Focaccia Bread

Updated at: Wed, 03 Jul 2024 13:40:04 GMT

Step 1

Gather all the flour, yeast and 8-9 grams of sea salt in a large bowl, preferably with a lid, and combine together. Add the water, then add honey and 2 tbsp of olive oil. Mix together until fully incorporated. Cover with lid or tightly with cling wrap and let rise at room temperature for 1 hour. After 1 hour, fold the dough in the bowl 4-6 times, carefully without breaking it. Add 2-3 tbsp of olive oil on top and place in fridge for 24 hours. After 24 hours, grab a large 18 x 13 baking sheet or something similar in size and generously coat with about 1/3-1/2 of a cup of extra virgin olive oil. Grab the cold dough and gently remove it from the bowl, careful not to break it and place in the baking sheet, gently and slowly stretching it. It most likely will not cover the entire pan which is ok. Let rest/rise in pan for 2-3 hours until it’s filling the entire pan or almost filling it. 15 minutes before baking, preheat oven to 440 degrees. Once it reaches temperature, drizzle the dough with extra virgin olive oil and top with rosemary or thyme. Coat fingers in olive oil and firmly use all fingers on both hands dimpling the dough. Don’t be afraid to push down firmly, just don’t break the dough. After, sprinkle with remaining sea salt and bake 25-35 minutes until desired browning color. Remove from pan immediately and Let cool on cooling rack.

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