Instructions

1. Wake Up the Yeast: Place the flour in a large mixing bowl. In a separate bowl or measuring jug, stir the warm water and yeast together until the yeast has dissolved.
2. Bring It Together: Pour the yeast mixture into the flour and add 2 tablespoons of olive oil. Begin mixing, then add the salt and continue until no dry patches of flour remain.
3. Let It Rest: The dough will be wet and sticky—that’s exactly what we want. There’s no need to knead it until smooth. Cover the bowl with a tea towel and leave it to rest for 30 minutes.
4. Stretch & Fold: Wet your hand, lift one side of the dough and fold it over the centre. Turn the bowl and repeat this 4 times, working your way around the dough. Cover and rest for another 30 minutes.
5. Repeat: Complete three more rounds of stretching and folding, allowing the dough to rest for 30 minutes between each round. After the fourth round, cover it once more and leave it for a final 30-minute rest.
6. Into the Tray: Coat a baking tray generously with some of the remaining olive oil. Carefully transfer the airy dough into the tray. With well-oiled hands, gently stretch it towards the corners. If it springs back, let it relax for 5 minutes before trying again. Cover and leave to proof for 30 minutes.
7. Heat the Oven: Preheat the oven to 220°C fan or 240°C conventional.
8. Make the Dimples: Drizzle the remaining olive oil over the dough. Press your fingertips deeply into the surface to create plenty of focaccia’s signature dimples, then finish with a generous pinch of flaky salt.
9. Bake Until Golden: Bake for 30–35 minutes, until deeply golden on top and cooked through. Let it cool slightly before slicing—or simply tear into it while it’s still warm.