500g white bread flour (12% protein content or higher)
420 ml warm water
1tspinstant yeast
1 1/2tbsp extra virgin olive oil
1tsphoney or sugar
1tspfine sea salt
2 tablespoon extra virgin olive oil to line pan and drizzle flaky sea salt, to finish toppings of choice (rosemary, olives, peppers, onions, capers, grated cheese etc is always optional.
Instructions
In a large bowl add the warm water, instant yeast, honey, olive oil and fine sea salt and wisk. Then add in the bread flour, Start to stir all ingredients together till it is all incorporated and scrape the sides of the bowl, the dough will be sticky at first. Cover and wait ten to fifteen minutes. Wet your hand and stretch and pull the dough. About 25 times. Wait another ten minutes and do another series of stretch and pulls. Bake in a metal baking tray as it works best for focaccia. 9x13 inch works nicely. If you use a larger tray, it will just bake up thinner. Bake on lowest rack in oven 430F for 25 mins. Check after 20 min to decide if it is ready. It should be a deep golden brown. The dough will be al little sticky this is normal if it is too wet or runny add a bit more flour and it should bake up nicely. If it’s soupy, then add in a touch more flour until it looks similar to my dough. If you want to use all-purpose flour, reduce water by 40ml, mix the dough and add some of the reserved water back in if you think the dough needs it.