Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
- 2Whisk the wet ingredients together.
- 3Add bread flour and fine sea salt to the bowl.
- 4Stir the mixture really well until all ingredients are combined and the dough has a consistent, sticky texture.
- 5Scrape down the sides of the bowl to gather all the dough.
- 6Cover the bowl and let the dough rest for 15 minutes at room temperature.
- 7Wet your hand, grab a portion of the dough, and pull it up and over itself. Repeat this stretch and fold action about 8 times around the bowl until the dough tightens into a ball-like shape.
- 8Cover the dough again and let it rest for another 15 minutes.
- 9Repeat the stretch and folds once more.
- 10Cover the dough and let it proof at room temperature for an hour to an hour and a half.
- 11Line a 9x13 metal baking tray with non-stick parchment paper and coat the paper with plenty of extra virgin olive oil, about 3 tablespoons.
- 12Transfer the dough to the prepared tray and fold it into thirds.
- 13Rotate the dough and flip it over.
- 14Cover the dough with another tray or oiled parchment paper and let it rise at room temperature for an hour to an hour and a half.
- 15Spread the dough to the edges of the tray.
- 16If using rosemary, sprinkle it over the dough first.
- 17Drizzle more olive oil over the dough and dimple it using your fingers.
- 18Push any additional toppings into the dimples.
- 19Add some flaky sea salt over the top.
- 20Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
- 21Transfer the baked focaccia to a cooling rack.
- 22Wait at least 15 minutes before cutting into it and enjoying.
Ingredients
- 500 g white bread flour
- 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
- Flaky sea salt
- rosemary
- olives
- peppers
- onions
- jalapeños
- cheese
Equipment
large mixing bowlwhiskbowl scraper9x13 metal baking trayparchment papercooling rack
Tips
- This focaccia makes perfect sandwiches, is great alongside soups/salads, and is the best bread for dunking into your favorite dips or extra virgin olive oil and good balsamic.
- Start with 390ml water and add more if needed to achieve the desired consistency.
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