Easy Loaf Tin Focaccia Bread (Print Version)

# Ingredients:

→ Dough Base

01 - Bread flour, 700g
02 - Lukewarm water (100°F/34°C), 680g
03 - Dry yeast, 7g
04 - Fine sea salt, 12g
05 - Honey, 1 teaspoon (optional)

→ Toppings & Oil

06 - Extra virgin olive oil, 60g
07 - Fresh rosemary, finely chopped, 2 sprigs
08 - Black olives, chopped or sliced, 40g (optional)
09 - Flaky sea salt, for sprinkling

# Instructions:

01 - Mix lukewarm water, yeast, and honey in a medium bowl. Let stand for 5 minutes until frothy.
02 - Whisk flour and salt in a large bowl. Add yeast mixture and stir to form a wet, sticky dough. Cover and rest for 10 minutes.
03 - Using damp hands, perform four sets of stretch and folds, turning the bowl between each. Cover and rest 10 minutes between sets.
04 - Place dough in an olive oil-coated bowl, cover tightly, and refrigerate for 18-72 hours.
05 - Divide dough in half. Place each portion in an oiled loaf tin, stretching gently. Cover and let rise 2 hours in a warm spot.
06 - Preheat oven to 200°C (390°F). Dimple dough, add toppings and oil, and bake for 30 minutes until golden.
07 - Cool slightly in tin, then transfer to wire rack for 30 minutes before cutting.

# Notes:

01 - Makes two loaves
02 - Longer cold proof (up to 72 hours) develops better flavor
03 - 95% hydration dough - will be very wet

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