In a large bowl, add your flour, salt, yeast, sugar, water and 1 tbsp (~14g) of olive oil and mix together with a wooden spoon or dough whisk until a dough has come together.
300 g Bread flour | 10 g Sea salt | 6 g Instant yeast | 7 g Sugar | 240 g Water | 75 g Olive oil
Add an additional tbsp (~14g) of olive oil drizzled over the top and smooth over, coating the dough.
75 g Olive oil
Cover your bowl and let sit for 30-45 minutes in a warm spot.
After 30-45 minutes, perform your first set of stretch and folds. Lightly wet or cover your finger tips in oil, then slip your fingers behind the edge of the dough at the top or 12o'clock position. Pull the dough up towards you and fold it into the center of the bowl/dough. Turn the bowl a quarter turn and repeat. Repeat again twice more for 4 folds.
Cover the bowl again, and let rise for another 30-45 minutes.
After the time has passed, repeat the series of 4 stretch and folds. Re-cover your bowl and let sit for another 30 minutes.
When the time is almost done, line a 9x12 pan with parchment, then drizzle 1-2 tbsp (14-28g) of olive oil over the parchment. Set aside.
75 g Olive oil
After 30 minutes, perform one last set of stretch and folds, then place your dough into the center of your pan.
Stretch the dough out slightly so it's no longer in a ball shape but more rectangular to encourage the dough to fill out the pan. Do not stretch it all the way, just an inch or two in each direction.
Cover your pan and let the dough rest for it's final proof in a warm spot.
While your dough is proofing, preheat your oven to 425°F.
When the dough is ready, it will have reached the edges or mostly reached the edges of the pan. You can encourage it to spread a little more while dimpling the dough while pressing outward as well as down. Drizzle another 1-2 tbsp of olive oil over the dough. Press your fingertips down into the dough all the way all over creating the signature dimples. When finished, sprinkle with flaky sea salt and any other herbs or seasonings of choice. Flaky sea salt | 75 g Olive oil
Place your focaccia into the oven on the center rack and bake for 16-21 minutes or until the bread is at least a nice golden brown. Remove from the oven and transfer to a wire rack to cool. Let cool for at least 10 minutes before slicing. Store in an airtight container for 2-3 days. Enjoy!
