Focaccia

Dough

• 1 3/4 cups Warm water
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1 tsp Honey
• 3 1/2 cups All-purpose or bread flour
• 2 tsp Salt
• 1/3 cup Olive oil — plus more for the pan and drizzling

Finish

• 1 tsp Flaky salt
• 1 tbsp Fresh rosemary

Dough

1. Stir the yeast and honey into the warm water and let stand until foamy.
2. 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

1. Cover and let rise, folding the dough over on itself in the bowl every 20 minutes for the first hour. (Tip: Folding builds the gluten this dough is too wet to knead by hand, while keeping the air already trapped inside it.)
2. Let rise, undisturbed, until doubled and airy.

Pan

1. 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.

Shape

1. 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

1. Bake at 220°C (425°F) until deeply golden on top and crisp at the edges.

Cool

1. Lift out of the pan onto a rack after 5 minutes so the bottom doesn't steam and go soft.