Herb Focaccia

Instructions

1. 1

   In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms.

   Tip: Warm water should be around 40°C for proper yeast activation.

2. 2

   Knead the dough for 8 minutes by hand or 5 minutes with an electric mixer until smooth and elastic. Gradually incorporate 30ml of olive oil while kneading.

   Tip: The dough should be slightly sticky but hold its shape.

3. 3

   Transfer dough to an oiled bowl, cover with a damp cloth, and let rise for 1 hour at room temperature until doubled in size.

   Tip: A warm spot in your kitchen will speed up rising.

4. 4

   Preheat oven to 220°C. Mix the remaining 30ml olive oil with minced garlic, rosemary, thyme, and black pepper in a small bowl.

   Tip: Prepare the herb oil while the dough is rising.

5. 5

   Press the risen dough onto a parchment-lined baking sheet, stretching it to form a rectangular shape about 1cm thick.

   Tip: Use oiled fingers to prevent sticking while stretching.

6. 6

   Make shallow dimples across the entire surface of the dough using your fingertips, then brush generously with the herb oil mixture.

   Tip: The dimples trap the herb oil and create the signature focaccia texture.

7. 7

   Sprinkle coarse sea salt evenly over the top. Let rest for 15 minutes.

   Tip: This final rest allows the dough to puff slightly before baking.

8. 8

   Bake for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom.

   Tip: The focaccia should have a crispy exterior while remaining soft inside.