Crispy on the outside, so soft and spongy on the inside!
Ingredients
4 Cups 00 Plain Flour
2 Tsp Salt
2 Tsp (8g) Instant Yeast
2 Cups Lukewarm Water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
4 Tbls Olive Oil, divided
Fresh Rosemary
Method:
In a large bowl, mix the flour, salt and yeast. Add the the water. Using a rubber spatula, mix until the ingredients form a sticky dough ball.
Pour a tablespoon of olive oil over the top of the dough and lightly rub it all around and underneath the dough so it doesn’t stick to the bowl while resting.
Cover with clingfilm and place in the fridge immediately for at least 12/18 hours or overnight.
Spray with non stick cooking spray and pour 2 tablespoons of olive oil into a 9×13 or 9×15 inch dish.
After the dough has rested prick it with a fork to deflate it.
Rub your hand with olive oil to coat and start pulling the dough from the outer sides pushing down into the middle. Rotate the bowl in quarter turns as you deflate, making it into a ball. Put the dough into the pan and roll it top and bottom in the olive oil to coat it all over leaving it in the form of a ball.
Let the dough rest and spread out into the dish on it’s own for 3 to 4 hours depending on the temperature in your kitchen.
Preheat oven to 230C/450F.
Pour another 2 tablespoons of olive oil over the dough. Rub your hands lightly in oil to coat, then using all of your fingers, press straight down to create deep dimples. If necessary, stretch gently for the dough to reach the corners of the pan.
Sprinkle generously with flaky sea salt all over and top and fresh rosemary.
Bake in oven for 30 minutes until it is golden and crisp.
Remove from oven, transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.
Enjoy!
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