Serves 1
Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
- 2Whisk the ingredients together.
- 3Add bread flour and fine sea salt to the whisked mixture.
- 4Stir the mixture together very well until a rough dough forms.
- 5Scrape down the sides of the bowl to gather the dough.
- 6Cover the bowl and let the dough rest for 15 minutes at room temperature.
- 7Perform stretch and folds: wet your hand, grab the dough, pull it up, and fold it over itself about 8 times around the bowl until it tightens into a ball.
- 8Cover the dough again and let it rest for another 15 minutes.
- 9Repeat the stretch and fold process once more.
- 10Cover and let the dough proof at room temperature for 1 to 1.5 hours until doubled in size.
- 11Line a 9x13 metal baking tray with parchment paper and coat it with plenty of extra virgin olive oil.
- 12Tip the dough into the prepared tray.
- 13Fold the dough into thirds, rotate, and flip it over in the tray.
- 14Cover the dough with another tray or oiled parchment paper and let it proof at room temperature for 1 to 1.5 hours.
- 15Gently spread the dough to the edges of the tray.
- 16Sprinkle fresh rosemary over the dough (if using).
- 17Drizzle more olive oil generously over the dough.
- 18Dimple the dough with your fingers, pushing any additional toppings (like roasted garlic shown in video) into the dimples.
- 19Add flaky sea salt over the top.
- 20Bake in a preheated oven at 220°C (430°F) on the lowest rack for 18 to 24 minutes.
- 21Transfer the baked focaccia to a cooling rack.
- 22Once cooled, cut the focaccia and enjoy.
Ingredients
- 500 g white bread flour
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey
- 10 g fine sea salt
- extra virgin olive oil to line pan and drizzle
- flaky sea salt to finish
- rosemary for topping
Equipment
large mixing bowlwhiskspatula9x13 metal baking trayparchment papercooling rack
Tips
- Use digital scales for accurate measurements.
- Adjust water quantity if the dough is too dry, as different bread flours absorb varying levels of water.
- For a thinner/crispier focaccia, use a larger baking tray.
- Bake on the lowest oven rack to help the bottom of the bread crisp up.
- Wait at least 15 minutes after baking before cutting and serving.
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