Ingredients
Bread flour - 4 cups
Warm water - 2 cups
Instant yeast - 2 teaspoons
Salt - 2 teaspoons
Olive oil
Toppings of choice - I used Zaatar, Sea Salt & Thyme
Method
Mix together the flour, water, yeast and salt until it comes together. You may need to add an extra couple of tablespoons of water
Once a ball of dough forms, top generously with olive oil, cling wrap and refrigerate overnight or for at least 8 hours. The dough will double in size. Remove and fold the dough, rotating 90 degrees each time. The folds will help create an oven spring when baked
Add the dough to an oiled baking pan, cover in cling and let rise in a warm place for an hour or until the dough takes the shape of the pan. Poke holes in the dough using your fingers, then add toppings of choice
Place an empty baking tray on the base of the oven while it’s pre heating to 220C. Pour a kettle of boiling water into the pan, then place the focaccia on the lower third of the oven. Bake for 20 minutes. Don’t open the oven in this time frame. The steam will assist with an oven spring and forming the perfect crust
Move the focaccia to the upper third of the oven and bake for a further 15 minutes or until golden brown
Remove and let rest for at least 10 minutes before slicing
Enjoy!