focaccia bread

Ingredients

• 3 1/2 cups (450g) Bread Flour
• 1 1/2 teaspoons Active Dry Yeast
• 1 1/2 teaspoons Salt
• 1 1/2 cups (355ml) Warm Water (105-115°F / 40-46°C)
• 2 tablespoons Olive Oil, plus more for drizzling
• 1 teaspoon Honey or Sugar
• 1/2 cup (113g) Coarse Sea Salt
• Fresh Rosemary Sprigs (optional)
• Fresh Garlic Cloves (optional)

Instructions

1. In a large bowl, dissolve yeast and honey in warm water. Let stand for 5-10 minutes until foamy.
2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Turn dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
4. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Preheat oven to 425°F (220°C).
6. Punch down dough and transfer to a parchment-lined 9x13 inch (23x33cm) baking pan.
7. Using your fingertips, create dimples all over the surface of the dough.
8. Drizzle generously with olive oil.
9. Sprinkle with coarse sea salt and rosemary/garlic if desired.
10. Bake for 20-25 minutes, or until golden brown.

Notes

• For a crispier crust, brush with extra olive oil before baking.
• Don't overmix the dough, as this can result in a tough bread.
• If using garlic, pierce the dough several times with a fork before drizzling with olive oil and sprinkling with garlic.
• Store leftover focaccia in an airtight container at room temperature for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• A pizza stone or baking steel can improve the crust quality.