Add Extra-Virgin Olive Oil (4 tablespoon) to your mixing bowl for the first step in this recipe. Using the pastry brush, wet the sides of the bowl so they become slightly moist.
Add Water (1 cup) and All-Purpose Flour (2 tablespoon).
Pour in Instant Dry Yeast (2 teaspoon) and mix well together with a spoon.
Then, add Honey (1 teaspoon) to your yeast mixture.
Add in All-Purpose Flour (1 1/4 cup) to your mix and using the hook attachment, start mixing.
Keep the mixer on a slow speed initially, then speed it up once all the ingredients start to come together. Mix for at least 5 minutes.
Then, add Salt (2 teaspoon) to the Italian focaccia recipe mixture along with the rest of the All-Purpose Flour (1 1/4 cup) and mix it at a high speed for 15-20 minutes.
Prepare a large wooden bench with a sprinkle of plain flour and cover your hands with it too. Then, get the focaccia dough from the bowl and place it on top of your floured board.
Fold it over a couple of times mixing in the flour on the board and on your hands until it forms a large ball. Cover the dough with a tea towel and let it rest for 15 minutes.
While you’re waiting, lather your baking tray with a generous amount of Extra-Virgin Olive Oil (1 tablespoon) again and spread using your pastry brush.
After 15 minutes, remove the tea towel and make sure the dough is not sticking on the board. Lift the dough and fold the dough over, slightly stretching it, and press down on it using the tips of your finger – poking it, all over!
Fold it over again, so it becomes longer, and press down a few more times.
Transfer the log of dough onto your tray, placing it in the centre, then lather it with the Extra-Virgin Olive Oil (1 tablespoon) and cover it once again with the tea towel. Leave this to rest, for 1 hour.
After 1 hour, remove the tea towel and your dough should have expanded quite a lot!
Now, you need to spread the dough out on to the tray using the tips of your fingers so it covers the base entirely.
Sprinkle Rock Salt (to taste) over the top of your dough then let it rest once again covering it, for at least one hour or even up to two!
While your dough is resting, you might want to cut some Cherry Tomato (to taste) in half to add them to the top.
Once the dough has rested again, remove the tea towel and pour some water over the top to prevent the focaccia from burning and making it crisp on top. Then, add a drizzle of Extra-Virgin Olive Oil (1 tablespoon) on top and spread over the top using your pastry brush so it is evenly covered.
Now, for the magic touch! This Italian focaccia recipe requires you to press down using the tips of your fingers, all over the dough.
If you choose to, add the cherry tomoatoes, faced up and then let the focaccia rest again for another hour.
Preheat your oven at 425 degrees F (220 degrees C).
Once ready, put it in for 15 to 20 minutes.
Once ready, remove it from the oven and place it on a stand or tall grill to let it breathe. Serve and enjoy!