Gently mix 500g flour and 350ml water until just combined.

Cover and leave to rest for one hour.

Yeast mixture (15 minutes)

15 minutes before the dough has finished resting, add the yeast, honey, and lukewarm water to a bowl.

Whisk to combine and let it rest for 10-15 minutes.

This mix should get foamy/bubbly on top – if it doesn’t, your yeast is probably dead/expired.

The next steps can either be done in a stand mixer, or by hand. Both methods are below:

Option 1: With a stand mixer

Combine the rested dough and yeast mixture in the bowl of a stand mixer, and with a dough hook attachment mix until just combined – around 1-2 minutes on a low speed.

Add the salt and turn the mixer back on low, kneading for 5 minutes.

Next, add the olive oil and again, knead on a low speed until combined and very smooth and the oil has incorporated – around 2-3 minutes.

Option 2: By hand

Add the yeast mixture to the rested dough and use your hands to cut the mixture in until just combined. Imagine squeezing a big squishy stress ball, clenching your fist as you do – that’s the motion I use.

Add the salt and again, use your hands to cut this into the dough for a solid 10 minutes.

Add the olive oil and repeat the cutting motion, mixing with your hands until the dough is smooth and the oil has incorporated.

NB: The is a high hydration dough at 90%, so it is wet, sticky and might feel a little out of control. That’s OK!

Transfer the dough to an oiled container or bowl, cover with a damp tea towel, shower cap or clingfilm and rest for 45 minutes before performing your first stretch and fold:

Wet your hands with water and scoop underneath one side of the dough

Stretch that portion of the dough upwards, then fold it over towards the centre of the bowl

Rotate the bowl 45 degrees and repeat until you’ve gone around all sides of the dough

Cover the dough again, and let it rest for another 45 minutes.

Repeat another set of stretch and folds.

Cover the dough again and rest for 1 hour in a warm spot.

Instead of a bulk ferment for 60 min, instead cover the dough and place in the fridge overnight.

Take out of the fridge the next day and move onto the final proof steps below.

Note: my preference with focaccia is using a shallow baking tray – I personally like the depth of the focaccia not to be OTT. This recipe is perfect for a tray that measures 24x38cm. You can absolutely use a smaller, deeper pan if you prefer.

Add a drizzle of olive oil to the base of your baking tray and rub evenly all over.

Use baking paper to line the base of the tray, then add 2-3 tablespoons of olive oil on top of that – spread over evenly – this is to stop your focaccia from sticking to the tray.

Carefully release the dough onto the tray, using wet hands fold the top edge and bottom edge to meet in the middle, rotate the dough 45 degrees so the long edges align with the long sides of the pan, and flip so the seam is now on the base of the pan.

You can use wet hands to gently pull the corners from underneath to help coax it out to the shape of the pan, gently jiggle it and carefully encourage it into a uniform shape. Don’t worry if it’s not perfect.

Next, allow the dough to have a final proof in the tray – anywhere between 30-60 minutes if you are making this same day, or 60-120 minutes if you did an overnight proof in the fridge depending on the temperature – until the dough has plumped up and spread out more evenly across the tray. It should be looking bubbly and jiggly at this point.

While the dough is having its final proof, preheat the oven to 230c (210c fan forced).

Drizzle a generous amount of olive oil all over the focaccia – a good 3-4 tbsp.

Dab a little bit of the oil on your fingers and rub all over your hands before pressing your fingers deep into the dough – continue doing this all over.

Air bubbles will form in places – try not to pop them!

Sprinkle with sea salt flakes.

Place on the lower shelf of your oven and bake for 25-30 minutes, until the top is deep golden in colour. You can place the tray on the top shelf for the final few minutes to help the top colour nicely if needs be.

Remove from the oven and let sit in the baking tray for a few minutes, before transferring the focaccia out of the tray and onto a wire rack to cool.

Try and let the focaccia cool for about 20 minutes before enjoying 🙂