Classic Focaccia
5 cups (630g) bread flour
2 tsp (15g) flaky sea salt
30g fresh yeast (or 3 tsp -10g active dry yeast)
2 tsp (10g) sugar
Stir until it liquefies
Dissolve in 2/3 cup (160 ml) lukewarm water
Pour over flour
¼ cup (56ml) of extra-virgin olive oil
1 cup (240ml) lukewarm water
Knead for 5-10 minutes until smooth and elastic
Extra-virgin olive oil
Let it rest for about 1 hour at room temperature (warm space) until doubled in size
Extra-virgin olive oil
Fold the dough in 3
Fold the dough in 3 again
Let it rest for another 30 minutes at room temperature
12x16 inch (30x40cm) baking sheet
Grease with extra-virgin olive oil
Stretch the dough to fit the entire pan
Let it rest for another 30 minutes at room temperature
¼ cup (56ml) extra-virgin olive oil
2 tbsp (30ml) water
Fresh rosemary
Make little holes with your fingers
Pour over the dough, filling the holes
Sprinkle flaky sea salt
Chopped herbs
Bake at 425F (220C) for 25-30 minutes until golden brown
Cool slightly
More olive oil if desired