- 4 cups all-purpose flour, plus extra for kneading
- 1 package rapid-rise yeast
- 1 teaspoon sugar
- 2 teaspoons sea salt (we recommend fine himalayan pink)
- 2 cup warm water
- 3 tablespoons olive oil (dough)
For the Herb Topping...
- 2 tablespoons olive oil (herb blend)
- 2 teaspoons finely chopped herbs (fresh rosemary and thyme)
- 1 clove garlic finely chopped (or garlic granules)
- Cyprus flake sea salt
Make the dough
In a large bowl, stir together the flour, sugar and salt.
In a separate small bowl, combine the warm water (temp must be between 115° and 125°F) and the yeast. Stir with a fork. Let sit for 10 minutes.
Pour the water yeast mixture and olive oil (2 tablespoons) into the flour mixture. Stir with the wooden spoon until all flour has adhered to form the rough dough ball.
Knead the dough
Flour your countertop of flat surface. Transfer the dough onto the work surface. Knead the dough until it is smooth and no longer sticky, about 10 minutes. Be sure to flour your hands and the surface as needed to prevent the dough from sticking.
Let the dough rise
Wash and dry your large bowl, and oil it with the remaining tablespoon of olive oil. Place the dough in the bowl, turning to oil both sides.
Cover the bowl tightly with plastic wrap and a clean kitchen towel. Place the bowl in a warm spot and allow it to rise until doubled in size, 45-60 minutes.
Roll and shape the dough
Oil a baking sheet (lined with parchment paper or a silicon baking sheet) with 1 teaspoon of olive oil. Remove the dough from the bowl, place it on the floured work surface. Using a rolling pin and your hands press gently to deflate the dough. Stretch and roll the dough into a oval to fit your baking sheet.
Cover the dough with the plastic and bowl and allow to rise for an additional 20 minutes.
Prepare the topping
Preheat an oven to 425°F.
Combine 2 tablespoons of olive oil, the smashed and finely chopped the garlic clove and the herbs.
Finish and bake the focaccia
Using your fingertips, poke the the surface of the dough to make "dimples" in the surface.
Brush the dough with the olive oil herb mixture. Sprinkle with the cyprus flake salt.
Put the pan in the oven and bake the focaccia until puffed and the top is browned, 25 to 30 minutes.
Transfer to a wire rack and allow the bread to cool for 15 minutes before serving.
Makes 1 large focaccia loaf.