1. Yeast Activator and Dough
1. Add your water to a measuring cup. Now combine it with your yeast and honey. Cover this mixture with a towel and let it sit for 15 minutes.
2. Add your yeast mixture to a bowl and add 20ml of your oil. Mix everything together and add your flour and salt. Now mix everything gently till it combines roughly.
3. Your dough will be very sticky. Stretch your dough with wet hands and fold it three times to activate the gluten.
4. Now cover your bowl with a towel and let your dough rest for 10 minutes. Repeat the third step and let your dough rest for another 10 minutes.
5. Shape your dough gently to a ball and place it in a bowl greased with 10ml olive oil. Place the smooth side up. Cover your bowl with a towel.
2. Let it chill
1. Let the dough rest for 48 hours or atleast 24 hours in the fridge.
2. After chilling, prepare your baking tray with parchment paper and oil it with about 20ml olive oil.
3. Put your dough on your oiled baking tray and fold it with oily hands from two sides into a rectangle shape. Place the smooth side up.
4. Cover your tray with a towel and let your dough rest for 2 hours. If you are impatient, you can let it rest for 1 hour.
5. Preheat your oven to 220°C.
6. Oil your hands and spread the sides of your dough out a bit. Pour 20ml olive oil over your dough and dimple your dough with your oily hands.
3. Assemble and bake
1. For topping, put oiled rosemary stems on your dough. If you dont like a whole stem, you can pluck and cut them into smaller pieces.
2. Sprinkle salt over your dough.
3. Bake for 23 minutes.
4. Enjoy!
Tips
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The foccacia bread is a good alternative to make a fancy sandwich
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Your dough did not rise after the first step? Read this article
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You can put oiled olives, mozzarella or pepperoni on your foccacia. Do as you like
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In the last 10 minutes of baking, put your baking tray on a lower rack to get a crispier bottom