The pillowy softness of the focaccia provides a delightful contrast to the intense spiciness of the Calabrian chilies, creating a culinary masterpiece that is both comforting and exciting.
In a large bowl, combine the flour, 350 grams water, salt, and yeast until a shaggy mass forms. If the dough looks very dry, continue adding water little by little until the dough looks hydrated but not too sticky. Lightly coat the dough with olive oil on all sides and cover tightly. Allow the dough to rise at room temperature for at least 8 hours, up to 12.
When the dough is ready, prepare the peppers: remove the stems from the peppers and discard. Chop half of the peppers roughly, and slice the remaining peppers thinly. Set aside.
Add all but one tablespoon of the Colavita Premium Extra Virgin Olive Oil to a 12-inch cast iron or quarter sheet pan, and spread to coat. Gently tip the dough into the pan and stretch to the edges; it may not reach all the way. Add the remaining tablespoon of olive oil along with the chopped peppers, and spread across the top of the dough.
Use your fingertips to firmly push the peppers into the surface off the dough, creating a dimpled top. Cover lightly with plastic wrap and allow to rise for one hour while you preheat the oven to 450°F.
When the dough is light and airy, place in the oven and bake for 18-25 minutes, until deeply golden brown.
While the focaccia is baking, melt the butter in a small pan or heatproof bowl. Add the herbs, garlic powder, remaining sliced peppers, and Colavita Sea Salt to taste. When the bread is done baking, brush with the warm butter immediately.
Cool the focaccia for at least 15 minutes before serving.