Camille Gobert

Mix the flour, the yeast and the honey in a bowl. Add the lukewarm water progressively while mixing until the dough reaches a wet, gooey consistency.

Add the olive oil and 2 teaspoons of salt, and keep mixing until the dough becomes smoother and more even.

Cover the dough and let it rest for 30 minutes. Fold the dough from underneath onto itself several times.

Repeat step 3, but let the dough rest for one hour this time.

Grease an ovenproof dish with a large amount of olive oil. Transfer the dough into the design and brush the top with more olive oil.

Cover the dish and let the dough rest for 45 minutes.

Preheat the oven to its maximum temperature (250–300ºC).

Using your fingers, gently spread the dough until it covers the entire surface of the dish.

Brush the top with olive oil again, then add splashes of water, some coarse salt, plus other herbs and aromatics if you'd like.

Put the dish in the lower half of your oven and bake for about 20 minutes.

Remove the dish from the oven and let the focaccia rest for 10 minutes on a wire rack before slicing it.