- 6 1/2 cups All Purpose White Wheat Flour
- 2 tbsp Sea Salt finely ground, plus more for sprinkling
- 1 tsp Active Dry Yeast
- 3 1/2 cups Warm water
- 1 tbsp Agave
- 1/4 cup Olive Oil plus more for drizzling
- 1 small Red Onion thinly sliced
- 1/3 cup Green Olives chopped
- 2-3 Fresh Rosemary Sprigs
- In a large mixing bowl combine flour, salt and yeast. In a jug combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough (the warm water will make the dough sticky and wet).
- In a clean mixing bowl add 1/4 cup olive oil, and transfer dough to this bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly with wrap, and transfer to the fridge overnight, or for up to two days. (You want to make sure the bowl is big enough for the dough to double in size).
- When you’re ready to bake remove dough from fridge. Line a baking tray with parchment paper and transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 30 mins to 1 hour for the dough to come to room temperature. It should soften and rise considerably. (Time is dependant on how warm your home is. In the winter it will take longer than summer).
- Preheat oven to 450F/230C. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (should be about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough as if you’re playing the piano.
- Drizzle with more olive oil and sprinkle with more salt and pepper.
- Decorate focaccia with thinly sliced red onion, sun-dried tomatoes, olives and rosemary. Place in oven to bake for approx. 15 minutes, or until golden brown.