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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

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1. 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).

2. 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.

3. 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.

4. Bake: Bake the focaccia for 20-25 minutes, or until golden brown and crispy on the edges.

5. Cool and Serve: Let cool slightly before slicing. Serve warm or at room temperature.

Prep Time: 15 minutes | Rising Time: 10-12 hours | Cooking Time: 25 minutes | Total Time: 10-13 hours

Kcal: 250 kcal | Servings: 8 servings

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