Ingredients:

  • 2 cups (240g) All-Purpose Flour, plus extra for dusting
  • 1 tsp (5g) Fine Sea Salt (for dough)
  • 1 tsp (3g) Instant Dry Yeast
  • 1 cup (240ml) Warm Water (105°F - 115°F)
  • 3 Tbsp (45ml) Extra Virgin Olive Oil (for dough)
  • 3 Tbsp (45ml) Extra Virgin Olive Oil (for pan/drizzling)
  • 1 cup (240ml) High-Quality Extra Virgin Olive Oil (for dip)
  • 2 sprigs Fresh Thyme, leaves only, roughly chopped
  • 1 tsp (5g) Fresh Lemon Zest, finely zested
  • 1/2 tsp (2.5g) Freshly Cracked Black Pepper
  • 1/2 tsp (3g) Flaky Sea Salt (Maldon preferred, for finishing)
  • Optional: 1 small clove Garlic, finely minced

Instructions:

  1. Activate Yeast: Combine warm water and instant dry yeast in a bowl; let sit 5 minutes until foamy.
  2. Mix Dough: Whisk flour and salt together in a large bowl. Pour in the yeast mixture and 3 Tbsp of olive oil. Stir until just combined into a shaggy mass.
  3. First Rest: Cover the bowl tightly and let rest at room temperature for 60–90 minutes, or until doubled in size.
  4. Prepare Pan: Pour the remaining 3 Tbsp of olive oil into a 9x13 inch baking pan, ensuring the bottom is well coated. Gently scrape the dough into the oiled pan.
  5. Stretch & Dimple: Gently stretch the dough to fill the pan corners. Generously drizzle the top with more olive oil. Use oiled fingertips to create deep dimples all over the surface.
  6. Final Rest & Preheat: Cover lightly and let sit for 20 minutes while the oven preheats to 425°F (220°C).
  7. Bake: Bake for 20–25 minutes until the top is beautifully golden brown. Remove from the pan immediately and place on a wire rack to cool slightly.
  8. Combine Dip Ingredients: In a shallow serving dish, combine the 1 cup of high-quality olive oil, chopped thyme, lemon zest, black pepper, and optional minced garlic.
  9. Infuse: Gently stir everything together and allow the mixture to sit for at least 10 minutes while the bread bakes to allow the flavours to marry.
  10. Finish & Serve: Just before serving, sprinkle the top of the oil dip generously with the flaky sea salt. Slice the warm focaccia and serve alongside the dip.