Easy Focaccia Bread Recipe for 12 Servings

Instructions:

1. Activate the yeast. Whisk 420ml warm water, 7g instant yeast, and 10g honey in a small bowl until the mixture looks foamy and smells like beer. Note: This ensures your yeast is alive before you commit your flour.
2. Mix the dough. Combine 500g bread flour and 10g fine sea salt in a large bowl, then pour in the yeast mixture and 30ml olive oil.
3. Hydrate the flour. Stir with a spatula until a shaggy, very sticky dough forms with no dry flour streaks remaining.
4. Perform the first rise. Cover the bowl with a damp cloth and let it rest in a warm spot for 1 hour 30 mins until the volume has doubled.
5. Prepare the pan. Pour the remaining 30ml olive oil into your 9x13 pan, coating the bottom and sides thoroughly.
6. Transfer and fold. Gently tip the dough into the pan and fold it over itself once. Note: This builds internal strength without heavy kneading.
7. Perform the second rise. Let the dough rest in the pan, uncovered, for 45 minutes until it naturally spreads to the edges.
8. Dimple the surface. Dip your fingers in water and press deeply into the dough until you feel the bottom of the pan.
9. Add the brine. Whisk 1 tbsp water with a drizzle of oil and pour over the top, then sprinkle on the garlic, rosemary, and 1 tbsp flaky salt.
10. Bake the bread. Place in a 425°F oven for 25 minutes until the top is mahogany brown and the bottom is crisp.