Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, instant yeast, and whisk that together.
- 2Once it's whisked, add in bread flour and fine sea salt.
- 3Stir that together really well. You want to really mix it.
- 4Scrape down the bowl and cover it up for 15 minutes.
- 5Wet your hand and then grab the dough and pull it over itself until the dough has tightened up into a ball-like shape.
- 6Cover it again for 15 minutes and repeat the stretch and folds once more.
- 7Cover and rest for an hour to an hour and a half at room temperature.
- 8Line your baking tray with parchment paper and plenty of extra virgin olive oil.
- 9Tip the dough into the tray and fold it into thirds.
- 10Rotate the dough and then flip it over.
- 11Cover with another tray or with some oiled parchment paper and let it sit at room temperature for an hour to an hour and a half.
- 12Preheat oven to 220C/430F, place oven rack in lowest position.
- 13Spread the dough to the edges of the tray.
- 14If you're using rosemary, sprinkle that over first, then drizzle over some olive oil and dimple.
- 15Push any additional toppings into the dimples, add some flaky sea salt.
- 16Bake for 18 to 24 minutes in the lowest rack of your oven.
- 17Transfer it to a cooling rack.
- 18Wait at least 15 minutes and then cut in 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
- rosemary
- olives
- peppers
- onions
- jalapeños
- cheese
Equipment
large mixing bowlbaking trayparchment papercooling rack
Tips
- start with 390ml water. Add in more water if needed to achieve similar consistency to my dough.
- This makes the perfect focaccia for sandwiches.
- It’s great to serve alongside soups/salads and it’s the BEST bread for dunking into your fave dips or extra virgin olive oil and a good balsamic!
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