Easy Focaccia Bread

Method

1. 1
   Mix the lukewarm water, honey, and yeast together. Add the flour and mix until no dry flour remains. Add the salt and olive oil, then mix just until combined. The dough will be sticky—that's normal. Cover and rest for 30 minutes.
2. 2
   Every 30 minutes, perform a stretch and fold: with wet or oiled hands, gently lift one side of the dough, stretch it upward without tearing, then fold it over the centre. Rotate the bowl and repeat on all four sides. Cover and repeat this process 4 times, resting 30 minutes between each fold.
3. 3
   Generously oil a 9×13-inch (23×33 cm) baking tray. Gently transfer the dough into the tray without punching out the air. Let it relax naturally instead of forcing it into the corners. Cover and let it rise for 1½–2 hours, or until doubled and very puffy.
4. 4
   Drizzle generously with olive oil. Coat the rosemary and halved olives in olive oil before placing them on top so they don’t burn. Using well-oiled fingertips, gently press dimples all over the dough without deflating it. Sprinkle with flaky sea salt.
5. 5
   Bake at 240°C (220°C fan) for 20–25 minutes, or until deeply golden brown. Cool for 15–20 minutes before slicing.