Making focaccia is easy, it takes a little patience as there are several risings but it’s absolutely worth it. This recipe makes a lofty, light focaccia with a crisp crust. Dip in olive oil, make a sandwich, no matter how you choose to eat it its delicious. Here’s how to make it:

Focaccia

600 grams (4.75 cups) bread flour

2 1/2 tsp instant yeast

1 tbs honey

2 tsp fine sea salt

1/4 c plus 2 tbs good olive oil (divided)

2 1/2 cup warm water

In large mixing bowl combine all the ingredients mixing until you have a shaggy dough, it will be quite soft and wet, thats exactly how it should be. Cover (I use a shower cap and a tea towel) and let rest 30 minutes.

You will do 3 rounds of stretch and folds 30 minutes apart. Wet your hands and pull the dough from the sides into the middle working your way around the dough. Cover and wait 30 minutes before the next round.

After the 3rd stretch and fold, cover and let rise 1.5-2 hours in a warm place. The dough will have tripled in bulk.

Do 1 more stretch and fold and let sit 15 minutes. Add the rest of the olive oil to a 9×13 pan. Place the dough in the pan, fold it over so it’s covered in the oil. Gently spread into the pan with your fingertips. Cover and let rise 1.5-2 hours. Preheat oven to 425 degrees.

Using your fingertips press into the dough making indents, it’s called dimpling. Press your fingers to the bottom of the pan. Drizzle with some more olive oil and add whatever you like, rosemary, basil, cheese, garlic.

Bake 35-45 minutes until golden brown. Let cool about 10 minutes in the pan then transfer to cooling rack.

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