Ingredients
- 3 cups all-purpose flour (or half whole wheat)
- 1 packet active dry yeast
- 1 ½ cups warm water
- ¼ cup olive oil
- 1 tablespoon sea salt
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic, minced
Instructions
- Activate the yeast: In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until it’s frothy.
- Prepare the dough: In a large bowl, mix together flour and salt. Create a well in the center, pour in the yeast mixture and olive oil, and stir until combined.
- Knead: On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic.
- First rise: Transfer the dough to a lightly oiled bowl, cover with a cloth, and let rise in a warm place for about an hour, or until it’s doubled in size.
- Shape the focaccia: Once risen, gently punch down the dough and turn it out onto a baking sheet lined with parchment paper. Press it out into a rectangle or circle about an inch thick.
- Prepare for second rise: Use your fingers to create dimples across the surface of the dough. Drizzle additional olive oil on top, sprinkle with sea salt, and generously add your fresh or dried herbs and minced garlic.
- Second rise: Cover and let it rise again for about 30 minutes.
- Bake: Preheat your oven to 425°F (220°C) and bake for 20-25 minutes, or until golden brown.
- Cool and serve: Let it cool slightly before slicing and enjoy warm.
Notes
Incorporate steam in the oven by placing a pan of hot water at the bottom for a better crust. Use the spoon-and-level method for measuring flour to avoid dense bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian