Make This Cult Bakery’S Shakshuka Focaccia At Home

Heavily flour your work surface. Use a plastic dough scraper to lift and transfer the dough to the floured surface, and flour the top of the dough (don't be stingy with the flour!). Gently lift, pull, and stretch the dough into a 14-by-8-inch rectangle. Use a bench scraper to divide the dough in half lengthwise so you have two long strips, and then divide the strips into three pieces each for a total of six pieces. Fold the four corners of each piece of dough up and onto the center, creating a round shape; then flip the dough over.

Pour the water into a large bowl. If you are using fresh yeast, crumble the yeast into the water and whisk until it is completely dissolved. Since there is no kneading, it's very important that the yeast be completely dissolved. If you are using active dry yeast, mix the yeast into the flour. Then, in this order, add the flour, sugar, and salt to the water in the bowl. Use your hand to swirl the ingredients together; then use a plastic dough scraper to scrape down the sides and bottom of the bowl. Continue to mix the dough by hand in the bowl (it's very sticky, so you're really just scooping it away from the sides of the bowl with a cupped hand and folding it on top of itself) until there aren't any clumps, about 1 minute. Cover the bowl with plastic wrap and set it aside at room temperature until the dough has relaxed into the bowl and risen slightly (not a lot happens visually in this stage), about 30 minutes.

Bring a large pot of water to a boil. Fill a large bowl with ice and water and set it aside.