Focaccia

Ingredients

• 500g bread flour
• 2 tsp fine sea salt
• 2 tsp active dry yeast
• 2 tsp sugar
• 375ml warm water
• 100ml extra virgin olive oil, divided
• 2 tsp flaky sea salt
• 2 sprigs fresh rosemary, leaves stripped
• 3 cloves garlic, thinly sliced
• 1 small red onion, thinly sliced (optional)
• 200g cherry tomatoes, halved (optional)

Instructions

1. In a large bowl, whisk together flour and fine sea salt. In a separate bowl, dissolve yeast and sugar in warm water, let stand for 5 minutes until foamy.
2. Add the yeast mixture and 60ml olive oil to the flour. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
4. Generously oil a 9x13 inch baking pan with 20ml olive oil. Transfer dough to pan and gently stretch to fit, cover, and let rest 30 minutes.
5. Preheat oven to 220°C. Using fingertips, create deep dimples across the entire surface of the dough.
6. Drizzle remaining 20ml olive oil over the surface, sprinkle with flaky sea salt, rosemary leaves, garlic slices, and optional toppings.
7. Bake for 20-25 minutes until golden brown and crispy on top. Cool in pan for 10 minutes before cutting into squares and serving warm.