Measurements below! This is my VIRAL focaccia recipe! So many people say they've had success using this method and recipe to make focaccia at home. They are also shocked by how incredibly simple it is! The secret ingredient for this recipe is time. You don’t spend much time actually mixing/handling the dough, but it does spend a considerable amount of time slowing rising in the fridge. This adds to the flavour and the consistency of the focaccia and I promise it’s worth the planning ahead! Full written recipe with tons of extra tips (including freezing and reheating focaccia) can be found here: https://my.whisk.com/recipes/10772d67b8670bc48558f1a0e85e9f160b0 Measurements: 500g bread flour 420ml slightly warm water 4g (1 teaspoon) instant yeast 15ml (1 Tablespoon) extra virgin olive oil plus more for pan + to top bread 5g (1 teaspoon) honey 10g (2 teaspoons) fine sea salt Baking tray dimensions: 9x13inch (23x33cm) metal baking tray Proof in fridge for 18-48 hours before placing dough in tray to proof for another 2 hours at room temperature before baking. Bake at 220C/430F on bottom rack of oven for 18-22 minutes, or as long as it needs to reach a deep golden brown. Baking at the bottom of the oven helps to ensure the bottom of the focaccia crisps up. If you have a gas oven with heating element at the bottom, then bake in mid to upper rack.