Directions
- 1In a bowl, combine warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt. Whisk together.
- 2Add bread flour and mix until a dough forms.
- 3Clean down your bowl and let it rest for 15 minutes, then do some stretch and folds.
- 4Cover again, let it rest for another 15 minutes, and then some more stretch and folds.
- 5Cover the bowl one last time and let it sit at room temperature for an hour and a half.
- 6Prepare your baking tray with some parchment paper and about three tablespoons of extra virgin olive oil.
- 7Tip your dough into the tray, fold the dough into thirds into a burrito-like shape, slide it lengthwise into the tray and flip it upside down so the smooth side is now on the top.
- 8Cover and proof for an hour and a half.
- 9Drizzle with olive oil and dimple it.
- 10Add any toppings you'd like.
- 11Bake your focaccia on the lowest rack of your oven at 220 Celsius or 430 Fahrenheit for 18 to 23 minutes.
Ingredients
- 420 ml warm water
- 6 g instant yeast
- 5 g honey
- 15 ml extra virgin olive oil
- 10 g fine sea salt
- 500 g white bread flour
- 3 tablespoons extra virgin olive oil
- 0 flaky sea salt
- 0 toppings of choice
Equipment
bowlwhiskbaking trayparchment paperoven
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