Honey and Oat Focaccia

Instructions

1. 1

   Combine warm water, yeast, and a pinch of flour in a bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: This ensures your yeast is alive and will help the dough rise properly.

2. 2

   Mix flour and salt together in a large bowl. Pour the yeast mixture into the flour and gradually add 40ml of olive oil while mixing with your hands until a shaggy dough forms.

   Tip: Don't overmix at this stage; you want a rough, wet dough.

3. 3

   Knead the dough on a lightly oiled surface for 8-10 minutes until it becomes smooth and elastic. Shape it into a ball.

   Tip: Proper kneading develops gluten, giving your focaccia better texture.

4. 4

   Brush a 30x20cm baking tray with the remaining 20ml olive oil. Press and stretch the dough to fit the tray, creating an even layer about 1cm thick.

   Tip: If the dough springs back, let it rest for 2-3 minutes before stretching again.

5. 5

   Scatter rolled oats evenly across the dough surface, gently pressing them in. Poke the surface all over with your fingertips to create characteristic focaccia dimples.

   Tip: The dimples help trap oil and toppings while baking.

6. 6

   Sprinkle sea salt flakes and black pepper over the oats. Tear the rosemary sprigs and scatter the leaves across the surface.

   Tip: Fresh rosemary adds aromatic flavor that pairs beautifully with honey.

7. 7

   Cover with a damp cloth and let rise in a warm place for 30-40 minutes until puffed and light. Meanwhile, preheat your oven to 210°C.

   Tip: A warm spot like an oven with the light on works well for rising.

8. 8

   Bake for 22-25 minutes until golden brown and the focaccia sounds hollow when tapped underneath.

   Tip: Rotate the tray halfway through baking for even browning.

9. 9

   Remove from oven and immediately drizzle generously with honey while the focaccia is still warm. Let cool for 5 minutes before slicing.

   Tip: Warm focaccia absorbs the honey better, creating pockets of sweetness throughout.