Danny’s Focaccia

Ingredients

500g strong white bread flour 400ml warm water 

7g instant yeast 

10g fine sea salt Olive oil 

Extras 2 cloves garlic 

1 small shallot Handful cherry tomatoes 

Fresh herbs (parsley or rosemary) Pinch of salt

Step-by-step

1. Mix the dough In a large bowl, combine water + yeast. Add flour and mix until shaggy. Add salt and 30ml olive oil. Mix until fully combined (it will be very wet and sticky).

2. First rise (1 to 1.5 hours). Cover with a damp cloth or lid. Leave at room temp (20–22°C) until doubled in size. 3. Stretch & fold Do 3 rounds: Wet your hands. Grab one side of dough, stretch up, fold over. Rotate bowl and repeat 3–4 times. Wait 5 minutes between each round. 4. Transfer to tray. Generously oil a baking tray (approx. 9x13 inch / 23x33 cm). Tip dough into tray. Gently stretch it toward the corners (don’t force it). 5. Second rise (45–60 mins) Cover and let it rest until puffy and bubbly. It should spread naturally to fill the tray. 6. Prepare toppings - Mix garlic, shallot, tomatoes, herbs with olive oil + pinch of salt. 7. Dimple the dough - Oil your fingers. & press deeply all over the surface to create dimples. 

8. Add toppings - Spread topping mix evenly. Drizzle extra olive oil (don’t be shy—this gives the classic texture). 

9. Bake (20–25 mins) in a preheated oven to 220°C (200°C fan). 

Bake until: Golden brown on top, crispy edges and shows a soft, airy interior. 

10. Cool & serve - Let it cool slightly before slicing & drizzle a little more olive oil or sprinkle flaky salt.