['12', '12 - 16 (depending on what you use it for)']
Total time
3h
prep 30 min
Calories / serving
234 kcal
Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. Cover the dough again and allow to rise for at least an hour but ideally overnight in the fridge. This slow fermentation allows so much more flavor development.
06Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
07Preheat the oven to 200°C/390°F.
08Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.
09Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
10Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.