This is my first bread except for bread like banana or apple bread.

I have to say sabar (patience) is the key of bread making, I read in Julia child book, that breads needs time to give you the texture and taste.

Focaccia is very interesting because you don’t need to knead but you need to be patient. Before trying any recipe I need to understand the concept and technique.

I didn’t measure ingredients for this bread, because the task is to understand the nature of the dough.

So, you can do they same, I used

All purpose flour +2 cups

Warm water As needed for a sticky dough

Salt + 1 teaspoon

Sugar + 1 teaspoon

Olive oil Alot of it maybe +1/2 cup

Mix everything in a bowl but put only 3 tablespoons of oil at this stage, let it proof and give it a fold.

Place the bowl in a fridge overnight, don’t rush this will produce an amazing flavour as well the texture.

Next day take a pan add alot of oil, place the dough and fold again

Let it proof again!

Now add the topping of your choice but flaky salt with herbs are must. Add more oil and dimple your bubbly focaccia and bake it for 20-25 minutes or until golden crust appears at 400F

Cool it on a rack to avoid soggy sides.

And enjoy your focaccia