Serves 1
Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast and whisk together.
- 2Add bread flour and fine sea salt, and stir well until combined to a shaggy dough.
- 3Scrape down the bowl and cover it up for 15 minutes.
- 4Do stretch and folds.
- 5Wet your hand, grab the dough, and pull it over itself until the dough has tightened up into a ball-like shape.
- 6Cover again for 15 minutes and repeat the stretch and folds once more.
- 7Cover and rest for an hour to an hour and a half at room temperature.
- 8Line your baking tray with parchment paper and extra virgin olive oil.
- 9Tip the dough into the tray and fold it into thirds.
- 10Rotate the dough and then flip it over.
- 11Cover 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.
- 12Spread the dough to the edges of the tray.
- 13If you're using rosemary, sprinkle that over, then drizzle over some olive oil and dimple.
- 14Push any additional toppings into the dimples, add some flaky sea salt, and bake for 18 to 24 minutes on the lowest rack of your oven.
- 15Transfer to a cooling rack and then cut 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
- onions
Equipment
large mixing bowlwhiskbaking trayparchment papercooling rack
Tips
- Cover and rest dough at room temperature for 15 minutes.
- Stretch and fold the dough and then cover and rest at room temperature for 15 minutes
- Repeat the stretch and fold once more, cover and proof at room temperature for 1 to 1.5 hours.
- Wait at least 15 minutes before cutting the focaccia.
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