling fingers)
For dimpling:
2 tablespoons olive oil
½ cup finely grated pecorino cheese
1 teaspoon cracked black pepper
1 tablespoon water (to thin mixture slightly)
Instructions
In a large mixing bowl, stir together flour, yeast, sugar, and salt. Add water, stirring to form a shaggy dough.
In a large bowl, add 3 tablespoons olive oil to the bottom. Dump dough into bowl, turning to coat in olive oil. Cover tightly and let rise in a draft-free spot about 1½ to 2½ hours, until doubled in size (this will be variable based on the warmth of the room it is in, the yeast, and a variety of factors). Alternatively, you can place in the fridge and let it slow rise overnight.
Add 1 tablespoon olive oil to a large baking pan to coat the bottom of the pan. For thicker sandwich focaccia, use a 9X13 size. For thinner focaccia, use a baking sheet (or divide dough between two 9x13 inch pans).
Uncover risen dough and, with oiled fingers, gather sides of together and stretch and fold dough towards center. Repeat about 4-5 times to deflate and form a nice elastic dough ball. Dump dough and any oil in the bowl into prepared pan from above. Flatten dough slightly into a rectangle shape. The dough won't fill the pan, but don't worry, it will rise and spread. Cover and let rise in a draft free spot until doubled, another 1½ to 2½ hours.
When dough is ready, preheat oven to 450 degrees F. Lightly oil your hands. Mix together 2 tablespoons olive oil, cheese, pepper, and water, stirring to combine. Spoon over the top of the dough. With oiled fingers, dimple foccacia evenly all over the surface of the dough with your fingers. Bake focaccia in preheated oven 20-30 minutes, until golden brown and cooked through. Remove from oven and let cool before slicing and serving.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/cacio-e-pepe-focaccia/