How to make
Preheat the oven to 200°C (392°F). Prepare a flat baking tray measuring approximately 15×10 inches (38×26 cm).
In a deep bowl combine the hot water, cold milk from the refrigerator, and the liquid honey. Add the dry yeast and mix gently until dissolved. Set the mixture aside for a few minutes to allow the yeast to activate and become slightly foamy.
Place both types of flour into the bowl of a stand mixer and add the salt. Pour in the activated yeast mixture. Start mixing on low speed until the ingredients begin to combine and form a soft dough.
Continue mixing until a smooth dough ball forms. The dough should be soft and elastic. Cover the bowl and allow the dough to rise for about 90 minutes in a warm place until it increases noticeably in volume.
Meanwhile, prepare the baking tray. Pour a generous amount of olive oil over the tray and spread it evenly with your hands so the entire surface is coated. Sprinkle the tray lightly with flaky salt.
Once the dough has risen, carefully transfer it onto the prepared tray. Using your hands, gently stretch and spread the dough to cover the surface of the tray. Drizzle a little olive oil over the dough and allow it to rise again until it expands and fills the tray completely. This second rise usually takes about 30-45 minutes.
When the dough has risen again, press your fingertips gently into the surface to create the typical dimples of focaccia. Do not press all the way to the bottom so the dough does not tear.
In a jar combine the olive oil and water listed in the topping ingredients. Close the jar and shake vigorously to emulsify the mixture. Pour the entire mixture generously over the dough so it fills the dimples.
Sprinkle the dough with flaky salt and scatter chopped rosemary generously over the surface.
Bake the focaccia in the preheated oven at 200°C (392°F) for about 15-20 minutes until the surface becomes golden and lightly crisp.
After baking, allow the focaccia to rest for about 10 minutes. Then cut it into large rectangular pieces using a sharp knife.
The original Italian focaccia with rosemary and sea salt is now ready to serve.
Be sure to try this classic Italian bread and explore more baking ideas. See also how to make authentic ciabatta bread or the traditional Italian focaccia variations with olives and tomatoes.
