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450 ml water (Warm )

1 tsp yeast

1 tsp honey

1 tbs olive oil

2 tsp salt

2 ¾ cups flour (600g)

2 tbs olive oil

9×13 inch baking tray

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1. In a large bowl, mix warm water, yeast, honey, olive oil, and salt. Mix using a wooden spoon.

2. Add in flour and mix with a wooden spoon until a shaggy dough forms. The dough will be very sticky. Let rest in a bowl covered with a towel for 10 minutes.

3. After ten minutes fold the dough over itself 4 times. Allow to rest again for 10 minutes and then repeat.

4. Cover the dough ball with olive oil, cover bowl with plastic wrap and then let sit in fridge overnight.

5. The next day, remove dough from fridge and pour onto a well oiled baking tray. Allow dough to sit on tray for 2 hours. It will spread out.

6. After 2 hours add an additional ¼ cup of olive oil on top of dough and poke fingers into dough to spread dough to the edges. Top with salt.

7. Preheat oven to 425f and bake for 18-23 minutes. Remove, cut and enjoy.

8. TIPS: The overnight fridge rest is the secret weapon here. It’s hands-off and works while you sleep. The cold fermentation builds flavor and allows the focaccia dough to fully hydrate without the need for more water. Don’t Overwork the Dough -This isn’t a traditional bread dough that needs long kneads. Stir just enough to bring everything together. It should be sticky, shaggy, and not at all smooth! It’s what creates those signature airy pockets during the rise. Use the Right Oil -This is the time to splurge. Focaccia is a celebration of good olive oil—it’s in the dough, on the dough, and even under it.

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Flour – Regular all-purpose flour works just fine here. Bread flour adds more chew.

Water – Lukewarm to help things get going.

Honey – A touch of sweetness balances the salt and fat while also encouraging that crust to develop.

Yeast – Instant or active dry both work. Give it a few minutes to activate if using the latter.

Salt – Sea salt or kosher. Table salt can be a bit too salty.

¼ cup of olive oil – Minimum. You’ll use this in the dough and for coating the pan. A drizzle on top before baking doesn’t hurt either.

Toppings Ideas:

Fresh herbs - rosemary or thyme

Shredded parmesan or asiago

Caramelized onions or sliced shallots

Sliced olives, tomatoes, or roasted garlic

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Focaccia stays fresh for a couple of days on the counter (wrapped loosely in parchment or foil), and freezes well. Just cool, slice, and store in airtight containers