Focaccia Recipe: Shatter Crisp

Instructions:

1. In a large bowl, whisk together the bread flour, instant yeast, and fine sea salt. Stir in the warm water and honey using a rubber spatula until a shaggy, sticky dough forms and no dry flour remains.
2. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm spot for 2 hours (or refrigerate for 18–48 hours) until doubled in size and bubbly.
3. Pour 3 tbsp of olive oil into a 9x13 inch baking pan. Transfer the dough to the pan and stretch it toward the corners. Let it rest for 30 minutes.
4. Grease your fingers and press straight down into the dough to create deep dimples. Drizzle the remaining olive oil over the top and sprinkle with flaky sea salt and rosemary leaves.
5. Preheat oven to 425°F (220°C). Bake for 18–22 minutes until the edges are deep golden brown and the top is mahogany-colored.