Directions
- 1In a large mixing bowl, whisk together warm water, honey, extra virgin olive oil, and instant yeast.
- 2Add bread flour and sea salt, then mix well until combined.
- 3Clean the bowl, cover it, and let the dough rest for 15 minutes at room temperature.
- 4Wet your hands, then perform stretch and folds on the dough (about 8 times around the bowl) until it forms a tight ball.
- 5Cover the bowl and let the dough rest for another 15 minutes at room temperature.
- 6Repeat the stretch and fold process once more.
- 7Cover the dough and let it proof at room temperature for 1 to 1.5 hours.
- 8Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
- 9Transfer the dough to the tray and fold it into three parts as shown.
- 10Rotate the dough, flip it, cover with another tray or oiled parchment paper, and let it proof at room temperature for 1 to 1.5 hours.
- 11Preheat the oven to 220°C/430°F and place the oven rack in the lowest position.
- 12Spread the dough to the edges of the tray.
- 13If using rosemary, sprinkle it first, then drizzle with some olive oil and dimple the dough.
- 14Add any additional toppings and sprinkle with flaky sea salt.
- 15Bake in the preheated oven on the lowest rack for 18 to 24 minutes.
- 16Transfer the focaccia to a cooling rack and let it cool for at least 15 minutes.
- 17Slice and enjoy.
Ingredients
- 500 g white bread flour (12% protein content or higher)
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey, sugar or agave
- 10 g fine sea salt
- Extra virgin olive oil to line pan and drizzle
- Flaky sea salt to finish
- Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)
Equipment
large mixing bowlbaking trayparchment papercooling rack
Tips
- Start with 390ml water and add more if needed to achieve the desired dough consistency.
- Bake on the lowest rack for a crispy bottom.
- Wait at least 15 minutes after baking before cutting and serving.
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