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3 ¼ cups (400g) all-purpose flour
1 ¼ teaspoons salt
2 teaspoons instant yeast
1 ½ cups (360ml) warm water
¼ cup (60ml) olive oil, plus more for drizzling
1 teaspoon honey or sugar
Fresh rosemary, chopped (optional)
Flaky sea salt, for topping
Mix the Dough: In a large mixing bowl, combine flour, salt, and yeast. Add warm water, olive oil, and honey or sugar. Stir until a sticky, wet dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and let rise at room temperature for 8-12 hours (overnight).
Prepare the Pan: Drizzle olive oil generously into a 9x13-inch (23x33cm) baking pan or sheet. Transfer the risen dough to the pan, stretching it gently to fit. Let it rest for 2-3 hours, until puffy and bubbly.
Dimple the Dough: Preheat your oven to 425°F (220°C). Drizzle more olive oil over the dough. Use your fingers to press dimples into the dough, creating pockets for the oil. Sprinkle with fresh rosemary and flaky sea salt.
Bake: Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges.
Cool and Serve: Let cool slightly before slicing. Serve warm or at room temperature.
Directions:
Prep Time: 15 minutes | Rising Time: 10-12 hours | Cooking Time: 25 minutes | Total Time: 10-13 hours