Focaccia Bread Recipe: Shatter Crisp Crust

Instructions:

1. In a large bowl, whisk the flour and fine sea salt in a large bowl. In a separate jar, dissolve the honey and yeast into the 35°C water. Pour the liquid into the flour and stir with a spatula until no dry spots remain. Note: The dough will look very wet and messy, which is exactly what we want.
2. Cover the bowl and let it rest for 30 minutes. With damp hands, grab the edge of the dough, pull it up, and fold it into the center. Rotate the bowl and repeat this 4 times. Perform this set every 30 minutes for a total of 2 hours. The dough should look smoother and more elastic after each set.
3. Drizzle 25ml of the olive oil into a clean, large bowl. Transfer the dough into the oiled bowl, turning it once to coat. Cover tightly and place in the fridge for 24 hours. Note: This long rest is where the complex, Grandma's style flavor is born.
4. Pour 25ml of olive oil into your 22x33 cm metal pan. Gently tip the cold dough into the pan. Do not force it to the corners yet. Cover with another pan or a large lid and let it sit at room temperature for 2 to 4 hours. It is ready when the dough jigglies like Jello and fills the pan.
5. Preheat your oven to 220°C (425°F). Drizzle the remaining olive oil over the top. Grease your fingers and press them straight down into the dough to create deep craters. Note: Reach all the way to the bottom of the pan to create those iconic oil filled pockets.
6. Whisk the 2 tbsp water and 1 tsp salt for the brine until dissolved. Pour this brine all over the surface, making sure it settles into the dimples. Sprinkle with the rosemary leaves and the flaky sea salt. This creates the legendary shatter crisp texture.
7. Place the pan on the middle rack. Bake for 25 minutes. The top should be deep golden brown and the edges should look crispy and fried.
8. Immediately remove the bread from the pan and place it on a wire rack. Note: If you leave it in the pan, the steam will make the bottom soggy, ruining that beautiful crunch.