Ingredients
Method
Mix the Dough
- In a large bowl whisk together warm water, olive oil, honey, and yeast.
- Add the bread flour and salt.
- Mix until a shaggy dough forms.
- Cover and let rest for 15 minutes.
Stretch and Fold
- Grab one side of the dough and fold it toward the center.
- Rotate the bowl and repeat until you have done 8 folds.
- Cover and rest another 15 minutes.
- Repeat the stretch and fold process one more time.
First Rise
- Cover the bowl and let the dough rise at room temperature for 1 to 1½ hours, or until doubled in size.
Transfer to Pan
- Line a 9x13 baking tray with parchment paper.
- Drizzle generously with olive oil.
- Transfer the dough into the pan.
- Gently stretch it toward the corners.
- Cover and let rise again for 1 to 1½ hours.
Dimple the Dough
- Preheat oven to 220°C (430°F).
- Drizzle olive oil over the dough.
- Press your fingertips into the dough to create dimples.
- Sprinkle with flaky sea salt.
Bake the Focaccia
- Bake for 15–20 minutes until golden brown.
Add the Toppings
- Spread tomato sauce over the warm focaccia.
- Add torn mozzarella and freshly grated Parmesan.
- Return to the oven for 3–5 minutes until the cheese melts.
Finish and Serve
- Top with fresh basil leaves.
- Slice into squares and serve warm.