Authentic Italian Focaccia Bread Recipe: Fluffy

Instructions:

1. Combine the 500g bread flour and 7g instant yeast in a large bowl.
2. Whisk 10g honey and 10g fine sea salt into the 400ml warm water, then pour into the flour along with 30ml olive oil.
3. Stir with a spatula until no dry streaks remain. The dough will be very sticky and shaggy.
4. Cover the bowl with a damp cloth and leave in a warm spot for 1 hour 30 mins until it has doubled and looks bubbly.
5. Pour 30ml of the olive oil into a 9x13 inch baking pan, coating the bottom and sides thoroughly.
6. Gently fold the dough over itself in the bowl once, then pour it into the oiled pan.
7. Let the dough sit uncovered in the pan for 45 minutes until it naturally spreads to the edges and feels jiggly.
8. Whisk the remaining 30ml oil and 30ml water. Use your fingers to press deep holes into the dough, then pour the brine over the top. You should see the brine pooling in the craters.
9. Sprinkle with 1 tbsp flaky salt and rosemary. Bake at 425°F (220°C) for 20 minutes until the top is deep golden and the edges are sizzling.
10. Transfer to a wire rack immediately. Wait 10 minutes before slicing to let the crumb set.