Activate the yeast

• Mix the warm water, maple syrup and instant yeast together.
• Let the mixture sit until foamy.

Make the shaggy dough

• Combine the bread flour, 00 flour and salt in a bowl.
• Pour in the yeast mixture and stir until a shaggy dough forms.
• Drizzle with olive oil and let the dough sit.

Perform the folds

• Make four folds in the dough as shown.
• Cover and let it rest.
• Repeat the folding and resting three more times.

First rise

• Cover the bowl with clingfilm.
• Place the dough in a warm place to rise until doubled.

Transfer to the tray

• Transfer the dough to a well-oiled deep-sided baking tray.
• Gently stretch it out to fill the tray.
• Cover and rest in a warm place.

Dimple and top

• Drizzle the remaining olive oil over the dough.
• Dimple the surface with your fingertips.
• Sprinkle with flaky salt and add your toppings of choice.

Bake the focaccia

• Bake in a preheated oven at 220 °C until golden and crispy.
• Serve warmed.