Prep time: 40 min         Cook Time: 25 min

Serving Size: 8-10

Tip: Use a food scale to measure

Ingredients:

• 500 g bread flour

• 420ml warm water

• 1 tsp (4 g) instant yeast

• 2 tsp (10 g) fine sea salt

• 1 tsp (6 g) honey

• 4 tbsp (14 ml) extra virgin olive oil

• Rosemary on stem

• Cherry tomatoes

• Flaky sea salt

Instructions:

Day One

1. Pour warm water into a large bowl, then add the instant yeast, fine sea salt, honey, and 1 tablespoon of extra virgin olive oil. Whisk to combine and activate the yeast.

2. Add in the bread flour and stir with a spoon until fully combined and all the flour is hydrated. Scrape down any excess dough from the sides of the bowl into the rest of the mixture. The dough should be sticky and lumpy. Cover with a tea towel and let rest on the counter for 10 minutes.

3. Wet your hands and perform the first series of stretches and folds. Gently stretch the dough upward, then fold it over itself. Repeat this process a few times. Cover and let rest for 10 minutes.

4. After the 10-minute rest, perform a second series of stretches and folds.

5. Gently place the dough on the smooth side, facing up. Shape it into a loose ball and drizzle with about 1 tablespoon of extra virgin olive oil. Gently rub the oil over the surface of the dough, then cover the bowl with plastic wrap and place it in the fridge overnight.

Day Two

1. Remove the dough from the fridge.

2. Line a 9 x 13-inch baking tray with parchment paper and drizzle with 2 tablespoons of extra virgin olive oil.

3. Transfer the dough to the baking tray.

4. Lightly oil your hands, then fold one side of the dough into the center, followed by the other side, creating a burrito-like shape. Slide the dough so it is in the tray lengthwise, then flip it over so the smooth side is facing up.

5. Cover the tray with another tray or lid and let the dough proof at room temperature for about 2 hours.

6.  After 2 hours, preheat your oven to 430°F. If the dough hasn’t naturally spread to the edges of the tray, lightly oil your hands and gently stretch it to reach all four corners.

7. Drizzle a bit of extra virgin olive oil over the top and begin dimpling the dough by gently pressing your fingers into it.

8.  Add rosemary (lightly coated in oil to prevent burning), cherry tomatoes, and finish with a sprinkle of flaky sea salt.

9. Bake on the lowest rack of your oven for 22–25 minutes, or until golden brown.

10. Allow the focaccia to cool before slicing. Enjoy!

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