Focaccia Bread

• porties: 10-12

Ingrediënten

1 1/4 oz packet of dry yeast (About 2 1/4 Tsp of Yeast)

2 Tsp Honey

2.5 Cups of Water (between 100-110F)

5 Cups All-purpose Flour (625g)

5 Tsp Diamond Crystal or… 1 Tbsp Morton Kosher Salt

5 Tbsp Olive Oil

Flaky Salt

Toppings

Instructies

Whisk the honey, and 2 1/2 cups of lukewarm water in a medium bowl. Then add the yeast and mix in honey water mixture. Let it sit for 5-10 minutes. You want to make sure the yeast has proofed. It should smell like yeast and look like a thick bubbly layer has formed on top of the water.

In a separate bowl, add the flour and salt. Mix in the yeast mixture with a rubber spatula until a shaggy dough forms and no dry streaks remain.

Pour 4 Tbsp of oil into the biggest bowl and transfer dough to the bowl. Turn and coat the dough in the oil. Cover with plastic wrap and chill the dough in the refrigerator until dough double in size. Recommended time is at least 8 hours and up to 1 day.

Deflate the dough by gathering up the edges of the dough farthest from you and lift up and over into center of the bowl. Repeat process 3 times and form into a rough ball.

Pour 1 Tbsp of oil onto a pan. Transfer the dough on the prepared pan and pour any leftover oil on top and coat. Let the dough rise uncovered in a dry, warm spot until doubled in size. Recommended time is at least 1 1/2 hours and up to 4 hours.

To check for readiness, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation.

Preheat the oven to 450 F. Place the rack in the middle of the oven. Lightly oil hands and gently stretch out the dough to fill the pan. Dimple the dough all over with your finger (as if you’re aggressively playing the piano). Dizzle 1 Tbsp of oil and sprinkle with flaky sea salt. (Optional: decorate with any toppings)

Bake the bread for 20-30 minutes until puffed and golden brown.