• In a large bowl, stir together water, yeast, and honey to dissolve. Sit for a few minutes to ensure it is active.
• Add in the oil, flour and salt. Stir well and scrape the sides of the bowl clean and cover with plastic wrap. Add rosemary & garlic if you'd like now.

Quick or slow ferment

• Long Ferment:

  Leave out at room temperature or place in fridge to ferment for 14 to 24 hours or until at least doubled in volume. This will develop flavours and give a delicious texture.

  Use Now:

  You'll have to lightly knead or stretch the dough to help build the gluten structure. The result wont be exactly the same as long ferment but you can have focaccia today!

  Place onto clean bench top and use oil to help keep dough from sticking. Yes, it will be very wet, use more oil. Knead for 3-5 minutes until it comes together. Place back into large bowl with a little oil, cover with cling film. Set aside in warm area until doubles in size (roughly 1 hr).
• Preheat oven to 220°C/440°F
• Spread 2 to 3 tbsp oil evenly onto a deep, high sided baking tray (roughly 33cmx45cm/13x18inch). Use 2 trays if your making pizza as it will be too thick.
• Remove the dough from the bowl and place in the pan. Pour an additional 2 tbsp of olive oil over dough and gently spread across. Gently stretch the dough using your fingers to gently dimple and stretch outwards. The dough may stretch inwards, so repeat every 5-10 minutes until the dough covers size of the pan. Cover & set aside for 45-60 minutes in a nice warm place to rise a little.
• Use fingers and create dimples in the dough. Sprinkle heavily with salt and extra oil as desired. Bake straight away for 20-30 minutes or until top is brown and bottom is crisp.
• Cool for 5 minutes then serve on its own or with cured meats, dukkah or as you wish!