In a large deep bowl, mix 800 g of wheat flour with a tablespoon of salt.

In another container, mix 600 ml of lukewarm water with a teaspoon of sugar, then add half a cube of fresh yeast and mix thoroughly.

Add the yeast water to the flour, add a tablespoon of olive oil.

Then mix the whole thing thoroughly, you should end up with a good wet dough.

Cover with foil, store at room temperature and let it rest for 1-2 hours.

Fold the dough in on itself every 1-2 hours during the day (so that the focaccia is nice and bubbly later) - you can do this 2-3 times.

In the evening (I always do this before going to bed) rub a baking tin (preferably metal) well with margarine and carefully transfer the dough into the tin.

Cover with foil and leave at room temperature overnight until the next day.

The next day the dough should be airy and bubbly - dimple focaccia-like holes into it with olive oil fingers. It'll become even more bubbly :)

Drizzle with plenty of olive oil and then add thyme. You can play around with toppings, a little dried garlic is always nice, but my favourite is just thyme and some nice flaky salt on top.

Preheat the oven to 200 degrees top-bottom heat and place the focaccia in the middle of the oven.

Then bake for 40-45 minutes 🔥

Take the focaccia out, place on a rack and drizzle with olive oil again, leave to rest for 10 minutes and then: 🤤

📸 Real photos of all the steps coming soon and will be added to the recipe 📸