Directions
- 1Whisk together warm water, olive oil, honey and yeast.
- 2Stir in bread flour and salt.
- 3Cover and rest at room temp for 15 minutes.
- 4Stretch and fold the dough about 8 times around the bowl.
- 5Cover and rest at room temp for 15 minutes.
- 6Repeat the stretch and folds once more, cover and proof at room temp for 1-1.5 hours.
- 7Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons extra virgin olive oil.
- 8Transfer the dough to the tray and fold as shown in the tutorial.
- 9Cover and proof at room temperature for 1-1.5 hours.
- 10Preheat oven to 220C/430F, place oven rack in lowest position.
- 11Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
- 12Add additional toppings.
- 13Add flaky sea salt.
- 14Bake for 18-24 minutes on the lowest rack.
- 15Transfer to a cooling rack, wait at least 15 minutes and then cut in 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, sugar or agave
- 10 g fine sea salt
- Extra virgin olive oil
- Flaky sea salt
- Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)
Equipment
large mixing bowlbaking trayparchment papercooling rackoven
Tips
- Start with 390ml water and add more if needed to achieve a similar consistency to the dough in the video.
- Use a larger tray if you want thinner/crispier focaccia.
- Bake on the lowest rack to help the bottom of the bread crisp up.
- Wait at least 15 minutes before cutting and enjoying.
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