Belle’s Attic Focaccia

One 9×13 inch tray · Overnight, plus about 2 hours

Ingredients

• 500 g strong bread flour
• 420 ml warm water (about 40°C / 105°F)
• 4 g instant yeast
• 10 g fine salt
• 5 g honey
• Olive oil: 1 tbsp in the dough, 1 tbsp on top before chilling, 2–3 tbsp in the tray, more for drizzling
• Green olives, fresh rosemary, flaky salt

Equipment

• Large mixing bowl
• Plastic wrap
• 9×13 inch tray
• Parchment
• A second tray to cover the dough

Method

1. Mix the water, honey, yeast, oil and flour into a sticky dough. Rest 10 minutes.
2. Stretch and fold the dough over itself. Rest 10 minutes, then do it once more. Oil your hands, not the counter: the dough is meant to be sticky.
3. Drizzle with oil, cover, and refrigerate for 12 to 48 hours.
4. Line a tray with parchment and pour in 2–3 tbsp oil. Tip the cold dough in, fold it into thirds, and gently stretch it toward the corners.
5. Cover with an upturned tray and leave at room temperature for 1.5 to 2.5 hours, until puffy, bubbly and jiggly. Go by the jiggle, not the clock.
6. Heat the oven to 220°C / 430°F. Drizzle with oil, dimple deep with your fingertips, then press in olives and rosemary and sprinkle flaky salt.
7. Bake on the lowest rack for 18–22 minutes, until deep golden. Cool for 15 minutes before cutting.

Inspired by @_lacebakes_’s olive focaccia.