How to prepare this recipe
Prepare the dough:
Step 1: In the Very large bowl (dough will expand significantly), whisk together flour and salt (Image 1).
Note: I used a 26 cup bowl.
In a medium bowl or large jar, mix warm water with yeast and honey until smooth. (Image 2). If you are concerned that the yeast is alive, you can wait 5-10 minutes to see if the liquid shows signs of activity; otherwise, proceed to the next step.
Step 2: Make a well with the flour and pour in the yeast and olive oil mixture. Mix with a rubber spatula or your hands, making sure to scrape down the sides of the bowl, until completely combined.
It won’t be very smooth, but there should be no dry bits left (Image 3).
Step 3: Cover the bowl with cling film (Image 4) and leave to rise at room temperature for 12 – 14 hours, or until it doubles in volume (Image 5).
TIP: I like to store the dough in a relatively warm environment (around 70°F – 72°F). If your home is cooler or warmer, it may take more or less time.
Stretch:
Step 4: The next day, coat a large baking sheet with a couple tablespoons of olive oil. Gently remove the dough from the pan and transfer it to the baking pan (Image 6). Cover the top with a little more oil and gently stretch towards the edges of the pan.
Step 5: Continue rolling out the dough approximately every 10 – 15 minutes for approximately 30 minutes until it almost reaches the edge of the pastry. (Image 7).
Step 6: Place the pads of your three middle fingers into the dough until a dimple forms. Continue making dimples all over the surface of the dough (Image 8).
TIP: At this point it is normal for the dough to resist stretching. As you continue to relax, it will become easier.
Baking:
Step 7: Mix water and salt to create a brine and pour it over the entire surface (Image 9). Tilt the pan slightly to distribute the water evenly. Try for another 45 minutes.
Step 8: Sprinkle the focaccia with flaky salt and bake in the preheated oven for 25-30 minutes, or until the bottom crust is golden brown. Transfer to the top shelf and cook for another 5-8 minutes until the top is also golden brown. (Step 11).
Let cool for a few minutes, then remove from the pan with a metal spatula and transfer to a wire rack to cool completely (or at least until just lukewarm, if you’re impatient like me). Cut it into individual pieces, serve it and enjoy your meal!
