Focaccia

Steps

• Dough: Stir the yeast and honey into the warm water and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Add the flour and salt and mix (a stand mixer with a dough hook is easiest, since this dough is too wet to knead comfortably by hand) until it comes together into a sticky, elastic mass.
• Rise: Cover and let rise, folding the dough over on itself in the bowl every 20 minutes for the first hour.
  ⏱ Start 60 min timer

  Tip: Folding builds the gluten this dough is too wet to knead by hand, while keeping the air already trapped inside it.

• Rise: Let rise, undisturbed, until doubled and airy.
  ⏱ Start 30 min timer
• Pan: Pour a generous pool of olive oil into a 9x13 pan, tip the dough in, and coat it in the oil. Cover and let rest.
  ⏱ Start 20 min timer
• Shape: Oil your fingers well and press deep dimples all over the dough, right down to the pan. Drizzle with more oil and scatter with flaky salt and rosemary if using.

  Tip: Dimple firmly enough to feel the pan through the dough. Shallow dimples close back up during baking and you lose the texture entirely.

• Bake: Bake at 220°C (425°F) until deeply golden on top and crisp at the edges.
  ⏱ Start 22 min timer
• Cool: Lift out of the pan onto a rack after 5 minutes so the bottom doesn't steam and go soft.
  ⏱ Start 5 min timer