Focaccia Bread

Ingredients

• 1 1/3 cups warm water ((about 110°F to 115°F))
• 2 teaspoons honey ((13 grams))
• 2 1/4 teaspoons active dry yeast ((0.25 ounce package; 7 grams))
• 3 1/4 cups all-purpose flour (spooned & leveled (405 grams))
• 1 1/2 teaspoons fine sea salt
• 6 tablespoons extra-virgin olive oil (divided)
• Flakey or regular sea salt for topping
• 1 tablespoon freshly chopped or dried rosemary

Instructions

1. 1

   In a large mixing bowl, combine the warm water and honey. Sprinkle the yeast on top, gently stir the mixture together, and set aside for 5 to 10 minutes or until foamy.

2. 2

   Once the yeast mixture is foamy, add the flour and sea salt. Mix until the dough comes together. Add 2 tablespoons of extra-virgin olive oil and mix the oil into the dough with your hands.

3. 3

   Scrape down the sides of the bowl and cover with a towel. Allow to rise in a warm place for 30 minutes.

4. 4

   Wet your hands with cold water so the dough doesn’t stick to you. Do the stretch and fold method, stretching one corner of the dough up as far as it will go without tearing, and folding it back over itself. Repeat this process three more times, turning the bowl one quarter-turn each time, until all four corners have been stretched and folded.

5. 5

   Cover the dough and let it rise in a warm place for 1 more hour, stretching and folding the dough every 20 minutes (a total of 3 more times).

6. 6

   Grease a 9x13-inch baking pan with 2 tablespoons of extra virgin olive oil. I recommend using a metal pan for a crispier focaccia.

7. 7

   Transfer the dough to the prepared baking pan and gently stretch it a little. Cover and let it relax for 10 minutes (this will make it easier to fully stretch), then stretch it to fit the pan. If needed, lightly grease your hands with olive oil to prevent the dough from sticking to you.

8. 8

   Cover the dough and let it rise for 45 minutes in a warm place.

9. 9

   Once the dough is almost ready, preheat the oven to 450°F (230°C).

10. 10

    Dip your fingers in cold water or coat in a little oil and press them into the dough to create dimples.

11. 11

    Drizzle the focaccia dough with the remaining 2 tablespoons of extra-virgin olive oil. Lightly sprinkle with flaky sea salt and chopped rosemary.

12. 12

    Bake for 20 to 25 minutes or until the bread is fully cooked through and lightly browned on top.

13. 13

    Allow the bread to cool in the pan for 5 minutes, then slide a thin spatula under the bread, carefully remove it, transfer it to a wire rack.

14. 14

    Cool for at least 10 to 15 minutes before cutting into the focaccia.