Add warm water to a bowl and add the sugar, salt, and yeast. Whisk till it dissolves. Add in the dry ingredients. Mix with a spoon until all the ingredients are combined.

Cover the bowl with a damp towel. Let the dough rest for 30 minutes.

After 30 minutes, grease your hands with olive oil and fold the dough twice, cover again, and let it rest for 30 min.

After another 30 minutes, repeat this process (optionally).

Then let the dough rise for a minimum of 12 hours in the fridge.

After the 12 hours, grease your Le Creuset mini pots and carefully divide your focaccia into 4 and place them into the dishes. Let it rise for at least 2 hours.

After 2-3 hours, the focaccias should be jiggly and ready to be poked! Add olive oil to the focaccias and grease your hands. Poke a few holes onto the bread and top with your favorite toppings (we recommend honey, rosemary, and salt).

Bake at 220°C for 25 minutes or until golden brown.