Espresso and Lime

0 In a large bowl, whisk together 450 grams of bread flour with 2 teaspoons of salt and 1 teaspoon of instant dry yeast
1 Add 12 ounces of room temperature water and mix until everything is fully combined
2 Add 1 1/2 teaspoons of extra virgin olive oil and mix until it is fully incorporated into the dough
3 Cover the bowl tightly with plastic wrap and let it rest for 60 minutes
4 After 60 minutes has elapsed, fold the outer edges of the dough into the center at 8 different points (photos above)
5 Cover the bowl and rest for 15-20 minutes
6 Repeat the same folding process once more
7 Cover the bowl tightly with plastic and transfer to the refrigerator to rest for 24 hours 
8 Allow the dough to rest at room temperature for 20 minutes before shaping
9 Transfer the dough onto a well floured surface and form it into a round ball by pull the edges in toward the center (instructions and photos above)
10 Add 2 tablespoons of extra virgin olive oil into a 10 inch cast iron skillet and spread the oil over the entire interior surface of the skillet
11 Transfer the dough into the oiled skillet, smooth side down and then flip the dough over (seam side down) to ensure that the entire surface of the dough is coated
12 Use your finger tips to work the dough out towards the edges of the skillet
13 Cover the skillet tightly with plastic and rest for 90 minutes in a warm place
14 Preheat your oven to 450 degrees
15 Once the dough is done resting, use your fingers to press holes over the surface of the dough and then lightly sprinkle some garlic salt, parsley flakes and finely shredded parmigiano reggiano over the top
16 Bake for about 25 minutes or until the top, sides and underneath is a deep golden brown
17 Transfer the skillet onto a heat proof surface to cool for 10 minutes before transferring the focaccia onto a cooling rack or cutting board