Ingredients
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 2 cups warm water
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh rosemary leaves
- 1 tbsp fresh thyme leaves
- 1 tsp flaky sea salt
- Optional toppings: cherry tomatoes, olives, thinly sliced red onion
Instructions
-
In a large bowl, combine flour, yeast, and salt.
-
Add warm water and 1/4 cup olive oil. Mix until a shaggy dough forms.
-
Cover and let rest for 30 minutes.
-
Stretch and fold the dough in the bowl 4 times, rotating the bowl each time. Cover and let rise for 1 hour.
-
Generously oil a 9×13 inch baking pan.
-
Transfer dough to the pan and gently stretch to fit.
-
Cover and let rise for another hour until puffy.
-
Preheat oven to 425°F (220°C).
-
Using your fingertips, dimple the entire surface of the dough.
-
Drizzle with olive oil and sprinkle with rosemary, thyme, and sea salt. Add any additional toppings if desired.
-
Bake for 20-25 minutes until golden brown.
-
Let cool slightly before slicing.
Tear into this aromatic, herb-infused focaccia and let its pillowy softness and crispy edges transport you to a sun-drenched Italian piazza. With its perfect balance of olive oil, herbs, and sea salt, this focaccia isn’t just bread – it’s a sensory journey through the flavors of the Mediterranean. Whether enjoyed as an appetizer, sandwich base, or alongside your favorite pasta dish, it’s sure to bring a touch of Italian warmth and conviviality to your table. Buon appetito!
