Ingredients:

  • 500g strong bread flour, plus extra for dusting
  • 7g active dry yeast (or 14g fresh yeast)
  • 350ml lukewarm water
  • 10g fine sea salt
  • 50ml extra virgin olive oil, plus extra for greasing
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon flaky sea salt

Instructions:

  1. Combine lukewarm water and yeast in a bowl. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. Pour the yeast mixture and olive oil into the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough for 8-10 minutes until smooth and elastic (or 6-8 minutes in a stand mixer).
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
  6. Generously grease a 9x13 inch baking pan with olive oil.
  7. Gently deflate the dough and transfer it to the prepared pan. Stretch and press the dough to fill the pan.
  8. Cover and let rise for 30 minutes.
  9. Whisk together olive oil, rosemary, and thyme.
  10. Use your fingertips to create deep dimples all over the surface of the dough. Drizzle evenly with the herb-infused olive oil.
  11. Generously sprinkle with flaky sea salt.
  12. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown and crispy.
  13. Let the focaccia cool slightly in the pan before slicing and serving.