Focaccia Bread Recipe: Crispy Bottom in 20 Min

Instructions:

1. Whisk the 500g bread flour, 8g instant yeast, and 10g fine sea salt in a large bowl.
2. Add the 400g warm water, 10g honey, and 30g olive oil, then stir with a spatula until a shaggy, sticky dough forms.
3. Cover the bowl with a damp cloth or plastic wrap and let it sit in a warm spot for about 1 hour 30 mins until doubled in size and jiggly.
4. Pour 30g of the olive oil into your 9x13 inch pan, coating the bottom and sides thoroughly. Gently deflate the dough and tip it into the pan, flipping it once until both sides are coated in oil.
5. Let the dough rest in the pan, uncovered, for another 1 hour 30 mins until it naturally spreads to the corners.
6. Preheat your oven to 425°F (220°C). Pour the remaining 30g of olive oil over the dough and use your fingertips to press straight down until your fingers hit the bottom of the pan.
7. Press the 9g of sliced garlic and 2g of fresh rosemary into the dimples. Sprinkle the 3g of flaky sea salt evenly across the surface.
8. Slide the pan into the oven and bake for 20 mins until the top is deeply golden and the edges pull away.
9. Immediately move the bread to a wire rack. Let it sit for at least 15 mins until the crust sets and the crumb finishes steaming.