1Add warm water, honey, extra virgin olive oil and instant yeast to a large mixing bowl, and whisk together.
2Add in bread flour and fine sea salt.
3Stir well until combined and pay attention to the consistency.
4Scrape down the bowl and cover it up for 15 minutes.
5Wet your hand and grab the dough and pull it over itself until the dough has tightened up into a ball shape, then cover for 15 minutes and repeat stretch and folds one more.
6Cover and rest for an hour to an hour and a half at room temperature.
7Line your baking tray with parchment paper and plenty of extra virgin olive oil.
8Tip the dough into the tray and fold it into thirds, rotate the dough and then flip it over.
9Cover 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.
10Spread the dough to the edges of the tray.
11Sprinkle over rosemary, drizzle over some olive oil, and dimple.
12Add any additional toppings into the dimples, add some flaky sea salt and bake for 18-24 minutes on the lowest rack of your oven.
13Transfer it to a cooling rack, cut in, and enjoy.
Ingredients
390 ml warm water
5 g honey
15 ml extra virgin olive oil
6 g instant yeast
500 g bread flour
10 g fine sea salt
3 Tablespoons extra virgin olive oil
flaky sea salt
rosemary
olives
peppers
onions
jalapeños
cheese
Equipment
large mixing bowlwhisk9x13 metal baking trayparchment papercooling rack
Tips
The perfect focaccia for sandwiches
Great to serve alongside soups/salads
Best bread for dunking into dips or extra virgin olive oil and a good balsamic