Step-by-Step Instructions

1. 1.Combine Water and Yeast

   Pour 1 cup (235ml) of water into a large bowl. Crumble 1 tsp (5g) of fresh yeast (or add ½ tsp (3g) of dry yeast) into the water. Mix well with a wooden spoon until the yeast is dissolved.

2. 2.Add Flours and Salt

   Add 1 ½ cups + 1 tbsp (200g) of bread flour and ¾ cup (100g) of whole wheat flour to the bowl. Sprinkle 1 tsp (6g) of salt over the flour.

3. 3.Mix the Dough

   Mix the ingredients with a wooden spoon until there is no dry flour left and a shaggy, cohesive dough forms. No need to knead at this stage, just mix.

4. 4.First Rest

   Cover the bowl with a plate and let the dough rest for 30 minutes.

5. 5.Stretch and Fold (First Set)

   With a wet hand, gently stretch each of the four sides of the dough upwards and fold it towards the center. Repeat this process three times to strengthen the gluten network.

6. 6.Lift and Slap (First Set)

   Lift the dough from the bowl and slap it back down a few times. This technique, called 'lift and slap', further develops the gluten.

7. 7.Second Rest

   Cover the bowl again and let the dough rest for another 30 minutes.

8. 8.Stretch and Fold & Lift and Slap (Second Set)

   Repeat the stretching and folding of the four sides, followed by the 'lift and slap' technique, as done in steps 5 and 6.

9. 9.Overnight Proof

   Cover the dough and let it proof overnight in the fridge for 12-16 hours, or on the counter until it doubles in size. The dough will become very airy and bubbly.

10. 10.Quick Stretch and Fold & Slaps

    Perform a quick stretch and fold of the dough, followed by a couple of 'slaps' to gently degas it.

11. 11.Room Temperature Rest

    Cover the dough and let it rest for 30 minutes to reach room temperature.

12. 12.Prepare Baking Pan

    Generously grease a rectangular baking pan with olive oil, ensuring the bottom and sides are well coated.

13. 13.Transfer Dough to Pan

    Carefully transfer the dough into the greased baking pan.

14. 14.Spread Dough (Initial)

    Gently try to spread the dough in the pan. Don't worry if it doesn't cover the entire pan initially. If the dough resists, allow it to relax for 5 minutes before continuing.

15. 15.Drizzle Olive Oil and Spread More

    Drizzle a little more olive oil over the dough and continue spreading it to fill the pan evenly.

16. 16.Final Rise

    Cover the pan and let the dough rise for 45 minutes.

17. 17.Add Rosemary

    Remove the leaves from fresh rosemary sprigs and spread them evenly over the risen dough.

18. 18.Drizzle More Olive Oil

    Drizzle another layer of olive oil over the rosemary and dough.

19. 19.Sprinkle Water

    Sprinkle a little water over the dough, which helps create a crispy crust.

20. 20.Dimple the Focaccia

    Using your fingers, dimple the focaccia all over, creating characteristic indentations. This is the fun part!

21. 21.Sprinkle Coarse Salt

    Sprinkle a little coarse salt on top of the focaccia for extra flavor and texture.

22. 22.Bake the Focaccia

    Bake the focaccia in a preheated oven at 430°F (220°C) for 20 minutes, or until it's golden brown and sizzling.

23. 23.Cool and Serve

    Carefully remove the focaccia from the oven and let it cool slightly on a wire rack. It will be sizzling and aromatic.

24. 24.Slice and Enjoy

    Once cooled, transfer the focaccia to a cutting board and slice it into desired portions. Observe the beautiful rustic color and airy interior.

25. 25.Optional Mozzarella Sandwich

    For a quick and delicious sandwich, take a slice of focaccia, place fresh mozzarella slices on top, and drizzle with a little olive oil. This is all it needs for a delightful bite.