(Jug 2) In another bowl, combine water (lukewarm), honey, yeast, and olive oil
Combine bowls 1 and 2 with a spatula until all the flour has been mixed. Drizzle with some oil.
Cover and proof for 25 minutes in the proofers.
(1st stretch & fold): Remove the cover. Wet your hands with some water. Do the stretch and fold within the bowl. Use a scraper to help dislodge the dough from the sides.
Cover and proof for another 15 minutes.
(2nd stretch & fold): Repeat step 5.
Cover and proof for another 20 minutes.
Prepare a baking tray. Drizzle with infused oil or line with baking paper.
Transfer the dough onto the prepared tray. (3rd stretching). Stretch out across the whole tray.
Cover and proof for another 15-30 minutes.
Start dimpling the dough. Drizzle more infused oil. Arrange the desired toppings on the “dimples”.
Just before popping into the oven, sprinkle some sea salt flakes on the surface of the focaccia.
Bake at 230 °C for 15-20 minutes or until the top has turned slightly brown and crispy.
Once done, remove from heat and brush with some more infused oil to prevent it from drying.
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