Categories: Pizza/Flatbread
Ingredients
- 4 cups all-purpose flour
- 1 1/4 oz. package instant yeast
- 7 tbsp olive oil, plus more for your hands
- 1 tbsp honey
- 1 tbsp kosher salt
- Cooking spray
- Assorted sliced veggies and fresh herbs, for topping
- Flaky sea salt, for sprinkling
Directions
-
Combine 1 1/2 cups flour with 1 cup room-temp water and 1/4 tsp yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temp until there are large air bubbles on the surface and the dough has risen, about 4 hours.
-
Combine 3/4 cup warm water with 3 tbsp olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 tsp yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temp until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
-
Coat a rimmed baking sheet with cooking spray, then pour 3 tbsp olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temp until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
-
eheat the oven to 425. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with veggies and herbs in a garden pattern.
-
Drizzle the dough and veggies with the remaining 1 tbsp olive oil and gently rub it into the veggies, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the veggies are tender, 25-30 minutes. Let cool at least 15 minutes on the baking sheet.