Step by step

1. Put the flour and instant yeast in the bowl of a stand mixer fitted with the Dough Hook. Mix on speed 1 for 20 seconds until all dry ingredients are well combined.

2. Add the water, olive oil and salt. Knead on speed 2 for 4 minutes. Knead the dough by hand for another minute. Form a ball, brush the dough with olive oil and cover the dough with a damp towel. Let rise for 1 hour.

3. Roll out the dough until it’s 1 cm thick. Transfer it to a baking tray brushed with olive oil. Trim off the edges if necessary. Cover with a damp towel and let rise for 30 minutes.

4. Use your fingers to poke holes in the dough. Sprinkle the remaining teaspoon of salt, thyme and a little olive oil over the focaccia. Bake for 20 minutes in a 250ºC preheated oven.

5. Top off with extra olive oil.