Ingredients:

• 500 g flour (tipo 00 or all-purpose flour)
• 325 ml lukewarm water
• 10 g salt
• 7 g dry yeast
• 2 tbsp olive oil
• 1 tsp honey
• Fresh rosemary
• Coarse sea salt
• Kamado charcoal
• Pizza stone or cast iron pan

Preparation

• Mix the lukewarm water with the yeast and honey, let sit for 10 minutes.
• Add the flour and salt, knead for 10 minutes until smooth dough forms.
• Brush with olive oil and let rise for 1-2 hours in a warm place.

Baking:

• Start the Kamado and bring the temperature to 220-250°C.
• Grease a cast iron pan or baking sheet with olive oil and press the dough into it.
• Drizzle with olive oil, rosemary, and coarse sea salt.
• Bake the focaccia for 20-25 minutes, until golden brown and fluffy.

Tips:

• Use a pizza stone for an extra crispy bottom.
• Add olives, tomatoes, or garlic for extra flavor.
• Let the focaccia cool briefly before slicing for the best texture.

Enjoy! Jan Luts