Focaccia / Pizza sticks

 We made this last week, it went into kid lunches, and making it again tomorrow.  It's that good.

From Daen's Kitchen

2 1/2 cups lukewarm water

7 g yeast

2 tbs maple syrup or honey

740 g regular flour

10 g salt

In a medium bowl, combine the yeast, water, and syrup

Let sit for 5 mins

Meanwhile in a large bowl whisk together the flour and salt

In an even larger bowl, add 3-4 tbs of olive oil

After the 5 minutes are done, add the yeast mixture to the flour bowl and bring together with your hands until it forms a shaggy dough (it's really sticky)

Add to the oiled bowl and fold the dough over a few times in the oil, make sure it's nice and covered

Cover and sit rise in the fridge for 24 hours (we start at noon the day prior to bake it for dinner)

After 24 hours, remove the dough from the fridge (it will double) and turn the dough over on itself a few times to deflate

Add to a well oiled baking sheet and spread out, it doesn't have to reach the end, it will spread

Cover as well as you can with a clean kitchen towel and let rise for 3-4 hours in a warm place

Preheat oven to 400 degrees

Make dimples in the top of the bread and add in your toppings (the original recipe used tomatoes and garlic confit)

Add in small pieces of pancetta and a good but not heavy amount of mozzarella cheese, sprinkle with flakey salt if so inclined

Bake for 20-30 minutes or until crust is lightly golden 

Let it sit a little and then remove to a wire rack (?  I don't remember doing this last time)

Slice into sticks and serve with pizza sauce